This 15 -Minute Pepper Steak Stir-Fry is the ultimate weeknight dinner—fast, flavorful, and incredibly satisfying. Tender strips of beef are seared to perfection. They are then tossed with crisp bell peppers and onions. The dish is completed with a glossy, savory sauce. It tastes like your favorite takeout but comes together in a fraction of the time. It’s bold, comforting, and packed with fresh aromatics.
Perfect for busy nights, this stir-fry uses simple pantry ingredients yet delivers restaurant-quality flavor. The beef stays juicy and melt-in-your-mouth tender while the peppers add a sweet crunch that brightens the entire dish. Serve it over hot steamed rice or noodles for a whole meal that the whole family will love.
This pepper steak stir-fry is perfect for meal-prepping for the week. It’s also great if you’re looking for a quick dinner that doesn’t compromise on taste. It’s customizable, budget-friendly, and ready faster than you can order takeout—proof that delicious home cooking doesn’t have to be complicated.
INGREDIENTS for PEPPER STEAK STIR-FRY
- 8 oz (225g) flank steak, thinly sliced against the grain
- 2 tablespoons olive oil, divided
- 1 red bell pepper, cut into 1-inch cubes
- 1 green bell pepper, cut into 1-inch cubes
- 3 garlic cloves, minced
- ¼ cup brown sugar
- ½ cup low sodium soy sauce
- 2 teaspoon sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon Sriracha (or your favorite hot sauce)
- 1 tablespoon cornstarch
DIRECTIONS for PEPPER STEAK STIR-FRY
- To make the pepper steak stir-fry: In a small bowl, whisk the garlic and brown sugar. Add soy sauce, sesame oil, and ginger. Mix in Sriracha and cornstarch.
- In a skillet over medium-high heat add 1 tablespoon olive oil. Add the diced bell peppers and cook 1-2 minutes until tender. Remove the bell peppers and set them aside on a plate.
- Turn the heat to high. Add the flank steak in one layer. Cook on each side to sear the beef. Reduce heat to medium-high. Continue to cook until the steak is no longer pink and browned on each side.
- Add the peppers back to the skillet and add the sauce. Simmer for 1-2 minutes until the sauce starts to thicken. Sprinkle with chopped cilantro and sesame seeds. Serve the pepper steak stir-fry over rice, rice noodles, or cauliflower rice. Enjoy!
Serving Suggestions
- Serve over rice: Jasmine rice, basmati rice, or simple steamed white rice pairs perfectly with the savory sauce.
- Try it with noodles: Lo mein, rice noodles, or even udon make a delicious base for this stir-fry.
- Low-carb choice: Spoon the pepper steak over cauliflower rice or zucchini noodles for a lighter meal.
- Add a side of veggies: Pair with steamed broccoli. You can also choose stir-fried bok choy or a fresh cucumber salad. These will balance the meal.
- Make it a bowl: Layer rice with the pepper steak. Add sliced green onions and sesame seeds. Finish with a drizzle of sriracha for a customizable dinner bowl.
- Top with garnishes: Fresh cilantro, crushed peanuts, or toasted sesame seeds add extra flavor and texture.
- Serve family-style: Place the stir-fry in a large platter and let everyone build their own plates—ideal for casual weeknight meals.
Notes & Tips for pepper steak stir-fry
- Slice beef thinly: For the most tender texture, slice the beef against the grain into thin strips. Slightly freezing it for 10–15 minutes makes slicing easier.
- High heat is key: Use a hot pan or wok to sear the beef quickly. This ensures it stays juicy and doesn’t release too much liquid.
- Prep everything first: Since this dish cooks fast, chop all veggies and mix the sauce before you start cooking.
- Change the veggies: Add mushrooms, snap peas, broccoli, or carrots for extra crunch and color.
- Thicken the sauce: If you prefer a thicker, glossy sauce, add an extra ½–1 teaspoon of cornstarch to the mixture.
- Make it spicy: Stir in chili flakes, sliced fresh chilies, or a dash of sriracha for heat.
- Use the right cut: Flank steak, sirloin, or skirt steak work best for quick stir-frying.
- Meal prep friendly: This dish reheats well—store leftovers separately from rice for best texture.
