Sautéed Beef Strips with Bell Peppers and Garlic Herb Sauce

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Tender strips of beef quickly sautéed with colorful bell peppers and finished with a vibrant garlic and herb sauce for a satisfying Whole30 dinner. This Mediterranean-inspired Whole30 recipe (gluten free), 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 360 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 sirloin steak
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips yellow bell pepper
• 5 cloves, minced garlic cloves
• 1/4 cup, chopped fresh parsley
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) crushed red pepper flakes

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb thinly sliced sirloin steak, seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Sauté for 3-4 minutes, stirring occasionally, until beef is browned but still tender. Remove beef from skillet and set aside.
2. Step 2: In the same skillet, add 1 tbsp olive oil and the sliced 1 large red bell pepper and 1 large yellow bell pepper. Cook over medium heat for 5-6 minutes until peppers are softened and slightly charred at edges.
3. Step 3: Add 5 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp crushed red pepper flakes (if using) to the peppers. Sauté for 1 minute until fragrant.
4. Step 4: Return the cooked beef to the skillet and stir in 1 tbsp red wine vinegar and 1/4 cup chopped fresh parsley. Toss everything together and cook for an additional 1-2 minutes until heated through and the sauce coats the beef and peppers.
5. Step 5: Serve hot as a Whole30-compliant main dish.