Here’s a quick and tasty Beef Stir Fry with Peppers—perfect for a weeknight dinner 🍖🌶️
🥩 Beef Stir Fry with Peppers
Ingredients (serves 2–4)
For the stir fry:
- 1 lb (450 g) beef (flank steak, sirloin, or ribeye), thinly sliced against the grain
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2–3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (optional)
- 2–3 tablespoons vegetable oil
For the sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon hoisin sauce or honey
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- Optional: 1 teaspoon cornstarch mixed with 2 tablespoons water (for thicker sauce)
Instructions
- Prepare the beef
- Slice beef thinly against the grain.
- Pat dry to ensure good searing.
- Cook the beef
- Heat 1–2 tablespoons oil in a large skillet or wok over high heat.
- Add beef in a single layer (do in batches if needed) and stir-fry 2–3 minutes until browned but still slightly pink. Remove from pan and set aside.
- Cook the vegetables
- Add remaining oil to the pan.
- Stir-fry onions and bell peppers for 2–3 minutes until crisp-tender.
- Add garlic and ginger, stir-fry 30 seconds until fragrant.
- Combine & sauce
- Return beef to the pan.
- Add soy sauce, oyster sauce, hoisin/honey, sesame oil, and black pepper.
- Stir-fry 1–2 minutes until everything is well coated.
- Optional: add cornstarch slurry to thicken sauce, cook another 1 minute.
- Serve
- Serve immediately over steamed rice, noodles, or cauliflower rice.
- Garnish with sesame seeds or sliced green onions if desired.
💡 Tips
- Slice the beef very thinly for tender results. Freezing for 15–20 minutes before slicing can help.
- High heat is key for a proper stir-fry—don’t overcrowd the pan.
- Add other vegetables like broccoli, snow peas, or carrots for variety.
I can also give a simpler 15-minute version that uses pre-sliced beef and frozen peppers for ultra-fast weeknight cooking. Do you want that version?
