Stovetop Beef Stir-Fry with Ginger and Bell Peppers

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

Quick stovetop stir-fry featuring tender strips of beef, crisp bell peppers, and aromatic ginger in a savory soy sauce. This asian-inspired beef ready in about 25 minutes pairs flank steak, thinly sliced, soy sauce, fresh ginger, minced 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.

Prep: 15 min Cook: 10 min Serves 3 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, toss 10 oz thinly sliced flank steak with 3 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp brown sugar. Let marinate for 10 minutes.
  2. Step 2: Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat until shimmering.
  3. Step 3: Add the marinated beef to the skillet and stir-fry for 2-3 minutes until browned but not fully cooked.
  4. Step 4: Add 1 tbsp minced fresh ginger, 2 minced garlic cloves, 1 medium thinly sliced red bell pepper, and 1 medium thinly sliced green bell pepper. Stir-fry for 4-5 minutes until the peppers are tender-crisp and the beef is cooked through.
  5. Step 5: Season with 1/4 tsp black pepper and sprinkle 2 tbsp chopped scallions on top before serving hot with steamed rice or noodles.

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Frequently asked questions

How long does Stovetop Beef Stir-Fry with Ginger and 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 Stovetop Beef Stir-Fry with Ginger and 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 flank steak, thinly sliced from drying out.

Can I substitute ingredients in Stovetop Beef Stir-Fry with Ginger and 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 Stovetop Beef Stir-Fry with Ginger and Bell Peppers 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 Stovetop Beef Stir-Fry with Ginger and Bell Peppers?

Asian 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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