Stir-Fried Beef with Bell Peppers
Quick stir-fried strips of beef tossed with colorful bell peppers and a savory soy-ginger sauce for a weeknight favorite. This asian-inspired asian ready in about 25 minutes pairs soy sauce, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 1 lb, thinly sliced against the grain flank steak
- 3 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 medium, sliced into 1/2-inch strips red bell pepper
- 1 medium, sliced into 1/2-inch strips yellow bell pepper
- 2 cloves, minced garlic cloves
- 1 tbsp, minced fresh ginger
- 2 stalks, sliced diagonally green onions
- 1 tsp sesame oil
- 1/4 tsp black pepper
Instructions
- Step 1: Toss 1 lb thinly sliced flank steak with 3 tbsp soy sauce and 1 tbsp cornstarch in a bowl until evenly coated; let marinate for 10 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, then add the beef slices in a single layer and stir-fry for 2-3 minutes until browned but not fully cooked; remove beef and set aside.
- Step 3: In the same pan, add 2 minced garlic cloves and 1 tbsp minced fresh ginger, stirring for 30 seconds until aromatic.
- Step 4: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper, stir-frying for 3-4 minutes until tender-crisp.
- Step 5: Return the beef to the pan, add 2 sliced green onions, 1 tsp sesame oil, and 1/4 tsp black pepper; toss everything together and cook for another 1-2 minutes until beef is cooked through and sauce slightly thickens.
Frequently asked questions
How long does Stir-Fried Beef with Bell Peppers take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Beef with Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Stir-Fried Beef with Bell Peppers?
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 Stir-Fried Beef with Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stir-Fried Beef with Bell Peppers?
Asian asian 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.
