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Pepper Steak Stir Fry has melt in your mouth flank steak with bell pepper in the most amazing sauce. This is a restaurant quality meal that you can make in less than 30 minutes!
We have so many amazing steak recipes that we love. Be sure to try this Easy Mongolian Beef, Lemon Garlic Flank Steak, or Slow Cooker Beef and Broccoli.
Pepper Steak Recipe
Can you hear that sizzle?! That is the sound of deliciousness being cooked up! While cooking you will notice your family gathering around you enjoying the aroma of this sweet and spicy dish. I was noticing how quickly my family was drawn to the kitchen this evening when I was making this meal for the first time. It was fun to enjoy their company while I was making this quick and simple meal that only takes minutes to prepare. Forget the restaurant and get more flavor with this sizzling dish!
How Do You Make Pepper Steak Stir Fry?
- In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil. Add the bell peppers and cook 1-2 minutes until tender. Remove and set aside on a plate.
- Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
- In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.
- Add the peppers back to the skillet and add the sauce. Let simmer for 1-2 minutes until the sauce starts to thicken. Serve over rice.
What is stir fry method of cooking?
A skillet or a wok is the best cooking method for stir frying. A good cast iron skillet is recommended. A wok pan is a versatile round-bottomed cooking vessel. It heats from the bottom and is a little bigger than a skillet and can make stirring a bit easier.
What temperature is Flank Steak cooked at?
Add 1 tablespoon of olive oil to your skillet or wok and cook, stirring occasionally for 3-4 minutes. You can cook the steak until medium rare. (130-135 degrees.) Let rest for 10 minutes and slice against the grain.
How do you cut against the grain?
You will need to find the direction of the grain (which way the muscle fibers are aligned), then slice across the grain rather than parallel with it. Flank steak is a chewy steak, and is much easier to chew if it is cut against the grain. Look for the parallel lines of muscle fiber running down the meat, and slice perpendicular to them. For those cuts that have fibers running in different directions, it’s vital to “read the meat” and adjust the direction in which you’re slicing. Cutting steak “against the grain” means you’re cutting through the long fibers of the meat – cut flank steaks and skirt steaks across the width of the steak, not down the length of steak (so you have lots of thin strips instead of just a few super long strips.
What goes well with Beef and Pepper Stir Fry?
We like to serve Pepper Steak Stir Fry with a white rice, fried rice or chow Mein. This makes for a more filling dish!
We also like to add in a variety of vegetables in the stir fry. Here are a few suggestions:
- For a spicier taste, peppers are a great add in
- Water chestnuts add a crunchy texture
- Onions are an easy addition
- Carrots add color and flavoring
- Broccoli helps being more flavor and filling
- Pea Pods are tasty and colorful
Looking for more Stir Fry Recipes? Here you go!
- Korean Ground Beef Stir Fry
- Cashew Chicken Stir Fry
- 15 Minute Garlic and Shrimp Stir Fry
- Honey Garlic Chicken Stir Fry
- Easy Mongolian Beef
Amazing Pepper Steak Stir Fry
Ingredients
- 2 tbsp olive oil divided
- 1 red bell pepper cut into 1 inch cubes or strips
- 1 green bell pepper cut into 1 inch cubes or strips
- 8 ounce 8 ounce flank steak sliced in strips against the grain
- 3 garlic cloves minced
- ¼ cup brown sugar packed
- ½ cup soy sauce low sodium
- 2 tsp sesame oil
- 1 tsp ground ginger
- 1 tbsp cornstarch
Instructions
- In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil. Add the bell peppers and cook 1-2 minutes until tender. Remove and set aside on a plate.
- Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
- In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.
- Add the peppers back to the skillet and add the sauce. Let simmer for 1-2 minutes until the sauce starts to thicken. Serve over rice.
Video
Nutrition
Serves: 4
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Very tasty! I doubled the recipe but found it to be a bit too much sauce, so I made a note for next time to make 1.5x sauce. I served it with a combination of half cauliflower fried rice plus half brown rice. Definitely a keeper. Super easy and very flavorful!
Hi there,
I put the recipe at 6 servings. it says 12 ounce 8 oz flank steak what does that mean? is it 12 or 8?
Renee
I made this last night and loved it. I added an onion and fresh ginger root. The flavor was amazing. I will definitely be making this again!
This recipe is absolutely amazing , I didn’t use flank steak but used round and sliced it up and it was very tender
Thank you!
Awesome recipe! I did add onions but that was the only change I made! Hubby said it was a “keeper”
Yum! That sounds like a delicious addition!
I added top roast to mine and onions the wife said it was a keeper
This was great! Simple ingredients, quick and easy to make on the wok. The only tweak I made was that I only put in a dash of dark brown sugar because we don’t like our food too sweet. It was fabulous! Served it over white rice!
Soooo good! My family loved it!!!
Just made this for dinner and it was so yummy!! The recipe was so easy! Thanks for sharing this one? It’s a keeper!!
Really quick and easy. Very good. Cooked exactly as recipe stated. Little salty for us with BP issues. I’ll work on the saltiness. Thank you!
Love this recipe! It doesn’t take very long and it’s delicious every time!
I added an extra bell pepper, 2 vidalia onions, tripled the amount of steak, and doubled the sauce. This recipe is awesome!!! It fed 4 adults and 3 of us had seconds. Lol! I will definitely make this often and probably triple the sauce next time.
So easy and flavorful, I added broccoli, water chestnuts and bamboo. I definitely will making this again!!
I made the recipe, but made it more keto friendly. I substituted brown sugar stevia for the brown sugar, konjak root powder for corn starch and coconut aminos for soy sauce. It was excellent. I also added portobello mushrooms that I cooked with the pepper’s and added 1/8 cup of red pepper oil to the sauce.. Thank you for such a wonderful guide.
Amazingly delicious!!!! I made it twice because I wanted the steak more tender than first batch. I pounded the and added tenderizer. I then cooked steak just to brown both side leaving just a tad pink as not to over cook. I also used regular Kikkoman and diluted it by half, much more flavor than low sodium & not salty. It was perfect flavor over the rice. Alyssa is an amazing chief. I love her recipes.
Made your pepper steak. It was amazing, as good as any I’ve had anywhere. I used left over ribeye. Yummy!!!
This was so, so good. You’ve gotten the flavours spot on! Without a doubt the best stir fry ever (and I’ve made many). And it was really simple. I added onion and an orange pepper. I also used fillet steak, cooked it first, let it rest then added to the peppers and onions with the sauce. Well done 10 stars if I could.