Frequently Asking Questions (FAQs)
1. What cut of beef is best for pepper steak?
Flank steak, sirloin, or skirt steak are the best choices. They cook quickly and stay tender. Slice them thinly against the grain for the best results.
2. Can I use chicken instead of beef?
Yes! Thinly sliced chicken breast or thigh works great. Just adjust the cook time slightly. Chicken takes longer to brown.
3. How do I keep the beef tender?
Slice it thinly, cook on high heat, and avoid overcooking. A quick 10 -minute marinade with soy sauce and cornstarch can also help soften the meat.
4. Can I make this stir-fry ahead of time?
Yes, you can prep the veggies and sauce in advance. Cook the dish fresh for the best texture, but leftovers reheat well in a skillet or microwave.
5. What can I serve with pepper steak?
Serve it over steamed rice, fried rice, noodles, or even cauliflower rice for a low-carb choice.
6. How can I make the sauce thicker?
Mix an extra ½–1 teaspoon of cornstarch with a splash of water. Stir it into the pan until the sauce reaches your desired consistency.
7. Is this recipe gluten-free?
Use gluten-free soy sauce or tamari, and make sure all other ingredients are gluten-free.
8. Can I add more vegetables?
Absolutely! Bell peppers are classic, but mushrooms, broccoli, snap peas, and onions all pair wonderfully with the beef.
15-Minute Pepper Steak Stir-Fry
This 15 -Minute Pepper Steak Stir-Fry is the ultimate weeknight dinner—fast, flavorful, and incredibly satisfying. Tender strips of beef are seared to perfection. They are then tossed with crisp bell peppers and onions. The dish is completed with a glossy, savory sauce. It tastes like your favorite takeout but comes together in a fraction of the time. It’s bold, comforting, and packed with fresh aromatics.
Ingredients
- 8 oz (225g) flank steak, thinly sliced against the grain
- 2 tablespoons olive oil, divided
- 1 red bell pepper, cut into 1-inch cubes
- 1 green bell pepper, cut into 1-inch cubes
- 3 garlic cloves, minced
- ¼ cup brown sugar
- ½ cup low sodium soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon Sriracha (or your favorite hot sauce)
- 1 tablespoon cornstarch
Instructions
- To make the pepper steak stir-fry: In a small bowl, whisk the garlic and brown sugar. Add soy sauce, sesame oil, and ginger. Mix in Sriracha and cornstarch.
- In a skillet over medium-high heat add 1 tablespoon olive oil. Add the diced bell peppers and cook 1-2 minutes until tender. Remove the bell peppers and set them aside on a plate.
- Turn the heat to high. Add the flank steak in one layer. Cook on each side to sear the beef. Reduce heat to medium-high. Continue to cook until the steak is no longer pink and browned on each side.
- Add the peppers back to the skillet and add the sauce. Simmer for 1-2 minutes until the sauce starts to thicken. Sprinkle with chopped cilantro and sesame seeds. Serve the pepper steak stir-fry over rice, rice noodles, or cauliflower rice. Enjoy!
Notes
- Slice beef thinly: For the most tender texture, slice the beef against the grain into thin strips. Slightly freezing it for 10–15 minutes makes slicing easier.
- High heat is key: Use a hot pan or wok to sear the beef quickly. This ensures it stays juicy and doesn’t release too much liquid.
- Prep everything first: Since this dish cooks fast, chop all veggies and mix the sauce before you start cooking.
- Change the veggies: Add mushrooms, snap peas, broccoli, or carrots for extra crunch and color.
- Thicken the sauce: If you prefer a thicker, glossy sauce, add an extra ½–1 teaspoon of cornstarch to the mixture.
- Make it spicy: Stir in chili flakes, sliced fresh chilies, or a dash of sriracha for heat.
- Use the right cut: Flank steak, sirloin, or skirt steak work best for quick stir-frying.
- Meal prep friendly: This dish reheats well—store leftovers separately from rice for best texture.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 290Total Fat: 15gSaturated Fat: 4gUnsaturated Fat: 11gCholesterol: 55mgSodium: 293mgCarbohydrates: 25gFiber: 2gSugar: 20gProtein: 16g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
12 January 2023 at 8:25 PM[…] 15-MINUTE PEPPER STEAK STIR-FRY — HR cookery […]