This Easy Pepper Steak Stir Fry is a weeknight dinner dream, bringing together tender strips of steak, crisp-tender bell peppers, and a perfectly balanced savory-sweet sauce. It’s the kind of dish that feels both incredibly satisfying and wonderfully wholesome, and it comes together so quickly you’ll wonder why you haven’t made it sooner.
A vibrant symphony of flavors and textures, this pepper steak stir fry is ready in under 30 minutes and is destined to become a family favorite.
Recipe Details
- Flavor Profile: Savory, sweet, garlicky, and slightly gingery, with a hint of spice if you choose.
- Textures: Tender steak, crisp-tender bell peppers, and a luscious, glossy sauce.
- Total Active Time: Approximately 15 minutes.
- Total Time: Approximately 25 minutes.
- Difficulty: Easy. This recipe is perfect for beginners.
What You’ll Need
For this delightful pepper steak stir fry, you’ll primarily need thinly sliced steak, fresh bell peppers, a simple sauce made with pantry staples like soy sauce and brown sugar, and a few aromatics like garlic and ginger. You’ll also want a good-sized skillet for stir-frying.
Ingredient Notes
- Steak – 16 oz flank steak (or other thinly sliced steak) is ideal for its tenderness and ability to absorb flavor. Make sure to slice it thinly against the grain for the best texture.
- Sesame Oil – 2 tablespoons sesame oil (divided) is used for cooking both the steak and the vegetables, imparting a subtle nutty aroma.
- Bell Peppers – 1 red bell pepper and 1 green bell pepper (chopped) provide wonderful color, crunch, and a touch of sweetness. Feel free to use any color combination you love.
- Sauce Base – 1/2 cup soy sauce and 1/4 cup brown sugar form the heart of our savory-sweet sauce, creating that classic stir-fry taste.
- Aromatics – 4 garlic cloves (minced) and 1 tablespoon fresh ginger ((1 teaspoon ground ginger)) are crucial for building deep flavor.
- Spice – 1 teaspoon sriracha (optional) adds a gentle kick if you like your stir fry with a little heat.
- Thickener – 1 tablespoon cornstarch and 1 tablespoon water are mixed together to create a slurry that thickens the sauce beautifully at the end.
Add-ins and Substitutions
- Vegetables – Broccoli florets, snap peas, carrots, or sliced onions would be lovely additions. Add them along with or just before the bell peppers, depending on their cooking time.
- Spice Level – If you love heat, increase the sriracha or add a pinch of red pepper flakes to the sauce.
- Sweetness – For a less sweet sauce, you can reduce the brown sugar slightly, but it does help balance the saltiness of the soy sauce.
- Ginger – If you don’t have fresh ginger, 1 teaspoon of ground ginger can be used in a pinch, though fresh offers a brighter flavor.
How to Make Easy Pepper Steak Stir Fry
Creating this delicious pepper steak stir fry is a breeze, and the results are so rewarding. We’ll start by whisking together our flavorful sauce ingredients, then cook the steak in batches to ensure it’s perfectly tender, followed by the crisp-tender peppers. Finally, everything comes together in a glossy, irresistible sauce.
- Prepare the Stir Fry Sauce: In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, and ginger. If you’re using sriracha, add it here. In a separate small bowl, stir together the cornstarch and water until the cornstarch is fully dissolved. Pour this cornstarch slurry into the soy sauce mixture and whisk well to combine everything into a smooth stir fry sauce.
- Sear the Steak: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat until shimmering. While the pan heats, trim any excess fat from the flank steak and then slice it thinly against the grain.
- Cook the Steak: Add the thinly sliced steak to the hot pan in a single layer. Let it cook undisturbed for about 2-3 minutes to develop a nice sear. Then, stir the steak and continue cooking for another 1-2 minutes until it’s browned. This quick cooking method ensures the steak stays tender. Remove the steak from the pan and set it aside on a plate.
- Sauté the Peppers: Add the remaining 1 tablespoon of sesame oil to the same skillet. Add the chopped red and green bell peppers. Cook, stirring occasionally, for about 4-6 minutes, until they are tender-crisp and slightly softened.
- Bring It All Together: Return the cooked steak to the skillet with the bell peppers. Pour the prepared stir fry sauce over everything. Toss gently to coat all the ingredients evenly. Let it cook for just 1-2 minutes more, stirring, until the sauce has thickened slightly and coats everything beautifully.
