Quick Pepper Steak Stir-Fry Loaded with Juicy Flavor

When I want big flavor fast, I make this quick pepper steak stir-fry. It delivers tender slices of beef, sweet-crisp bell peppers, and a garlicky, gingery sauce that clings to every bite. You’ll get glossy, savory, slightly sweet, and just-spicy-enough goodness in under 30 minutes—perfect for weeknights.

If stir-fry feels intimidating, this is the recipe to change that. I’ll walk you through simple prep, the right pan heat, and how to keep the steak juicy, not chewy. Grab your wok (or a big skillet), crank the heat, and let’s make dinner that tastes like takeout—only fresher.

Why This Pepper Steak Stir-Fry Tastes So Good

• High heat means fast sear and juicy meat: Quick cooking locks in moisture and adds flavorful browning.
• Smart slicing for tenderness: Thin strips cut against the grain keep the steak supple and easy to chew.
• Balanced sauce: Soy for savoriness, oyster sauce for body, a splash of rice vinegar for brightness, and a touch of sugar for balance.
• Bell peppers add color and crunch: Red and green peppers bring sweetness and a slight bite that pairs perfectly with beef.
• Cornstarch magic: A light coating protects the steak and creates a silky, glossy sauce.

Ingredients

For the steak

• 1 lb flank steak (or sirloin), thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp sesame oil (optional, for flavor)
• 1/4 tsp black pepper

For the sauce

• 3 tbsp low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar (or honey)
• 1/2 cup beef broth (or water)
• 1 tsp cornstarch (for thickening)
• 1 tsp chili-garlic sauce (optional, for heat)

For the stir-fry

• 2 tbsp neutral oil (avocado, canola, or peanut)
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced or grated
• Freshly ground black pepper, to finish
• Sesame seeds and sliced scallions, for garnish
• Cooked rice (steamed jasmine or brown), for serving

How to Make This Pepper Steak Stir-Fry

1) Prep the steak

1. Freeze the steak for 15 minutes to firm it up. Slice thinly against the grain.
2. Toss with soy sauce, cornstarch, sesame oil, and black pepper. Set aside while you prep the vegetables.

2) Mix the sauce

1. Whisk soy sauce, oyster sauce, rice vinegar, brown sugar, beef broth, cornstarch, and chili-garlic sauce in a small bowl. Keep it near the stove.

3) Stir-fry in batches

1. Heat 1 tbsp oil in a wok or large skillet over high heat until shimmering.
2. Spread half the steak in a single layer. Let it sear 45–60 seconds before stirring. Cook 1–2 minutes total until just browned. Transfer to a plate.
3. Repeat with remaining oil and steak. Do not crowd the pan.

4) Cook the vegetables

1. Add the onion and bell peppers to the hot pan. Stir-fry 2–3 minutes until crisp-tender with a little char.
2. Add garlic and ginger. Cook 30 seconds until fragrant.

5) Sauce and finish

1. Return steak (and any juices) to the pan.
2. Whisk the sauce and pour it in. Stir constantly 30–60 seconds until the sauce thickens and coats everything.
3. Taste and adjust with a splash of soy for salt, vinegar for brightness, or sugar for balance. Finish with black pepper.
4. Serve immediately over hot rice. Garnish with scallions and sesame seeds.

How to Store Leftover Pepper Steak Stir-Fry

• Cool fast: Spread leftovers in a shallow container and cool within 1 hour.
• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze up to 2 months. Thaw overnight in the fridge for best texture.
• Reheat: Use a hot skillet with a splash of water or broth. Heat 1–2 minutes until just warmed. Avoid microwaving on high too long—steak can toughen.

Why You’ll Love Making This

• Speed: From cutting board to plate in about 25 minutes.
• Big flavor, simple steps: Everyday pantry sauces create takeout-level taste.
• Balanced texture: Tender steak meets crisp peppers in a glossy sauce.
• Flexible: Swap proteins, change the veggies, play with heat levels.
• Budget-friendly: A little steak goes far when sliced thin and stir-fried.

Common Mistakes to Avoid

• Crowding the pan: Steak steams instead of sears. Work in batches.
• Cold pan: You need high heat to brown quickly. Preheat until oil shimmers.
• Thick slices of beef: Thin strips cook fast and stay tender.
• Skipping cornstarch: It protects the meat and thickens the sauce.
• Overcooking: Pull the steak as soon as it browns. It finishes in the sauce.
• Adding sauce too early: Brown first, then sauce. That’s how you get depth of flavor.

Tasty Variations to Try

• Black pepper blast: Add 1 tsp freshly cracked black pepper to the sauce for a punchy finish.
• Mushroom upgrade: Stir-fry 8 oz sliced cremini mushrooms with the peppers for extra umami.
• Spicier version: Add sliced Fresno chiles or 1–2 tsp chili crisp at the end.
• Garlic-lovers: Double the garlic and finish with a drizzle of garlic oil.
• Healthy swap: Use lean sirloin and reduce oil to 1 tbsp; serve over cauliflower rice.
• Gluten-free: Use tamari instead of soy sauce and a certified GF oyster sauce.
• No oyster sauce: Replace with 1 tbsp hoisin plus an extra 1 tsp soy for depth.

FAQ

What cut of beef works best?

Flank, sirloin, or strip steak work great. Slice thinly against the grain for tenderness.

Do I need a wok?

No. A heavy 12-inch skillet does the job. Heat matters more than the pan shape.

How do I keep the steak tender?

Slice thin, marinate briefly with soy and cornstarch, and cook hot and fast. Do not overcook.

Can I make it without sugar?

Yes. Use 1–2 tsp mirin or skip it entirely and add a pinch more vinegar to balance.

What veggies can I add?

Broccoli florets, snap peas, mushrooms, or thin carrots all stir-fry well. Keep pieces small and cook quickly.

How spicy is it?

Mild as written. Add chili-garlic sauce or red pepper flakes to taste.

Final Thoughts

This quick pepper steak stir-fry brings restaurant flavor home with simple steps and weeknight timing. You’ll get juicy beef, vibrant peppers, and a glossy sauce that begs for rice. Make it once, and it’s on repeat—fast, flexible, and ridiculously satisfying.

Quick Pepper Steak Stir-Fry Loaded with Juicy Flavor

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Ingredients

  

Ingredients

Instructions

 

Instructions

• Freeze the steak for 15 minutes to firm it up. Slice thinly against the grain.
• Toss with soy sauce, cornstarch, sesame oil, and black pepper. Set aside while you prep the vegetables.
• Whisk soy sauce, oyster sauce, rice vinegar, brown sugar, beef broth, cornstarch, and chili-garlic sauce in a small bowl. Keep it near the stove.
• Heat 1 tbsp oil in a wok or large skillet over high heat until shimmering.
• Spread half the steak in a single layer. Let it sear 45–60 seconds before stirring. Cook 1–2 minutes total until just browned. Transfer to a plate.
• Repeat with remaining oil and steak. Do not crowd the pan.
• Add the onion and bell peppers to the hot pan. Stir-fry 2–3 minutes until crisp-tender with a little char.
• Add garlic and ginger. Cook 30 seconds until fragrant.
• Return steak (and any juices) to the pan.
• Whisk the sauce and pour it in. Stir constantly 30–60 seconds until the sauce thickens and coats everything.
• Taste and adjust with a splash of soy for salt, vinegar for brightness, or sugar for balance. Finish with black pepper.
• Serve immediately over hot rice. Garnish with scallions and sesame seeds.