Pepper Steak Stir Fry

Pepper Steak Stir Fry

A quick and flavorful Chinese American stir-fry featuring tender strips of beef, crisp bell peppers, and onions in a savory garlic-ginger sauce. Perfect for weeknight dinners served over steamed rice or noodles.

Ingredients

For the Beef:

• 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain

• 2 tbsp soy sauce

• 1 tbsp cornstarch

• 1 tsp sesame oil

For the Sauce:

• 1/2 cup beef broth

• 1/4 cup soy sauce

• 1 tbsp oyster sauce

• 1 tbsp cornstarch

• 1 tbsp brown sugar

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 tsp sesame oil

For Stir-Fry:

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium onion, sliced

• 2 tbsp vegetable oil (divided)

• Optional: sliced green onions or sesame seeds for garnish

Instructions

1. Marinate the Beef:
   In a medium bowl, combine beef slices with soy sauce, cornstarch, and sesame oil. Toss to coat and let sit for at least 15 minutes.

2. Prepare the Sauce:
   In a small bowl, whisk together beef broth, soy sauce, oyster sauce, cornstarch, brown sugar, garlic, ginger, and sesame oil. Set aside.

3. Cook the Beef:
   Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add beef in a single layer (work in batches if necessary) and sear for 1–2 minutes per side until browned but not fully cooked. Remove beef and set aside.

4. Cook the Vegetables:
   Add remaining 1 tbsp oil to the skillet. Stir-fry bell peppers and onion for 2–3 minutes until crisp-tender.

5. Combine and Finish:
   Return beef to the skillet and pour in the sauce. Stir-fry for 2–3 minutes until the sauce thickens and beef is fully cooked.

6. Serve:
   Garnish with green onions or sesame seeds if desired. Serve hot over steamed rice or noodles.

Equipment

• Cutting board

• Sharp chef’s knife

• Mixing bowls (medium & small)

• Whisk

• Large skillet or wok

• Measuring cups and spoons

• Spatula

Timing

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Serving Size
Serves 4

Pepper Steak Stir Fry

A quick and flavorful Chinese American stir-fry featuring tender strips of beef, crisp bell peppers, and onions in a savory garlic-ginger sauce. Perfect for weeknight dinners served over steamed rice or noodles.

Print Recipe

Equipment

• Cutting board
• Sharp chef’s knife
• Mixing bowls (medium & small)
• Whisk
• Large skillet or wok
• Measuring cups and spoons
• Spatula

Ingredients

• For the Beef:
• 1 lb 450 g flank steak or sirloin, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil
• For the Sauce:
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 1 tbsp brown sugar
• 2 cloves garlic minced
• 1 tsp fresh ginger grated
• 1 tsp sesame oil
• For Stir-Fry:
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1 yellow bell pepper sliced
• 1 medium onion sliced
• 2 tbsp vegetable oil divided
• Optional: sliced green onions or sesame seeds for garnish

Instructions

• Marinate the Beef:
• In a medium bowl, combine beef slices with soy sauce, cornstarch, and sesame oil. Toss to coat and let sit for at least 15 minutes.
• Prepare the Sauce:
• In a small bowl, whisk together beef broth, soy sauce, oyster sauce, cornstarch, brown sugar, garlic, ginger, and sesame oil. Set aside.
• Cook the Beef:
• Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add beef in a single layer (work in batches if necessary) and sear for 1–2 minutes per side until browned but not fully cooked. Remove beef and set aside.
• Cook the Vegetables:
• Add remaining 1 tbsp oil to the skillet. Stir-fry bell peppers and onion for 2–3 minutes until crisp-tender.
• Combine and Finish:
• Return beef to the skillet and pour in the sauce. Stir-fry for 2–3 minutes until the sauce thickens and beef is fully cooked.
• Serve:
• Garnish with green onions or sesame seeds if desired. Serve hot over steamed rice or noodles.

Servings: 4 servings

Frequently Asked Questions (FAQs)

Can I use a different cut of beef?
Yes. Sirloin, ribeye, or skirt steak also work well. Always slice thinly against the grain for tenderness.

Can I make this dish vegetarian?
Yes. Replace beef with firm tofu, tempeh, or seitan and use vegetable broth instead of beef broth.

Can I make it gluten-free?
Yes. Use tamari or a gluten-free soy sauce and ensure oyster sauce is gluten-free.

Can I prepare it ahead of time?
Yes. Slice and marinate the beef up to 24 hours in advance. Vegetables can also be prepped ahead.

Can I add other vegetables?
Yes. Broccoli, snow peas, carrots, or mushrooms can be added. Adjust cooking times for different vegetables to keep them crisp tender.

Can I make the sauce spicier?
Yes. Add red pepper flakes, sriracha, or fresh chili peppers to taste.

Can I double the recipe?
Yes. Cook beef and vegetables in batches to avoid overcrowding the pan, which can cause steaming instead of searing.

Can I use frozen bell peppers?
Yes, but thaw and pat dry first. Cook briefly to prevent excess water from making the sauce thin.

Can I freeze this dish?
Yes, but bell peppers may become soft after freezing. Freeze the beef and sauce separately for best results.

How do I keep the beef tender?
Marinate it properly and avoid overcooking. Stir-fry quickly over high heat for best texture.

How To Store Pepper Steak Stir Fry

Refrigerator:
Store cooled leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium heat, adding a splash of broth or water if needed to loosen the sauce.

Freezer:
Store beef and sauce (without vegetables) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat, then add fresh vegetables if desired.

Serving Tips:
Serve hot over steamed rice, brown rice, or noodles. Garnish with sliced green onions or sesame seeds for extra flavor.