Stir-Fried Fourth-Pepper Beef with Garlic and Ginger

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A quick stir-fry featuring tender beef slices and a colorful medley of four types of peppers, infused with ginger and garlic. This asian fusion-inspired stir fry ready in about 27 minutes pairs minced fresh ginger, minced garlic cloves, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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.

Ingredients

• 1 lb, thinly sliced against the grain flank steak
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips yellow bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 1 medium, sliced into thin strips orange bell pepper
• 2 tbsp minced fresh ginger
• 4 cloves minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 stalks sliced for garnish green onions
• 1/4 tsp (optional) crushed red pepper flakes

Instructions

1. Step 1: In a medium bowl, toss 1 lb thinly sliced flank steak with 1 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the beef in a single layer and stir-fry for 2-3 minutes until browned but still tender. Remove beef and set aside.
3. Step 3: Lower heat to medium-high and add 2 tbsp minced fresh ginger and 4 minced garlic cloves to the wok. Stir-fry for 30 seconds until fragrant.
4. Step 4: Add 1 medium each of sliced red, yellow, green, and orange bell peppers to the wok. Stir-fry vegetables for 4-5 minutes until just tender but still crisp.
5. Step 5: Return beef to the wok. Stir in 3 tbsp soy sauce, 1 tbsp sesame oil, and 2 tbsp cold water. Toss everything together and cook for another 1-2 minutes until the sauce thickens slightly and coats the beef and peppers.
6. Step 6: Remove from heat. Garnish with 2 sliced green onions and 1/4 tsp crushed red pepper flakes if using. Serve immediately over steamed rice or noodles.