Beef and Pepper Stir-fry
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.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the beef and sauce
- b.In a medium bowl, toss the sliced flank steak with 2 teaspoons of cornstarch and the black pepper until evenly coated. Set aside.
- c.In a separate small bowl, whisk together the tamarind paste, lime juice, water, salt, and the remaining 1 teaspoon of cornstarch until smooth. This is your stir-fry sauce.
- 2
Step 2
- a.Sear the beef
- b.Heat the vegetable oil in a large skillet or wok over high heat until shimmering.
- c.Add the beef in a single layer, working in two batches if needed to avoid crowding the pan. Sear for 1-2 minutes per side until browned. The inside should still be slightly pink.
- d.Remove the beef from the skillet and set it aside on a plate.
- 3
Step 3
- a.Stir-fry the vegetables
- b.Reduce the heat to medium-high and add the sesame oil to the same skillet.
- c.Add the sliced onions and bell peppers. Stir-fry for 3-4 minutes until they are crisp-tender.
- d.Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Step 4
- a.Combine and finish the dish
- b.Return the seared beef to the skillet with the vegetables.
- c.Give the sauce a quick stir to recombine, then pour it over the beef and vegetables.
- d.Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything evenly.
- e.Remove from heat, garnish with sliced green onions, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra tender beef, slice it very thinly against the grain. Partially freezing the steak for 20-30 minutes makes it much easier to slice.
- 2Ensure your pan is very hot before adding the beef to get a good sear without overcooking it.
- 3Have all your ingredients prepped and ready to go (mise en place) as stir-frying is a very fast cooking process.
- 4Don't overcrowd the pan. Cook the beef in batches to ensure it sears rather than steams.
- 5The tamarind sauce provides a unique tangy flavor. Adjust the lime juice to your preference for more or less acidity.
- 6Serve immediately with steamed rice or quinoa to soak up the delicious sauce.
Adapt it for your goals.
Vegan
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.
gluten freeGluten free
This recipe is naturally gluten-free as it avoids soy sauce. Ensure your tamarind paste is certified gluten-free.
quickQuick
Use pre-sliced beef and bell peppers from the grocery store to cut down on prep time significantly.
high proteinHigh protein
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.
Why this is on our healthy list.
Rich in Protein
Flank steak provides high-quality protein, which is essential for muscle repair, growth, and overall body function.
Packed with Vitamins
Colorful bell peppers are an excellent source of Vitamin C, an antioxidant that supports the immune system, and Vitamin A for vision health.
Low in Sodium
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.
Frequently asked questions
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.