The sizzling aroma of tender steak mingling with sweet bell peppers—that’s what makes this Pepper Steak Stir Fry Recipe a total winner in my kitchen. It’s got that perfect balance of savory, slightly sweet, and satisfyingly hearty that you’ll want on repeat.

The dish shows several pieces of dark brown cooked beef covered in a shiny sauce, mixed with long strips of bright red and green bell peppers. The beef pieces have a moist, glossy texture, and the vibrant pepper strips add fresh color contrast. All of this is served inside a white bowl with a black rim, placed on a white marbled surface. 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

Honestly, I keep coming back to this Pepper Steak Stir Fry Recipe because it’s both comforting and quick enough for busy weeknights. Plus, it’s a dish that everyone at the table ends up smiling about.

Simple Ingredients: Uses everyday items you probably have on hand, making it super accessible.
Fast Cooking: You’ll have dinner ready in about 30 minutes without sacrificing flavor.
Flavor Packed: The combination of garlic, ginger, and a soy-based sauce gives it that irresistible Asian-inspired zing.
Customizable: You can easily swap veggies or adjust the sauce to your liking, so you’re always getting a meal that’s exactly how you want it.

Ingredients & Why They Work

Every ingredient in this Pepper Steak Stir Fry Recipe plays a role in delivering that perfect texture and flavor harmony. Picking fresh produce and quality steak really elevates it, so I always recommend a quick trip to a good market or butcher.

Flat lay of thinly sliced raw flank steak neatly arranged, one whole bright red bell pepper, one whole vibrant green bell pepper, two whole garlic bulbs with a few peeled cloves beside them, a small chunk of fresh ginger root, a small white ceramic bowl of light golden vegetable oil, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of fine white cornstarch, and a small white ceramic bowl of coarse sea salt with scattered black peppercorns, all 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: Neutral and versatile, it lets the flavors shine and handles the high-heat cooking.
Red and green bell peppers: Their natural sweetness and crisp bite balance the savory steak beautifully.
Flank steak: Thin slicing is key here—it cooks fast and stays tender if you don’t overdo it.
Garlic: Adds pungent aroma and depth.
Ginger: Brings a fresh, zesty note that lifts the whole dish.
Salt and pepper: Basic seasoning that enhances every flavor without overpowering.
Soy sauce: Provides the rich umami foundation of the sauce.
Sugar: Balances the saltiness and rounds out the flavor.
Cornstarch: Thickens the sauce gently without making it gloopy.

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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 depending on what’s in my fridge and my mood. Don’t be shy to switch up the peppers or even add some snap peas or mushrooms for a twist—you’ll enjoy how flexible this Pepper Steak Stir Fry Recipe can be.

Variation: Sometimes I swap flank steak for thinly sliced sirloin or even chicken breast when I’m feeling different—both work nicely with the sauce and veggies.
Spice it up: Adding a dash of chili flakes or fresh sliced chilies can bring a wonderful kick if you like it spicy.
Gluten-free option: Just use tamari or a gluten-free soy sauce, and you’re all set.
Vegetarian twist: Replace steak with firm tofu or tempeh and double up on the veggies for a tasty meatless meal.

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

The image shows a close-up of a cooked dish in a white bowl with a blue rim, placed on a white marbled surface. The dish has three main layers: thick slices of dark brown glazed beef with a shiny texture forming the base, bright red and green bell pepper strips mixed evenly throughout the dish adding vibrant pops of color and a smooth crisp look, and a wooden spatula stirring the ingredients in the bowl from the top left corner, with a clear soft wood grain visible. The beef pieces are irregular, slightly curved, with a moist appearance from the glossy sauce covering them. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Bell Peppers Just Right

Heat a teaspoon of vegetable oil in a large pan over medium-high heat and toss in the sliced red and green bell peppers. Cook them for about 3-4 minutes until they’re just tender but still vibrant and crisp. This quick cooking keeps their freshness intact. Remove them from the pan and set aside—you’ll add them back later to keep their texture bright.

