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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.
Very good and simple recipe…
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!
Do you use light or dark brown sugar?
I used light but dark will work if you like the richer flavoring.
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…
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.
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!
Hi,
This looks amazing! Does anyone happen to know what the equivalent to flank steak would be in Australia? Thank you
Jiffy steak or London broil.
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.
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!!
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.
I was wondering the same thing…and also assumed the other tbsp on the meat.
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:)
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!
I’m On Board with Jessica. Cut back on the sauce, since it’s so overwhelming, you can’t enjoy the meal.
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.
your recipe are absolutely delicious. I love your work. Thanks For Sharing.
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
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