Ginger Beef and Pepper Stir-Fry

Recipe Collection: Dinner

Ginger Beef and Pepper Stir-Fry elevates your dinner with a vibrant Chinese dish that combines tender beef round steak with colorful bell peppers in a rich, flavorful sauce. This non-vegetarian recipe is perfect for those following a gluten-free diet, as it can be easily adapted. The bold flavors of ginger and soy sauce create a mouthwatering experience that pairs beautifully with hot basmati rice.

With its versatile flavor profile, this stir-fry is ideal for weeknight meals or meal prep. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow our step-by-step guide to create a delicious meal today!

Overview

This Ginger Beef and Pepper Stir-Fry is a delightful twist on the classic pepper steak, featuring tender strips of beef round steak marinated for enhanced flavor and cooked to perfection. The dish is enriched with a vibrant mix of bell peppers and a savory sauce that melds together beautifully, making it even more delicious the next day. Serve it over hot rice for a complete meal that’s sure to impress.

Diet Type

Non-Vegetarian

Allergies

Soy, Gluten

Cuisine

Chinese

Serving Size: 8

Cooking Time: 60 minutes

Ingredients

• 2 Tablespoons (tbsp) vegetable oil
• 2 Pounds (lb) beef round steak, sliced
• 10.5 Ounces (oz) can condensed tomato soup
• 10.5 Ounces (oz) can beef consommé
• 4 Medium green bell peppers, sliced
• 0.25 Cups soy sauce
• 2 Tablespoons (tbsp) cornstarch
• 1 Teaspoon (tsp) white sugar
• 0.25 Teaspoon (tsp) fresh ginger, grated
• 0.25 Teaspoon (tsp) garlic salt
• 0.25 Teaspoon (tsp) ground black pepper
• 1.5 Cups hot cooked basmati rice

Steps

1. Marinate the Beef: In a bowl, combine 1 tablespoon of vegetable oil, grated ginger, and a pinch of salt and pepper. Add the beef strips, toss to coat, and let marinate for at least 30 minutes in the refrigerator.
2. Cook the Beef: Heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated beef strips and cook until browned and no longer pink, about 10 minutes. Remove the beef from the skillet and set aside.
3. Prepare the Sauce: In a saucepan, whisk together the condensed tomato soup, beef consommé, soy sauce, cornstarch, sugar, garlic salt, and black pepper. Bring the mixture to a simmer over medium heat, stirring occasionally.
4. Cook the Peppers: Add the green bell peppers to the sauce and continue to simmer until they begin to soften, about 10 minutes.
5. Combine and Simmer: Return the cooked beef to the saucepan with the peppers and sauce. Simmer for an additional 20 minutes, allowing the flavors to meld and the peppers to become tender.
6. Serve: Spoon the beef and pepper mixture over hot cooked basmati rice. Garnish with freshly chopped scallions or cilantro for added freshness and color.

Enjoy your homemade Ginger Beef and Pepper Stir-Fry!