Spicy Coconut Beef Stir-Fry with Bell Peppers

By · Reviewed by AislePrompt Editorial · ·

Tender beef strips quickly stir-fried with colorful bell peppers in a rich and spicy coconut sauce. This thai-inspired stir fry ready in about 25 minutes pairs flank steak, thinly sliced, coconut milk, red curry paste 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat and stir in 1/4 cup fresh basil leaves. Serve immediately with lime wedges for squeezing over the top.

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Frequently asked questions

How long does Spicy Coconut Beef Stir-Fry with Bell Peppers 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 Spicy Coconut Beef Stir-Fry with Bell Peppers?

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 flank steak, thinly sliced from drying out.

Can I substitute ingredients in Spicy Coconut Beef Stir-Fry with Bell Peppers?

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 Spicy Coconut Beef Stir-Fry with Bell Peppers 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.

What goes well with Spicy Coconut Beef Stir-Fry with Bell Peppers?

Thai stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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