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International · Fusion

Beef and Pepper Stir-Fry

Non-vegetarian

Thin strips of steak quickly seared with peppers, onion and snap of ginger, coated in a savoury oyster and soy sauce.

Beef and Pepper Stir-Fry is an International main course, ready in about 23 minutes and made with beef flank steak and oyster sauce. It serves 3 and is rated easy to cook.

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Flavorful beef and vegetable stir-fry served hot on a unique cast iron skillet, perfect for dinner.
Photo: Collab Media / Pexels · Pexels License
Prep
15 min
Cook
8 min
Total
23 min
Serves
3
Level
Easy
Calories
371

Ingredients

3 servings

For the sauce

Equipment

Method

  1. Step 1

    Toss the beef with 1 tbsp of the soy sauce (opens in a new tab) and the cornstarch (opens in a new tab) and leave for 10 minutes while you prepare the vegetables. Mix the remaining soy sauce with the oyster sauce (opens in a new tab), sugar (opens in a new tab), water and pepper (opens in a new tab).

    • 5 min

  2. Step 2

    Heat 1 tbsp oil in a wok (opens in a new tab) over high heat until smoking. Sear the beef in a single layer for about 1 minute per side, then remove — it should still be a little pink.

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  3. Step 3

    Add the remaining oil and stir-fry the onion (opens in a new tab) and peppers (opens in a new tab) for 2–3 minutes until crisp-tender. Add the garlic (opens in a new tab) and ginger for 30 seconds.

    • 3 min
    • high heat

  4. Step 4

    Return the beef with the sauce and spring onion (opens in a new tab) and toss for 1 minute until glossy.

    • 1 min
    • high heat

About this dish

Origin
Not attributed to one place · Origin uncertainAn everyday home-cooking preparation made in many countries; it has no single documented origin.Also popular in United States, United Kingdom, Australia, Canada
Dish
Dinner · Main courses
Cooking method
Stir-fried
Taste
savoury, umami, peppery
Diet
Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Low-carb · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Everyday · One-pan
Cook more with
Beef flank steak · Oyster sauce · Soy sauce · Cornstarch · Red bell pepper · Green bell pepper
Techniques
Searing · Stir-frying

Allergens

  • May contain: Crustaceansfrom oyster sauce
  • Contains, can be adapted: Molluscsfrom oyster sauce
  • Contains, can be adapted: Wheatfrom soy sauce, oyster sauce
  • Contains, can be adapted: Glutenfrom soy sauce, oyster sauce
  • Contains: Soyfrom soy sauce, oyster sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

371 kcal per serving

Calculated

1 serving ≈ 325 g · recipe makes 3

Where the energy comes from

  • Protein 34%
  • Carbohydrate 17%
  • Fat 50%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy371 kcal114 kcal
Protein31.1 g9.6 g
Carbohydrate15.6 g4.8 g
Net carbohydrate12.9 g4 g
Sugars6 g1.8 g
Added sugars——
Fibre2.8 g0.9 g
Fat20.5 g6.3 g
Saturated fat5.4 g1.6 g
Trans fat——
Cholesterol91 mg28 mg
Sodium1026 mg316 mg
Salt equivalent2.6 g0.8 g
Vitamins & minerals per serving
Potassium
771 mg
Calcium
77 mg
Iron
2.9 mg
Magnesium
57 mg
Vitamin A (RAE)
75 µg
Vitamin C
89 mg
Vitamin D
0.1 µg
Vitamin B12
1.6 µg
Folate (DFE)
56 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Partly freezing the steak for 20 minutes makes it much easier to slice thinly.

Common mistakes

  • Slicing with the grain, which leaves the beef chewy.

Serve with

  • With steamed rice or noodles.

Food safety

  • Whole-muscle steak strips can be served slightly pink once seared on all surfaces; refrigerate leftovers within 2 hours and reheat until piping hot.

Storage

  • Keeps 3 days in the fridge.

Reheating

  • Reheat quickly in a hot pan to avoid toughening the beef.

Variations

  • Beef and broccoli: Swap the peppers for 300 g broccoli florets, blanched for 1 minute first.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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