pepper steak stir fry recipe

I've always been a huge fan of Chinese takeout, but my pepper steak stir fry recipe has completely changed the game for me. It’s incredibly quick to put together, packed with savory flavors, and the results are so much better than anything I can get delivered.

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Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

1 tbsp vegetable oil - You'll use this in two stages first for the peppers and then for searing the steak. A neutral oil like vegetable or canola is perfect.
1 red bell pepper - I love the sweetness and vibrant color red peppers add. Be sure to core seed, and cut it into thin strips for even cooking.
1 green bell pepper - This adds a slightly more savory earthy flavor that contrasts nicely with the red pepper. Slice it to the same thickness as the red one.
1 1/4 lbs flank steak - Flank steak is my top choice because it's lean flavorful, and becomes very tender when sliced thinly against the grain. Sirloin steak is a great alternative.
2 tsp minced garlic - Freshly minced garlic provides the best aromatic flavor. You can use the pre-minced jarred kind in a pinch but the fresh stuff is worth the effort.
1 tsp minced ginger - Like garlic fresh ginger adds a warm, zesty kick that is essential to the stir fry. A small piece is all you need.
Salt and pepper to taste - Use these to season the steak just before it hits the hot pan. Freshly ground black pepper is always my preference.
1/4 cup soy sauce - This is the backbone of the sauce providing a salty, umami flavor. I recommend using low-sodium soy sauce to better control the saltiness.
1 1/2 tbsp sugar - A little sugar balances the saltiness of the soy sauce and helps create that classic savory-sweet stir fry sauce.
1 1/2 tbsp cornstarch - This is the key to a thick glossy sauce that coats every piece of steak and pepper beautifully.

Method

First, heat one teaspoon of the vegetable oil in your large pan or wok over medium-high heat. Add the sliced red and green bell peppers and cook them for about 3-4 minutes. You want them to be tender but still have a slight crunch. Once cooked, remove the peppers from the pan and set them aside on a plate.
Add the remaining vegetable oil to the now-empty pan. Season your thinly sliced flank steak with salt and pepper. Turn the heat up to high, and once the pan is very hot, carefully add the steak in a single layer. Cook for 5-6 minutes, turning occasionally, until it's nicely browned.
Now, it's time to build flavor. Add the minced garlic and ginger to the pan with the steak. Stir constantly for about 30 seconds until they become fragrant. Be careful not to let them burn, as this can happen quickly on high heat.
Return the cooked peppers to the pan with the steak and give everything a good toss to combine. In your small bowl, whisk together the soy sauce, sugar, cornstarch, and 1/4 cup of water until the cornstarch is fully dissolved and the mixture is smooth.
Pour the sauce mixture over the steak and peppers. Bring the entire dish to a simmer, stirring gently. Let it cook for 2-3 minutes. The sauce will thicken and turn into a beautiful glaze that coats all the ingredients. Once the sauce has thickened, remove it from the heat and serve immediately.

Notes

I always put my flank steak in the freezer for about 20-30 minutes before slicing. This firms up the meat just enough to make getting those paper-thin slices much easier.
Don’t overcrowd the pan when you’re searing the steak. If you have too much meat in the pan at once, it will steam instead of brown. I cook my steak in two batches if necessary to ensure a perfect sear.
I find that the sauce is where you can really make this dish your own. I sometimes add a dash of rice vinegar for a little tang or a spoonful of hoisin sauce for more complexity.
Make sure your pan is really hot before you add the steak. A screaming hot pan is the secret to getting that delicious, caramelized crust on the outside while keeping the inside tender.