Sautéed Ginger Beef with Bell Peppers and Onions

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

Tender strips of beef quickly sautéed with fresh ginger, bell peppers, and onions for a vibrant Whole30 stir-fry. This asian fusion-inspired whole30 (whole30) 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 290 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 Asian Fusion cuisine 290 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 1 lb thinly sliced beef sirloin and season with 1 tsp sea salt and 1/2 tsp black pepper. Sauté for 3-4 minutes until browned but not fully cooked through, then remove beef from pan and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and 2 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
  4. Step 4: Add 1 large sliced red bell pepper and 1 medium thinly sliced yellow onion to the skillet, cooking for 5 minutes until softened but still crisp.
  5. Step 5: Return the beef to the skillet along with 3 tbsp coconut aminos and stir well to combine.
  6. Step 6: Cook for another 2-3 minutes until beef is cooked through and sauce slightly thickens, then remove from heat and serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Ginger Beef with Bell Peppers and Onions 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 Ginger Beef with Bell Peppers and Onions?

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 Ginger Beef with Bell Peppers and Onions?

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 Ginger Beef with Bell Peppers and Onions 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 Ginger Beef with Bell Peppers and Onions whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes