Spiced Grass-Fed Beef Stir-Fry with Bell Peppers and Zucchini

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 recipe (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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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Serve hot, garnished with fresh herbs if desired.