Pepper Beef Stir Fry

5 from 1 vote

This easy, pepper beef stir fry recipe features thinly sliced beef, sweet peppers and water chestnuts in a flavorful ginger stir fry sauce. It cooks on the stovetop in minutes, making it a great weeknight meal option. Top with fresh green onions and serve with rice for a complete takeout-inspired meal.

Prep Time10

Cook Time20

Total Time30

Course: Mains

Cuisine: American, Chinese

Keyword: beef, beef and pepper, beef and pepper stir fry, beef and peppers, beef pepper stir fry, beef stir fry peppers, beef with peppers, dairy free, easy, pepper beef, pepper beef stir fry, pepper steak stir fry, pepper stir fry, steak pepper stir fry, stir fry beef with peppers, takeout

Servings:

Calories: 275kcal

Author: Melissa Belanger

Ingredients

1/2 cup reduced-sodium soy sauce
3 tablespoons rice vinegar
1/4 cup water
1 tablespoon cornstarch
1 1/4 pounds flank steak thinly sliced
1 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
6 garlic cloves minced
2 tablespoons minced fresh ginger
12 - 15 sweet peppers or 3 bell peppers, thinly sliced
2 8- ounce can sliced water chestnuts
2 - 3 green onions thinly sliced (optional, for topping)

Instructions

Combine soy sauce, rice vinegar, water and cornstarch in a mixing bowl, whisking until marinade is well combined.
Slice beef and marinate for 30 minutes.
In a large skillet or wok, heat oil to medium high.
Add crushed red pepper, garlic and ginger and sauté until fragrant - about 30 seconds.
Add sliced peppers and sauté, stirring occasionally until tender but not too soft - about 10 minutes.
Remove from pan and set aside.
Remove beef from marinade and reserved remaining marinade.
Sauté beef, stirring occasionally, until browned - about 5 minutes.
Add reserved marinade and water chestnuts and cook unit sauce has thickened - about 2 minutes. Return peppers to pan.
Remove from heat and allow sauce to thicken for a few minutes before serving.

Nutrition