Name: Pepper Steak Stir Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 tablespoon vegetable oil (divided use); 1 red bell pepper (cored, seeded and cut into strips); 1 green bell pepper (cored, seeded and cut into strips); 1 1/4 pounds flank steak (thinly sliced); 2 teaspoons minced garlic; 1 teaspoon minced ginger; Salt and pepper to taste; 1/4 cup soy sauce; 1 1/2 tablespoons sugar; 1 1/2 tablespoons cornstarch; 1/4 cup water

There’s something so satisfying about the sizzling sound and vibrant colors when making a Pepper Steak Stir Fry Recipe. It’s a fantastic weeknight dinner that comes together quickly but tastes like you’ve spent hours in the kitchen. Let’s get cooking!

The dish shows dark brown, glossy slices of cooked beef mixed with bright red and green bell pepper strips. The beef pieces are irregular in shape and richly coated in a shiny sauce. The peppers are cut into long, thin strips, adding vibrant color contrast around and between the beef pieces. It is served in a white bowl set on a white marbled surface, and the whole image looks fresh and juicy with a close-up view to highlight texture and color variation. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pepper Steak Stir Fry Recipe
Top Tip
How to Serve Pepper Steak Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pepper Steak Stir Fry Recipe

Why You'll Love This Recipe

This Pepper Steak Stir Fry Recipe holds a special place in my rotation because it’s both easy and impressive. The tender flank steak paired with crisp, slightly sweet peppers creates a balance that’s hard not to enjoy—and the sauce brings everything together perfectly.

Quick and Simple: From prepping to plating, it takes under 30 minutes—perfect for busy evenings.
Bold Flavors: The garlic-ginger soy sauce combo adds a punch without overwhelming the natural ingredients.
Customizable: This stir fry invites tweaks—from extra veggies to swapping steak cuts.
Better Than Takeout: Once you nail the timing and technique, it tastes fresher and more vibrant.

Ingredients & Why They Work

Each ingredient in this Pepper Steak Stir Fry Recipe plays an important role. The colors and textures work together to make the dish visually appealing and satisfyingly crunchy or tender, while the sauce brings out the best flavors.

Flat lay of a small white ceramic bowl with golden vegetable oil, one whole red bell pepper cut into fresh strips, one whole green bell pepper cut into fresh strips, thinly sliced raw flank steak arranged neatly, a small white bowl containing minced garlic, another small white bowl with minced ginger, a small white bowl with coarse sea salt and black pepper mix, a small white bowl filled with dark soy sauce, a small white bowl with white granulated sugar, and a small white bowl holding white cornstarch, all ingredients fresh and natural, perfect symmetry, balanced layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil: A neutral oil for high heat that ensures the steak and veggies sear nicely without overpowering flavor.
Red and green bell peppers: They add sweetness, color, and a satisfying crunch that contrasts with the steak's tenderness.
Flank steak: Thinly sliced for quick cooking and maximum tenderness; it soaks up the sauce beautifully.
Minced garlic and ginger: These aromatics add warmth and a zing that lifts the whole dish.
Soy sauce: The salty, umami backbone giving the stir fry its signature savory flavor.
Sugar: Just enough to balance soy sauce’s saltiness and deepen the sauce’s complexity.
Cornstarch: Thickens the sauce quickly, helping it cling to every bite of steak and pepper.
Salt and pepper: Basic seasonings that bring the steak and veggies to life.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this Pepper Steak Stir Fry Recipe. Sometimes I add sliced onions or mushrooms for an earthier flavor, while other times I kick it up with a splash of chili garlic sauce for heat. You should totally experiment depending on what’s in your fridge or what you’re in the mood for!

Variation: I once swapped flank steak for thinly sliced chicken breast and it still turned out fantastic—lighter but just as tasty.
Make it keto-friendly: Skip the sugar or swap it for a pinch of erythritol if you’re watching carbs.
Seasonal tweak: Try adding snap peas or baby corn in spring for a fresh crunch.

Step-by-Step: How I Make Pepper Steak Stir Fry Recipe

The image shows a white bowl filled with dark brown pieces of cooked meat mixed with bright red and green bell pepper strips. The meat looks shiny and moist from a glossy sauce coating, while the pepper strips add a crisp texture and vibrant color contrast. A wooden spatula is lifting some of the meat and peppers, with the grain of the wood clearly visible. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Peppers Just Right

Start by heating a teaspoon of vegetable oil in a large pan over medium-high heat. Toss in your sliced red and green bell peppers and cook for about 3 to 4 minutes until they're tender but still have a nice snap. You don't want them mushy here because they’ll go back in later. Once done, set them aside on a plate so the pan is ready for the steak.

