Sautéed Beef and Bell Pepper Stir with Ginger and Coconut Aminos

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 recipe (low carb), ready in about 25 minutes, pairs sirloin 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 320 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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 lb, thinly sliced against the grain sirloin steak
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips yellow bell pepper
• 3 tbsp coconut aminos
• 1 tbsp, grated fresh ginger
• 2 cloves, minced garlic cloves
• 2 tbsp olive oil
• 2 stalks, sliced green onions
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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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.