Sautéed Beef and Bell Pepper Stir with Ginger and Coconut Aminos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick paleo stir-fry combining tender strips of beef with colorful bell peppers and a fragrant ginger-coconut aminos sauce. This asian-inspired paleo (paleo, low carb) ready in about 25 minutes pairs coconut aminos, grated fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.6 (14 ratings) Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 1 lb thinly sliced sirloin steak and sear for 2-3 minutes, stirring frequently, until browned but not fully cooked.
  2. Step 2: Add 2 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, stirring for 30 seconds until fragrant.
  3. Step 3: Toss in 1 large red bell pepper and 1 large yellow bell pepper sliced into strips. Stir-fry for 3-4 minutes until peppers soften but maintain a slight crunch.
  4. Step 4: Pour 3 tbsp coconut aminos over the mixture, season with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir continuously for 2 minutes until the sauce thickens slightly and coats the beef and peppers.
  5. Step 5: Remove from heat, garnish with 2 sliced green onions, and serve immediately.

Frequently asked questions

How long does Sautéed Beef and Bell Pepper Stir with Ginger and Coconut Aminos take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Beef and Bell Pepper Stir with Ginger and Coconut Aminos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut aminos from drying out.

Can I substitute ingredients in Sautéed Beef and Bell Pepper Stir with Ginger and Coconut Aminos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Beef and Bell Pepper Stir with Ginger and Coconut Aminos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Beef and Bell Pepper Stir with Ginger and Coconut Aminos paleo?

Yes — this recipe is tagged paleo, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes