Some nights call for a fast skillet dinner that still feels comforting and full of flavor. This Pepper Steak Stir Fry is one of those recipes I turn to when I want something cozy, savory, and better than takeout without spending the evening in the kitchen.
Tender slices of flank steak, crisp bell peppers, and a glossy savory sauce come together in one pan in about 30 minutes. It smells incredible while it cooks and tastes even better once it hits the table. If you love simple Asian-inspired dinners, this one is a keeper.
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Why You'll Love This Recipe
- Ready in about 30 minutes
- Simple ingredients you likely already have
- Tender steak with crisp, colorful peppers
- Savory sauce that coats every bite
- Perfect for busy weeknights
Ingredients
- 1 tablespoon vegetable oil, divided
- 1 red bell pepper, cored, seeded, and sliced into strips
- 1 green bell pepper, cored, seeded, and sliced into strips
- 1 ¼ pounds flank steak, thinly sliced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- Salt and black pepper, to taste
- ¼ cup soy sauce
- 1 ½ tablespoons sugar
- 1 ½ tablespoons cornstarch
- ¼ cup water
Ingredient Notes and Substitutions
Flank steak works beautifully here because it cooks quickly and stays tender when sliced thin. I always slice it against the grain to keep each bite soft and juicy. If flank steak is not available, sirloin is a good alternative.
Red and green bell peppers give the dish color and sweetness. You can use all one color if that is what you have on hand.
Soy sauce brings the savory base to the sauce. If you prefer less salt, use low-sodium soy sauce and adjust seasoning at the end.
Instructions
- Heat 1 teaspoon of the vegetable oil over medium-high heat in a large skillet. Add the sliced bell peppers and cook for 3 to 4 minutes until just tender but still crisp. Transfer the peppers to a plate and set aside.
- Add the remaining oil to the skillet. Season the flank steak with salt and pepper.
- Increase the heat to high and add the steak to the pan in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until lightly browned.
- Add the garlic and ginger to the pan and cook for about 30 seconds, just until fragrant.
- Return the peppers to the skillet with the steak. In a small bowl, whisk together the soy sauce, sugar, cornstarch, and water. Pour the sauce into the pan and bring to a gentle simmer.
- Cook for 2 to 3 minutes until the sauce thickens and coats the steak and peppers. Serve immediately while hot.
Pro Tips for Success
- Slice the steak thinly and against the grain for the best texture
- Do not overcook the peppers. A little crunch is perfect here
- Stir the sauce well before adding it to avoid lumps
- Keep the heat high so the steak sears instead of steams
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Make Ahead and Freezing
You can slice the steak and peppers ahead of time and store them separately in the fridge for up to one day. I do not recommend freezing this dish, as the peppers lose their texture once thawed.
Tips and Variations
- Add sliced onions for extra sweetness
- Stir in a pinch of red pepper flakes for heat
- Serve over white rice, brown rice, or noodles
- Add snap peas or broccoli for extra vegetables
- Finish with a drizzle of sesame oil for aroma
FAQs
Yes. Sirloin works well and stays tender when sliced thin.
No. It is savory and slightly sweet. You can add heat if you like.
Use gluten-free soy sauce or tamari.
📖 Recipe
Pepper Steak Stir Fry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Description
This Pepper Steak Stir Fry is thinly sliced flank steak cooked with red and green bell peppers in a savory garlic-ginger sauce. It's a quick and easy homemade dish that beats takeout any night of the week!
Ingredients
- 1 tablespoon vegetable oil, divided use
- 1 red bell pepper, cored, seeded, and cut into strips
- 1 green bell pepper, cored, seeded, and cut into strips
- 1 ¼ pounds flank steak, thinly sliced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- Salt and pepper, to taste
- ¼ cup soy sauce
- 1 ½ tablespoons sugar
- 1 ½ tablespoons cornstarch
- ¼ cup water
Instructions
- Heat 1 teaspoon of vegetable oil over medium-high heat in a large pan.
- Add bell peppers and cook for 3-4 minutes until just tender. Remove peppers and set aside.
- Add remaining oil to the pan. Season flank steak with salt and pepper.
- Increase heat to high. Add steak to pan and cook 5-6 minutes until lightly browned.
- Add garlic and ginger, cooking for 30 seconds.
- Return peppers to the pan with the steak.
- In a small bowl, whisk together soy sauce, sugar, water, and cornstarch.
- Pour sauce over steak mixture and bring to a simmer. Cook 2-3 minutes until sauce thickens.
- Serve hot with rice or noodles if desired.
Notes
- Slice steak thinly across the grain for tenderness.
- Use low-sodium soy sauce to reduce saltiness.
- Add red pepper flakes or sriracha for a spicy version.
- Serve with steamed rice, noodles, or in lettuce wraps for variety.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 277
- Sugar: 6g
- Sodium: 687mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
Serving Suggestions
I love serving this Pepper Steak Stir Fry over warm white rice so the sauce settles into every grain. It also pairs well with noodles or even cauliflower rice for a lighter option. This is a great dinner to serve family-style, letting everyone scoop their own portions straight from the skillet.
Nutrition and Notes
Serves 4
Calories per serving: approximately 277
This recipe is beginner-friendly and has been tested to keep the steak tender and the sauce silky.
Reader Reviews
"Better than takeout and so easy to make."
"My family asked me to make this again the same week."
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