Bell Pepper and Beef Stir Fry (25 Minutes)

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Looking for a quick and flavorful dinner idea? This beef stir fry loaded with crunchy bell peppers, hearty broccoli, and a savory sauce might just be your next favorite go-to meal. Not only is it packed with colorful veggies, but the finishing touch of sesame seeds gives it that extra pop of taste and texture. It’s a wonderful way to get your protein and veggies all in one delightful dish!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb beef steak (sirloin or flank steak), thinly sliced
  • 2 bell peppers (1 red, 1 green), sliced
  • 2 cups broccoli florets
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 2 tbsp vegetable oil or sesame oil
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 2 tbsp sesame seeds, for garnish
  • Green onions, sliced (optional, for garnish)
  • White rice (cooked), for serving

Instructions

  1. Prepare the Sauce (3 minutes): In a small bowl, whisk together soy sauce, hoisin sauce, garlic, ginger, cornstarch, and water. Set aside.
  2. Cook the Beef (4-5 minutes): In a large skillet or wok, heat oil over medium-high heat. Add the beef slices, cooking until browned on all sides. Remove beef from the skillet and set aside.
  3. Stir Fry Veggies (5-7 minutes): In the same skillet, add a tad more oil if needed and stir fry bell peppers and broccoli until they start to soften but still retain a crunch.
  4. Combine and Cook (3-4 minutes): Return the beef to the skillet. Pour the sauce over the beef and veggies. Stir well to combine, cooking for another 3-4 minutes or until everything is well coated and heated through.
  5. Garnish and Serve (1 minute): Sprinkle with sesame seeds and optional green onions before serving alongside white rice.

Notes

This dish is best enjoyed fresh, but if you do have leftovers, they keep well in the fridge for up to two days. You can easily adjust the spice level by adding some red pepper flakes or a dash of sriracha to the sauce. For a complete meal, consider serving this stir fry over a bed of steamed jasmine or brown rice. If you’re keen to explore, try adding other veggies you have on hand – snap peas, mushrooms, or baby corn would make great additions. And if you’re feeling extra adventurous, a sprinkle of crushed peanuts alongside the sesame seeds can provide a delightful crunchy twist.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 14g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 50mg

Pair this with...

Egg Drop Soup

Start by heating up 4 cups of chicken broth in a pot. While that's warming up, whisk 2 eggs in a bowl. Once the broth is hot (but not boiling), slowly drizzle in those whisked eggs while stirring the soup. You'll see silky egg ribbons forming - that's the magic happening! Season it with some salt, white pepper, and a splash of sesame oil for that authentic flavor. Want to jazz it up? Toss in some sliced green onions, mushrooms, or even a handful of frozen corn or peas.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Soy Glazed Baby Bok Choy

Start by halving or quartering your baby bok choy, depending on their size, ensuring each piece has a nice cut surface to soak up the glaze. In a pan, combine soy sauce, a touch of honey or brown sugar, minced garlic, and a splash of sesame oil. Let this mixture simmer until it thickens slightly. Now, sear the bok choy cut-side down until it's lightly charred, then flip and pour over the soy mixture, allowing it to bubble and coat the veggies. Once they're tender and well-glazed, transfer to a plate. Garnish with a sprinkle of toasted sesame seeds for a nutty crunch and a burst of flavor.

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Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!