Pepper Steak with Bell Peppers and Onion

Why You’ll Love This Recipe

This stir fry is all about bold flavors and fast cooking. The flank steak cooks up tender and juicy, the peppers add a sweet crunch, and the garlic-ginger sauce ties everything together with a glossy, savory finish. It’s perfect for weeknights when you want a meal on the table in under half an hour. Plus, it’s versatile—you can serve it over rice, noodles, or even enjoy it as a low-carb option with cauliflower rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Vegetable oil

• Red bell pepper, sliced

• Green bell pepper, sliced

• Flank steak, thinly sliced

• Garlic, minced

• Ginger, minced

• Salt and pepper

• Soy sauce

• Sugar

• Cornstarch

• Water

Directions

1. Heat 1 teaspoon vegetable oil in a large skillet or wok over medium-high heat.

2. Add sliced red and green bell peppers and cook for 3–4 minutes until just tender. Transfer to a plate.

3. Increase heat to high. Add remaining oil and the sliced flank steak, seasoned with salt and pepper. Cook for 5–6 minutes until lightly browned.

4. Stir in garlic and ginger, cooking for 30 seconds until fragrant.

5. Return peppers to the pan with the beef.

6. In a small bowl, whisk together soy sauce, sugar, cornstarch, and ¼ cup water.

7. Pour the sauce over the beef and peppers. Simmer 2–3 minutes until the sauce thickens.

8. Serve hot with rice or noodles.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Spicy version: Add sliced chili peppers or a spoonful of chili paste for extra heat.

• Veggie boost: Stir in mushrooms, broccoli, or snap peas along with the peppers.

• Low-sodium: Use reduced-sodium soy sauce for a lighter version.

• Different protein: Swap flank steak for chicken, shrimp, or tofu.

• Sweet touch: Add a splash of hoisin sauce or honey for a sweeter stir fry.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through, adding a splash of water if needed to loosen the sauce. This dish is best enjoyed fresh but reheats well for quick lunches.

FAQs

Can I use a different cut of beef?

Yes, sirloin, skirt steak, or ribeye also work well in this recipe.

How do I slice flank steak thinly?

Slice against the grain with a sharp knife, ideally when the steak is slightly chilled for easier cutting.

Can I make this dish ahead of time?

You can prep the vegetables and sauce in advance, but it’s best to cook the steak just before serving for the freshest flavor.

What can I serve with pepper steak stir fry?

Rice, fried rice, noodles, or cauliflower rice all pair beautifully.

Can I make this dish gluten-free?

Yes, just use gluten-free soy sauce or tamari.

Is pepper steak stir fry spicy?

No, it’s naturally mild. You can add spice if desired with chili flakes or hot sauce.

Can I double this recipe?

Yes, but cook the steak in batches to avoid overcrowding the pan.

Why is my beef tough?

The beef may have been overcooked or sliced incorrectly. Always slice against the grain and avoid overcooking.

Can I freeze pepper steak stir fry?

It’s best eaten fresh, but you can freeze it in an airtight container for up to 2 months. Thaw and reheat in a skillet.

How do I thicken the sauce more?

Simply add a little extra cornstarch mixed with water, then simmer until desired thickness.

Conclusion

Pepper steak stir fry is the perfect balance of savory, fresh, and satisfying. With tender beef, colorful peppers, and a flavorful sauce, it’s a dish that comes together quickly and delivers big on taste. Whether you serve it over rice or noodles, this easy stir fry will become a go-to favorite for busy weeknights.

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