- Serve: Remove the pan from the heat. Garnish with sliced green onions or toasted sesame seeds, if desired, and serve immediately.
Recipe Tips
- Don’t Crowd the Pan: When cooking the steak, ensure it’s in a single layer. If your skillet isn’t large enough, cook the steak in two batches. Overcrowding will steam the meat instead of searing it, leading to less tender results.
- Slice Against the Grain: This is a crucial step for tender steak. Look for the direction of the muscle fibers in your steak and slice perpendicular to them.
- Cornstarch Slurry: Always dissolve cornstarch in water before adding it to hot liquids. This prevents lumps and ensures a smooth, glossy sauce.
- Sauce Consistency: The sauce will thicken as it heats up. Cook it for only 1-2 minutes after adding it to the steak and peppers to prevent it from becoming too thick or burning.
FAQs
- Can I use a different cut of beef? While flank steak is recommended, sirloin or even thinly sliced chicken or pork tenderloin can work, though cooking times may vary slightly.
- How do I keep the steak tender? Slicing against the grain and cooking it quickly in a hot pan are key. Avoid overcooking the steak.
- Can I make the sauce ahead of time? Yes, the sauce can be mixed a day in advance and stored in the refrigerator. Just give it a good whisk before pouring it into the pan.
Serving Suggestions
This Easy Pepper Steak Stir Fry is wonderfully versatile! Serve it over fluffy steamed white or brown rice, quinoa, or cauliflower rice for a lighter option. A side of steamed broccoli or a crisp cucumber salad would also be a delightful accompaniment. For an extra pop of flavor, a sprinkle of toasted sesame seeds or thinly sliced green onions is always a good idea.
Make This Recipe in Advance
While this pepper steak stir fry is best enjoyed fresh, you can certainly do some prep work ahead of time to make weeknight assembly even faster.
* Vegetables: Chop your bell peppers and mince your garlic and ginger up to 2 days in advance and store them in airtight containers in the refrigerator.
* Sauce: The stir fry sauce can be mixed up to 2 days ahead and kept covered in the fridge. Give it a good stir before using.
* Steak: The steak can be trimmed and sliced against the grain a day in advance and stored in an airtight container in the refrigerator.
The actual cooking process, however, is so quick that it’s best done right before serving.
Print
Easy Pepper Steak Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Easy Pepper Steak Stir Fry is a weeknight dinner dream, bringing together tender strips of steak, crisp-tender bell peppers, and a perfectly balanced savory-sweet sauce. It’s the kind of dish that feels both incredibly satisfying and wonderfully wholesome, and it comes together so quickly you’ll wonder why you haven’t made it sooner.
Ingredients
16 oz flank steak (or other thinly sliced steak)
2 tablespoons sesame oil (divided)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1/2 cup soy sauce
1/4 cup brown sugar
4 garlic cloves (minced)
1 tablespoon fresh ginger ((1 teaspoon ground ginger))
1 teaspoon sriracha (optional)
1 tablespoon cornstarch
1 tablespoon water
Instructions
Whisk together soy sauce, brown sugar, garlic, ginger, and sriracha in a small bowl. In a separate small bowl, dissolve cornstarch in water, then whisk into the stir fry sauce.
Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
Trim excess fat from flank steak and slice thinly against the grain.
Add steak to the hot pan in a single layer. Cook for 2-3 minutes without stirring, then stir and cook for an additional 1-2 minutes. Remove steak from the pan and set aside.
Add the remaining sesame oil to the pan. Add the chopped bell peppers and cook, stirring occasionally, for 4-6 minutes until tender.
Return the steak to the pan. Pour the stir fry sauce over everything and toss to coat. Cook for 1-2 minutes until the sauce thickens, then remove from heat.
Garnish with green onion or sesame seeds if desired.
Notes
When cooking the steak, ensure it’s in a single layer. If your skillet isn’t large enough, cook the steak in two batches. Overcrowding will steam the meat instead of searing it, leading to less tender results.
This is a crucial step for tender steak. Look for the direction of the muscle fibers in your steak and slice perpendicular to them.
Always dissolve cornstarch in water before adding it to hot liquids. This prevents lumps and ensures a smooth, glossy sauce.
The sauce will thicken as it heats up. Cook it for only 1-2 minutes after adding it to the steak and peppers to prevent it from becoming too thick or burning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
