Cache-Control Spiced Beef Stir Fry with Bell Peppers and Ginger

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A robust beef stir fry with vibrant bell peppers and warming ginger, enhanced with a complex sauce that balances spice and umami. This Chinese-inspired beef recipe, ready in about 27 minutes, pairs flank steak, thinly sliced, red bell pepper, sliced into strips, yellow bell pepper, sliced into strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 pound flank steak, thinly sliced
• 1 medium red bell pepper, sliced into strips
• 1 medium yellow bell pepper, sliced into strips
• 2 tbsp fresh ginger, minced
• 3 garlic cloves, minced
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2 tbsp vegetable oil
• 2 scallions, sliced
• 1/2 tsp red chili flakes
• 1 tsp cornstarch
• 2 tbsp cold water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Toss 1 pound thinly sliced flank steak with 1 tsp cornstarch to lightly coat the beef and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 2 tbsp minced fresh ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
3. Step 3: Add the beef to the wok and stir-fry for 3-4 minutes until browned but still tender.
4. Step 4: Add 1 medium sliced red bell pepper and 1 medium sliced yellow bell pepper to the wok, stir-frying for 2 minutes until slightly softened but crisp.
5. Step 5: In a small bowl, mix 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 2 tbsp cold water. Pour this sauce over the beef and peppers, tossing to coat evenly.
6. Step 6: Cook an additional 2 minutes until the sauce thickens and coats all ingredients.
7. Step 7: Sprinkle 1/2 tsp red chili flakes and 2 sliced scallions on top before serving hot over steamed rice or noodles.