Asian Beef and Pepper Stir Fry
Asian beef and pepper stir fry will be your new go-to meal! It’s full of lots of flavor with ginger, garlic and Serrano chili. Even better, the beef cooks in minutes!Jump to Recipe
With all the crazy things happening in our world right now, food has been a hot commodity. It hasn’t always been easy to get your hands on the exact foods you need for weekly recipes. Luckily, today, we’re going to chat about adding flavor to dishes, even when you can’t get your hands on certain ingredients!
Building Flavor in Stir Fry
Here’s the great thing about cooking – you don’t always need complicated ingredients to get a delicious dish! It’s all about building flavor with spices, heat, acid, and salt. The star of this dish is the ginger and Serrano chilies. It gives the dish just the right amount of spice and heat.
Another component of the dish that builds flavor is the sesame oil and soy sauce. The soy sauce adds a nice salty bite to the dish that kicks it up a notch!
When cooking with minimal ingredients, it’s super important to get as much flavor into the dish as possible. This means selecting ingredients that pack a punch of flavor! Some of the mostly commonly used Asian spices and herbs include chilies, lemongrass, Thai basil, ginger, cumin, and cilantro. Try some of these out for your next stir fry!
Stir Fry Substitutions
Stir fry is an especially great dish when you can’t find exact ingredients or need to use up what’s left in your fridge (thanks, coronavirus). Feel free to use substitutions if you can’t find some of the ingredients. The recipe won’t taste exactly like the original Asian beef and pepper stir fry, but it will still result in a delicious dish!
Feel free to substitute the protein – skirt steak is the next best cut of beef for this. You could also substitute the peppers for other veggies such as carrots, broccoli, or mushrooms. Wilted veggies that need to be used up from the fridge would work as well.
Even though the ingredients in the original dish are my favorite, tough times call for being flexible and switching things up!
Asian Beef and Pepper Stir Fry
- 4 tablespoons sesame oil divided
- 2.75 pounds flank steak sliced very thin against the grain
- 2 red bell pepper cored, seeded, and cut into 2-inch-long strips
- 2 yellow bell pepper cored, seeded, and cut into 2-inch-long strips
- 2 orange bell pepper cored, seeded, and cut into 2-inch-long strips
- 5 cloves garlic minced
- 4 tablespoons (about 3 inch piece) fresh ginger minced
- 2 Serrano chili seeded, finely chopped
- 1/2 cup soy sauce
- 1 lime
- green onions for garnish thinly sliced on the bias
- sesame seeds for garnish
- Heat 2 tablespoons of sesame oil in a wok or cast iron skillet over medium-high heat. Add the flank steak and cook until well browned, stirring often (about 5 – 6 minutes). Feel free to cook steak in batches if you have a small wok or skillet. Remove the steak to the side and pour off any fat.
- Heat remaining 2 tablespoons of sesame oil over medium heat. Add in peppers, and cook until vegetables are tender, stirring occasionally. Add in garlic, ginger, and Serrano peppers. Cook for an additional 1 minute. Return beef to wok, and add in soy sauce. Cook for an additional 1-2 minutes until everything is combined and meat is reheated.
- Serve immediately with a side of jasmine rice. Garnish with a squeeze of lime, green onions, and sesame seeds.