Sautéed Beef and Bell Pepper Stir with Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quickly sautéed strips of beef with colorful bell peppers and fresh ginger, seasoned with coconut aminos for a savory Whole30 stir-fry. This whole30 (gluten free) ready in about 25 minutes pairs finely 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 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon avocado oil in a large skillet over high heat until shimmering. Add 1 pound thinly sliced flank steak seasoned with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Sear the beef in a single layer without stirring for 2 minutes until browned, then flip and cook for another 1-2 minutes until just cooked through. Remove beef from the skillet and set aside.
  2. Step 2: Add remaining 1 tablespoon avocado oil to the skillet and reduce heat to medium-high. Add 3 minced garlic cloves and 1 tablespoon finely grated fresh ginger, sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 large sliced green bell pepper along with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Stir-fry the peppers for 4-5 minutes until tender-crisp.
  4. Step 4: Return the cooked beef to the skillet with 3 tablespoons coconut aminos. Toss everything together and cook for an additional 1-2 minutes until the sauce lightly coats the beef and vegetables.
  5. Step 5: Remove from heat, garnish with 2 chopped scallions, and serve immediately for a fast Whole30 stir-fry.

Frequently asked questions

How long does Sautéed Beef and Bell Pepper Stir with Ginger 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?

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 finely grated fresh ginger from drying out.

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

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 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 whole30?

Yes — this recipe is tagged whole30, gluten free, dairy 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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