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This pepper steak stir fry is quick, flavorful, and loaded with tender beef and crisp peppers in a glossy savory sauce. It’s ready in 30 minutes – perfect for weeknight dinners!
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Whenever I make this pepper steak, I’m reminded why it’s such a family favorite – it’s quick, comforting, and tastes like takeout but fresher and healthier. The beef comes out so tender, the peppers stay perfectly crisp, and that glossy savory sauce ties it all together.
If you’re looking for an easy weeknight dinner that feels special without a lot of effort, this recipe is one you’ll come back to again and again.
If your family enjoys quick and healthy takeout-style dinners, you’ll also love my Honey Garlic Chicken and Beef Fried Rice – both are easy, fresh, and lighter than restaurant versions.
Ingredient Notes
- Flank steak or sirloin – lean, flavorful cuts that stay tender when sliced thinly against the grain.
- Soy sauce and cornstarch marinade – adds savory depth, tenderizes the beef, and gives it a silky coating.
- Bell peppers – bring natural sweetness, crunch, and vibrant color to balance the dish.
- Onion – adds mild sweetness and savory flavor that rounds out the stir-fry.
- Garlic and ginger – brighten the dish and add a fresh, aromatic punch.
- Sauce blend (soy sauce, beef broth, honey, cornstarch, black pepper) – creates the glossy finish and the perfect balance of savory and slightly sweet flavors.
For a full ingredients list with measurements, check the recipe card below.
Best Cuts of Steak for Stir Fry
I’ve found that the type of steak you use makes a big difference in how tender and flavorful the dish turns out. Some cuts naturally stay juicy and tender in a quick stir-fry, while others need a little extra care. Here are the ones I recommend:
- Flank steak – my go-to for pepper steak; it’s lean, flavorful, and always cooks up tender when sliced thin.
- Sirloin steak – a great all-around option that’s affordable and easy to find at most grocery stores.
- Skirt steak – full of flavor, though I make sure to slice it extra thin so it doesn’t get chewy.
- Ribeye steak – a little more more marbled, but it makes the dish extra juicy and delicious.
- Top round – budget-friendly, and with a quick marinade, it turns out surprisingly tender.
How to Make Pepper Steak
- Marinate beef: Toss sliced steak with soy sauce and cornstarch; let rest 15 minutes.
- Mix sauce: Whisk soy sauce, broth, cornstarch, honey, garlic, ginger, and black pepper.
- Cook beef: Stir-fry in hot oil 1–2 minutes per side; set aside.
- Stir-fry veggies: Cook onion and bell peppers until crisp-tender.
- Finish: Pour in sauce, and simmer 2–3 minutes until thickened. Return beef.
- Serve: Enjoy hot over rice or noodles, garnished as you like.
TIPS FROM NELI’S KITCHEN
Helpful Tips for the Best Pepper Steak
I’ve made pepper steak many times, and I’ve learned a few simple tricks that really make this dish shine. These small steps guarantee tender beef, crisp veggies, and a sauce that comes out just right every time.
- Slice against the grain – I always make sure to cut the beef thinly across the grain. Cutting the beef thinly across the grain shortens the muscle fibers, making it much more tender.
- Don’t skip the quick marinade – Even if I’m in a rush, I give the beef at least 15 minutes in soy sauce and cornstarch. It’s such a simple step, but it really transforms the texture into that silky, restaurant-style finish we all love.
- Use high heat – I’ve learned that a hot skillet is non-negotiable. The beef sears beautifully without overcooking, and the veggies stay crisp and bright.
- Cook in batches if needed – Crowding the pan steams the meat; work in batches so it browns properly.
- Keep veggies crisp-tender – Stir-fry just until the peppers are bright and slightly softened; they should keep some crunch. Nobody likes mushy or overcooked peppers.
- Adjust sauce consistency – If your sauce thickens too much, add water a tablespoon at a time until glossy and smooth.
