Gingered Beef and Red Peppers Stir Fry Recipe
Gingered Beef and Red Peppers Stir Fry Recipe photo by Taste of Home

Gingered Beef and Red Peppers Stir Fry Recipe

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Stir-fry is popular in Debbie Williams' Ashland, Ohio home. “My oldest son especially likes this one,” she writes. With its pleasant ginger flavor, sweet red peppers and bright green snap peas, it's easy to see why!
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1-1/2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1/4 cup cold water
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sesame oil, divided
  • 1 beef flank steak (1 pound), cut into thin strips
  • 1 jar (8 ounces) whole baby corn, drained
  • 1/4 cup julienned sweet red pepper
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons minced garlic
  • 1/4 pound fresh sugar snap peas
  • 3 cups hot cooked rice

Nutritional Facts

1-3/4 cup: 377 calories, 12g fat (4g saturated fat), 48mg cholesterol, 618mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 25g protein Diabetic Exchanges:2 starch, 3 lean meat 1 vegetable 1/2 fat


  1. In a small bowl, combine sugar and cornstarch. Stir in the water, soy sauce and 1 teaspoon oil until smooth; set aside. In a large nonstick skillet or wok, stir-fry beef in remaining oil for 4-5 minutes or until no longer pink.
  2. Add the corn, red pepper, ginger and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add peas; stir-fry 30 seconds longer. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Originally published as Gingered Beef Stir-Fry in Simple & Delicious July/August 2007, p12

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Apr. 2, 2012

"I used a frozen 24 oz. bag of stir-fry Asian style vegetables and followed the directions on the bag for cooking the vegetables. I also used ground ginger so that flavor was not as pronounced. I enjoyed it and would like to try it again with fresh ginger."

Reviewed Mar. 9, 2011

"this a very quick way to put a fancy delicious dinner on the table and get vegetables into a husband at the same time"

Reviewed Mar. 7, 2011

"Tastey! I didn't have snap peas so I used 1/2 a yellow onion & peas instead."

Reviewed Jan. 17, 2011

"This is a delicious and easy recipe that my family loves. I usually make way more than the recipe calls for and there are NEVER and leftovers. It's a great alternative to calling ahead for Chinese take-out."

Reviewed Jul. 14, 2010

"made this for dinner last night, omg this was soooo good!! next time when I make this I'm going to add water chestnuts and broccoli and triple the sauce to put over the rice. Very fast recipe to throw together."

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