Asian Beef with Peppers #WeekdaySupper

This Asian Beef with Peppers is an outstanding option for a healthy and quick weeknight meal!
Asian Beef with Peppers

Asian Beef

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. Asian Beef with Peppers Easy, Healthy and Flavorful!

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 used my paella pan for this speedy entree. A large saute pan works well, too. The beef is quickly cooked, then the peppers and scallions before they are both doused in a flavorful sauce. I had rice cooking concurrently so the whole meal was ready in less than a half hour. Asian Beef with Peppers 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 suppers. Then I discovered flank steak is wonderful for stovetop meals as well. Just be sure to watch your cooking times as this cut will be tender when cooked to a medium rare. And slicing 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. This way, you’ll have the most tender bites of meat in your dish.

Asian Beef with Peppers #WeekdaySupper
 
Prep time
Cook time
Total time
 
A speedy beef stir fry with amazing Asian flavors! And ready in a half hour or less.
Author:
Recipe type: Entree, Beef
Cuisine: Asian
Serves: 4 servings
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 ¼ 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. 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.
  2. Stir together oyster sauce, and chile-garlic sauce in a small bowl.
  3. Heat large saute pan or wok over high heat. Add 2 teaspoons of oil, then add beef in one layer. Cook, without stirring for about a minute, toss and cook for another minute. Do not overcook.Transfer meat and any juices to a plate.
  4. 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. Stir-fry until sauce thickens slightly, about 30 seconds, then transfer to a serving dish.
Notes
!Recipe adapted from Gourmet

Asian Beef with Peppers #WeekdaySupper
 
Ingredients
Recipe adapted from Gourmet
  • 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 Sririacha), or to taste
  • 2-3 bell peppers, cut lengthwise into ¼ inch wide strips
  • 4-6 scallions, halved lengthwise and cut into 1 inch pieces
Instructions
  1. Slice flank steak across grain into ¼ inch thick slices. Cut larger slices in half if desired. 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.
  2. Stir together oyster sauce, and chile garlic sauce in a small bowl.
  3. Heat large saute pan or wok over high heat. Add 2 teaspoons of oil, then add beef in one layer. Cook, without stirring for about a minute, toss and cook for another minute. Do not overcook.Transfer meat and any juices to a plate.
  4. 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. Stir-fry until sauce thickens slightly, about 30 seconds, then transfer to a serving dish.
Yield: 4 servings
    Total time: 20 minutes

      And MORE wonderful beef recipes from my Sunday Supper friends:

      Monday – Banh Mi Burger by Crazy Foodie Stunts
      Tuesday – Secret Ingredient Sliders by girlichef
      Wednesday – Deluxe Cheeseburger Kabobs by Bobbi’s Kozy Kitchen
      Thursday – Asian Beef with Peppers by That Skinny Chick Can Bake
      Friday – Steak Quesadillas by The Foodie Army Wife


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      Comments

      1. Yes. I would like beef for dinner. Please deliver this delightful dish by, say, 6 pm AST.

        Thanking you in advance.

      2. Lucky me! I just bought some of those colorful mini bell peppers and I can’t wait to use them in this dish. All I have to do is defrost the flank steak from my freezer and I’m all set. Yum!

      3. Looks amazing, Liz, and perfect for when I’ve thawed a flank steak (our fave), but can’t get out to grill.

      4. What a beautiful plate!! I would love this for dinner……SOON!

      5. Lovely dish, Liz! Definitely one of my fave Asian cuisines 😀

      6. I love stir fry! Very few things can beat its simplicity and fill-factor! Yours looks delicious!

      7. This is a wonderful dish Liz and full of flavor. I love to grill even when I’m busy it actually seems quicker because i have less to clean up. However, when the temps are souring into the triple digits grilling sounds awful and cooking indoors with the a/c blaring sounds way more appealing to me.

        Nice dish any time of the year. Thanks for sharing.

      8. This look delicious! I can’t wait to give this recipe a try 🙂

      9. This recipe full of colours, love it! My husband love a lot this kink of dish! I will saw him 😉

      10. Mmm this looks so good, Lizzy. I love all the flavors and colors. RIght up my alley! 🙂

      11. What a fabulous recipe Liz. Love all the Asian flavors plus it is so easy for a weeknight.

      12. I love quick dishes like this! It looks so flavorful. And I loooove Sriracha. I came late to the party, but I am making up for it with my high consumption now.

      13. This looks gorgeous, Liz. I haven’t made flank steak in a while, and I think my whole family would love this recipe.

      14. Look so delicious Lizzy:)

      15. Mmm I bet the Sriracha and Mirin blend beautifully together…Meat is not my usual protein but you’ve got me rethinking things, Liz =)

      16. Lynn@Happier Than A Pig In Mud says:

        I love stir frys and yours is very pretty will all the colored peppers:@)

      17. how perfectly delightful!! : ) looks good Liz!

      18. how perfectly delightful!! : ) looks good Liz!

      19. Beef stir fry is one of my favorite dinners. This looks fabulous, Lizzy!

      20. This is such a great hot rice topper. Tender beef and crunchy peppers! Mmm…

        Julie
        Gourmet Getaways

      21. Yum, love this stir-fry! Such a pretty and colorful dish and the beef looks so tender and full of flavor!

      22. I love these flavors and those gorgeous peppers, what a great stir fry!

      23. I love asian beef and peppers. Yours sounds sensational!

      24. I mad e aversion of this on the weekend. My flank steak always comes out tough so I used chicken. It was a big hit.

      25. This recipe is awesome, Thanks for posting it! (Wish I knew the WW points)
        🙂

        • I wish I could help you with the WW points, too, but I bet if you load it up with extra veggies to increase the portions, it would be a pretty healthy option.

      26. Anna@healthoop says:

        Wow, so easy and simple to make but still delicious to eat with rice. Beef is always my favorite. I’ll make this recipe for tomorrow dinner. Thanks for sharing!

      Trackbacks

      1. […] Asian Beef with Peppers from That Skinny Chick Can Bake As much as we love to grill in the summer, waiting on the charcoal to ignite is not always an […]

      2. […] A quick, flavorful stir fry, like this dish for Asian Beef with Peppers, is a delightful option when time is of the essence.  […]

      3. […] Asian Beef with Peppers from That Skinny Chick Can Bake – Oyster sauce and spicy Sriracha coat meat and colorful sweet peppers in this festive dish. Serve with rice. […]

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