Serving Suggestions
When I make pepper steak at home, I usually keep it simple with rice, but there are plenty of other sides that pair really well. Here are some of my favorites:
- Steamed white or jasmine rice – classic and the easiest way to soak up all that savory sauce.
- Brown rice or quinoa – a hearty, wholesome option we go for when we want extra fiber.
- Stir-fried noodles or lo mein – feels like takeout night at home, and my kids love it.
- Cauliflower rice – lighter, low-carb, and still delicious with the glossy sauce.
- Mashed potatoes – creamy and comforting, perfect for catching every bit of that savory sauce.
Dietary Variations
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Low-Carb/Keto: Serve with cauliflower rice or zucchini noodles instead of rice or potatoes.
Make Ahead and Storage
One of the things I love about this steak and pepper stir fry is how well it keeps. I often make extra so we can enjoy it the next day for a quick lunch or easy dinner.
- To store: Keep leftovers in an airtight container in the fridge for up to 3–4 days.
- To reheat: Warm gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short intervals, stirring halfway.
- To prep ahead: Slice the beef and vegetables up to a day in advance and keep them refrigerated separately. You can also whisk together the sauce and store it covered in the fridge. When it’s time to cook, everything comes together in minutes.
More Beef Recipes
Main Dishes
Beef Fried Rice
Main Dishes
Ground Beef and Broccoli Stir Fry
Main Dishes
Mongolian Beef
Main Dishes
Ground Beef and Potatoes
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Pepper Steak Recipe
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Ingredients
- 1.25 lbs flank steak*, thinly sliced against the grain
- 2 Tablespoons soy sauce, for marinating
- 1 teaspoon cornstarch, for marinating
- 1 Tablespoon extra light olive oil, or coconut oil
- 1 medium red bell pepper, cored, seeded, and cut into strips
- 1 medium green bell pepper, cored, seeded, and cut into strips
- ½ large onion, sliced into thin strips
- Chopped fresh green onion, for garnish
Stir Fry Sauce
- ⅓ cup soy sauce, or coconut aminos
- ¼ cup beef broth, or water
- 1 Tablespoon honey
- 1 Tablespoon cornstarch
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon freshly ground black pepper
Instructions
- Marinate the beef. In a bowl, toss sliced steak with 2 tablespoons soy sauce and 1 teaspoon cornstarch. Let it marinate for at least 15 minutes (up to 1 hour) while you prep the vegetables.
- Make the sauce. In a small bowl, whisk together soy sauce, beef broth, cornstarch, honey, garlic, ginger, and black pepper. Set aside.
- Cook the beef. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add beef in a single layer, cooking 1–2 minutes per side until browned but not fully cooked through. Remove to a plate.
- Cook the vegetables. Add remaining oil to the pan. Stir-fry onion and bell peppers for 3–4 minutes, until just tender-crisp.
- Bring it all together. Return beef to the pan. Stir the sauce once more and pour it in. Toss everything together and simmer 2–3 minutes, until the sauce thickens and the beef is cooked through.
- Serve. Serve hot over steamed rice or noodles. Garnish with sesame seeds or green onions if desired.
Notes
- Slice against the grain – I always make sure to cut the beef thinly across the grain. Cutting the beef thinly across the grain shortens the muscle fibers, making it much more tender.
- Don’t skip the quick marinade – Even if I’m in a rush, I give the beef at least 15 minutes in soy sauce and cornstarch. It’s such a simple step, but it really transforms the texture into that silky, restaurant-style finish we all love.
- Use high heat – I’ve learned that a hot skillet is non-negotiable. The beef sears beautifully without overcooking, and the veggies stay crisp and bright.
- Cook in batches if needed – Crowding the pan steams the meat; work in batches so it browns properly.
- Keep veggies crisp-tender – Stir-fry just until the peppers are bright and slightly softened; they should keep some crunch. Nobody likes mushy or overcooked peppers.
- Adjust sauce consistency – If your sauce thickens too much, add water a tablespoon at a time until glossy and smooth.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
