Pepper Steak Stir-Fry

Dinner · Meat & Poultry Mains

Pepper Steak Stir-Fry

Thinly sliced flank steak and bell peppers cook quickly in a garlic, ginger, and soy sauce glaze. This small batch keeps the original eight ounces of beef and makes about two servings with rice.
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Prep
15 minutes
Cook
10 minutes
Total
25 minutes
Serves
2 servings

Bring it to the table

About this recipe.

Thinly sliced flank steak and red and green bell peppers in a garlic, ginger, and soy sauce glaze.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 tbsp Olive Oil (divided)
  • 1 Red Bell Pepper (cut into 1 inch cubes or strips)
  • 1 Green Bell Pepper (cut into 1 inch cubes or strips)
  • 8 oz Flank steak (raw; thinly sliced about 1/4 inch thick against the grain)
  • 3 cloves Garlic (minced)
  • 1 tbsp Brown sugar (packed)
  • ¼ Cup Soy sauce (low sodium)
  • 1 tsp Sesame oil
  • 1 tsp Ginger (ground)
  • 1 tbsp Cornstarch

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Prepare everything first

Slice the beef thinly across the grain, cut the peppers, and mix the sauce before heating the pan. Stir the sauce again before pouring it in so the cornstarch does not stay at the bottom of the bowl.

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The cooking plan

How to make Pepper Steak Stir-Fry.

  1. Whisk garlic, brown sugar, soy sauce, sesame oil, ground ginger, and cornstarch in a small bowl until the cornstarch is dispersed. Keep ready beside the stove; stir again before adding it.

  2. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the prepared peppers and stir-fry 2–3 minutes until crisp-tender. Transfer to a plate.

  3. Add the remaining 1 tablespoon olive oil. Add the thin beef strips in a single layer, working in batches if necessary. Sear about 1–2 minutes per side, then continue cooking as needed until cooked through. Timing depends on slice thickness and pan heat.

  4. Return the peppers to the pan. Stir the sauce again and pour it in. Bring to a simmer, tossing for 1–2 minutes until thickened and coating the beef and peppers; reduce heat if it catches. Serve promptly, with cooked rice if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Pepper Steak Stir-Fry

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Thinly sliced flank steak and red and green bell peppers in a garlic, ginger, and soy sauce glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 2 tbsp Olive Oil divided
  • 1 Red Bell Pepper cut into 1 inch cubes or strips
  • 1 Green Bell Pepper cut into 1 inch cubes or strips
  •  
    8 oz Flank steak raw; thinly sliced about 1/4 inch thick against the grain
  • 3 cloves Garlic minced
  • Moist light brown sugar in a white prep bowl1 tbsp Brown sugar packed
  • ¼ Cup Soy sauce low sodium
  • 1 tsp Sesame oil
  • Fresh ginger roots with a cut piece showing the yellow interior1 tsp Ginger ground
  • 1 tbsp Cornstarch

Equipment

Large skillet
Wok
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk garlic, brown sugar, soy sauce, sesame oil, ground ginger, and cornstarch in a small bowl until the cornstarch is dispersed. Keep ready beside the stove; stir again before adding it.
  2. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the prepared peppers and stir-fry 2–3 minutes until crisp-tender. Transfer to a plate.
  3. Add the remaining 1 tablespoon olive oil. Add the thin beef strips in a single layer, working in batches if necessary. Sear about 1–2 minutes per side, then continue cooking as needed until cooked through. Timing depends on slice thickness and pan heat.
  4. Return the peppers to the pan. Stir the sauce again and pour it in. Bring to a simmer, tossing for 1–2 minutes until thickened and coating the beef and peppers; reduce heat if it catches. Serve promptly, with cooked rice if desired.

Notes

Yield is an estimate of 2 servings with an optional rice side, based on the original 8 ounces of steak. Rice and its cooking time are not included. Preparation and cooking times are estimates. This version retains the site’s lower-sugar sauce amounts; no nutrition calculation is supplied.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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