Mid-Heat Stir-Fried Beef with Bell Peppers and Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick stir-fry featuring tender beef strips with colorful bell peppers and aromatic ginger, cooked over medium heat to preserve texture and flavor. This Middle Eastern recipe, ready in about 25 minutes, pairs flank steak, thinly sliced, red bell pepper, sliced into strips, yellow bell pepper, sliced into strips 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.

Prep: 15 min Cook: 10 min Serves 4 Chinese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 1 lb thinly sliced flank steak with 1 tsp cornstarch, 1/2 tsp black pepper, and 1 tbsp soy sauce; set aside for 10 minutes to marinate.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium heat (mid-heat). Add 3 minced garlic cloves and 1 tbsp julienned fresh ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add the marinated beef in a single layer and stir-fry for 3-4 minutes until browned but still tender.
  4. Step 4: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper, stir-frying for another 3 minutes until peppers are tender-crisp.
  5. Step 5: Stir in 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil, tossing everything for 1 minute until the sauce coats the beef and vegetables.
  6. Step 6: Remove from heat, garnish with 2 chopped green onions, and serve hot with steamed rice.

Frequently asked questions

How long does Mid-Heat Stir-Fried Beef with Bell Peppers and Ginger take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mid-Heat Stir-Fried Beef with Bell Peppers and Ginger?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak, thinly sliced from drying out.

Can I substitute ingredients in Mid-Heat Stir-Fried Beef with Bell Peppers and Ginger?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mid-Heat Stir-Fried Beef with Bell Peppers and Ginger for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mid-Heat Stir-Fried Beef with Bell Peppers and Ginger?

Chinese middle eastern like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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