This pepper steak stir fry is my answer to those nights when you want something that tastes restaurant-quality but doesn’t require a long grocery list or complicated techniques. It’s become one of those recipes I make at least twice a month.
There’s something magical about the sizzle of beef hitting a hot pan, the vibrant colors of fresh bell peppers, and that savory garlic-ginger sauce bringing everything together. I started making this back in 2019 when I needed a reliable weeknight recipe that my kids would actually eat without complaints. The colorful peppers caught their attention, and the tender beef strips with that slightly sweet, savory sauce won them over completely. Now it’s a regular request in our house, and I love how quickly it comes together. Even on the busiest evenings, I can have this on the table in 30 minutes flat.
Table of Contents
Ingredients for Pepper Steak Stir Fry
I always keep these ingredients on hand because this recipe has saved me on countless busy evenings. The beauty of this dish is in its simplicity – you probably have most of these in your kitchen already. My go-to technique is prepping everything before I start cooking, which makes the actual stir frying quick and stress-free.
- 1 tablespoon oil (olive, avocado, or vegetable) – I usually reach for avocado oil for its high smoke point
- 1 large red bell pepper (cut into thin strips about 1/4-inch wide)
- 1 large green bell pepper (cut into thin strips about 1/4-inch wide) – Pro tip: slice them uniformly for even cooking
- 2 pounds flank steak (cut into thin strips against the grain)
For the Stir Fry Sauce:
- 2 garlic cloves (pressed or minced) – I recommend using fresh garlic for best flavor
- 1 tablespoon fresh ginger (grated) – In my experience, fresh ginger makes all the difference
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon corn starch – This creates that glossy sauce texture
Step-by-Step Instructions
I recommend having all your ingredients prepped and ready before you heat the pan – stir frying moves fast, and you’ll want everything within reach. A 12 to 14-inch wok or skillet works best for this recipe.
Step 1: In a small bowl, whisk together the pressed garlic, grated ginger, soy sauce, brown sugar, and corn starch until smooth and set aside. Make sure the cornstarch is fully dissolved to avoid lumps in your sauce.
Step 2: Preheat your wok or large skillet over medium heat with the oil. Add the sliced bell peppers and cook until they develop some golden color and slight char marks, about 3 minutes. Remove them from the pan and set aside on a plate.
Step 3: Crank the heat up to high and add your beef strips to the hot pan. Don’t overcrowd the pan – if needed, cook the beef in two batches. Let the beef sear undisturbed for about 1-2 minutes before stirring, which creates that beautiful golden-brown crust. Continue cooking until the beef is browned on all sides, about 2-3 minutes total.
Step 4: Return the peppers to the pan with the beef. Pour the sauce over everything and toss to coat. Cook for 2-4 minutes, stirring frequently, until the sauce thickens and becomes glossy, coating the back of a spoon. If the sauce gets too thick, thin it with a tablespoon or two of water.
Step 5: Remove from heat and serve immediately over your favorite rice or noodles while everything is hot and the sauce is perfectly coating each piece.
Perfect Pairings for Pepper Steak Stir Fry
This dish pairs beautifully with sides that can soak up that delicious sauce while adding complementary textures and flavors.
Steamed White Rice: The classic choice that never fails – fluffy white rice absorbs the savory sauce perfectly and balances the bold flavors of the stir fry. For another rice-based option, try our Street Corn Chicken Rice Bowl.
Cauliflower Rice: A fantastic low-carb alternative that keeps the meal lighter while still providing that satisfying base. The mild flavor lets the pepper steak shine.
Rice Noodles: These tender noodles add a satisfying chewiness and work wonderfully for turning this into a complete one-bowl meal that feels extra special. If you love Asian noodle dishes, check out our Sticky Garlic Chicken Noodles.
Quinoa: Boost the protein content even more with quinoa, which adds a nutty flavor and fluffy texture that complements the beef beautifully.
Asian Cucumber Salad: A cool, crisp side that cuts through the richness of the stir fry and adds refreshing contrast to your plate.
Garlic Butter Steak Bites and Potatoes: If you’re feeding a crowd and want another hearty beef option on the table, this makes an excellent companion dish.
Storage & Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The meat actually continues marinating in that flavorful sauce, which makes the leftovers taste incredible – sometimes even better than fresh.
When reheating, I recommend using the microwave for a couple of minutes until warmed through. Avoid reheating in a skillet, as this can make the steak tough and rubbery. If you’re meal prepping, store the rice or noodles separately from the stir fry to prevent sogginess.
This recipe is wonderfully versatile – feel free to swap in different vegetables like broccoli, snap peas, or mushrooms based on what you have available. The sauce works with just about any combination you can think of. For more stir fry inspiration, try our Chicken with Mixed Vegetable Stir Fry or Chinese Beef and Broccoli.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely. While flank steak is my preferred choice, you can use top sirloin, skirt steak, or even ribeye. Just make sure to slice any cut against the grain for tender results.
How do I keep the beef from becoming tough?
The key is high heat and quick cooking. Don’t overcrowd your pan, and avoid stirring too frequently in the first minute – let the beef develop a sear before tossing.
Can I make this recipe ahead of time?
While it’s best served fresh, you can prep all your ingredients in advance. Slice the beef and peppers, mix the sauce, and store everything separately in the fridge. When ready to cook, it’ll come together in minutes.
Pepper Steak Stir Fry
Ingredients
Equipment
Method
- In a small bowl, whisk together the pressed garlic, grated ginger, soy sauce, brown sugar, and corn starch until smooth. Set aside. Make sure the cornstarch is fully dissolved to avoid lumps.
- Preheat a wok or large skillet over medium heat with oil. Add the sliced bell peppers and cook until golden brown with slight char marks, about 3 minutes. Remove peppers from pan and set aside.
- Turn heat to high. Add beef strips to the hot pan (work in batches if needed to avoid overcrowding). Let sear undisturbed for 1-2 minutes, then stir and continue cooking until beef is golden brown on all sides, about 2-3 minutes total.
- Return peppers to the pan with the beef. Pour the sauce over everything and toss to coat. Cook for 2-4 minutes, stirring frequently, until sauce thickens and becomes glossy, coating the back of a spoon. If sauce is too thick, thin with 1-2 tablespoons of water.
- Remove from heat and serve immediately over rice or noodles.
