Hey there! Craving that classic takeout flavor without the wait? This Stir-Fried Beef with Bell Peppers and Onions is your answer—a quick, colorful, and incredibly tasty dish that comes together in just 30 minutes. Tender slices of beef get velvety from a simple cornstarch marinade, then join sweet bell peppers and onions in a hot wok for that perfect crisp-tender texture and glossy soy sauce shine. It’s lighter than restaurant versions, packed with veggies, and absolutely delicious over steamed rice.
This Asian-inspired stir-fry is all about high heat, fast cooking, and bold flavors. The garlic and ginger bring aromatic punch, while the peppers and onions add natural sweetness and crunch. It’s perfect for busy weeknights, meal prep, or whenever you want something satisfying and healthy without much effort.
- Servings: 4
- Prep Time: 15 minutes (plus 15-minute marinating)
- Cook Time: 15 minutes
- Total Time: 30 minutes
Why These Ingredients Make the Perfect Stir-Fry
This simple lineup delivers restaurant-quality results:
- Beef sirloin: Lean, tender when sliced thin, and quick-cooking—ideal for stir-fry.
- Soy sauce: The salty-umami backbone (use low-sodium if watching salt).
- Cornstarch: The secret to “velveting”—coats the beef, locks in moisture, and creates a glossy sauce.
- Bell peppers & onion: Add vibrant color, sweetness, and crunch—use a mix of red, yellow, and green for the prettiest plate.
- Garlic & ginger: Essential aromatics that make the whole dish smell amazing.
- Vegetable oil: High smoke point perfect for high-heat cooking.
- Sesame seeds (optional): Nutty flavor and pretty finish.
Everything balances savory, sweet, and fresh for a dish that’s never boring.
Ingredients
- 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
- 3 tablespoons soy sauce (regular or low-sodium), divided
- 2 tablespoons cornstarch
- 3 bell peppers (mix of colors), sliced into strips
- 1 large onion, sliced into wedges
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced (or 1 tsp ground ginger)
- 2 tablespoons vegetable oil (or any neutral high-heat oil)
- Optional: 1 tablespoon toasted sesame seeds or sliced green onions for garnish
- For serving: cooked white or brown rice, cauliflower rice, or noodles
Step-by-Step Instructions
- Marinate the beef — In a bowl, toss the thinly sliced beef with 2 tablespoons soy sauce and the cornstarch until evenly coated. Let it sit for 15 minutes while you prep the veggies—this tenderizes the meat and creates that silky texture.
- Heat the wok — Place a wok or large skillet over high heat. Add 1 tablespoon oil and swirl to coat. When it’s almost smoking, add the beef in a single layer (cook in batches if needed). Sear 1–2 minutes per side until browned, then remove to a plate.
- Stir-fry the veggies — Add the remaining 1 tablespoon oil. Toss in garlic and ginger—stir for 10–15 seconds until fragrant. Add bell peppers and onion. Stir-fry 4–5 minutes until crisp-tender and lightly charred at the edges.
- Combine everything — Return the beef and any juices to the pan. Pour in the remaining 1 tablespoon soy sauce. Toss everything together for 1–2 minutes until the sauce thickens and coats the beef and veggies beautifully.
- Garnish and serve — Sprinkle with sesame seeds and green onions if desired. Serve immediately over hot rice.
Pro Tips for Stir-Fry Success
- Slice beef thinly against the grain—partially freeze it for 20 minutes to make it easier.
- Get your pan ripping hot—high heat is key for that signature wok flavor.
- Prep everything before starting—stir-frying goes fast!
- Don’t overcrowd—cook beef in batches for proper browning, not steaming.
- Taste and adjust—want sweeter? Add 1 tsp honey. More savory? Extra soy or oyster sauce.
Variations and Substitutions
Keep it fresh with these ideas:
- Protein swap: Chicken, pork, shrimp, or tofu.
- Extra veggies: Broccoli, snap peas, carrots, or mushrooms.
- Sauce upgrades: Add 1 tbsp oyster sauce, hoisin, or a splash of rice vinegar.
- Spicy kick: Red pepper flakes, sriracha, or fresh chilies.
- Gluten-free: Use tamari instead of soy sauce.
- Low-carb: Serve over cauliflower rice or zucchini noodles.
Meal Prep, Storage, and Serving Ideas
This stir-fry reheats wonderfully—make extra for lunches! Store in airtight containers in the fridge up to 4 days. Reheat in a hot skillet (add a splash of water to loosen sauce) rather than microwave to keep veggies crisp. Freezes up to 2 months.
Serving suggestions:
- Over jasmine rice, brown rice, or quinoa.
- With a side of steamed edamame or cucumber salad.
- Topped with extra sesame seeds or chopped cilantro.
Nutrition Facts (Per Serving – Based on 4 Servings, without rice)
Approximate values using standard data
- Calories: 320
- Protein: 28g
- Carbohydrates: 14g
- Dietary Fiber: 3g
- Sugars: 6g (natural from veggies)
- Total Fat: 16g
- Saturated Fat: 4g
- Sodium: ~750mg (lower with low-sodium soy)
- Key Micro-nutrients: High in Vitamin C (from peppers), Vitamin B12, iron, and zinc
A lean, colorful meal that’s as nutritious as it is flavorful.
Frequently Asked Questions
Best beef cut for stir-fry?
Sirloin or flank—both tender when sliced thin.
No cornstarch?
Arrowroot or potato starch works; skip for less sauce.
Can I make it ahead?
Yes—marinate beef earlier and chop veggies in advance.
My veggies are soggy—help!
Pan wasn’t hot enough or too crowded—high heat and space are key.
Gluten-free?
Absolutely—just use tamari or GF soy sauce.
There you have it—your new go-to Stir-Fried Beef with Bell Peppers and Onions. Fast, flavorful, and way better than takeout. Grab your wok and enjoy! 🥩🌶️