One-Pan Spiced Beef and Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

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.

Quick and flavorful beef stir fry with bell peppers and snap peas, seasoned with a spiced soy-ginger sauce for a wholesome weeknight meal. This Asian-inspired stir-fry recipe, ready in about 30 minutes, pairs sirloin beef strips, red bell pepper, sliced, snap peas 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: 15 min Serves 4 Asian cuisine 350 cal/serving

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Ingredients

1 lb sirloin beef strips
1 large red bell pepper, sliced
1 cup snap peas
3 stalks green onions, chopped
3 cloves minced garlic
1 tbsp grated fresh ginger
1/4 cup soy sauce
2 tbsp hoisin sauce
2 tbsp sesame oil
1 tbsp vegetable oil
1/4 tsp red pepper flakes
1 tsp cornstarch
2 tbsp water

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Instructions

Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp hoisin sauce, 1 tsp cornstarch, 2 tbsp water, and 1/4 tsp red pepper flakes until smooth. Set aside.
Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 1 lb sirloin beef strips and sauté for 3-4 minutes until browned but still tender. Remove beef from skillet and set aside.
Step 3: In the same skillet, add 2 tbsp sesame oil, 3 cloves minced garlic, and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant but not burnt.
Step 4: Add 1 large sliced red bell pepper and 1 cup snap peas. Stir fry for 4-5 minutes until vegetables are crisp-tender.
Step 5: Return the cooked beef to the skillet along with 3 chopped green onions and the prepared sauce. Toss everything together and cook for another 2 minutes until sauce thickens and coats the beef and vegetables.
Step 6: Serve hot over steamed rice or noodles if desired.