Pepper Steak Stir Fry
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Tender strips of steak and crisp bell peppers in a savory garlic-soy sauce. A fast, takeout-style dinner that's ready over rice in about 25 minutes.
By Mia HartwellUpdated August 12, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Tender steak and crisp peppers in 25 minutes
- 34g of protein per serving
- A takeout-style garlic-soy sauce
- One pan over rice
Pepper Steak Stir Fry
25 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 360kcal
- Protein
- 34g
- Carbs
- 18g
- Fat
- 17g
- Fiber
- 3g
- Sugar
- 7g
Step-by-Step Instructions
- 1
Whisk the soy sauce, beef broth, and brown sugar together; mix the cornstarch and water separately.
- 2
Heat 1 tbsp oil in a wok or skillet over high heat. Sear the sliced steak 2-3 minutes until browned. Remove.
- 3
Add the remaining oil and the peppers and onion; stir-fry 3-4 minutes until crisp-tender.
- 4
Add the garlic and ginger and cook 30 seconds, then return the steak.
- 5
Pour in the sauce and the cornstarch slurry and toss until glossy and thickened, about 1 minute.
- 6
Serve over rice.
Pro Tips for the Best Results
- Slice the steak thinly against the grain for the most tender bites.
- Sear the steak fast over high heat so it browns without overcooking.
- Have everything prepped before you start — stir-frying moves fast.
- Add the cornstarch slurry at the end so the sauce turns glossy.
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How to Cook Pepper Steak Stir Fry
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Slice and prep first
Slice the steak thinly against the grain for tenderness, and have the sauce, slurry, and vegetables ready before the pan heats — stir-frying is fast.
Sear hot and fast
Cook the steak in a screaming-hot pan for just a couple of minutes so it browns without overcooking, then remove it. The peppers go in next and stay crisp-tender.
Sauce and thicken
Bloom the garlic and ginger, return the steak, then add the sauce and slurry to create a glossy glaze. Serve over rice while everything is hot and crisp.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a hot skillet to keep the peppers crisp.
Serving Suggestions
This pepper steak stir fry pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
What's the best beef?+
Flank, sirloin, or skirt steak sliced thin against the grain stay tender and cook quickly.
Can I use frozen peppers?+
Yes — add them straight from frozen, cook a bit longer, and drain excess water.
Is it good for meal prep?+
Yes — store with or without rice for up to 4 days and reheat in a skillet.
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