Ginger Beef Stir-Fry with Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Quick-cooked flank steak with bell peppers and fresh ginger in a savory coconut aminos glaze. This asian-inspired beef ready in about 25 minutes pairs pound, thinly sliced flank steak, sliced red bell pepper, sliced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, thinly sliced flank steak
• 1, sliced red bell pepper
• 1, sliced green bell pepper
• 1 tablespoon coconut aminos
• 1 tablespoon, minced fresh ginger
• 2 tablespoons olive oil
• 2 cloves, minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound thinly sliced flank steak and cook for 3-4 minutes per side until browned but still pink inside. Remove steak and set aside.
2. Step 2: Add remaining 1 tablespoon olive oil to the skillet, then stir in 2 minced garlic cloves and 1 tablespoon minced fresh ginger. Sauté for 1 minute until fragrant.
3. Step 3: Add 1 cup sliced red bell pepper and 1 cup sliced green bell pepper, stirring to coat. Cook for 3-4 minutes until peppers are crisp-tender. Return steak to skillet, add 1 tablespoon coconut aminos, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss for 1 minute until sauce thickens and coats ingredients.