Hunan Beef Stir-Fry with Bell Peppers and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Spicy and savory Hunan-style beef stir-fry featuring tender strips of beef and crisp bell peppers in a garlic-soy sauce. This Chinese recipe, ready in about 25 minutes, pairs flank steak, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 10 min Serves 3 Chinese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 12 oz thinly sliced flank steak with 1 tbsp cornstarch in a bowl until evenly coated. Heat 2 tbsp vegetable oil in a wok over high heat until shimmering.
  2. Step 2: Add the beef in a single layer and stir-fry for 2-3 minutes until browned but still tender. Remove beef and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil, then stir-fry 5 minced garlic cloves and 1 tbsp minced ginger for 30 seconds until fragrant.
  4. Step 4: Add 1 large sliced red bell pepper and 1 large sliced green bell pepper, stir-frying for 2-3 minutes until crisp-tender.
  5. Step 5: Return the beef to the wok and add 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp chili paste, and 1 tsp brown sugar. Stir-fry for 1-2 minutes until sauce coats all ingredients and is heated through.
  6. Step 6: Remove from heat and garnish with 2 sliced scallions before serving.

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