Beef and Bell Pepper Stir-fry

Name: Beef and Bell Pepper Stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 500 g beef sirloin (thinly sliced against the grain); 2 tbsp soy sauce (for marinade); 1 tbsp cornstarch (for marinade); 2 tbsp oil (divided); 2 pcs bell pepper (large, mix of red and green, sliced into strips); 1 pcs onion (medium, sliced); 3 pcs garlic (cloves, minced); 1 inch ginger (peeled and minced); 3 tbsp water (for sauce); 1 tsp sesame oil; 1 pinch salt; 1 pinch black pepper (freshly ground); 2 pcs green onion (sliced, for garnish)

RATING

4.5/5(128)

TASTE SCORE

9/10

Tender strips of beef seared hot and fast, then tossed with crisp, colorful bell peppers in a savory, slightly sweet soy-based sauce. This quick stir-fry comes together in under 30 minutes and pairs perfectly with steamed rice for a satisfying weeknight dinner.

PREP

15m

COOK

10m

SERVES

1 CUP

348 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Marinate the beef.
1.In a bowl, toss the sliced beef with 2 tbsp soy sauce and 1 tbsp cornstarch.
2.Let it sit at room temperature for 10 minutes while you prep the vegetables.
prep · ~5 min
Prep the sauce and vegetables.
1.In a small bowl, whisk together 2 tbsp soy sauce, 3 tbsp water, 1 tsp cornstarch, sesame oil, salt, and black pepper. Set aside.
2.Slice the bell peppers and onion into thin strips. Mince the garlic and ginger.
TIPMake sure the cornstarch is fully dissolved in the sauce to avoid lumps later.
fry · ~3 min
Sear the beef.
1.Heat 1 tbsp oil in a wok over high heat until shimmering.
2.Add the marinated beef in a single layer. Let it sear undisturbed for 1 minute.
3.Stir-fry for another 1-2 minutes until just cooked through. Transfer to a plate.
TIPAvoid overcrowding the pan—cook the beef in two batches if needed to get a good sear.
fry · ~4 min
Stir-fry the vegetables.
1.Add the remaining 1 tbsp oil to the same wok.
2.Toss in the onion and stir-fry for 1 minute until slightly softened.
3.Add the bell peppers, garlic, and ginger. Stir-fry for 2-3 minutes until the peppers are tender-crisp.
TIPKeep the heat high—the vegetables should stay crisp and brightly colored.
mix · ~2 min
Combine and finish the dish.
1.Return the seared beef to the wok with the vegetables.
2.Give the sauce a quick stir and pour it over the beef and peppers.
3.Toss everything together for 1 minute until the sauce thickens and coats the ingredients evenly.
garnish
Garnish with sliced green onions and serve immediately.
TIPServe over steamed rice to soak up every bit of the savory sauce.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice beef against the grain for tender strips that won't toughen during cooking.
2
Pat bell peppers dry after washing to prevent excess steam in the wok.
3
Let the wok get smoking hot before adding oil to achieve a proper sear on the beef.
4
Cook the beef in a single layer and resist stirring for the first minute to develop a brown crust.
5
Stir the sauce slurry just before pouring, as cornstarch settles quickly.
6
Taste a piece of bell pepper before finishing — it should be tender-crisp with a slight bite.
7
Leftovers keep in the fridge for up to 3 days; reheat in a hot wok to revive crispness.

RECIPE VARIATIONS

Adapt it for your goals.

Chicken and Bell Pepper Stir fry

Chicken and Bell Pepper Stir-fry

Replace beef with boneless, skinless chicken thighs or breasts (sliced thin). Cook until just done — chicken breast may need slightly less time to stay tender.

Spicy Szechuan style