Spiced Grass-Fed Beef Stir-Fry with Bell Peppers and Zucchini
A colorful stir-fry combining tender strips of grass-fed beef with vibrant bell peppers and zucchini, seasoned with garlic and fresh ginger for a paleo-friendly dinner. This asian-inspired paleo (gluten free) ready in about 30 minutes pairs grass-fed beef sirloin, 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 370 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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, sliced into thin strips grass-fed beef sirloin
- 1 large, sliced into thin strips red bell pepper
- 1 large, sliced into thin strips yellow bell pepper
- 2 medium, sliced into half-moons 1/4-inch thick zucchini
- 3 tbsp coconut aminos
- 3 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp avocado oil
- 1/4 tsp red chili flakes
- 1 tsp sea salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large skillet over high heat until shimmering. Add 1 lb grass-fed beef sirloin strips seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper, and stir-fry for 3-4 minutes until browned but slightly pink inside. Remove beef and set aside.
- Step 2: Add remaining 1 tbsp avocado oil to the skillet. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
- Step 3: Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 2 medium sliced zucchini half-moons. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Step 4: Return beef to the skillet. Pour in 3 tbsp coconut aminos and sprinkle 1/4 tsp red chili flakes. Stir everything together and cook for 2 more minutes until sauce coats beef and vegetables well. Adjust seasoning with remaining 1/2 tsp sea salt as needed.
- Step 5: Serve hot, garnished with fresh herbs if desired.
Frequently asked questions
How long does Spiced Grass-Fed Beef Stir-Fry with Bell Peppers and Zucchini take to make?
Total time is about 30 minutes (15 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 Spiced Grass-Fed Beef Stir-Fry 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 grass-fed beef sirloin from drying out.
Can I substitute ingredients in Spiced Grass-Fed Beef Stir-Fry 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 Spiced Grass-Fed Beef Stir-Fry 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 Spiced Grass-Fed Beef Stir-Fry with Bell Peppers and Zucchini paleo?
Yes — this recipe is tagged paleo, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Authentic flavors without the sugar. Served over cauliflower rice—next time I'll double the ginger.
- ★★★★★
The spices elevated the grass-fed beef perfectly—my kids even ate the zucchini! So simple for a weeknight.
- ★★★★☆
Cooked it for my family—everyone enjoyed it, though the zucchini absorbed too much oil.
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