High Protein Stir-Fried Beef with Bell Peppers
Elevate your weeknight dinner game with this high-protein stir-fried beef with bell peppers, a colorful, nutrient-packed dish ready in just 30 minutes. Featuring tender strips of marinated beef sirloin or flank steak, vibrant bell peppers, and a savory blend of low-sodium soy sauce, oyster sauce, and sesame oil, this recipe is a perfect balance of flavor and health. The dish is enhanced with aromatic ginger, garlic, and a hint of optional red chili flakes for heat, making it irresistibly fragrant and satisfying. Quick to prepare and easy to customize, this stir-fry pairs beautifully with steamed rice or quinoa for a wholesome, protein-rich meal. Perfect for meal prep or family dinners, it’s a simple yet flavorful recipe that guarantees smiles at the table!
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Recipe Information
Ingredients
- 500 grams beef sirloin or flank steak
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow bell pepper
- 3 tablespoons soy sauce (low sodium)
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced or grated
- 2 tablespoons vegetable oil
- 2 stalks green onions, sliced
- 0.5 teaspoon red chili flakes (optional, for heat)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Prepare the beef by slicing it thinly against the grain into bite-sized strips. Set aside.
In a small bowl, prepare the marinade by combining soy sauce, oyster sauce, sesame oil, cornstarch, salt, and black pepper. Mix well.
Add the beef strips to the marinade and mix until evenly coated. Let marinate for 15 minutes.
While the beef is marinating, wash and thinly slice the red, green, and yellow bell peppers into strips. Mince the garlic and ginger and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the marinated beef in a single layer and cook for 2-3 minutes until browned but not fully cooked. Remove the beef from the wok and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the minced garlic and ginger, and cook for 30 seconds until fragrant.
Toss in the sliced bell peppers and stir-fry for 3-4 minutes until they are slightly softened but still crisp.
Return the partially cooked beef to the wok and stir-fry with the bell peppers for another 2-3 minutes until the beef is fully cooked and everything is well combined.
If desired, sprinkle red chili flakes for heat and mix well.
Remove from heat, garnish with sliced green onions, and serve immediately. This dish pairs well with steamed rice or a side of quinoa for an extra boost of protein.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3849 mg | 167% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 9.2 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2989 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
