Quick & Easy Beef Stir Fry with Sweet Tomatoes and Crispy Bell Peppers: Your New Weeknight Favorite

Searching for a quick, comforting, and incredibly flavorful weeknight meal? Look no further than this delightful Beef Stir Fry with Tomatoes and Peppers! Just like popular dishes such as Moo Goo Gai Pan, this recipe is designed to be effortlessly thrown together, bringing a burst of fresh flavors to your dinner table in no time. What makes this particular stir fry stand out is its unique twist: the inclusion of vibrant tomatoes alongside colorful bell peppers, creating a truly memorable culinary experience.

Why This Beef Stir Fry Will Become Your Favorite

Stir-fries are a beloved staple for a reason: they are fast, versatile, and incredibly satisfying. This particular beef stir fry takes those qualities to the next level. Imagine tender strips of beef, perfectly cooked, mingling with crisp bell peppers and juicy tomatoes, all coated in a rich, savory, and slightly sweet sauce. It’s a symphony of textures and flavors that will tantalize your taste buds and leave you feeling nourished.

• Speed & Convenience: From prep to plate, this recipe is designed for busy weeknights. With proper organization (mise en place!), you can have dinner ready in under 30 minutes.
• Unique Flavor Profile: The addition of fresh tomatoes might seem unconventional for a stir fry, but trust us, it adds a delightful sweetness and a burst of umami that perfectly complements the savory beef and crisp peppers.
• Healthy & Wholesome: Packed with lean protein from the beef and an abundance of vitamins from the colorful vegetables, this stir fry is a nutritious meal you can feel good about serving your family.
• Highly Customizable: While we love the core recipe, it’s incredibly flexible. Easily swap out vegetables or adjust the spice level to suit your preferences.

Choosing the Best Beef for Stir Fry: Flank Steak is Key

For an exceptional stir fry, the cut of beef makes all the difference. In my humble opinion, and that of many seasoned chefs, flank steak is the undisputed champion for stir-frying. Its lean texture and robust flavor hold up beautifully to the high heat of a wok, absorbing the sauce while remaining tender when properly prepared.

Whenever you spot flank steak on sale, it’s wise to stock up! You can easily freeze it until you’re ready to use it. The secret to tender flank steak in a stir fry lies in how you cut it. It must be sliced into thin strips against the grain. This breaks up the long muscle fibers, ensuring each bite is melt-in-your-mouth tender, rather than chewy. Depending on the width of your steak, I often recommend cutting it lengthwise first into two or three manageable slabs, then slicing each section into thin strips. Aim for pieces that are roughly 1/4 inch thick for optimal cooking speed and texture.

While flank steak is preferred, other good alternatives for stir-fry include skirt steak, sirloin steak, or even tenderloin for a more luxurious option. Just remember the “against the grain” rule for maximum tenderness!

The Unexpected Star: Tomatoes in Stir Fry?

If you’re wondering why there are tomatoes in this stir fry, prepare to have your culinary world expanded! If you haven’t experienced the magic of tomatoes in an Asian-inspired dish, you’re truly missing out. My inspiration for this unique ingredient dates back to my teenage years, enjoying “Pepper Steak” from Don The Cantonese Chef in Deerfield, IL. His signature recipe featured succulent beef, crisp green peppers, sweet onions, and those delightful tomato wedges, all bathed in an unforgettable rich brown sauce. That memory alone fuels my passion for this combination.

The tomatoes, when stir-fried briefly, soften slightly and release their sweet, tangy juices, which meld beautifully with the savory stir fry sauce. They add a fresh, bright counterpoint to the richness of the beef and a fantastic burst of color. It’s a game-changer you absolutely must try! Though I haven’t had Don’s pepper steak in over 25 years, a quick Google search reveals he’s still delighting customers. One day, I hope to make it back to enjoy that classic dish again.

Essential Ingredients for Your Beef Stir Fry

Gathering all your ingredients before you start cooking is the golden rule of stir-frying, known as “mise en place.” This ensures a smooth, stress-free cooking process, especially with a dish that cooks so quickly.

Ingredients List:

• 1 lb beef flank steak, sliced thin against the grain
• 2 tablespoons soy sauce (for marinating the beef)
• 1 tablespoon cornstarch (for marinating and tenderizing the beef)
• 3 cloves garlic, minced (essential aromatic)
• 1 teaspoon fresh ginger, minced (adds a wonderful zesty warmth)
• 2-3 tablespoons canola oil (or other high smoke point oil like vegetable or grapeseed oil)
• 1 small red bell pepper, cut into 1″ pieces (about 1/2 cup)
• 1 small orange bell pepper, cut into 1″ pieces (about 1/2 cup) – Note: I use orange and red due to sensitivities, but green bell peppers work beautifully if preferred!
• 1 large, firm tomato, cut into 2″ chunks (the unique sweet-tart element)
• 6 scallions, cut into 1″ pieces (for fresh onion flavor)
• 3 tablespoons oyster sauce (the backbone of the savory sauce)
• 1 tablespoon sugar (balances the sauce with a touch of sweetness)
• 1/4 teaspoon hot chili sesame oil (for a hint of heat and nutty aroma, adjust to taste)

Helpful Kitchen Tools:

Having the right tools can make your stir-fry experience even more enjoyable and efficient:

• Chef’s knife: For precise slicing and dicing of all your ingredients.
• Cutting board: A large, stable surface for all your prep work.
• Wok: The traditional choice for stir-frying, designed for even, high-heat cooking. A large skillet can also work.
• Wooden spoon or spatula: For stirring and tossing ingredients safely in a hot wok.

