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Tender strips of beef and crisp, colorful bell peppers tossed in a tangy, low-sodium homemade ginger-lime sauce. This fresh take on a classic stir-fry is a perfect weeknight dinner, ready in under 35 minutes.
Prepare the beef and sauce
Sear the beef
Stir-fry the vegetables
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Tender strips of beef and crisp, colorful bell peppers tossed in a tangy, low-sodium homemade ginger-lime sauce. This fresh take on a classic stir-fry is a perfect weeknight dinner, ready in under 35 minutes.
This chinese_american recipe takes 35 minutes to prepare and yields 4 servings. At 318.4 calories per serving with 25.87g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and finish the dish
Replace beef with 400g of firm, pressed tofu cut into strips or 1-inch cubes. Sear the tofu until golden before stir-frying the vegetables.
This recipe is naturally gluten-free as it avoids soy sauce. Ensure your tamarind paste is certified gluten-free.
Use pre-sliced beef and bell peppers from the grocery store to cut down on prep time significantly.
Increase the flank steak to 600g (1.3 lbs) or add 1 cup of shelled edamame along with the bell peppers for a plant-based protein boost.
Flank steak provides high-quality protein, which is essential for muscle repair, growth, and overall body function.
Colorful bell peppers are an excellent source of Vitamin C, an antioxidant that supports the immune system, and Vitamin A for vision health.
This recipe uses a homemade tamarind and lime sauce instead of high-sodium soy sauce, making it a heart-healthier choice for a stir-fry.
Yes, this version is quite healthy. It's packed with protein from beef and vitamins from fresh vegetables. By using a homemade, low-sodium sauce instead of soy sauce, it's much lower in sodium than typical stir-fries.
One serving (about 1 cup) of this Beef and Pepper Stir-fry contains approximately 300-350 calories, primarily from the beef and oils.
Absolutely. Sirloin or skirt steak are excellent alternatives. The key is to slice any cut thinly against the grain for maximum tenderness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The vegetables may lose some of their crispness upon reheating.
