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Beef Stir-Fry with Bell Peppers

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This beef stir-fry with bell peppers is a quick, flavorful dish loaded with tender beef strips, crisp bell peppers, and a savory sauce. Perfect for busy weeknights, it pairs wonderfully with steamed rice or noodles for a complete meal.

Ingredients

Scale

For the beef:

  • 1 pound (450 g) beef sirloin or flank steak, thinly sliced against the grain
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil (optional)

For the sauce:

  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce (optional, for sweetness)
  • 1 teaspoon rice vinegar
  • 1 tablespoon brown sugar or honey
  • 1/2 teaspoon ground ginger or 1 teaspoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) water or beef broth

For the stir-fry:

  • 2 tablespoons vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • Sesame seeds and chopped green onions, for garnish (optional)

Instructions

  1. Marinate the beef:
    • In a bowl, toss the beef slices with cornstarch, soy sauce, and sesame oil (if using). Let it marinate for 10–15 minutes while you prepare the vegetables and sauce.
  2. Prepare the sauce:
    • In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce (if using), rice vinegar, brown sugar, ginger, garlic, and water or beef broth. Set aside.
  3. Cook the beef:
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and sear for 1–2 minutes per side, until browned but not fully cooked. Remove the beef from the pan and set aside.
  4. Cook the vegetables:
    • Add the remaining tablespoon of oil to the skillet. Add the bell peppers and onion, stirring frequently, and cook for 3–4 minutes, or until the vegetables are tender-crisp.
  5. Combine and cook:
    • Return the beef to the skillet along with the prepared sauce. Toss everything together and cook for another 2–3 minutes, or until the beef is cooked through and the sauce thickens slightly.
  6. Serve:
    • Garnish with sesame seeds and chopped green onions if desired. Serve hot over steamed rice or noodles.

Notes

  • For a spicier version, add 1/2 teaspoon of chili flakes or 1 sliced chili pepper to the stir-fry.
  • Swap the bell peppers with broccoli, snap peas, or mushrooms for variety.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Find it online: https://ukfinda.com/beef-stir-fry-with-bell-peppers/