Sautéed Ginger Beef Stir Fry with Bell Peppers
Tender strips of beef quickly sautéed with vibrant bell peppers and fresh ginger, seasoned with coconut aminos for a Whole30-compliant stir fry. This asian-inspired whole30 (whole30, gluten free) ready in about 27 minutes pairs grated fresh ginger, minced garlic cloves, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, thinly sliced against the grain flank steak
- 1 large, sliced into thin strips red bell pepper
- 1 large, sliced into thin strips yellow bell pepper
- 1 tbsp, grated fresh ginger
- 2, minced garlic cloves
- 3 tbsp coconut aminos
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 2, thinly sliced green onions
- 1/2 tsp black pepper
- 1 tsp sea salt
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet or wok over high heat until shimmering. Add 12 oz thinly sliced flank steak seasoned with 1/2 tsp black pepper and 1/2 tsp sea salt; sauté for 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
- Step 2: Add remaining 1 tbsp olive oil and 1 tbsp sesame oil to the skillet. Stir in 1 tbsp grated fresh ginger and 2 minced garlic cloves, cooking for 30 seconds until fragrant.
- Step 3: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper; stir fry for 4-5 minutes until peppers are tender-crisp.
- Step 4: Return beef to the skillet and pour in 3 tbsp coconut aminos; toss everything together and cook for another 1-2 minutes until the beef is cooked through and the sauce lightly coats the ingredients.
- Step 5: Remove from heat and garnish with 2 thinly sliced green onions before serving.
Frequently asked questions
How long does Sautéed Ginger Beef Stir Fry with Bell Peppers take to make?
Total time is about 27 minutes (15 min prep + 12 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 Ginger Beef Stir Fry with Bell Peppers?
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 grated fresh ginger from drying out.
Can I substitute ingredients in Sautéed Ginger Beef Stir Fry with Bell Peppers?
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 Ginger Beef Stir Fry with Bell Peppers for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Ginger Beef Stir Fry with Bell Peppers whole30?
Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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