Amazing Pepper Steak Stir Fry

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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 Stir Fry in a skillet

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.

Pepper Steak Stir Fry close up.

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!

Pepper Steak Stir Fry on a plate.

Amazing Pepper Steak Stir Fry

4.72 from 28 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4


  • 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


  • 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. 



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.

Course Main Course
Cuisine Chinese
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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    1. 4 stars
      Too much soya sauce. Good recipe but I will use two tablespoons of regular soya sauce and top up with wine.
      Cheers doug. It’s in my recipe binder.

  1. Hi I made the crock pot chicken pot pie the other night and my family loved it! It was so easy. I added asparagus and fresh baby spinach to my leftovers when i reheated it for lunch the next day. Tonight Im making the flank steak with peppers! Thanks again and keep em comming. Amy from little falls.

  2. 5 stars
    Very good! I doubled the meat and sauce to feed the family. I used two red peppers because the hubby doesn’t like green. Make sure you use low sodium soy sauce (as listed on ingredient list). I only had regular on hand and it was very salty. Family still loved it, but it will be even more amazing next time when I use the correct ingredient! Thank you for the delicious Chinese recipes. So far my family loves this Pepper Steak Stir-fry, your General Tso’s and the Slow Cooker Thai Peanut Chicken.

    1. 5 stars
      Made this a second time with the low sodium soy …. Perfect! I had sliced red, yellow and orange bell peppers on hand and they all went in. Excellent!

  3. 3 stars
    I made this this evening. I generally leave recipes with steak to my husband. After making countless recipes from this site, I felt empowered to make this one. I feel that the order was out of place. If I did this again, I would make the steak first, then let it rest, then slice it up.
    While resting, get sauce ready, then cook the peppers. Combine steak with peppers and pour sauce on top. Sauce is very salty even with 1/2 regular soy sauce & 1/2 water.
    Might try this one again?

    1. 4 stars
      I would think that slicing the steak against the grain BEFORE cooking would make the cooking of it faster. If you put the steak in the freezer for a few minutes before slicing, it will slice easier. Otherwise, I think that I agree about cooking the steak first, then sauteing peppers, and adding meat and sauce back in.

  4. Husband loved this recipe. Said it was as good as anything the Chinese restaurant down the road had made…and we eat there at least once a month! I made it exactly with the ingredients called for but added a medium onion for extra vegetable and flavor. I would agree that the low sodium soy sauce is a must-do. I didn’t think it was too salty–just right. Thanks for a very good pepper steak recipe!

  5. 4 stars
    Great and easy recipe. Made it in less than the time suggested. Perfect soccer practice day recipe.

    Added orange/red peppers, celery, and water chestnuts. Added some crunch and more veggies versus meat. Great additions.

    Wondering on calories though? Seems relatively low cal. But it would be nice to know. Cooking for my wife who is restricting her calories.

    1. I like to use skinny or for any nutritional information. Hope that helps you find the information you are looking for. I am so glad that you have enjoyed this recipe. Thank you for sharing!

  6. 5 stars
    Love this recipe. I am not much of a cook and this recipe was easy to make and follow. Ingredients were easy to find. Thank you so much for sharing this recipe you just made one mommy’s life easier haha..

  7. Will be making soon! Wondering if this could be made in the crockpot somehow??? It is so hot outside, I don’t want to use my stove, haha.

  8. WOW! i followed the recipe exactly except for the cut of meat and it was the most delicious meal i’ve eaten in a long time. the sauce is very versatile as well. you could do chicken or pork with any veggies you like really. it’s that good!

  9. This recipe is simply amazing! I made it last night for dinner and there were no leftovers! Will definitely be making this a regular meal in my home. Thanks for sharing!

  10. 5 stars
    I have made this twice now and this time doubled sauce so there was plenty sauce for leftover rice. My husband likes more than the recipe I used to make ( my moms recipe). It’s a keeper. I also sprinkle sesame seeds on top.

    1. Hi Gabriel!
      I am currently in the process of updating my recipe cards to show nutritional data. In the meantime, please use for nutritional information. Thanks so much for following along with me!

