Beef Stir-Fry with Bell Peppers & Onions!

🥩 Beef Stir-Fry with Bell Peppers & Onions

Cuisine: Asian-inspired
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

🧂 Ingredients

For the beef marinade:

• 500 g (1 lb) beef sirloin, flank, or skirt steak – thinly sliced against the grain

• 2 tbsp soy sauce (low sodium if preferred)

• 1 tbsp oyster sauce

• 1 tsp cornstarch

• 1 tsp sesame oil

• 1 tsp minced garlic

• ½ tsp black pepper

For the stir-fry:

• 2 tbsp vegetable oil (divided)

• 1 onion, thickly sliced

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 carrot (optional), thinly sliced

• 2–3 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp hoisin sauce (optional, adds sweetness and depth)

• 1 tbsp rice vinegar or lemon juice

• 1 tsp brown sugar (optional)

• ¼ cup water or beef broth

• 1 tsp minced fresh ginger (optional but recommended)

• Green onions or sesame seeds for garnish

👩‍🍳 Instructions

1. Marinate the beef:
   In a bowl, combine soy sauce, oyster sauce, cornstarch, sesame oil, garlic, and pepper.
   Add beef slices, toss to coat, and marinate for 15–30 minutes (or up to 2 hours in the fridge).

2. Prepare the sauce:
   In a small bowl, mix soy sauce, oyster sauce, hoisin sauce (if using), vinegar, sugar, and water/broth. Set aside.

3. Stir-fry the vegetables:
   Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
   Add onions, bell peppers, and carrots. Stir-fry for 3–4 minutes until slightly softened but still crisp.
   Remove from the pan and set aside.

4. Cook the beef:
   Add the remaining oil to the pan. Stir-fry beef in batches for 2–3 minutes until browned but tender.
   (Don’t overcrowd the pan — it helps the beef sear nicely.)

5. Combine everything:
   Return vegetables to the pan. Pour in the sauce mixture.
   Stir-fry for 2–3 more minutes, letting the sauce thicken and coat the beef and veggies evenly.

6. Garnish and serve:
   Sprinkle with sesame seeds or chopped green onions.
   Serve hot with steamed rice, noodles, or cauliflower rice for a low-carb version.

🍚 Serving Suggestions

• Steamed jasmine or brown rice

• Noodles (egg noodles, rice noodles, or soba)

• Cauliflower rice for a lighter option

💡 Tips

• Slice beef against the grain for tenderness.

• Use a very hot pan or wok — stir-frying is all about quick, high heat.

• Add a splash of chili sauce or sriracha for spice.

• Leftovers reheat beautifully — just add a splash of water when reheating to keep it saucy.

❓ Q&A Section

Q1: Can I use chicken instead of beef?
👉 Yes! Substitute with thinly sliced chicken breast or thighs. Adjust cooking time to ensure chicken is cooked through.

Q2: What can I use instead of oyster sauce?
👉 Mix 1 tbsp soy sauce with ½ tsp sugar and a dash of Worcestershire sauce. It gives a similar umami flavor.

Q3: Can I make it gluten-free?
👉 Use tamari or gluten-free soy sauce, and check your oyster/hoisin sauces for gluten-free versions.

Q4: What type of beef works best?
👉 Sirloin, flank, or skirt steak are perfect for stir-fry. They stay tender when sliced thinly and cooked quickly.

Q5: Can I prepare it ahead of time?
👉 Yes! Marinate the beef and slice your veggies ahead. Cook everything fresh for best texture and flavor.

Q6: How long will leftovers last?
👉 Store in an airtight container for up to 3 days in the refrigerator. Reheat gently in a skillet or microwave.

Q7: How do I make it spicy?
👉 Add chili flakes, sriracha, or fresh chopped chilies during cooking to your spice level preference.

⚡ Nutrition (Approx. per serving)

• Calories: ~320 kcal

• Protein: ~30 g

• Carbs: ~10 g

• Fat: ~16 g

• Sugar: ~4 g