Beef Stir-Fry with Ginger and Bell Pepper
Quick and vibrant stir-fry of tender beef strips with fresh ginger and colorful bell peppers in a savory soy sauce. This chinese-inspired beef ready in about 25 minutes pairs finely grated fresh ginger, minced garlic cloves, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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
- 12 oz, thinly sliced against the grain flank steak
- 1 large, sliced into thin strips red bell pepper
- 1 large, sliced into thin strips yellow bell pepper
- 1 tbsp finely grated fresh ginger
- 3 cloves minced garlic cloves
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp cornstarch
- 2 tbsp water
- 2 stalks sliced for garnish green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk 3 tbsp soy sauce, 1 tsp cornstarch, and 2 tbsp water to create a slurry; set aside.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
- Step 3: Add 12 oz thinly sliced flank steak and stir-fry for 2-3 minutes until just browned; remove beef and set aside.
- Step 4: Add 1 tbsp finely grated ginger and 3 minced garlic cloves to the pan, stir-frying for 30 seconds until fragrant.
- Step 5: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper, stir-fry for 3-4 minutes until tender-crisp.
- Step 6: Return beef to the pan, pour in the soy sauce slurry, and toss everything together for 1-2 minutes until sauce thickens and coats the ingredients.
- Step 7: Drizzle 2 tsp sesame oil and garnish with 2 sliced green onions before serving immediately.
Frequently asked questions
How long does Beef Stir-Fry with Ginger and Bell Pepper 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 Ginger and Bell Pepper?
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 finely grated fresh ginger from drying out.
Can I substitute ingredients in Beef Stir-Fry with Ginger and Bell Pepper?
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 Ginger and Bell Pepper for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Ginger and Bell Pepper?
Chinese beef 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.
