Sautéed Beef Stir Fry with Bell Peppers and Black Bean Sauce

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

Quick stir fry of tender beef strips with colorful bell peppers in a savory black bean sauce, perfect for a fast and flavorful meal. This chinese-inspired beef ready in about 25 minutes blends stalks, sliced green onions, black bean sauce, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 Chinese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, toss 12 oz thinly sliced flank steak with 1 tsp cornstarch and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add the beef strips and stir-fry for 3-4 minutes until browned but still tender. Remove beef from the pan and set aside.
  4. Step 4: In the same pan, add 1 tbsp sesame oil and add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper. Stir-fry for 3 minutes until vegetables are crisp-tender.
  5. Step 5: Return the beef to the pan and add 3 tbsp black bean sauce and 2 tbsp soy sauce. Mix 2 tbsp water into the pan, stirring for 1-2 minutes until the sauce thickens and coats the beef and vegetables.
  6. Step 6: Stir in 3 sliced green onions just before removing from heat. Serve immediately over steamed rice or noodles.

Frequently asked questions

How long does Sautéed Beef Stir Fry with Bell Peppers and Black Bean Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Beef Stir Fry with Bell Peppers and Black Bean Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Beef Stir Fry with Bell Peppers and Black Bean Sauce?

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 Sautéed Beef Stir Fry with Bell Peppers and Black Bean Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Beef Stir Fry with Bell Peppers and Black Bean Sauce?

Chinese beef 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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