Sautéed Beef Strips with Bell Pepper and Coconut Aminos

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

Tender strips of beef quickly sautéed with colorful bell peppers and seasoned with savory coconut aminos for a Whole30-friendly stir-fry. This asian-inspired whole30 (gluten free) ready in about 22 minutes pairs stalks, chopped green onions, coconut aminos, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 12 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb thinly sliced flank steak and cook for 3-4 minutes, stirring occasionally, until beef starts to brown but is still tender.
  3. Step 3: Stir in 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1/2 tsp sea salt. Cook for 4-5 minutes until peppers are tender-crisp.
  4. Step 4: Pour in 3 tbsp coconut aminos and 1/2 tsp black pepper. Toss everything together and cook 1-2 minutes until sauce lightly coats beef and vegetables.
  5. Step 5: Remove from heat and sprinkle 3 chopped green onions on top before serving.

Frequently asked questions

How long does Sautéed Beef Strips with Bell Pepper and Coconut Aminos take to make?

Total time is about 22 minutes (10 min prep + 12 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 Strips with Bell Pepper 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 stalks, chopped green onions from drying out.

Can I substitute ingredients in Sautéed Beef Strips with Bell Pepper 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 Strips with Bell Pepper 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 Strips with Bell Pepper and Coconut Aminos whole30?

Yes — this recipe is tagged whole30, gluten 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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