Pepper Steak Stir Fry Recipe

I share a single technique that brings thinly sliced flank steak and red and green bell peppers together quickly in my Pepper Steak Stir Fry, ready in under 20 minutes.

I can’t get over how this Pepper Steak Stir Fry wakes up my weeknights. I used thinly sliced flank steak with bright red bell pepper and the sauce punches way above its weight, so simple but deep.

It kinda nods to that diner classic, Chinese Onion Pepper Steak, yet it’s cleaner and faster, and honestly tastes better than take out. I like meals that arrive quick, have big texture and a little zing, nothing precious.

If you’re the sort who wants bold flavors with almost zero fuss, this will make you curious enough to give it a shot tonight.

Ingredients

• Flank steak: high in protein and iron gives meaty depth, slices stay tender.
• Bell peppers: vitamin C and fiber add sweet crisp color and fresh bite
• Yellow onion: carbs and natural sugars caramelizes to bring sweet savory balance
• Garlic and ginger: aromatic, anti inflammatory, punchy heat and warm depth.
• Soy and oyster sauces: deep umami salty backbone that darkens and rounds flavors
• Brown sugar: adds sweet balance helps glaze and tame salty umami
• Sesame oil and scallions: finishing aroma and freshness tiny boost of nuttiness

Ingredient Quantities

• 1 pound (450 g) flank steak thinly sliced against the grain
• 1 tablespoon soy sauce (for marinade)
• 1 teaspoon cornstarch (for marinade)
• 1 teaspoon vegetable oil (for marinade)
• 2 tablespoons vegetable oil for stir frying
• 2 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 1 large red bell pepper thinly sliced
• 1 large green bell pepper thinly sliced
• 1 medium yellow onion thinly sliced
• 3 tablespoons low sodium soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon brown sugar
• 1/2 cup (120 ml) beef broth or water
• 2 teaspoons cornstarch (for sauce slurry)
• 1 teaspoon toasted sesame oil
• Salt and freshly ground black pepper to taste
• 2 scallions thinly sliced
• 1 teaspoon sesame seeds optional

How to Make this

1. Slice the flank steak thin against the grain (chill it 20 minutes first, makes slicing way easier), then toss with 1 tablespoon soy sauce, 1 teaspoon cornstarch and 1 teaspoon vegetable oil; let sit 10 to 20 minutes while you prep everything else.

2. Whisk the sauce: 3 tablespoons low sodium soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 tablespoon brown sugar, 1/2 cup beef broth or water and 1 teaspoon toasted sesame oil; set aside.

3. Make the slurry: stir 2 teaspoons cornstarch into about 2 tablespoons cold water until smooth; keep nearby.

4. Heat a wok or large skillet over high heat until very hot, add 2 tablespoons vegetable oil. Tip: the pan should be almost smoking so you get quick sear and not stew the meat.

5. Add the steak in a single layer in batches so you don’t crowd the pan; sear quick 30 to 60 seconds per side until browned but not fully cooked, remove to a plate. Dont overcrowd or the beef will steam and get rubbery.

6. In the same pan add the minced garlic and ginger and stir 10 to 20 seconds until fragrant, then add the sliced red and green bell peppers and the sliced yellow onion; stir fry 2 to 4 minutes until crisp tender.

7. Return the steak to the pan, pour in the prepared sauce and bring to a simmer, scraping up any browned bits from the bottom for flavor.

8. Give the slurry a quick stir and pour it into the simmering sauce, cook 1 to 2 minutes until the sauce thickens and becomes glossy. Taste and season with salt and freshly ground black pepper as needed but go easy since the soy and oyster sauces are salty.

9. Turn off the heat, toss in the thinly sliced scallions and finish with a drizzle of the 1 teaspoon toasted sesame oil, sprinkle sesame seeds if using. Let it sit a minute then serve hot over rice or noodles; if sauce is too thick add a splash of broth to loosen it.

Equipment Needed

1. Sharp chef’s knife, for slicing the flank steak thin (chill 20 minutes first, makes slicing way easier)
2. Cutting board, a sturdy one you dont mind using for meat
3. Large mixing bowl, to marinate the beef and toss things together
4. Small bowl or ramekin, for the cornstarch slurry and to hold the sauce mix
5. Measuring spoons and a 1/2 cup measuring cup, for soy, oyster sauce, cornstarch, sugar etc
6. Wok or large heavy skillet, heat it very hot so you sear instead of stew the meat
7. Long-handled tongs or a spatula, for flipping the steak and stir frying the veggies
8. Plate for resting the seared steak and a serving spoon to dish over rice or noodles

FAQ

Pepper Steak Stir Fry Recipe Substitutions and Variations

• Flank steak: skirt steak, flat iron steak, or sirloin tip all work well; for a veg option use extra firm tofu (press and slice). Cook times differ so dont overcook the beef and press tofu first.
• Soy sauce: tamari for gluten free, coconut aminos for a milder sweeter note, or Worcestershire sauce in a pinch. Taste and cut back on added salt if you swap.
• Cornstarch (marinade or slurry): arrowroot powder, potato starch, or tapioca starch are nearly identical; or use all purpose flour mixed with water if thats all you got, flour will make it a bit cloudier.
• Shaoxing wine or dry sherry: dry white wine, mirin (use less cause its sweet), rice vinegar diluted with a little water or beef broth for a non alcohol swap. Adjust quantity to taste.

Pro Tips

1. Pat the steak dry really well before you sear it, otherwise the pan will steam the beef and you wont get that nice browning; a quick paper towel rub makes a big difference.

2. Work in small batches and let the pan get super hot between batches so each slice gets an instant sear, not a slow cook; it saves the meat from turning rubbery.

3. Mix the cornstarch into the marinade and dont skip chilling the steak for a short bit before slicing, that helps with texture and keeps juices where they should be.

4. Taste the sauce before adding salt, oyster and soy already bring a lot of salt, so adjust sugar or a splash more Shaoxing wine if it needs brightness instead of piling on salt.

5. Add the slurry slowly at simmer and pull the pan off the heat once the sauce turns glossy, then finish with the sesame oil and scallions to preserve the aroma and color.