Step 2: Cook the Steak to Perfection

Add the remaining oil to your hot pan and season the thinly sliced flank steak with salt and pepper. Turn the heat up to high and add the steak in a single layer. Let it cook undisturbed for about 5-6 minutes until it gets a nice brown sear—then flip and finish cooking if needed. The sear locks in flavor and gives you that restaurant-worthy bite.

Step 3: Aromatics and Sauce Finish

Once the steak is nearly done, add the minced garlic and ginger and sauté for about 30 seconds until fragrant—you’ll know because your kitchen will smell incredible. Toss the peppers back into the pan. Whisk together soy sauce, sugar, cornstarch, and a little water, then pour this sauce over everything. Bring it to a gentle simmer and watch it thicken for 2-3 minutes—once glossy and thick, you’re ready to serve.

Top Tip

From my time making this Pepper Steak Stir Fry Recipe, I’ve learned a few tricks that elevate it every time. These tips help you get the flavors just right and avoid the usual stir fry pitfalls.

Prep Everything Before Cooking: Stir frying is quick, so having your peppers sliced, steak seasoned, and sauce whisked before you start is key.
Don’t Overcrowd the Pan: Giving the steak room to sear properly prevents it from steaming and keeps it tender.
Use High Heat: High heat ensures a good sear and quick cooking, keeping your veggies crisp and steak juicy.
Thicken Sauce Last: Waiting to add the cornstarch slurry until the end means your sauce won’t turn gluey but will cling perfectly.

How to Serve Pepper Steak Stir Fry Recipe

pepper steak stir fry - Serving Suggestion

Garnishes

I like to sprinkle chopped green onions on top for a fresh bite and a pop of color. Sometimes, a few toasted sesame seeds add a nice nutty crunch that complements the savory sauce beautifully.

Side Dishes

This dish pairs wonderfully with steamed jasmine rice or fluffy brown rice, which soaks up every last bit of that delicious sauce. And if I’m after extra veggies, a simple cucumber salad on the side adds a cooling contrast.

Creative Ways to Present

For special occasions, I’ve served this pepper steak stir fry in individual mini-wok bowls or over a bed of crispy fried noodles for added texture. It always feels a little more festive and impressive when plated with some fresh cilantro sprigs and lime wedges on the side.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days. I recommend letting everything cool fully before sealing to keep the peppers crisp and the steak tender.

Freezing

I’ve frozen this stir fry successfully, but the peppers soften a bit upon thawing. If freezing, freeze in portions and thaw overnight in the fridge. It’s still great for a quick meal, especially garnished fresh after reheating.

Reheating

The best way to reheat is in a skillet over medium heat, adding a splash of water or broth if it dries out. Microwaving works too, but you might lose some texture in the peppers.

Frequently Asked Questions:

What cut of steak is best for this Pepper Steak Stir Fry Recipe?

Flank steak is ideal because it’s lean, flavorful, and slices thinly for quick cooking. However, you can also use skirt steak or sirloin thinly sliced as alternatives.

Can I make this recipe gluten-free?

Absolutely! Just swap the regular soy sauce for a gluten-free tamari or coconut aminos to keep it gluten-free without sacrificing flavor.

How do I slice flank steak thinly for best results?

For easy slicing, freeze the flank steak for about 30 minutes until firm but not frozen solid. Use a sharp knife to slice thinly against the grain — this helps keep the meat tender after cooking.

Can I add other vegetables to this stir fry?

Yes! Feel free to add veggies like snap peas, onions, mushrooms, or carrots. Just adjust cooking times to keep the vegetables crisp and vibrant.

Final Thoughts

Making this Pepper Steak Stir Fry Recipe always feels like such a satisfying win—quick, fresh, and flavorful. It’s the kind of meal I’m happy to share with friends and family, and I’m sure once you try it, you’ll be reaching for this recipe whenever you want a dinner that’s both simple and delicious. So grab your wok or skillet, prep those peppers, and dig in—you’ll be glad you did!