This pepper steak stir fry is one of those classic, cozy dinners that never gets old.
Juicy strips of tender steak, crisp bell peppers, and a glossy, savory sauce all come together in just 30 minutes—and it’s even better than takeout.
Your family will love how flavorful and satisfying this dish is, and you’ll love how quick and easy it is to make.
Serve it over rice or noodles, and dinner’s done. Simple, delicious, and a guaranteed hit!
For Pepper Steak Stir Fry
- Flank Steak – Thinly sliced for tender, juicy bites. You can also use sirloin or ribeye.
- Red & Green Bell Peppers – Adds sweetness, crunch, and color to the dish.
- Garlic and Ginger – The secret to that bold, savory flavor.
- Vegetable Oil – For stir-frying the steak and veggies to perfection.
- Salt & Pepper – Simple seasonings to enhance the natural flavors.
For Pepper Steak Sauce
- Soy Sauce – The base of the sauce, adding umami and depth. Use low-sodium for less salt.
- Brown Sugar – Balances the saltiness with a touch of sweetness.
- Cornstarch – Helps thicken the sauce, making it silky and glossy.
- Water – Helps create the perfect sauce consistency.
Pepper Steak Stir Fry
Notes
Ingredients
- 1 tbsp vegetable oil, divided
- 1 red bell pepper, seeded and sliced into strips
- 1 green bell pepper, seeded and sliced into strips
- 1¼ lbs flank steak, thinly sliced
- 2 tsp garlic, minced
- 1 tsp ginger, minced
- Salt and pepper, to taste
- ¼ cup soy sauce
- 1½ tbsp sugar
- 1½ tbsp cornstarch
- ¼ cup water
Instructions
- Cook the Peppers:
In a large skillet or wok, heat 1 tsp of oil over medium-high heat.
Add red and green bell peppers and stir-fry for 3–4 minutes until just tender.
Remove and set aside. - Sear the Steak:
Add the remaining 2 tsp of oil to the pan.
Season steak with salt and pepper. Increase heat to high and add the steak.
Stir-fry for 5–6 minutes until browned. - Add Aromatics:
Stir in the minced garlic and ginger. Cook for 30 seconds until fragrant. - Combine:
Return the cooked peppers to the pan with the steak. - Make the Sauce:
In a small bowl, whisk together the soy sauce, sugar, water, and cornstarch until smooth. - Finish the Dish:
Pour the sauce over the steak and peppers. Bring to a simmer and cook for 2–3 minutes until the sauce thickens. - Serve:
Serve hot over steamed rice or noodles.
- Swap flank steak with sirloin, ribeye, or even chicken.
- Add extras like onions, mushrooms, or broccoli for more veggies.
- For a gluten-free version, use tamari instead of soy sauce.
Nutrition
Calories: 448kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g |Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1384IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
1. How can I ensure the beef is tender in my stir-fry?
To achieve tender beef, slice it thinly against the grain. This technique shortens the muscle fibers, resulting in a more tender and easier-to-chew texture.
2. What vegetables pair well with pepper steak stir-fry?
While bell peppers are traditional, you can enhance your stir-fry by adding vegetables like shiitake mushrooms, broccoli, baby corn, sliced sweet onions, green onions, or eggplant. Start cooking hardier vegetables first and add softer ones later for even cooking.
3. How do I prevent my stir-fry from becoming watery?
Cook the meat in small batches to avoid overcrowding, which causes steaming instead of searing. Remove any excess liquid from the wok between batches to maintain high heat and achieve a proper sear.
4. Is marinating the beef necessary for stir-fry?
Marinating isn’t always necessary, but it can enhance flavor and tenderness. A simple marinade of soy sauce, cornstarch, and baking soda can effectively tenderize the beef.
5. How can I thicken the stir-fry sauce?
To thicken the sauce, mix cornstarch with water to make a slurry and add it during the final stages of cooking. This helps the sauce cling to the ingredients and gives the dish a glossy, restaurant-quality finish.