Spicy Stir-Fried Beef with Bell Peppers and Black Bean Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A bold and savory stir-fry featuring tender strips of beef tossed with crisp bell peppers and a rich, spicy black bean sauce. This Chinese-inspired no-cook recipe, ready in about 27 minutes, pairs flank steak, thinly sliced, red bell pepper, sliced into strips, green 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 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.

Ingredients

• 12 oz flank steak, thinly sliced
• 1 medium red bell pepper, sliced into strips
• 1 medium green bell pepper, sliced into strips
• 4 cloves minced garlic
• 1 tbsp grated fresh ginger
• 2 tbsp fermented black bean paste
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 tbsp chopped scallions
• 1 tsp red chili flakes
• 1 tsp cornstarch
• 2 tbsp water

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Instructions

1. Step 1: Toss 12 oz thinly sliced flank steak with 1 tsp cornstarch and 1 tbsp soy sauce in a bowl; set aside for 10 minutes to tenderize.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef and stir-fry for 2-3 minutes until browned but not fully cooked. Remove from wok and set aside.
3. Step 3: In the same wok, add 4 cloves minced garlic and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant. Add 2 tbsp fermented black bean paste and 1 tsp red chili flakes, cooking for another 30 seconds to release aroma.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper to the wok and stir-fry for 3-4 minutes until vegetables are crisp-tender.
5. Step 5: Return the beef to the wok along with 3 tbsp soy sauce, 1 tbsp sesame oil, and 2 tbsp water. Stir-fry everything together for 2 minutes until sauce thickens slightly and coats the beef and vegetables.
6. Step 6: Remove from heat and sprinkle 2 tbsp chopped scallions on top before serving immediately with steamed rice.