Sautéed Beef Strips with Bell Peppers and Coconut Aminos

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

Tender strips of beef cooked with colorful bell peppers and a savory coconut aminos glaze deliver a simple Whole30 stir fry. This asian fusion-inspired beef (whole30, gluten free) ready in about 27 minutes pairs coconut aminos, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 12 min Serves 4 Asian Fusion cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over high heat. Add 1 lb thinly sliced flank steak seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sear for 2-3 minutes without stirring until browned, then flip and cook 1-2 minutes more until just cooked through. Remove steak and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to the skillet along with 3 minced garlic cloves and 1 tbsp minced fresh ginger. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 large each of red, yellow, and green bell peppers sliced into thin strips, plus 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 4-5 minutes until peppers are tender-crisp.
  4. Step 4: Return cooked beef to the skillet and pour in 3 tbsp coconut aminos. Stir well and cook for 1-2 minutes until sauce thickens slightly and coats the beef and peppers.
  5. Step 5: Remove from heat, garnish with 2 chopped scallions, and serve warm.

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Frequently asked questions

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

Total time is about 27 minutes (15 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 Peppers 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 Strips with Bell Peppers 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 Peppers 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 Peppers and Coconut Aminos whole30?

Yes — this recipe is tagged whole30, 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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