This pepper steak stir-fry combines thinly sliced flank steak with red and green bell peppers in a savory-sweet sauce made with garlic, ginger, soy sauce, and a touch of Sriracha. The beef cooks quickly in a hot skillet while the peppers stay slightly crisp, making this an easy, restaurant-quality dinner ready in about 15 minutes.
Serve the pepper steak over steamed rice, noodles, or cauliflower rice for a quick weeknight meal. Enjoy!
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Ingredients List for Pepper Steak Stir-Fry Recipe
For the steak and vegetables
- 8 oz (225 g) flank steak, thinly sliced against the grain
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
For the stir-fry sauce
- 3 garlic cloves, minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon Sriracha, or your favorite hot sauce
- 1 tablespoon cornstarch
For serving (optional)
- Chopped fresh cilantro
- Sesame seeds
Pepper steak stir-fry recipe
Pepper steak stir-fry is super easy and requires only a handful of ingredients. We like to keep the peppers a little crunchy to make the stir-fry more filling. Make sure to check the direction of the meat grain. Cut the slices across the long lines of the grain for the most tender meat.
How to make pepper steak stir-fry
Start by mixing the steak stir-fry marinade, then sauté the peppers in a little oil in the pan. Remove the bell peppers and set them aside on a plate. In the same skillet, add the flank steak in a single layer and cook on each side to sear, then continue cooking until cooked through. Add the bell peppers back to the skillet with the steak and add the sauce. Simmer for 1-2 minutes until the sauce starts to thicken. Sprinkle with sesame seeds, chopped herbs, and serve the steak stir-fry immediately!
Tips for the pepper steak stir-fry recipe
- Slice the steak against the grain. Thin slices cook quickly and stay more tender. For easier slicing, freeze the steak for 15–20 minutes before cutting.
- Prepare everything before cooking. Stir-frying moves quickly, so slice the peppers and mix the sauce before heating the skillet.
- Use a hot skillet. Sear the steak over high heat for good browning, and cook in batches if your pan is too small.
- Keep the peppers slightly crisp. They will continue cooking briefly when returned to the skillet with the sauce.
- Choose low-sodium soy sauce. The sauce already contains plenty of seasoning, so taste before adding any extra salt.
- Adjust the heat. Reduce the Sriracha for a milder stir-fry, or add more if you prefer a spicier sauce.
What kind of beef is best for stir-frying?
Thinly sliced or cubed flank steak, top sirloin steak, or skirt steak will work great in this steak stir-fry recipe. Slice the meat thin against the grain so it stays tender and cooks up quickly without drying out.
What to serve with pepper steak stir-fry
Serve the pepper steak stir-fry with white rice, rice noodles, or cauliflower rice to cut carbs.
How can I customize the pepper steak stir-fry?
You can add a variety of vegetables to the stir-fry. Here are a few suggestions: jalapeño peppers, onions, julienned carrots, broccoli, sweet peas, baby corn…
How long to keep the pepper steak stir-fry in the refrigerator?
Keep the leftover pepper steak stir-fry in the refrigerator for 2 days in an airtight container. Reheat quickly in a skillet with a few tablespoons of water, or use the microwave.
Directions
1. Prepare the stir-fry sauce. In a small bowl, whisk together the minced garlic, brown sugar, low-sodium soy sauce, sesame oil, ground ginger, Sriracha, and cornstarch until smooth. Set aside.
2. Cook the bell peppers. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the red and green bell peppers and stir-fry for 1–2 minutes, until slightly softened but still crisp. Transfer to a plate and set aside.
3. Sear the steak. Add the remaining tablespoon of olive oil to the skillet and increase the heat to high. Arrange the sliced flank steak in a single layer and sear for 1–2 minutes without stirring. Flip and cook for another 1–2 minutes, until browned and cooked to your liking. Work in batches if necessary to avoid overcrowding the pan.
4. Add the sauce. Return the bell peppers to the skillet with the steak. Give the sauce another quick stir, then pour it over the beef and vegetables. Toss everything together and simmer for 1–2 minutes, until the sauce thickens and coats the steak and peppers.
5. Garnish and serve. Remove from the heat and sprinkle with chopped cilantro and sesame seeds, if desired. Serve the pepper steak stir-fry immediately over steamed rice, noodles, or cauliflower rice. Enjoy! ❤️
Popular combinations from real meal plans.What readers planned alongside this recipe
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Pepper Steak Stir-Fry
This easy pepper steak stir-fry combines tender flank steak and crisp bell peppers in a savory-sweet garlic ginger sauce. Ready in just 15 minutes!
Ingredients
For the steak and vegetables
- 8 oz (225 g) flank steak, thinly sliced against the grain
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
For the stir-fry sauce
- 3 garlic cloves, minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon Sriracha, or your favorite hot sauce
- 1 tablespoon cornstarch
For serving (optional)
- Chopped fresh cilantro
- Sesame seeds
Instructions
- Prepare the stir-fry sauce. In a small bowl, whisk together the minced garlic, brown sugar, low-sodium soy sauce, sesame oil, ground ginger, Sriracha, and cornstarch until smooth. Set aside.
- Cook the bell peppers. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the red and green bell peppers and stir-fry for 1–2 minutes, until slightly softened but still crisp. Transfer to a plate and set aside.
- Sear the steak. Add the remaining tablespoon of olive oil to the skillet and increase the heat to high. Arrange the sliced flank steak in a single layer and sear for 1–2 minutes without stirring. Flip and cook for another 1–2 minutes, until browned and cooked to your liking. Work in batches if necessary to avoid overcrowding the pan.
- Add the sauce. Return the bell peppers to the skillet with the steak. Give the sauce another quick stir, then pour it over the beef and vegetables. Toss everything together and simmer for 1–2 minutes, until the sauce thickens and coats the steak and peppers.
- Garnish and serve. Remove from the heat and sprinkle with chopped cilantro and sesame seeds, if desired. Serve the pepper steak stir-fry immediately over steamed rice, noodles, or cauliflower rice. Enjoy! ❤️
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Absolutely divine! Super easy, melt in the mouth, bursting with flavour!
This was fantastic. I used flat iron steak instead of flank steak for affordability and it was fantastic. The sauce was to die for. I added mushrooms sweet peas and onion to the bell pepper but the sauce was the key!
This recipe is super easy and delicious!!! I found it really easy to alter slightly as well. I tossed in snow peas and half a jalapeño. Next time I am going to try it with broccoli!
Made this and my family loved it. It’s so very tasty. Deffinitely a keeper.
This is so good! I made it exactly as written except I stir fried in a wok. Wouldn't change a thing! Next time I will try it with shrimp.
