Quick Stir-Fry Beef with Bell Peppers and Ginger

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 fast and flavorful beef stir-fry featuring tender strips of beef, colorful bell peppers, and fresh ginger. This Asian-inspired no-cook recipe, ready in about 25 minutes, pairs flank steak, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 Asian cuisine 320 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
1 medium, sliced into thin strips red bell pepper
1 medium, sliced into thin strips yellow bell pepper
1 tbsp, finely grated fresh ginger
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp vegetable oil
3 cloves, minced garlic cloves
2 stalks, sliced green onions
1/4 tsp red chili flakes
1/4 tsp black pepper

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Instructions

Step 1: Toss 12 oz thinly sliced flank steak with 3 tbsp soy sauce and 1 tbsp grated fresh ginger in a medium bowl. Let marinate for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned but still tender. Remove beef and set aside.
Step 3: In the same wok, add 2 tbsp sesame oil, 3 minced garlic cloves, 1/4 tsp red chili flakes, and sauté for 30 seconds until fragrant.
Step 4: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper, stir-frying for 4-5 minutes until they soften but retain some crunch.
Step 5: Return the beef to the wok along with 2 sliced green onions and 1/4 tsp black pepper. Stir everything together for 1 more minute until heated through and combined. Serve immediately.