Italian Beef Stir-Fry with Peppers and Onions

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A quick stir-fry featuring thin slices of Italian beef roast sautéed with colorful bell peppers and onions in a savory sauce, perfect for a weeknight meal. This Asian fusion recipe, ready in about 20 minutes, pairs thinly sliced cooked Italian beef roast, red bell pepper, sliced into strips, green bell pepper, sliced into strips 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.

Ingredients

• 12 oz thinly sliced cooked Italian beef roast
• 1 medium red bell pepper, sliced into strips
• 1 medium green bell pepper, sliced into strips
• 1 medium yellow onion, sliced
• 3 garlic cloves, minced
• 3 tbsp soy sauce
• 1/4 cup beef broth
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 sliced medium yellow onion, 1 sliced red bell pepper, and 1 sliced green bell pepper. Stir-fry for 4-5 minutes until vegetables are tender-crisp and slightly caramelized.
3. Step 3: Add 12 oz thinly sliced cooked Italian beef roast to the skillet along with 3 tbsp soy sauce, 1/4 cup beef broth, 1/4 tsp red pepper flakes, and 1/4 tsp black pepper. Stir continuously and cook for 3 minutes until the beef is heated through and the sauce thickens slightly.
4. Step 4: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley. Serve immediately over rice or on its own.