There’s something about the sizzle of tender steak and vibrant peppers dancing in a hot pan that makes this Pepper Steak Stir Fry Recipe truly irresistible. It’s quick, flavorful, and homemade in a way that beats takeout any day.
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Why You'll Love This Recipe
I’m always looking for meals that pack a punch without spending all evening in the kitchen, and this Pepper Steak Stir Fry fits the bill perfectly. It’s become a go-to for me when I want something hearty, colorful, and just plain delicious.
- Speedy Cooking: Just 30 minutes from prep to plate, perfect for busy weeknights.
- Simple Ingredients: No exotic spices or mysterious sauces, just pantry staples and fresh produce.
- Customizable Flavor: The balance of garlic, ginger, and soy sauce creates a sauce that complements the steak and peppers without overpowering them.
- Better Than Takeout: You get freshness and control over seasoning that you just don’t find when ordering in.
Ingredients & Why They Work
Each ingredient in this Pepper Steak Stir Fry Recipe plays a role in building layers of flavor and texture. The combination of beefy, tender steak with crisp, slightly sweet peppers makes every bite satisfying. Plus, choosing quality ingredients makes a noticeable difference.
- Vegetable oil: A neutral oil helps achieve high-heat cooking without smoking or flavor interference.
- Red and green bell peppers: They add a vibrant pop of color and freshness, plus a perfect balance of sweetness and crunch.
- Flank steak: This cut is perfect for stir fry because it’s lean, flavorful, and slices thinly for fast cooking.
- Garlic and ginger: Classic aromatics that give an inviting warmth and depth to the sauce.
- Soy sauce: Delivers that savory umami punch essential to any stir fry.
- Sugar: A touch of sweetness balances the saltiness and rounds out the sauce.
- Cornstarch: Thickens the sauce quickly, coating every bite with a luscious glaze.
Make It Your Way
I like recipes that invite a little creativity, so I often tweak this Pepper Steak Stir Fry Recipe depending on what’s in my fridge or my mood. You’ll find it’s forgiving and adaptable, which means you can make it your own easily.
- Variation: Adding sliced onions or snow peas personally gives me an extra crunch and sweetness that my family loves.
- Spice it up: I sometimes throw in a splash of chili garlic sauce or red pepper flakes for heat—just enough to tickle your taste buds.
- Lean protein swap: Tried it once with thinly sliced chicken breast for a lighter option, and it worked beautifully.
- Veggie boost: Toss in mushrooms or broccoli florets if you want more variety without complicating the flavors.
Step-by-Step: How I Make Pepper Steak Stir Fry Recipe
Step 1: Sizzle Those Peppers
Heat 1 teaspoon of vegetable oil over medium-high heat in a large pan. Add the sliced red and green bell peppers and cook for about 3 to 4 minutes, just until they begin to soften but still have a bit of crunch. You’re aiming for that perfect tender-crisp texture. Remove them from the pan and set aside on a plate—this keeps them bright and fresh while you work on the steak.
Step 2: Brown the Steak to Perfection
Add the remaining vegetable oil to the same pan and turn the heat up to high. Season your thinly sliced flank steak with salt and pepper. Spread the steak strips out in a single layer—don’t crowd the pan or they’ll steam instead of sear. Cook for 5 to 6 minutes, letting that beautiful browned crust develop. This is where a lot of the flavor happens, so no rushing!
Step 3: Build Aroma with Garlic and Ginger
Once the steak is mostly cooked, toss in the minced garlic and ginger. Stir them around for just 30 seconds until fragrant—you want to wake up those flavors without burning them. The whole kitchen starts to smell amazing at this point, doesn’t it?
Step 4: Bring It All Together With Sauce
Return those beautiful peppers back to the pan with the steak. In a small bowl, whisk together the soy sauce, sugar, water, and cornstarch until smooth. Pour the sauce over your steak and veggies and bring everything to a simmer. Cook for 2 to 3 minutes while the sauce thickens, coating everything that’s going on in the pan. That glossy, sticky finish is exactly what you want!
Top Tip
Over the years making this Pepper Steak Stir Fry Recipe, I’ve learned a few things that make all the difference. Paying attention to timing and prep keeps it simple and ensures the best results every time.
- Slice thinly and evenly: I always slice the flank steak against the grain as thin as possible—this keeps it tender and easier to cook quickly.
- High heat is your friend: I crank up the heat to get a good sear on the steak; it builds more flavor and keeps the beef juicy.
- Don’t overcrowd the pan: Overcrowding traps steam and prevents proper browning. I work in batches if needed.
- Fresh garlic and ginger: Using fresh minced aromatics instead of powders makes a noticeable difference in depth and brightness of the sauce.
How to Serve Pepper Steak Stir Fry Recipe
Garnishes
I love to sprinkle freshly chopped green onions or a few sesame seeds on top just before serving—they add a little texture and pop of color. If you want a bit of brightness, a squeeze of fresh lime can brighten the whole dish wonderfully.
