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!
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Asian
Servings: 6
Calories: 430kcal
- 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
- ½ 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.
Serve with a side of jasmine rice.
To make gluten free, substitute soy sauce for coconut aminos.
To make keto, omit jasmine rice.
Calories: 430kcal | Carbohydrates: 12g | Protein: 48g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 125mg | Sodium: 1196mg | Potassium: 1070mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2588IU | Vitamin C: 180mg | Calcium: 67mg | Iron: 4mg