Seven-Spice Beef Stir Fry with Tangy Citrus Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender strips of beef stir-fried with colorful peppers and onions, tossed in a bright citrus sauce seasoned with a warm seven-spice blend. This asian-inspired beef ready in about 30 minutes blends medium, thinly sliced red bell pepper, small, thinly sliced red onion, minced garlic cloves 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 390 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.

Ingredients

• 12 oz, thinly sliced against the grain flank steak
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced yellow bell pepper
• 1 small, thinly sliced red onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 3 tbsp olive oil
• 1/4 cup orange juice
• 2 tbsp lemon juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 1 tsp salt

Instructions

1. Step 1: In a medium bowl, toss 12 oz thinly sliced flank steak with 1 tsp salt, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground cinnamon, and 1/4 tsp ground black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large wok or skillet over high heat until shimmering. Add the steak in a single layer and stir-fry for 2-3 minutes until browned but still slightly pink inside; remove and set aside.
3. Step 3: Add remaining 1 tbsp olive oil to the wok. Sauté 3 minced garlic cloves, 1 tbsp grated ginger, 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced red onion over medium-high heat for 4-5 minutes until vegetables are tender-crisp and fragrant.
4. Step 4: Return the beef to the wok. Add 1/4 cup orange juice, 2 tbsp lemon juice, 2 tbsp soy sauce, and 1 tbsp honey. Stir-fry for another 2 minutes until the sauce thickens and coats the beef and vegetables evenly. Serve hot over steamed rice or noodles.