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 healthy and quick weeknight meal!

Asian Beef with Peppers in a white serving bowl

Why You Should Make this Stir-Fry

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 donโ€™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. Thereโ€™s no MSG in sight. And if youโ€™d like a chicken stir fry, check out this Broccoli Chicken.

Overhead view of Asian Stir Fry Beef in a white bowl over a checkered napkin

How to Make an Easy, Healthy Stir Fry Beef Recipe

  • This recipe started with a thinly sliced flank steak which was marinated while I chopped the vegetables and prepped the sauce. I donโ€™t own a wok so used my paella pan for this speedy entree.
  • A large saute pan works well, too.
  • The stir fry beef is quickly cooked, then removed from the pan so it doesnโ€™t overcook and toughen.
  • Next, the peppers and scallions are quickly sauteed before they are both doused in a flavorful sauce.
  • Cook your rice concurrently so this healthy stir fry beef will be ready in less than a half-hour.
Asian Beef with Peppers in a white serving bowl with a side dish of rice

Tips for Cooking Flank Steak

My family adores beef. While I typically think of tenderloin fillets or rib eyes as โ€œsteakโ€, my children grew up with flank steak as another of their favorite steaks. And the price isnโ€™t nearly as daunting as some of the finer cuts of beef. Typically, Iโ€™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.
  • 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 45ยบ angle to these fibers. The result will be tender slices.
  • Using a flavorful marinade or sauce really ups the wow factor of flank steak. So much better than just plain old salt and pepper.

More Beef Recipes Youโ€™ll Love:

Asian Beef with Peppers 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.

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)
  • 1/4 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

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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