Pepper Steak Stir-Fry Recipe

I’m so excited to share this Pepper Steak Stir-Fry Recipe with you because it’s one of those meals that hits the perfect balance between quick, flavorful, and downright satisfying. The combination of tender flank steak and vibrant bell peppers tossed in a savory sauce is like a little celebration in your mouth every time. Whether you’re whipping this up for a busy weeknight dinner or a weekend treat, it comes together so fast and feels special enough to impress anyone at your table.

What I love most about this Pepper Steak Stir-Fry Recipe is how flexible it is—you only need a handful of ingredients, and it’s kind of forgiving if you want to tweak it. Plus, the cornstarch thickens the sauce beautifully, giving it that restaurant-quality gloss and texture. Once you make it a couple of times, you’ll find yourself reaching for it when you want a dependable crowd-pleaser that doesn’t keep you in the kitchen all night.

Ingredients You’ll Need

The ingredients for this Pepper Steak Stir-Fry Recipe come together simply but pack a ton of flavor. Each element plays a role, from the fresh bell peppers adding crunch and color to the lean steak soaking up the garlicky, tangy sauce. When you shop, choose a flank steak with good marbling for tenderness and fresh, crisp peppers that aren’t wrinkly for the best results.

• Vegetable oil: Use a neutral oil with a high smoke point for perfect searing and stir-frying.
• Red bell pepper: Adds sweetness and vibrant color, making the dish visually appealing.
• Green bell pepper: Brings a slightly bitter contrast that balances the sweet peppers.
• Flank steak: Thinly sliced for quick cooking and tenderness; freeze it a bit beforehand to slice easily.
• Minced garlic: Gives a punch of aromatic flavor that infuses the beef and veggies.
• Minced ginger: Adds warmth and a subtle zing, brightening up the dish nicely.
• Salt and pepper: Simple seasoning to enhance all those natural flavors.
• Soy sauce: The salty, umami backbone of the stir-fry sauce—choose low sodium if watching salt.
• Sugar: Balances the savory notes by adding a gentle sweetness.
• Cornstarch: Essential for thickening the sauce and giving that glossy stir-fry finish.

Variations

I love experimenting with this Pepper Steak Stir-Fry Recipe depending on what’s in my fridge, and honestly, you can easily personalize it to suit your tastes or dietary needs. A stir-fry like this is a great base recipe to get creative with—you can make it your own!

• Variation: Swap flank steak for thinly sliced chicken breast for a lighter twist—I’ve tried it, and it’s just as delicious! Just adjust cooking time so chicken stays juicy.
• Variation: Add sliced onions or mushrooms for extra texture and depth. I sometimes toss in a handful of snap peas for a fresh snap.
• Variation: Use tamari instead of soy sauce for a gluten-free option—I found it still delivers that rich umami flavor.
• Variation: For a little heat, add crushed red pepper flakes or a splash of chili garlic sauce into the stir-fry. It’s a game changer if you like spice!

How to Make Pepper Steak Stir-Fry Recipe

Step 1: Prep your steak and veggies

First things first: slice your flank steak thinly against the grain—it’s key to keep the meat tender and easy to chew. If you pop the steak in the freezer for about 20 minutes beforehand, it firms up and makes slicing so much easier. Meanwhile, slice your red and green bell peppers into strips. Having everything prepped before cooking saves you from the dreaded scramble mid-stir-fry!

Step 2: Cook the peppers until just tender

Heat half the vegetable oil in your wok or a large skillet over medium-high heat. Toss in the bell peppers and stir-fry them briefly, about 2-3 minutes, until they’re crisp-tender and still vibrant. Then, transfer them to a plate so they don’t get overcooked while you cook your steak.

Step 3: Sear the steak with aromatics

Add the remaining oil to the skillet and increase the heat slightly. Stir in the minced garlic and ginger—give them a quick sauté until fragrant, just about 30 seconds. Then add your steak slices in a single layer, letting them sear undisturbed for a minute before stirring. Cook for about 3-4 minutes until the steak is mostly browned but still juicy inside.

Step 4: Bring it all together with the sauce

In a small bowl, mix soy sauce, sugar, cornstarch, and a dash of salt and pepper. Pour that over the steak, then add the cooked bell peppers back to the pan. Toss everything together and let the sauce thicken and coat the meat and veggies, cooking for another 1-2 minutes. That’s when the magic happens—the sauce gets shiny and hugs every piece perfectly.

How to Serve Pepper Steak Stir-Fry Recipe

Garnishes

I usually sprinkle some thinly sliced green onions on top for a fresh, mild onion flavor and a pop of color. Sometimes I add a sprinkle of toasted sesame seeds for crunch and nuttiness—it’s such a simple touch that really elevates the dish.

Side Dishes

This stir-fry is fantastic over steamed white rice or jasmine rice, which soaks up all that flavorful sauce. I’ve also enjoyed it with cauliflower rice for a low-carb version or alongside simple garlic noodles for a bit more indulgence.

Creative Ways to Present

For a dinner party, I like to serve the Pepper Steak Stir-Fry Recipe in individual mini cast-iron skillets or pretty bowls so everyone gets a personalized portion. You could even serve it in lettuce cups for a fun, interactive meal that feels a bit lighter and perfect for a summer gathering.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days. I find it best to let the stir-fry cool completely before sealing to avoid condensation making the veggies soggy. When reheating, you get almost the same great texture if you don’t overcook it.

Freezing

I’ve frozen this Pepper Steak Stir-Fry Recipe a couple of times, especially when I bulk cook for the week. Wrap it tightly in freezer-safe containers or bags, and it will keep well up to 2 months. Just note the bell peppers can lose a bit of their crunch after freezing, but the flavor holds up beautifully.

Reheating

I prefer reheating on the stovetop in a skillet over medium heat to keep that fresh stir-fried taste. If the sauce has thickened too much in the fridge, add a splash of water or broth to loosen it up gently while reheating.

FAQs

Final Thoughts

Honestly, this Pepper Steak Stir-Fry Recipe feels like a little culinary hug after a busy day. It’s quick, colorful, flavorful, and surprisingly easy to master—so you can feel confident making it anytime. I hope you try it soon and enjoy sharing it with your family as much as I have. Once you’ve nailed this one, it might just become your go-to stir-fry!

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