This Beef Stir Fry with Tomatoes and Peppers is one of those comforting weeknight dinners that you can throw together in a pinch, just like my delicious Spring Stir Fry or Moo Goo Gai Pan recipes! This particular recipe is something I created for dinner last week. I used orange and red bell peppers because my son has reactions to the green ones. You could certainly substitute green if you prefer.
Beef Stir Fry with Tomatoes and Peppers
I’ve been experimenting a lot lately with stir fry recipes. Beef, chicken, and pork are my proteins of choice, we don’t do much seafood here. I love how easy stir fry is and the different combinations of sauces, vegetables and meats are like picking out Garanimals. Anyone remember those?
In my humble opinion, the best beef for stir fry is flank steak. So whenever you see it on sale, grab it and store it in your freezer until your ready to use it. Flank steak should be cut into thin strips against the grain. Depending on the width of the steak, I’ll cut it lengthwise first, into two or three slabs. Then I’ll cut each of those sections into strips.
Now you’re probably wondering why there are tomatoes in this dish. Actually, if you haven’t had tomatoes in a stir fry you don’t know what you’re missing! When I was a teenager I used to get Pepper Steak from Don The Cantonese Chef in Deerfield, IL. His recipe includes beef, green pepper, onions, and tomato wedges in a delicious brown sauce. Yum! I haven’t had it in more than 25 years now, but I just googled it and found out he’s still around. Some day I’ll get back down there and order it again.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.
Ingredients for Beef Stir Fry
- 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 (abbot 1/2 cup)
- 1 small orange bell pepper, cut into 1″ pieces (abbot 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
Helpful Kitchen Tools
- Always measure out all of your ingredients first when you are making a stir fry, all the way down to the oil.
- Combine soy sauce and cornstarch, pour over meat. Mix to cover meat and set aside to marinate for 15 minutes.
- 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.
- Add bell peppers and tomatoes to the meat in the wok, stir fry for 2-3 minutes. Add scallions and stir fry another minute.
- 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.