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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