How to Make This Flavorful Beef Stir Fry: Step-by-Step Instructions

Follow these simple steps to create a restaurant-quality beef stir fry right in your own kitchen:

1. Marinate the Beef: In a medium bowl, combine the sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix thoroughly to ensure the beef is evenly coated. Set this aside to marinate for at least 15 minutes. This step is crucial for tenderizing the meat and creating a slight crust when seared.
2. Prepare the Wok: Heat your wok (or large skillet) over high heat until it’s smoking slightly or until flecks of water dropped onto the surface sizzle and evaporate instantly. Add 2-3 tablespoons of canola oil, swirling to coat the entire cooking surface. High heat is essential for true stir-frying.
3. Sear Aromatics & Beef: Add the minced garlic and fresh ginger to the hot oil. Stir fry quickly for about 30 seconds until fragrant, being careful not to burn them. Immediately add the marinated beef to the wok in a single layer if possible (cook in batches if your wok is too small to avoid overcrowding). Stir fry until the beef is no longer pink, about 2-3 minutes. Remove the beef from the wok and set aside; it will finish cooking with the vegetables.
4. Stir Fry Vegetables: Add a tiny bit more oil if needed. Add the bell peppers and tomato chunks to the hot wok. Stir fry for 2-3 minutes until they begin to soften slightly but still retain some crispness. Add the scallions and stir fry for another minute.
5. Combine and Sauce: Return the cooked beef to the wok with the vegetables. In a small bowl, whisk together the oyster sauce, sugar, and hot chili sesame oil until well combined. Pour this sauce mixture over the beef and vegetables in the wok. Stir everything together quickly to coat all ingredients evenly. Bring the sauce to a gentle boil, then reduce the heat and let it simmer for just a minute or two, allowing the sauce to thicken slightly.
6. Serve Immediately: Your delicious Beef Stir Fry with Tomatoes and Peppers is now ready! Serve it piping hot over steamed white rice, brown rice, or even noodles for a complete and satisfying meal. Garnish with a sprinkle of fresh scallions if desired.

Tips for the Best Homemade Stir Fry

Achieving a perfect stir fry at home is easier than you think with a few key techniques:

• Mise en Place is Non-Negotiable: As mentioned, have all your ingredients chopped, measured, and ready *before* you even turn on the heat. Stir-frying is fast, and you won’t have time to chop mid-cook.
• High Heat is Your Friend: A true stir fry requires a very hot wok or skillet. This quickly sears the ingredients, locking in flavor and creating those delicious caramelized edges without overcooking.
• Don’t Overcrowd the Wok: Cooking in batches, especially the beef, is crucial. If you add too much at once, the temperature of the wok will drop, and your ingredients will steam instead of stir-fry, resulting in a soggy dish.
• Slice Evenly: Uniformly sized pieces of beef and vegetables ensure even cooking.
• Adjust Spice to Your Liking: The hot chili sesame oil adds a mild kick. Feel free to increase or decrease the amount, or add a pinch of red pepper flakes for more heat.

More Delicious Stir Fry Recipes to Explore

If you love the ease and versatility of stir-fries, be sure to check out some of these other fantastic recipes:

• Mongolian Beef
• Sesame Chicken
• Moo Goo Gai Pan
• Kung Pao Chicken
• Chinese Pepper Steak
• Teriyaki Chicken and Rice
• Szechuan Beef
• Beef Lo Mein

Beef Stir Fry with Tomatoes and Peppers

Delicious saucy beef with fresh vegetables make for a tasty stir fry for dinner.

Rating: 5 out of 5 stars (4 votes)

Course: Dinner

Cuisine: Chinese

Servings: 4

Total Time: 20 mins

Calories: 284

Author: Amanda Davis

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Ingredients

• 1 lb beef flank steak, sliced thin against the grain
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2-3 tablespoons canola oil
• 1 small red bell pepper, cut into 1″ pieces (about 1/2 cup)
• 1 small orange bell pepper, cut into 1″ pieces (about 1/2 cup)
• 1 large, firm tomato, cut into 2″ chunks
• 6 scallions, cut into 1″ pieces
• 3 tablespoons oyster sauce
• 1 tablespoon sugar
• 1/4 teaspoon hot chili sesame oil

Instructions

1. Combine soy sauce and cornstarch, pour over meat. Mix to cover meat and set aside to marinate for 15 minutes.
2. Heat wok until flecks of water sizzle on pan surface. Add oil, swirl to coat the pan. Add garlic and ginger and quickly stir fry, about 30 seconds. Add meat and stir fry until no longer pink.
3. Add bell peppers and tomatoes to the meat in the wok, stir fry for 2-3 minutes. Add scallions and stir fry another minute.
4. Combine the oyster sauce, sugar and hot chili sesame oil until well combined. Add this sauce to the meat and vegetables in the wok. Stir to coat and bring to a boil. Turn heat down and simmer a minute or two, then serve over rice.

Nutrition

Serving: 1 portion |
Calories: 284 cal |
Carbohydrates: 13 g |
Protein: 26 g |
Fat: 13 g |
Saturated Fat: 2 g |
Cholesterol: 68 mg |
Sodium: 939 mg |
Potassium: 662 mg |
Fiber: 2 g |
Sugar: 6 g |
Vitamin A: 2300 IU |
Vitamin C: 84.3 mg |
Calcium: 48 mg |
Iron: 2.6 mg

The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.