Spicy Coconut Beef Stir-Fry with Bell Peppers

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef strips quickly stir-fried with colorful bell peppers in a rich and spicy coconut sauce. This Thai-inspired stir-fry recipe, ready in about 25 minutes, pairs flank steak, thinly sliced, red bell pepper, sliced into strips, yellow bell pepper, sliced into strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 Thai cuisine 380 cal/serving

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Ingredients

1 lb flank steak, thinly sliced
1 large red bell pepper, sliced into strips
1 large yellow bell pepper, sliced into strips
3/4 cup coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tsp brown sugar
2 tbsp vegetable oil
3 garlic cloves, minced
1/4 cup fresh basil leaves
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced flank steak and sear for 2-3 minutes, stirring constantly until browned but not fully cooked. Remove and set aside.
Step 2: In the same wok, add 3 minced garlic cloves and 2 tbsp red curry paste, sauté over medium heat for 30 seconds until fragrant.
Step 3: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper, stir-frying for 3-4 minutes until slightly softened but still crisp.
Step 4: Pour in 3/4 cup coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Stir to combine and simmer for 2 minutes until the sauce slightly thickens.
Step 5: Return the beef to the wok and toss with the sauce and vegetables for 1-2 minutes until the beef is cooked through and coated.
Step 6: Remove from heat and stir in 1/4 cup fresh basil leaves. Serve immediately with lime wedges for squeezing over the top.