Ginger Beef Stir-Fry with Peppers

This vibrant, colorful dish is great for those who love a little heat. Adjust the amount of chile-garlic sauce according to your preferred heat level. To smash ginger, use the side of a chef's knife or the flat bottom of a sturdy mug. Serve with rice, if desired.

Ginger Beef Stir-Fry with Peppers
Photo: Jacob Fox
Active Time:
30 mins
Total Time:
30 mins


  • 12 ounces lean flank steak, trimmed

  • 1 ½ teaspoon cornstarch

  • 1 tablespoon reduced-sodium soy sauce, divided

  • 1 teaspoon dry sherry plus 1 Tbsp., divided

  • 1 teaspoon vegetable oil plus 1 Tbsp., divided

  • 4 teaspoon hoisin sauce

  • 4 teaspoon ketchup

  • 1 - 3 teaspoons chile-garlic sauce or Sriracha

  • 3 slices peeled ginger, smashed

  • 1 small yellow onion, thinly sliced

  • 1 cup diced green bell pepper (1-inch)

  • 1 cup diced red bell pepper (1-inch)

  • 2 tablespoons unsalted beef broth


  1. Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, cornstarch, 1½ tsp. soy sauce, and 1 tsp. sherry in a medium bowl; stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the beef is lightly coated.

  2. Combine hoisin sauce, ketchup, chile-garlic sauce (or Sriracha) to taste, and the remaining 1½ tsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.

  3. Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add ginger and stir-fry until fragrant, about 10 seconds. Push the ginger to the sides of the pan and add the beef in an even layer. Cook, undisturbed, until the beef begins to brown, about 1 minute. Add onion and, using a metal spatula, stir-fry until the beef is lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer the beef and onion mixture to a plate.

  4. Add green and red peppers and broth to the pan. Cover and cook over high heat until the peppers are bright green and red and almost all the liquid has been absorbed, about 1 minute. Return the beef and onion and any accumulated juices to the pan. Add the reserved sauce and stir-fry until the beef is just cooked through and the peppers are tender-crisp, 30 seconds to 1 minute. Remove the ginger, if desired.


14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet

Nutrition Facts (per serving)

215 Calories
10g Fat
11g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup
Calories 215
% Daily Value *
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 20g 40%
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 53mg 18%
Sodium 385mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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