There’s something about that sizzling sound and vibrant colors that truly brings this dish to life. This Pepper Steak Stir Fry Recipe strikes the perfect balance between tender, juicy steak and crisp, sweet bell peppers, all smothered in a glossy, savory sauce — a real crowd-pleaser you'll come back to again and again.

A close-up image of a stir-fry dish in a white bowl showing several thin layers of glossy dark brown beef slices mixed with bright red and green pepper strips, all coated evenly in a shiny thick sauce. The beef pieces have a slightly bumpy texture, while the pepper strips are smooth and crisp-looking, scattered throughout the bowl on a white marbled surface background. 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

I remember the first time I made this Pepper Steak Stir Fry Recipe: the kitchen filled with the mouthwatering aroma of garlic and ginger, and the steak was so tender it practically melted in my mouth. It's a simple recipe but feels totally special.

Quick and Easy: You can have dinner on the table in about 30 minutes, perfect for busy weeknights.
Fresh Flavor Combo: The bell peppers add just the right crunch and sweetness against the savory, tender steak.
Customizable: You can easily tweak the veggies or heat level to suit your family’s tastes.
Better Than Takeout: Honestly, I find this beats any pepper steak I’ve ordered from Chinese restaurants — fresh, flavorful, and homey.

Ingredients & Why They Work

This Pepper Steak Stir Fry Recipe uses just a handful of ingredients, each playing a part in building that crave-worthy flavor and texture combo. When you buy fresh peppers and slice your flank steak thinly, the stir fry cooks evenly and quickly, which is key.

Flat lay of thinly sliced raw flank steak neatly arranged, one whole red bell pepper beside one whole green bell pepper, two whole uncracked brown eggs, small white ceramic bowls containing minced garlic, minced ginger, vegetable oil, soy sauce, granulated white sugar, and cornstarch, all placed with perfect symmetry 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-flavored with a high smoke point, perfect for stir-frying without overpowering the dish.
Red and green bell peppers: They bring vibrant color, sweetness, and a satisfying crunch that contrasts beautifully with the beef.
Flank steak: Thin slices cook quickly and stay juicy—just be sure to slice against the grain for maximum tenderness.
Garlic and ginger: These aromatics add that warming, zesty kick that’s synonymous with stir fry dishes.
Soy sauce: Salty umami magic that binds the flavors together.
Sugar: Just a touch balances the salty and savory elements for a rounded taste.
Cornstarch: Thickens the sauce to a perfect, glossy coating that clings to every bite.

📝

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

While I stick close to this recipe most of the time, I love switching up the veggies based on what’s fresh or what my kids will eat. Don’t hesitate to make this your own — that’s the fun part!

Variation: Swap in sliced mushrooms or snap peas for extra crunch and earthiness — I often do this when I want to sneak in more greens.
Spice it up: Add a dash of crushed red pepper flakes or a drizzle of chili oil if you like some heat. I’ve made this spicy before and loved the kick!
Protein swap: You can try thinly sliced chicken breast or firm tofu if you want a different twist.
Gluten-free: Use tamari instead of soy sauce to keep it gluten-free but just as flavorful.

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

The image shows a close-up of a stir fry dish in a white bowl with a dark rim placed on a white marbled surface. The dish has three main layers: thick slices of dark brown beef in a shiny sauce forming the base, bright red and green bell pepper strips scattered evenly on top adding color contrast, and a wooden spatula lifting some pieces of beef and peppers, its light, smooth wood texture cutting diagonally across the frame from the top left toward the center. The beef looks tender and glossy, the peppers fresh and crisp, and the overall presentation feels vibrant and appetizing. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Peppers Until Tender-Crisp

Heat 1 teaspoon of vegetable oil in a large pan over medium-high heat. Toss in the red and green bell pepper strips and cook them just long enough to soften slightly—about 3 to 4 minutes. You want them tender but still bright and crunchy. Pull them out and set aside on a plate to keep warm.

