Asian Beef with Peppers

A quick, flavorful stir fry, like this recipe for Asian Beef with Peppers, is a delightful option when time is of the essence.

This Healthy Stir Fry Beef is an outstanding option for a quick weeknight meal! Plus, it’s a great way to introduce your family to the flavors of Asian cuisine.

Why You Must Make

• Much as we love to grill in the summer, waiting on the charcoal to ignite is not always an option on a busy weeknight.
• A quick, flavorful stir-fry, like this dish for Asian Beef with Peppers, is a delightful option when time is of the essence. It can certainly be whipped up more quickly than calling for takeout!
• Plus, you don’t have to leave the house to make this delicious recipe for Stir-Fry Beef!
• And as a bonus, you have complete control of the ingredients. There’s no MSG in sight. And if you’d like a chicken stir-fry, check out this easy recipe for Broccoli and Chicken.

Ingredient Notes

• Kitchen Staples – Cornstarch (affiliate link), Salt, Sugar, Vegetable Oil, Soy Sauce (affiliate link), Garlic
• Flank Steak – Make sure to cut on the diagonal, which is against the grain. Look for the parallel muscle fibers (think of them as the grain), then position your knife at a 45° angle from the direction of the grain. These slices will be more tender when cooked compared with slices cut using the grain as your guide. PRO-Tip: If your beef is partially frozen, it will be easier to cut thin slices.
• Mirin (affiliate link) – A sweet Japanese rice wine. Alcohol is a flavor enhancer, and most of the alcohol will evaporate as this stir-fry recipe cooks.
• Fresh Ginger – Peel and mince. I keep a knob of ginger in my freezer in a small Rubbermaid container.
• Chile-Garlic Sauce – Use as little or as much as you want, depending on your heat tolerance. I used Sriracha (affiliate link).
• Bell Peppers, Scallions – I like using two or three colors of bell peppers for visual appeal. Slice the bell peppers into strips, removing the ribs and seeds, and cut the scallions into thin slices.

How to Make

1. This recipe started with a thinly sliced flank steak, which was marinated while I chopped the vegetables and prepped the sauce. I don’t own a wok, so I used my paella pan for this speedy entree.
2. A large saute pan works well, too.
3. The stir-fry beef is quickly cooked, then removed from the pan so it doesn’t overcook and toughen.
4. Next, the peppers and scallions are quickly sautéed before they are both doused in a flavorful sauce.
5. Cook your rice concurrently, so this healthy stir-fry beef dinner will be ready in under half an hour.

Expert Tips

My family adores beef. While I typically think of tenderloin fillets or rib eyes as “steak”, my children grew up with flank steak as another of their favorite steaks. And the price isn’t nearly as daunting as some of the finer cuts of beef. Typically, I’ll marinate our flank steaks overnight and toss them on the grill for one of our Sunday dinners.

Then I discovered that flank steak is wonderful for stovetop meals as well.

• PRO-Tip: Just be sure to watch your cooking times as this cut of beef is tender when cooked to a medium-rare. If cooked too long, it can be tough and chewy.
• PRO-Tip: Slicing flank steak against the grain is also the way to go. Just look for the lines or fibers running across the meat, and cut thin slices at a 45º angle to these fibers. The result will be tender slices.
• Using a flavorful marinade or sauce really ups the wow factor of flank steak. It’s so much better than just plain old salt and pepper.
• PRO-Tip: Marinating overnight allows enough time for the flavors to start penetrating into the beef.

You May Also Like:

• Green Pepper Steak from Saving Room for Dessert
• Easy Grilled Flank Steak
• Slow Cooker Beef Stew
• More Best Beef Recipes

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The Recipe:

Asian Beef with Peppers Recipe

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 4 servings

A speedy beef stir fry with amazing Asian flavors! And ready in a half hour or less.

5.0 Stars (10 Reviews)

Ingredients

• 1 pound flank steak
• 1 tablespoon plus 1 teaspoon soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon Mirin (rice wine)
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 tablespoons vegetable oil, divided (add more if needed)
• ¼ cup oyster sauce
• 1 teaspoon chile-garlic sauce (I used Sriracha), or to taste
• 2-3 bell peppers, cut lengthwise into 1/4 inch wide strips
• 4-6 scallions, halved lengthwise and cut into 1-inch pieces

Instructions

1. Slice flank steak across the grain into ¼ inch thick slices. Cut larger slices in half if desired.
2. Put slices into a medium bowl with soy sauce, cornstarch, rice wine, garlic, ginger, ½ tsp. salt, sugar, and 2 teaspoons of oil and toss. Set aside.
3. Stir together oyster sauce, and chile-garlic sauce in a small bowl.
4. Heat large saute pan or wok over high heat. Add 2 teaspoons of oil, then add beef in one layer.
5. Cook, without stirring for about a minute, toss, and cook for another minute. Do not overcook. Transfer meat and any juices to a plate.
6. Add remaining oil, then bell pepper, scallions, and remaining ½ tsp salt. Stir-fry 30 seconds, then add reserved beef with any juices and oyster sauce mixture.
7. Stir-fry until sauce thickens slightly, about 30 seconds, then transfer to a serving dish.

Notes

Recipe adapted from Gourmet.

Recommended Products

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• 
  Meat Carving Knife
• 
  OXO Cutting Board
• 
  Nonstick Saute Pan with Lid

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 382Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 90mgSodium: 1233mgCarbohydrates: 16gFiber: 2gSugar: 6gProtein: 33g

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