Explicit Super Beef Stir Fry with Ginger and Bell Peppers

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A quick beef stir fry showcasing layered flavor calls with bright ginger and crunchy bell peppers, reflecting explicit method calls in inheritance. This Chinese-inspired Super Bowl recipe, ready in about 25 minutes, pairs cornstarch, vegetable oil, fresh ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 against the grain
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 tbsp fresh ginger, minced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2 scallions, chopped
• 1/2 tsp black pepper, freshly ground

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 lb thinly sliced flank steak with 2 tbsp cornstarch until evenly coated; let rest for 10 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the steak in a single layer and sear without stirring for 1 minute, then stir-fry for an additional 1-2 minutes until browned but not fully cooked. Remove steak to a plate.
3. Step 3: Add remaining 1 tbsp vegetable oil to the wok, then add 1 tbsp minced fresh ginger and 3 minced garlic cloves; stir-fry for 30 seconds until fragrant.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper; stir-fry for 3-4 minutes until vegetables are crisp-tender.
5. Step 5: Return steak to the wok and add 1/4 cup soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar; stir well to combine and cook another 2 minutes until sauce thickens slightly and coats the beef and vegetables.
6. Step 6: Season with 1/2 tsp freshly ground black pepper and stir in 2 chopped scallions just before serving.