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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
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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 flank steak sliced in strips against the grain
- 3 garlic cloves minced
- 1/4 cup brown sugar packed
- 1/2 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
Nutrition information is automatically calculated, so should only be used as an approximation.
What are the nutrition facts per serving?
Hi Gabriel!
I am currently in the process of updating my recipe cards to show nutritional data. In the meantime, please use myfitnesspal.com for nutritional information. Thanks so much for following along with me!
Delicious and easy. I used Gardein beefless cubes which made this vegan.
Fantastic! Flavorful and so good. The family loved it!
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.
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!
Could you follow the recipe the same if you’re using a crockpot?
Yes, that will be great!
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!
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.
That is great you are so warm there. We are just starting to get into the heat. Yes, a crockpot would be great! Let me know how it turns out!
quick and easy and very good
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..
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.
I like to use skinny taste.com or myfitnesspal.com 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!
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!
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?
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.
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.
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!
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.
Love the recipe’s
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.