Oriental Beef
Submitted by mattie
Quick Asian-style beef stir-fry with flank steak, green peppers, and pineapple chunks in a ginger-soy glaze. Served over rice, this sweet and savory weeknight dinner comes together in minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minWhen you need dinner on the table fast and you’re craving something with punch, this stir-fry answers the call.
Thin strips of flank steak get tossed in a ginger-soy glaze, then seared hot and fast in a skillet with crisp green pepper strips and sweet pineapple chunks. The sauce caramelizes just enough to coat everything in a sticky, savory-sweet finish.
Pile it over steamed rice and you’ve got a complete meal that rivals takeout, ready in a fraction of the time.
Pro Tips
- Partially freeze the flank steak for about 30 minutes before slicing; it firms up just enough to cut paper-thin strips with ease
- Get the oil smoking hot before adding the beef so it sears rather than steams
- Cook the green pepper separately and add it back at the end to keep it crisp and vibrant
Variations
- Swap the flank steak for chicken breast or firm tofu for a lighter version
- Add a handful of cashews or toasted sesame seeds for crunch
- Toss in some red pepper flakes or sriracha if you like heat
Ingredients
Directions
Mix soy sauce, cornstarch, sugar, and ginger.
Coat meat with soy sauce mixture.
Heat 1 tablespoon oil in a large frypan.
Add green pepper strips.
Cook for 2 minutes, stirring constantly.
Remove green pepper from pan.
Heat remaining 2 tablespoons oil.
Add meat.
Cook for 1 to 2 minutes, stirring constantly, until beef is lightly browned.
Add green pepper and pineapple.
Heat through.
Serve over rice.
NOTE: Steak is easier to cut when partially frozen.
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