Sautéed Beef and Bell Pepper Stir-Fry with Coconut Aminos

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Tender strips of beef sautéed with colorful bell peppers and onions, flavored with coconut aminos for a Whole30-friendly stir-fry. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs flank steak, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 1 pound, thinly sliced against the grain flank steak
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips yellow bell pepper
• 1 medium, thinly sliced yellow onion
• 3 tbsp coconut aminos
• 3 cloves, minced garlic cloves
• 1 tbsp fresh, minced ginger
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 stalks, chopped for garnish green onions

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet or wok over medium-high heat until shimmering. Add 1 pound thinly sliced flank steak and sauté for 3-4 minutes until browned but still juicy. Remove steak from pan and set aside.
2. Step 2: Add 3 minced garlic cloves and 1 tablespoon minced fresh ginger to the hot pan and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 medium sliced red bell pepper, 1 medium sliced yellow bell pepper, and 1 medium thinly sliced yellow onion. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
4. Step 4: Return beef to the pan and pour in 3 tablespoons coconut aminos. Stir everything together and cook for 2 more minutes until heated through and sauce lightly coats the ingredients.
5. Step 5: Season with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Garnish with 2 chopped green onions before serving.