Sautéed Beef and Bell Pepper Stir with Ginger and Coconut Aminos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (paleo, low carb) ready in about 25 minutes pairs coconut aminos, grated fresh ginger, minced garlic cloves 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.

★ 4.6 (14 ratings) Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Sautéed Beef and Bell Pepper Stir with Ginger and Coconut Aminos 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 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 coconut aminos from drying out.

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

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

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