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Pepper Steak Stir Fry Recipe

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3.8 from 74 reviews

A vibrant and flavorful Pepper Steak Stir Fry featuring tender strips of top round or flank steak sautéed with colorful bell peppers, onions, and a savory ginger-garlic soy sauce. This quick and easy stir-fry is perfect for a wholesome weeknight dinner served over steamed white rice.

Ingredients

Steak and Coating

  • 4 Tbsp cornstarch, divided use
  • 1 1/2-2 lbs top round or flank steak, thinly sliced into strips across the grain
  • 1 tsp salt, divided use
  • 1 tsp black pepper, divided use

Vegetables and Aromatics

  • 1 large red bell pepper, seeded and sliced
  • 1 large green bell pepper, seeded and sliced
  • 1 medium white onion, thinly sliced
  • 3 large garlic cloves, minced
  • 1 tsp minced ginger

Oils

  • 3 Tbsp vegetable oil
  • 1 tsp sesame oil

Sauce

  • 2/3 cup soy sauce or teriyaki sauce
  • 2/3 cup beef stock or water
  • 3 Tbsp light brown sugar
  • 2 Tbsp rice wine vinegar
  • 1/2 tsp crushed red pepper flakes

Garnish

  • Sesame seeds
  • Sliced green onions

Instructions

  1. Prepare the steak: Sprinkle the steak strips with 1 tablespoon of cornstarch, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss well to lightly coat each strip with the seasoning mixture.
  2. Cook the vegetables: Heat 1 tablespoon of vegetable oil in a large 12-inch skillet over medium-high heat. Add the sliced red and green bell peppers and onion. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Sauté for 3-4 minutes until they are crisp-tender and starting to brown. Add the minced garlic and ginger, cooking for an additional 1 minute to release their flavors. Remove the vegetables from the skillet and keep them warm on a platter.
  3. Sear the steak: Add the remaining 2 tablespoons of vegetable oil and 1 teaspoon of sesame oil to the same skillet. Place the steak strips in a single layer in the hot pan and cook in batches over medium-high heat for 1-2 minutes, or until just browned, adjusting the time depending on the thickness of the meat. Use a slotted spoon to transfer the cooked steak to the platter with the vegetables.
  4. Make the sauce: In a small bowl, whisk together the remaining 3 tablespoons of cornstarch, soy sauce, beef stock (or water), brown sugar, rice wine vinegar, and crushed red pepper flakes until smooth.
  5. Combine and finish: Return the cooked vegetables to the skillet along with the steak. Pour the prepared sauce over the mixture and bring to a simmer over medium-high heat. Stir constantly as the sauce thickens, about 2-3 minutes, fully coating the steak and vegetables.
  6. Serve: Immediately serve the pepper steak stir fry over steamed white rice, garnished with sesame seeds and sliced green onions for added flavor and crunch.

Notes

  • For the best texture, slice the steak thinly and across the grain.
  • You can substitute flank steak with sirloin or skirt steak if preferred.
  • Adjust the crushed red pepper flakes to increase or decrease the heat level.
  • If you don’t have beef stock, water is an acceptable substitute but beef stock adds richer flavor.
  • Serve with steamed jasmine or basmati rice for an authentic touch.
  • Leftover stir fry can be refrigerated for up to 2 days and reheated gently on the stovetop.

Find it online: https://flavorspath.com/pepper-steak-stir-fry-recipe/