Side Dishes
This pepper steak stir fry pairs beautifully with steamed jasmine rice or even some cauliflower rice for a low-carb option. Sometimes, I’ll serve it alongside simple stir-fried noodles or a light cucumber salad to complement the rich flavors.
Creative Ways to Present
For special occasions, I’ve served this stir fry inside lettuce cups for a fun and fresh presentation that lets everyone customize their own bites. Another favorite is plating it over a bed of soba noodles and garnishing with fresh cilantro and a drizzle of toasted sesame oil.
Make Ahead and Storage
Storing Leftovers
I store leftover pepper steak stir fry in an airtight container in the fridge, ideally within two hours of cooking. It stays great for about 3 to 4 days. The sauce helps keep the steak moist, which means leftovers aren’t tough or dry.
Freezing
This recipe freezes well too. I portion it out into freezer-safe containers or bags and it keeps for up to 2 months. When you’re ready, thaw in the fridge overnight for best results.
Reheating
To reheat, I warm it gently on the stovetop over medium heat with a splash of water or broth to loosen the sauce. This helps maintain the texture of the peppers and keeps the steak tender rather than rubbery.
Frequently Asked Questions:
You absolutely can! While flank steak is my favorite for its tenderness and quick cooking, sirloin or skirt steak also work well if sliced thinly against the grain. Just watch the cooking times to avoid overcooking tougher cuts.
If you don’t have cornstarch, you can use arrowroot powder or tapioca starch as a thickener. Both will give you a similarly glossy sauce. Alternatively, all-purpose flour works, but it may make the sauce a bit more opaque and less shiny.
Yes! Just swap out the regular soy sauce for a gluten-free tamari or coconut aminos. Make sure the other ingredients like sugar and cornstarch are free of additives that contain gluten for a fully gluten-free dish.
The key is slicing the steak very thinly against the grain and cooking it quickly over high heat. Avoid overcooking — it's better to slightly undercook and let carryover heat finish the cooking while you're adding the sauce and peppers back in. Resting the sliced steak after cutting also helps maintain tenderness.
Final Thoughts
This Pepper Steak Stir Fry Recipe is one of those meals I keep coming back to, not just because it’s tasty and quick, but because it feels like a warm hug on a plate. I urge you to give it a try—you’ll love how easy it is to make weeknights better, and how much tastier it is than any takeout. Cooking it at home lets you savor fresh, wholesome ingredients and share a meal you can feel good about. Enjoy every bite!
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Pepper Steak Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A quick and easy Pepper Steak Stir Fry featuring thinly sliced flank steak sautéed with red and green bell peppers in a savory soy-ginger sauce. This dish is flavorful, tender, and perfect for a satisfying weeknight dinner that rivals takeout.
Ingredients
Vegetables
- 1 red bell pepper, cored, seeded and cut into strips
- 1 green bell pepper, cored, seeded and cut into strips
Meat
- 1 ¼ pounds flank steak, thinly sliced
Sauce and Seasonings
- 1 tablespoon vegetable oil, divided use
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- Salt and pepper to taste
- ¼ cup soy sauce
- 1 ½ tablespoons sugar
- 1 ½ tablespoons cornstarch
- ¼ cup water
Instructions
- Prepare the peppers: Heat 1 teaspoon of vegetable oil over medium-high heat in a large pan. Add the red and green bell pepper strips and cook for 4 minutes or until just tender. Remove peppers from pan and set aside on a plate.
- Cook the steak: Add the remaining vegetable oil to the pan. Season the thinly sliced flank steak with salt and pepper. Increase heat to high and add the steak to the pan. Cook for 6 minutes or until lightly browned, stirring occasionally.
- Add aromatics: Stir in the minced garlic and ginger. Cook for 30 seconds until fragrant, stirring continuously to avoid burning.
- Combine peppers and steak: Return the cooked bell peppers to the pan with the steak mixture, stirring to combine evenly.
- Prepare the sauce: In a small bowl, whisk together soy sauce, sugar, water, and cornstarch until fully combined.
- Simmer and thicken: Pour the sauce over the steak and peppers in the pan. Bring the mixture to a simmer and cook for 3 minutes until the sauce has thickened to a glossy consistency.
- Serve: Remove from heat and serve the pepper steak stir fry hot, ideally over steamed rice or noodles.
Notes
- For best results, thinly slice the flank steak against the grain to ensure tenderness.
- You can substitute flank steak with sirloin or skirt steak if preferred.
- If you prefer a thicker sauce, increase cornstarch to 2 tablespoons.
- Add a splash of sesame oil at the end for extra flavor.
- Serve with steamed rice or noodles to make a complete meal.
- Adjust the amount of sugar based on your taste preference for sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 277 kcal
- Sugar: 6 g
- Sodium: 687 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg
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