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Pepper Steak Stir Fry Recipe
Ash Tyrrell

Pepper Steak Stir Fry Recipe

I recently made this pepper steak stir fry recipe on a hectic weeknight, and honestly, it turned out better than takeout. The tender beef, colorful peppers, and rich savory sauce came together so quickly in one pan. I loved how fresh and vibrant everything tasted while still feeling hearty and comforting
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound flank steak thinly sliced against the grain – This cut stays tender when cooked quickly over high heat.
  • 2 tablespoons cornstarch – Helps create a light coating on the beef and thickens the sauce beautifully.
  • 2 tablespoons vegetable oil – A neutral oil works best for stir frying because it handles high heat well.
  • 1 red bell pepper sliced – Adds sweetness and vibrant color to the dish.
  • 1 green bell pepper sliced – Gives a slightly earthy flavor and balances the sweetness.
  • 1 yellow onion sliced – Brings natural sweetness once cooked.
  • 2 teaspoons minced garlic – Fresh garlic gives the stir fry bold flavor.
  • 1 teaspoon grated ginger – Adds warmth and authentic stir fry taste.
  • 1/4 cup low-sodium soy sauce – Creates the savory base of the sauce without making it too salty.
  • 2 tablespoons brown sugar – Balances the salty flavors with a touch of sweetness.
  • 1 tablespoon oyster sauce – Adds depth and rich umami flavor.
  • 1 teaspoon sesame oil – Gives the dish its classic Asian-style aroma.
  • 1/2 cup beef broth – Helps create a silky stir fry sauce.
  • 1 tablespoon cornstarch mixed with 2 tablespoons water – Thickens the sauce at the end.
  • 2 green onions sliced – Perfect for garnish and freshness.
  • Sesame seeds for garnish – Optional but they add texture and presentation.

Method
 

  1. Slice the flank steak thinly against the grain to keep it tender after cooking. Toss the beef with cornstarch in a bowl until evenly coated. Let it sit for about 10 minutes while preparing the vegetables and sauce.
  2. In a small bowl, whisk together soy sauce, brown sugar, oyster sauce, sesame oil, and beef broth. Stir well until the sugar dissolves completely. This flavorful mixture creates the rich savory coating for the stir fry.
  3. Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the bell peppers and onions, then stir fry for about 4 minutes until slightly tender but still crisp. Remove the vegetables from the pan and set aside.
  4. Add the remaining oil to the same pan and increase the heat slightly. Place the steak in a single layer and cook quickly for 2 to 3 minutes until browned. Avoid overcrowding the pan so the beef sears instead of steaming.
  5. Stir in the minced garlic and grated ginger with the cooked beef. Cook for about 30 seconds until fragrant and aromatic. This step adds a bold and fresh flavor to the entire dish.
  6. Return the cooked peppers and onions to the skillet with the steak. Pour the prepared sauce over the mixture and toss everything together evenly. Let the sauce simmer gently for a couple of minutes.
  7. Mix cornstarch and water in a small bowl until smooth, then pour it into the skillet. Stir continuously as the sauce thickens and coats the beef and vegetables. This usually takes about 1 minute.
  8. Turn off the heat once the sauce reaches the desired consistency. Sprinkle sliced green onions and sesame seeds on top for extra freshness and texture. Serve immediately while hot for the best flavor.

Notes

  • I always slice the steak as thinly as possible because it cooks faster and stays tender.
  • I like to chill the steak in the freezer for 15 minutes before slicing since it makes cutting easier.
  • I never overcrowd the pan because the beef won’t brown properly if too much is added at once.
  • I personally prefer fresh ginger and garlic instead of powdered versions because the flavor tastes brighter.
  • I sometimes add a splash of rice vinegar at the end for a little extra balance and freshness.
  • I serve it immediately after cooking because stir fry tastes best when it’s fresh and hot.