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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.

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Amazing Pepper Steak Stir Fry

4.79 from 37 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients 

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 information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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78 Comments

  1. 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.

  2. 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

  3. 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

    1. 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!

  4. 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.

  5. 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!