Stir-Fried Beef and Bell Peppers with Ginger and Coconut Aminos

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

Tender strips of beef stir-fried with colorful bell peppers and fresh ginger in a savory coconut aminos sauce, perfect for a Whole30 dinner. This asian-inspired beef (whole30, gluten-free) ready in about 30 minutes pairs flank steak, thinly sliced, fresh ginger, grated, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large wok or skillet over high heat until shimmering.
  2. Step 2: Add 1 lb thinly sliced flank steak and stir-fry for 2-3 minutes until browned but still slightly pink. Remove beef from skillet and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stirring for 30 seconds until fragrant.
  4. Step 4: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper, stir-frying for 4-5 minutes until tender-crisp.
  5. Step 5: Return the beef to the skillet, pour in 3 tbsp coconut aminos, and season with 1 tsp sea salt and 1/2 tsp black pepper.
  6. Step 6: Stir everything together and cook for an additional 2 minutes until beef is cooked through and sauce coats the ingredients.
  7. Step 7: Garnish with 2 sliced green onions before serving hot.

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Frequently asked questions

How long does Stir-Fried Beef and Bell Peppers with Ginger and Coconut Aminos 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 Stir-Fried Beef and Bell Peppers with Ginger and Coconut Aminos?

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 Stir-Fried Beef and Bell Peppers with Ginger and Coconut Aminos?

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 Stir-Fried Beef and Bell Peppers with Ginger and Coconut Aminos 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 Stir-Fried Beef and Bell Peppers with Ginger and Coconut Aminos whole30?

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

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