A 6‑ingredient dinner that’s loaded with protein and vibrant color! This Beef and Bell Pepper Stir‑Fry is savory, quick, gluten‑free, and dairy‑free. Perfect for busy weeknights.
Fast, Flavorful, and Better Than Takeout
This beef and bell Pepper stir-fry is an easy, one-pan dinner with tender lean beef and colorful bell peppers coated in a savory garlic tamari sauce. All in under 30 minutes! Like my chicken and broccoli skillet, it's a great option for busy nights and for meal prep.
Jump to:
Ingredients and Substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and detailed instructions in the recipe card below.
Beef – Thinly sliced sirloin, flank steak, or skirt steak works best. Use beef strips from the grocery deli if you want convenience.
Bell peppers – Use red and green bell peppers.
Tamari – This gluten-free alternative to soy sauce has a great umami flavor for stir fry sauce and more. You can swap gluten-free soy sauce or coconut aminos if avoiding soy. Regular soy sauce can be used if making a gluten-free meal is not needed.
Garlic – Fresh minced garlic adds the best flavor; garlic powder works in a pinch.
Avocado oil – This oil is a great high-heat oil. Substitute with another high-heat neutral oil if needed.
Lime juice - Fresh lime juice adds a brightness to the flavor of the dish.
How to make beef & bell pepper stir‑fry
Step 1: Slice the steak thinly against the grain. Pat dry and season lightly with salt and pepper.
Step 2: Heat avocado oil in a large skillet or wok over medium-high heat. Add beef and cook in a single layer, searing 3-4 minutes per side until browned. Transfer to a plate and set aside.
Step 3: In the same pan, add peppers and sauté 3–4 minutes until tender-crisp. Return the strips of beef to the skillet. Stir in minced garlic and tamari. Cook 2-3 more minutes until everything is coated and the internal temperature fo the steak has reached 145 degrees Fahrenheit for medium or 155 degrees Fahrenheit for well done. Season with salt and black pepper. Enjoy over steamed rice, quinoa, cauliflower rice, or gluten‑free noodles.
Recipe Tips
- For extra veggies, toss in thin slices of onion, snap or snow peas, or mushrooms when cooking the peppers.
- Meal‑prep hack: Marinate sliced beef ahead of time in tamari and garlic, then just stir‑fry when ready.
Serving suggestions
- Serve over brown or white rice or cooked quinoa
- Spoon onto cauliflower rice or zucchini noodles
- Pair with gluten‑free noodles
FAQs
Yes! Swap beef for chicken breast or thighs (cut into strips) and follow the same steps.
Store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop or in the microwave.
More Gluten-Free Weeknight Dinners
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
6-Ingredient Beef and Bell Pepper Stir Fry
Ingredients
- 2 tablespoons avocado oil
- 1 lb sirloin steak, thinly sliced or flank or skirt steak
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 3 tablespoons tamari or gf soy sauce or coconut aminos
- 3 garlic cloves minced
- juice of ½ a lime
- Salt and pepper to taste
Instructions
- Slice the steak thinly against the grain. Pat dry and season lightly with salt and pepper.
- Heat avocado oil in a large skillet or wok over medium-high heat. Add beef and cook in a single layer, searing 3-4 minutes per side until browned. Transfer to a plate and set aside.
- In the same pan, add peppers and sauté 3–4 minutes until tender-crisp. Return the strips of beef to the skillet. Stir in minced garlic and tamari. Cook 2-3 more minutes until everything is coated and the internal temperature fo the steak has reached 145 degrees Fahrenheit for medium or 155 degrees Fahrenheit for well done.
- Season with salt and black pepper. Enjoy over steamed rice, quinoa, cauliflower rice, or gluten‑free noodles.
Leave a Reply