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

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.

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. 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!

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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