Step 2: Brown the Flank Steak Perfectly

Add the remaining oil to your pan, crank up the heat to high, and season your thinly sliced flank steak with salt and pepper. Spread it out in the pan so that it sears instead of steams; you want a nice light browning which takes about 5-6 minutes. This step seals in the juices and flavor, so be patient and don’t overcrowd the pan.

Step 3: Build Layers of Flavor with Garlic & Ginger

Once the steak is nearly cooked, toss in minced garlic and ginger, stirring constantly for about 30 seconds. This quick sauté releases their amazing fragrance without burning a thing—don’t rush this part.

Step 4: Bring It All Together with Sauce & Peppers

Return the peppers to the pan with the steak. Whisk together soy sauce, sugar, cornstarch, and water in a small bowl and pour this sauce over everything. Bring it to a simmer and let it cook 2-3 minutes until the sauce thickens nicely, coating each piece with glossy flavor. Now it’s ready!

Top Tip

I’ve made Pepper Steak Stir Fry Recipe dozens of times, and a few simple tweaks really take it over the top. These tips will save you from common pitfalls and keep your stir fry tasting fresh and vibrant every single time.

Thin slicing is everything: Cut the flank steak against the grain as thin as you can; this keeps it tender and helps it cook quickly.
High heat for flavor: Cook your steak on high heat so you get that tasty sear instead of stewing the meat.
Don’t overcrowd your pan: Give the steak space to brown evenly; overcrowded pans mean steaming and less flavor.
Prep all your ingredients first: Stir-frying happens fast — having everything ready makes it less stressful and more foolproof.

How to Serve Pepper Steak Stir Fry Recipe

Garnishes

When I serve this dish, I like to sprinkle chopped green onions or fresh cilantro leaves on top—it adds a pop of color and a fresh lift. A squeeze of lime or a drizzle of toasted sesame oil can also really brighten the flavors.

Side Dishes

This pepper steak stir fry pairs beautifully with steamed jasmine or brown rice, but I also love it atop cauliflower rice for a low-carb approach. Simple sides like sautéed greens or edamame make for a well-rounded meal.

Creative Ways to Present

For dinner parties, I sometimes serve this stir fry in individual lettuce cups for a fresh, crunchy contrast. Or, if I want to get fancy, plating over a bed of noodles with some toasted sesame seeds feels like restaurant quality at home.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftovers in an airtight container in the fridge where it keeps well for about 3 days. The sauce thickens a bit but reheats beautifully.

Freezing

I’ve frozen this dish a couple of times without issue. Just make sure to cool completely and use a freezer-safe container. When thawed, the texture of the peppers softens slightly but still tastes great.

Reheating

Reheat gently in a pan over medium heat or in the microwave with a splash of water if needed to loosen the sauce. Stirring occasionally helps avoid drying out the steak.

Frequently Asked Questions:

Can I use other cuts of beef for this recipe?

Absolutely! While flank steak is ideal for its thin slicing and tenderness when cooked quickly, you can substitute sirloin, ribeye, or even skirt steak. Just slice thinly against the grain to keep it tender.

How do I prevent the peppers from getting mushy?

The key is to cook the peppers briefly over medium-high heat until just tender-crisp, then remove them from the pan and add back near the end. This way, they retain their vibrant color and pleasant crunch.

Can I make this recipe gluten-free?

Yes! Use gluten-free tamari in place of regular soy sauce and ensure your other ingredients (like sugar and cornstarch) don’t contain any gluten additives. This swap won’t change the flavor significantly.

What’s a good substitute for cornstarch if I don’t have any?

You can use arrowroot powder or potato starch as a thickening agent in equal amounts. Alternatively, all-purpose flour can work, but it may slightly alter the sauce’s clarity and texture.

Final Thoughts

This Pepper Steak Stir Fry Recipe has been a consistent crowd-pleaser in my home because it’s flavorful, fast, and flexible—exactly what you want when dinner can’t wait. Sharing it feels like passing on a little favorite secret, so I hope you enjoy making it just as much as I do. Don’t hesitate to make it your own—you’ll find it’s a dish that warmly welcomes your tweaks and additions.