  11. Delicious Pepper Steak! It was a hit with my husband. Very easy to make. You chop veggies beforehand. Sauté veggies move them over and sauté meat (tenderloin). Add sauce and stir….. ready! Great recipe

  12. Just found out about your blog. We were trying another Pepper Steak and it was terrible, but your recipe will be our second attempt. I can already tell that yours will be better. But, I’ve got a question for you. Why don’t you make videos and post them on Youtube? Then, we can get to know who you are, and then it would be easier for us (out here in real world with just a little cooking experience) to try your recipes and duplicate the taste. Just a thought … thanks, DavidF

  13. Just made this tonight and it was a hit with my very picky eaters! I used a little less brown sugar, a non-packed quarter cup instead of packed. I also cut my soy sauce since I didn’t have low sodium. I used a quarter cup of soy then added a little more than a quarter cup of water to balance the salt. But then my family added more soy so maybe I should have just left it alone! I will add this to my meal options for sure.

  14. 5 stars
    I’m On Board with Jessica. Cut back on the sauce, since it’s so overwhelming, you can’t enjoy the meal.

  15. I made this the other day. This was such an incredible recipe! Thank you! The sauce is so clean! I can’t eat a heavy sauce. This is restaurant quality!

  16. 3 stars
    The recipe looks great! I was going to print it out and try it but hesitated because this recipe is missing Nutrition Facts. My husband is diabetic and we count carbohydrates. I see in a previous post that you are working to add this data. I will sure try out this recipe once you get this updated:)

  17. I’m making this for dinner tonight. In the list of ingredients, you mention 2 tablespoons of olive oil, divided. Yet in the instructions, you only mentioned using 1 tablespoon with the peppers. I will assume that the other tablespoon of olive oil is to be used to brown the flank steak or perhaps I need a stronger pair of reading glasses.

  18. 5 stars
    Love this! I’m making it for the second time tonight. I added onions and I’d love to add broccoli or peas, but my son-in-law hates veggies so I’m just glad he loves the peppers! It’s a winner, thanks so much!!

  19. 5 stars
    I made this tonight and thought It was incredible, and scratched that stir fry itch I had.

    I substituted sirloin for the flank steak, but kept everything else the same. I’ll definitely make this again.

  20. Hi,
    This looks amazing! Does anyone happen to know what the equivalent to flank steak would be in Australia? Thank you

  21. 5 stars
    This is wonderful! I made this tonight after my husband and I decided we needed to eat more vegetables 🙂 I added onion, water chestnuts, onions, and pea pods- delicious!!! I also added some cayenne pepper for a little spice, it’s a win!

  22. What other cuts of Steak could you use besides flank steak? We are on a budget and flank steaks are a bit on the pricier side…

    1. If you purchase your meat from a butcher, some can also help you pick the right meat for you that is at your expense. I suggest using a type of roast or skirt steak then.

  23. 4 stars
    Great and very easy to follow…I agree the sauce tasted very salty on its own so I added a little more sugar but over rice it was great!

  24. 5 stars
    Made this and even the kid that doesn’t eat vegetables liked it. I’ll double the sauce next time and maybe add more veggies. I find it similar to Panda’s Black Pepper Angus Steak.

  25. 5 stars
    Amazing, yummy

    Have been doing a bunch of home chef lately, been getting adventurous about full meals.

    My wife said this was my best meal yet.

  26. 5 stars
    Loved it. Hubby doesn’t usually like sweet but ate every bite. Next time I’ll add more onion.

  27. My family and I absolutely love this recipe! I always double everything and serve with Quinoa. It’s absolutely delicious!!!!!

  28. My family and I absolutely love this recipe! I always double everything and serve with Quinoa. It’s absolutely delicious!!!!! I did add a whole sweet onion ( we love onion) but other than that made it just as the recipe states. 😊

  29. Easy peasy! Really was done in no time at all. For meat we had leftover canned venison, corned venison and some venison hotdogs – ridiculous I know – but it worked great! Otherwise generally followed the recipe. Added some homemade jalapeno dust for heat.

  30. This recipe Is much better if you substitute Poblano, Hatch, or another Mexican chile, for
    bell peppers.

  31. 5 stars
    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.

  32. 5 stars
    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.

  33. 5 stars
    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.

  34. 5 stars
    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.

  35. 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!

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