Intermediate-Spiced Beef Stir Fry with Bell Peppers

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

A medium-spiced beef stir fry combining tender strips of beef with colorful bell peppers and a savory sauce. This Middle Eastern recipe, ready in about 25 minutes, pairs flank steak, thinly sliced, red bell pepper, sliced, green bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 320 cal/serving

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Ingredients

1 lb flank steak, thinly sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
3 tbsp soy sauce
1 tbsp sesame oil
1 tsp minced ginger
2 cloves minced garlic
1/2 tsp chili flakes
1 tsp cornstarch
2 tbsp water
2 tbsp vegetable oil

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Instructions

Step 1: Combine 3 tbsp soy sauce, 1 tsp cornstarch, and 2 tbsp water in a bowl to make a slurry; set aside.
Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 1 lb thinly sliced flank steak and stir fry for 3-4 minutes until browned but still tender; remove beef and set aside.
Step 3: In the same wok, add 1 tbsp sesame oil, 1 tsp minced ginger, 2 cloves minced garlic, and 1/2 tsp chili flakes. Stir fry for 30 seconds until fragrant.
Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper; stir fry for 3-4 minutes until crisp-tender.
Step 5: Return the beef to the wok, pour in the soy sauce slurry, and toss everything together for 1-2 minutes until the sauce thickens and evenly coats the beef and peppers.
Step 6: Remove from heat and serve immediately with steamed rice or noodles.