Stir-Fried Beef with Bell Peppers and Snap Peas

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

A balanced stir-fry with tender beef, crisp vegetables, and a savory sauce perfect for weeknight dinners. This asian-inspired quick meals ready in about 35 minutes pairs flank steak, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (13 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 12 oz sliced flank steak with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch. Let marinate for 15 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated beef and cook for 3-4 minutes until browned, then remove and set aside.
  3. Step 3: In the same skillet, add 1 tbsp sesame oil, then stir-fry 2 minced garlic cloves and 1 tsp minced ginger for 30 seconds until fragrant.
  4. Step 4: Add 1 cup sliced bell peppers and 1 cup trimmed snap peas, cooking for 3-4 minutes until crisp-tender.
  5. Step 5: Return the beef to the skillet, then add 1/4 cup beef broth, 1/2 tsp sugar, and 1/4 tsp black pepper. Stir to combine and cook for 2 more minutes until sauce thickens and coats the ingredients.

Frequently asked questions

How long does Stir-Fried Beef with Bell Peppers and Snap Peas take to make?

Total time is about 35 minutes (20 min prep + 15 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 Snap Peas?

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 Snap Peas?

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 Snap Peas 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 and Snap Peas?

Asian quick meals 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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