Step 2: Cook the Steak for Maximum Juiciness

Add the remaining oil to your now-empty pan and crank the heat to high. Season the thinly sliced flank steak with salt and pepper, then lay it out evenly in the pan. Stir occasionally, but let it develop some nice browning, about 5 to 6 minutes. That caramelization is flavor gold.

Step 3: Garlic, Ginger, and Back in the Peppers

Once your steak is nearly done, toss in the minced garlic and ginger. Stir it around for about 30 seconds until fragrant—this wakes up the whole dish. Then return the peppers to the pan, mixing everything together before adding the sauce.

Step 4: Make That Saucy Finish

In a small bowl, whisk together soy sauce, sugar, water, and cornstarch until smooth. Pour this over the steak and veggies and bring to a simmer. Cook for 2 to 3 minutes until the sauce thickens and nicely coats everything. Serve hot and enjoy!

Top Tip

I’ve made this Pepper Steak Stir Fry Recipe dozens of times, and a few little tricks really help it turn out perfectly every time.

Thin, Uniform Slices: Slicing your flank steak thinly and against the grain keeps it tender and helps it cook evenly.
High Heat Cooking: Using a hot pan is key—you want that tasty browning without steaming the meat or veggies.
Don’t Overcrowd the Pan: Stir fry in batches if needed, so everything sautés instead of stewing in its juices.
Mix Sauce Well: Make sure to whisk your cornstarch slurry until smooth to avoid clumps and get a perfect sauce sheen.

How to Serve Pepper Steak Stir Fry Recipe

Garnishes

I usually sprinkle some chopped green onions and a pinch of toasted sesame seeds over the top. It adds a nice fresh crunch and a subtle nutty flavor that I just adore. Sometimes a squeeze of lime brightens things up, especially if you’re feeling adventurous!

Side Dishes

This Pepper Steak Stir Fry Recipe pairs beautifully with steamed jasmine or brown rice to soak up all that savory sauce. For a low-carb twist, cauliflower rice or even simple steamed broccoli makes a great side too. I often throw together a quick cucumber salad on the side for some cool crunch.

Creative Ways to Present

For a fun dinner party touch, I like serving this in mini lettuce cups or over a bed of soba noodles, garnished with fresh herbs like cilantro. It instantly feels a bit more special and colorful on the table.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I’ve found that storing the beef and peppers together with the sauce helps the flavors marry even more overnight.

Freezing

I don’t typically freeze this pepper steak stir fry because the peppers soften too much after thawing, but if you want to, freeze before adding peppers and cook fresh peppers when reheating.

Reheating

Reheat gently in a skillet over medium heat to keep the steak tender and peppers from getting mushy. Adding a splash of water or broth helps loosen the sauce so it doesn’t dry out.

Frequently Asked Questions:

Can I use another cut of beef for this Pepper Steak Stir Fry Recipe?

Yes! While flank steak is ideal for its flavor and quick cooking, you can substitute sirloin or skirt steak. Just make sure to slice thinly against the grain for tenderness.

How do I make this recipe gluten-free?

Simply replace the soy sauce with tamari or a gluten-free soy sauce alternative. Double check other ingredients if you add extras, but the base recipe only needs that swap.

Can I prep ingredients ahead of time?

Absolutely! You can slice the beef and peppers a day ahead and keep them refrigerated. That way, dinnertime comes together even faster.

What goes well as a side with this Pepper Steak Stir Fry Recipe?

Steamed rice is a classic pairing, but you can also try cauliflower rice, noodles, or a simple green salad to balance the richness of the dish.

Final Thoughts

This Pepper Steak Stir Fry Recipe has firmly planted itself in my weeknight dinner rotation, and I’m sure it will in yours too once you give it a go. It’s straightforward, tasty, and just feels like a homemade version of that comforting takeout favorite. Trust me, once you try it, you’ll keep coming back for the balance of fresh veggies, tender beef, and that irresistible sauce.