Sautéed Beef and Bell Pepper Stir Fry with Ginger and Coconut Aminos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender strips of beef quickly sautéed with crisp bell peppers and aromatic ginger, glazed in a savory coconut aminos sauce. This asian fusion-inspired whole30 (whole30, paleo) ready in about 25 minutes pairs tablespoons avocado oil, tablespoon, finely grated fresh ginger, large, minced garlic cloves 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 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.

Prep: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons avocado oil in a large wok or skillet over high heat until shimmering. Add 1 pound thinly sliced flank steak and spread in an even layer. Cook undisturbed for 2 minutes until edges brown, then stir-fry for another 1-2 minutes until beef is mostly cooked through. Remove beef and set aside.
  2. Step 2: In the same pan, add 1 tablespoon finely grated fresh ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper to the pan and stir-fry for 3-4 minutes until vegetables are tender-crisp.
  4. Step 4: Return beef to the pan; add 3 tablespoons coconut aminos, 1 teaspoon sesame oil, and 1/4 teaspoon black pepper. Toss everything together and cook for 1-2 more minutes until sauce thickens slightly and coats the beef and peppers.
  5. Step 5: Remove from heat and garnish with 2 thinly sliced green onions before serving.

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Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 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 Fry 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 tablespoons avocado oil from drying out.

Can I substitute ingredients in Sautéed Beef and Bell Pepper Stir Fry 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 Fry 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 Fry with Ginger and Coconut Aminos whole30?

Yes — this recipe is tagged whole30, paleo, gluten free, dairy free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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