Stir-Fried Beef with Bell Peppers and Ginger-Soy Sauce

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

Quick stir-fry of tender beef strips with colorful bell peppers tossed in a fragrant ginger-soy sauce for a satisfying and savory dish. This Asian Fusion-inspired beef 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 420 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 Fusion cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth and set aside.
  2. Step 2: Heat 1 tbsp olive oil in a large wok or skillet over high heat until shimmering. Add 12 oz thinly sliced flank steak and stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef from wok and set aside.
  3. Step 3: Add remaining 1 tbsp olive oil to the wok. Add 1 tbsp minced fresh ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
  4. Step 4: Add 1 medium sliced red bell pepper and 1 medium sliced yellow bell pepper, stir-fry for 3-4 minutes until slightly tender but still crisp.
  5. Step 5: Return beef to the wok along with the prepared sauce. Stir-fry everything together for 2 minutes until sauce thickens and coats the beef and peppers.
  6. Step 6: Season with 1/4 tsp black pepper and garnish with 2 thinly sliced green onions before serving hot over steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Beef with Bell Peppers and Ginger-Soy Sauce 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 and Ginger-Soy Sauce?

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 flank steak from drying out.

Can I substitute ingredients in Stir-Fried Beef with Bell Peppers and Ginger-Soy 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 Stir-Fried Beef with Bell Peppers and Ginger-Soy 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 Stir-Fried Beef with Bell Peppers and Ginger-Soy Sauce?

Asian Fusion 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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