Sautéed Beef Strips with Bell Peppers and Zucchini

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick-cooked beef strips tossed with colorful bell peppers and zucchini in a garlicky, herb-infused sauté. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 25 minutes pairs thinly sliced into strips sirloin steak, large, julienned red bell pepper, large, julienned 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 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: 15 min Serves 4 Mediterranean cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb thinly sliced sirloin steak strips, season with 3/4 tsp sea salt and 1/2 tsp black pepper, and sauté for 4-5 minutes until browned but still tender. Remove beef and set aside.
  2. Step 2: In the same skillet, add 1 tbsp extra virgin olive oil, then toss in 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 large red bell pepper julienned, 1 large yellow bell pepper julienned, and 1 medium zucchini sliced into half-moons. Season with 1/2 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Sauté vegetables for 5-6 minutes until just tender but still vibrant.
  4. Step 4: Return the cooked beef strips to the skillet, sprinkle 1 tbsp chopped fresh oregano, and toss everything together for 1-2 minutes until heated through and well combined.
  5. Step 5: Remove from heat and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Beef Strips with Bell Peppers and Zucchini 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 Strips with Bell Peppers and Zucchini?

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 extra virgin olive oil from drying out.

Can I substitute ingredients in Sautéed Beef Strips with Bell Peppers and Zucchini?

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 Zucchini 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 Zucchini whole30?

Yes — this recipe is tagged whole30, gluten free, dairy 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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