Go Back
Pepper Steak Stir Fry Recipe
Ben Carraoli

Pepper Steak Stir Fry Recipe

I have to admit, I’m a huge fan of takeout-style Chinese food, especially pepper steak. Every time I order it from a restaurant, I think, “I could probably make this at home.” After trying this pepper steak stir fry recipe, I was amazed at how easy it was to prepare and how flavorful it turned out.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil divided (for sautéing peppers and searing steak)
  • 1 red bell pepper cored, seeded, and cut into strips (red peppers are sweeter and add vibrant color)
  • 1 green bell pepper cored, seeded, and cut into strips (green peppers provide a nice slightly bitter contrast)
  • 1 1/4 pounds flank steak thinly sliced (partially freeze for 20-30 minutes to make slicing easier)
  • 2 teaspoons minced garlic fresh garlic enhances the savory flavor
  • 1 teaspoon minced ginger adds a subtle zing that complements the beef
  • Salt and pepper to taste season the steak before cooking
  • 1/4 cup soy sauce low-sodium works well to control saltiness
  • 1 1/2 tablespoons sugar balances the savory sauce
  • 1 1/2 tablespoons cornstarch helps thicken the sauce

Method
 

  1. I like to start by preparing the bell peppers. Cut them into thin strips to ensure they cook quickly and evenly. Having all your ingredients ready makes the stir fry process smooth and stress-free.
  2. Heat a teaspoon of vegetable oil over medium-high heat in your skillet. Sauté the peppers for about 3-4 minutes until they’re just tender but still slightly crisp. Then, transfer them to a plate so they don’t overcook.
  3. Add the remaining oil to the skillet and season the steak with salt and pepper. Increase the heat to high and cook the steak for 5-6 minutes, stirring occasionally until it develops a nice brown crust.
  4. Once the steak is browned, add minced garlic and ginger. Stir for about 30 seconds to release their fragrance and enhance the dish’s flavor.
  5. Return the peppers to the skillet with the steak. In a small bowl, whisk together soy sauce, sugar, cornstarch, and 1/4 cup water. Pour the sauce over the meat and vegetables. Simmer for 2-3 minutes until the sauce thickens and coats everything nicely.

Notes

  • I always partially freeze my steak before slicing—it makes thin slicing so much easier.
  • Don’t overcook the peppers; they should retain a bit of crunch for texture contrast.
  • Taste and adjust seasoning before serving, adding extra soy sauce or a pinch of sugar if needed.
  • Use a large skillet or wok to prevent overcrowding, which helps the steak sear properly.