There’s something comforting about knowing you can whip up a flavorful, hearty meal in half an hour—especially after a long, tiring day. This pepper steak stir fry is one of those recipes I keep in my back pocket for busy weeknights. It’s quick, packed with bold flavor, and uses simple ingredients I almost always have on hand. The tender strips of beef and colorful bell peppers, all coated in a garlicky soy sauce glaze, make it a crowd-pleaser—even my picky eater at home devours it without question.
Best Cuts of Beef I’ve Used for Stir Fry
When I first started making stir fries, I used to just grab whatever steak was on sale. But over time, I learned that not all cuts behave the same in a hot skillet. Flank steak has become my go-to—it cooks quickly, slices easily, and gets that lovely golden sear in the pan.
Here are a few others I’ve used when flank steak wasn’t available:
- Top Sirloin Steak: Lean and budget-friendly, this one’s a solid backup.
- Skirt Steak: Has a deeper, more intense flavor, though it can be a bit chewier if not sliced right.
- Sirloin Tip Steak: Also lean and easy to work with.
- Ribeye: Definitely a treat-yourself option—fatty, flavorful, and tender.
Whichever you pick, just make sure to cut it against the grain. That one step makes all the difference in getting that melt-in-your-mouth texture.
What You’ll Need
The ingredient list is short and sweet—no fuss, no fancy sauces, just basics that come together in the best way.
For the Sauce
- Soy sauce
- Garlic (pressed or minced)
- Ginger (freshly grated gives the best flavor)
- Brown sugar
- Cornstarch
For the Stir Fry
- Flank steak, thinly sliced
- Bell peppers (I like to use red, green, and yellow for color)
- Oil for stir-frying
How I Make It in 30 Minutes Flat
1. Mix the Sauce
I whisk together the soy sauce, garlic, ginger, brown sugar, and cornstarch in a small bowl. It becomes this glossy, slightly thick sauce that brings everything together at the end.
2. Cook the Peppers
In a hot wok or skillet, I stir-fry the bell peppers with a bit of oil until they’re just soft with a bit of char. I remove them from the pan to make space for the beef.
3. Sear the Steak
Next, I crank up the heat and add the steak strips. These cook fast—usually just 2 to 3 minutes—until they get a good sear.
4. Bring It All Together
Once the beef is mostly cooked, I toss the peppers back in and pour the sauce over everything. After just a couple of minutes of stir-frying, the sauce thickens and clings to every bite.
That’s it. Seriously simple.
A Few Tips That Make a Big Difference
Thin Out the Sauce if Needed
Sometimes the sauce gets too thick once it hits the hot pan. I just splash in a tablespoon or two of water to loosen it up.
Freeze the Steak Before Slicing
I learned this the hard way: semi-frozen steak slices so much easier. Just 20 minutes in the freezer makes a big difference.
Switch Up the Veggies
This stir fry is flexible. I’ve tossed in:
- Broccoli florets
- Thinly sliced carrots
- Snap peas
- Zucchini rounds
- Baby corn
Whatever’s in the fridge usually ends up in the pan.
How I Like to Serve It
When we’re eating light, I skip the starch and serve it as-is. It’s satisfying enough thanks to the protein and veggies.
Other times, I spoon it over:
- Steamed white or jasmine rice
- Cauliflower rice (especially if we’re going low-carb that week)
- Cooked quinoa
- Rice noodles, when we’re in the mood for something extra slurpy
How I Store and Reheat Leftovers
Storing
I keep leftovers in a sealed container in the fridge for up to 5 days. The flavors deepen a bit as it sits, which I actually love.
Reheating
I use the microwave to reheat this. Just a minute or two is enough. I avoid the stovetop because beef reheats fast and can go rubbery if you’re not careful.
Pepper Steak Stir Fry
Juicy strips of seared steak, sweet peppers, and a rich, savory stir fry sauce—this quick pepper steak stir fry is one of those weeknight meals that never lets you down.
Ingredients
- 2 lbs flank steak, thinly sliced against the grain
- 1 large green bell pepper, cut into thin strips
- 1 large red bell pepper, cut into thin strips
- 1 tbsp oil (olive, avocado, or any neutral oil)
For the Sauce:
- ⅓ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp grated fresh ginger
- 2 garlic cloves, finely minced or pressed
Instructions
- Start by making the stir fry sauce. In a small bowl, whisk together soy sauce, brown sugar, cornstarch, ginger, and garlic until smooth. Set it aside for later.
- Heat a wok or large skillet over medium heat and drizzle in the oil. Once hot, toss in the sliced bell peppers and sauté them for about 3 minutes, or until they're tender with a slight char. Scoop them out and keep them aside.
- Crank the heat up to high. Add the steak strips to the same pan and sear them until they’re browned and just cooked through. Be sure not to overcrowd the pan so the beef gets a nice sear.
- Return the peppers to the pan and pour in the sauce. Stir everything together and let it bubble away for another 2 to 4 minutes, until the sauce thickens and coats the meat and veggies.
- Take it off the heat and serve hot over steamed rice, jasmine rice, or your favorite noodles.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 351Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 119mgSodium: 857mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 43g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Do I need to marinate the beef?
Not for this recipe. The sauce adds enough flavor during cooking, and the quick sear keeps the beef tender.
What’s the best way to cut steak for stir fry?
Slice it against the grain and as thin as you can. A sharp knife and that freezer trick help a lot.
Why is my beef chewy?
It’s probably overcooked or sliced with the grain. Use high heat and keep the strips thin.
How long should I cook the beef?
Just a few minutes on high heat—enough to sear it but keep it juicy inside.
Can I freeze this?
Yes. Let it cool, pack it in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
This pepper steak stir fry has saved me on more rushed evenings than I can count. It’s fast, flavorful, and always hits the spot. Let me know if you try it—I’d love to hear what veggies you toss in!
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