Pepper Steak Stir Fry Recipe Card -

Pepper Steak Stir Fry Recipe Card

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 4

Cuisine: Asian-inspired / Chinese-style

Difficulty: Easy

Focus Keyword: pepper steak stir fry recipe

Ingredients

For the stir fry

450–500g (1 lb) flank steak or sirloin, thinly sliced against the grain

2–3 bell peppers (any colors), sliced into strips

1 medium onion, sliced

3–4 garlic cloves, minced

1 tbsp fresh ginger, minced or grated

1–2 tbsp neutral oil (avocado, canola, or vegetable)

Optional garnish: sliced green onions, sesame seeds

For the sauce

1/3 cup soy sauce (use low-sodium if you want)

1 tbsp rice vinegar

1–2 tbsp brown sugar or honey (adjust to taste)

2 tsp cornstarch

1/4 cup water

Optional: 1 tsp sesame oil (add at the end)

Optional: chili flakes or sriracha (for heat)

Optional quick beef tenderizing (velveting)

1 tsp soy sauce

1 tsp cornstarch

1 tsp oil

Instructions

Slice and prep everything first.Slice the steak thinly against the grain. Slice peppers and onion. Mince garlic and ginger.

Mix the sauce.In a bowl, whisk soy sauce, rice vinegar, brown sugar (or honey), cornstarch, water, and optional chili. Set aside. (Stir again right before pouring—cornstarch settles.)

Optional: velvet the beef (recommended).Toss sliced beef with 1 tsp soy sauce, 1 tsp cornstarch, and 1 tsp oil. Let it sit while the pan heats.

Sear the steak fast.Heat a large skillet or wok over high heat until hot. Add 1 tbsp oil. Add beef in a single layer (cook in batches if needed). Sear 60–90 seconds, toss once, then remove.

Stir fry the veggies.Add a tiny splash more oil if needed. Cook onion 1 minute, then add peppers. Stir fry 2–3 minutes until crisp-tender. Add garlic and ginger for the last 30 seconds.

Combine and sauce.Add beef back into the pan. Pour in sauce and toss for 30–60 seconds until glossy and thickened.

Finish and serve.Turn off heat. Add a few drops of sesame oil if using. Serve immediately over rice or noodles. Top with green onions and sesame seeds.

Veggie Fried Rice

Ingredients

3 cups cold cooked rice (day-old works best)

1 cup mixed vegetables (peas, carrots, corn)

2 eggs, beaten

2 tbsp soy sauce

1 tbsp vegetable oil

1 tsp sesame oil

Salt to taste

Instructions

Heat oil in a large pan over medium-high heat.

Add eggs, scramble quickly, then push to the side.

Add vegetables and cook 2 minutes.

Add rice, breaking up clumps, and stir-fry 4–5 minutes.

Add soy sauce and sesame oil, mix well, and cook another 2 minutes.

Notes (Quick Tips)

Don’t crowd the pan: it steams the beef instead of searing it.

For extra tender steak: slice thinner and keep cook time short.

Prefer less sweet? use 1 tbsp sweetener instead of 2.

Want more sauce? double the sauce ingredients only.

Serving Ideas

Steamed jasmine rice, fried rice, or lo mein noodles

Lettuce wraps for a lighter option

Add broccoli or snap peas for extra crunch

Storage & Reheating

Fridge: store in an airtight container for up to 3–4 days

Reheat: skillet with a small splash of water, or microwave in short bursts and stir halfway