Beef Stir-Fry with Garlic, Ginger, and Bell Peppers
A quick and savory beef stir-fry with fresh garlic, ginger, and colorful bell peppers, served over steamed rice for a satisfying dinner. This chinese-inspired stir fry ready in about 25 minutes pairs flank steak thinly sliced, soy sauce, oyster sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 1 lb flank steak thinly sliced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic cloves minced
- 1 tbsp fresh ginger minced
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 2 stalks green onion chopped
- 3 cups steamed jasmine rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, toss 1 lb thinly sliced flank steak with 3 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tbsp cornstarch until well coated. Set aside for 10 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant.
- Step 3: Add the marinated beef to the wok and stir-fry for 3-4 minutes until browned but still tender.
- Step 4: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper to the pan. Stir-fry together for 3-4 minutes until peppers are crisp-tender.
- Step 5: Sprinkle 2 chopped green onions over the stir-fry, toss to combine, and remove from heat. Serve hot over 3 cups steamed jasmine rice.
Frequently asked questions
How long does Beef Stir-Fry with Garlic, Ginger, and Bell Peppers take to make?
Total time is about 25 minutes (15 min prep + 10 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 Beef Stir-Fry with Garlic, Ginger, and 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 Beef Stir-Fry with Garlic, Ginger, and 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 Beef Stir-Fry with Garlic, Ginger, and 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 Beef Stir-Fry with Garlic, Ginger, and Bell Peppers?
Chinese 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.
