This pepper steak stir fry is thinly sliced flank steak cooked with red and green bell peppers in a savory sauce. A quick and easy meal that tastes even better than take out!

I always order pepper steak at my local Chinese restaurant, it’s one of my favorite dishes. This homemade version is ready in minutes and has that same great restaurant flavor.

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Pepper steak stir fry with thinly sliced steak and red and green bell peppers in a savory sauce.

There’s nothing better than a delicious Asian dish that’s not only easy to make, but also better than takeout. This pepper steak stir fry is a restaurant quality meal made in the comfort of your own home!

HOW DO YOU MAKE PEPPER STEAK STIR FRY?

This dish is a combination of sauteed bell peppers, browned steak and a savory sauce. The recipe starts by cooking the sliced peppers until tender. The next step is to add the thinly sliced flank steak into the pan. The finishing touch is the 2 minute sauce which gets poured over the meat and vegetables and then simmered until thickened. Add a bowl of steamed rice and dinner is ready!

Cooked red and green bell peppers in a skillet.

I used red and green bell peppers in my Chinese pepper steak because that’s what I had on hand. However, any color of bell pepper is perfectly fine. Some bell peppers are sweeter than others. Red, yellow and orange peppers are typically sweeter than green peppers. Some pepper steak recipes call for tomatoes or onions, feel free to add those into the mix if you like.

Browned flank steak slices.

To make your steak easier to slice, you can place it in the freezer for 20-30 minutes. Partially freezing the meat firms it up and makes it easier to get super thin slices. I typically use flank steak for this recipe as it’s readily available and super flavorful. However, sirloin goes great in place of the flank steak, if it’s preferred or if you have easier access to it.

Pepper steak stir fry with a serving utensil in it.

WHAT KIND OF MEAT IS PEPPER STEAK?

Pepper steak isn’t an actual type of meat. The title can make it appear to be a specific type of steak but it’s just the name of the dish because it contains peppers and steak. The steak often used in pepper steak dishes is flank, sirloin, or round steak.

CAN THE STEAK BE COOKED IN THE OVEN?

If you would like to cook the steak in the oven, that’s perfectly fine to do, although you won’t get that seared brown crust. Simply make sure you don’t leave the meat in the oven for too long so that it dries out and becomes tough. You can place your steak in an oven proof pan and bake it for up to 15 minutes, depending on how well-done you like your steak. Be sure to stir it halfway through the cook time.

A bowl of rice topped with pepper steak stir fry.

My family and I absolutely love a good stir fry. It’s so much nicer to make this steak stir fry at home rather than having to get everyone together to go out and eat. We like serving it over rice or sometimes eating it by itself. Either way, it’s delicious.

OTHER BEEF RECIPES YOU’LL LOVE

Pepper Steak Stir Fry Video


4.98 from 456 votes

Pepper Steak Stir Fry

AuthorSara Welch
Pepper steak stir fry with thinly sliced steak and red and green bell peppers in a savory sauce.
This pepper steak stir fry is thinly sliced flank steak cooked with red and green bell peppers in a savory sauce. A quick and easy meal that tastes even better than take out!
Time
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Main
Cuisine Asian
Serves 4

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 1/4 pounds flank steak thinly sliced
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • salt and pepper to taste
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons cornstarch

Instructions 

  • Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan.
  • Add the peppers and cook for 3-4 minutes or until just tender. Remove the peppers from the pan and place on a plate.
  • Add the remaining oil to the pan. Season the flank steak with salt and pepper to taste.
  • Increase heat to high. Add the steak to the pan and cook for 5-6 minutes or until lightly browned.
  • Add the garlic and ginger, then cook for 30 seconds.
  • Place the peppers back in the pan with the steak.
  • In a small bowl, whisk together the soy sauce, sugar, 1/4 cup water and cornstarch. 
  • Pour the sauce over the steak mixture and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened, then serve.

Nutrition

Calories: 277kcal | Carbohydrates: 11g | Protein: 32g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 687mg | Potassium: 628mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1040IU | Vitamin C: 61.9mg | Calcium: 36mg | Iron: 2.8mg

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Comments

  1. Made this using leftover roast beef which I always do when I make pepper steak. I also sautéed 2 onions, then added the peppers, garlic powder & black pepper. Added the roast beef and just cooked till it warmed (since it was already cooked), added fresh minced ginger and cooked for a minute or two then sauce was added and simmered for 3 minutes. I drizzled some toasted sesame oil over the top, stirred it in and turned off the burner. Served over rice. Absolutely delicious! Thanks for sharing.

  2. Made this the other day. Stir fryed onions into this too and garnished with some green onions. Also used substitute sugar. Turned out great. Thanks for the recipe. Very simple and easy to remember.

  3. 5 stars
    Made this last night for dinner for Husband and I. I’d like to say I followed the recipe to the tee but… Alas, I added more garlic and ginger (a tablespoon of each, I think). I also used 1 tablespoon of brown sugar and half a tablespoon of white sugar (in place of the 1.5 tablespoons of white sugar. I also added about 1 teaspoon of sesame oil to the sauce as well. I also noticed there 1/4 cup of water indicated in Step 7 is not listed in the ingredient list but I did add it.

    Husband and I both liked it! I cut the flank steak a little too thick but that’s my own fault, lol. I think I’ll double the amount of sauce next time I make it since Husband and I both like a lot of sauce, especially when we eat it with freshly cooked white rice.

  4. I am going to try this today & I bought sirloin. Did you cut it across the grain? I heard if you don’t, your meat will be tough. U-tube shows you how to do it. Also, freeze your meat for 45 minutes & it slices better.

  5. 5 stars
    This was absolutely Outstanding!!!!! Made it exactly as directed and will definitely be making it again. I served it over a mixed of rices.

    1. Still flavorful…though I didn’t have any ginger. Some parts of my steak wasn’t as tender as others. I’m still trying to figure out how to cook steak tender & done. I will definitely make this again.

    2. 5 stars
      Gotta chuckle, I made this and was too lazy to cook the rice…so I made it on a sub roll. It was delish!!

  6. 5 stars
    I made this for supper tonight. Had to use ground ginger but it turned out great. Already had leftover rice so it was super easy. Thanks for a fast easy delicious recipe!

  7. I have everything but the ginger. I don’t think I have any ground ginger, either. What could I use as a substitute?

    1. 5 stars
      You’re recipe is awesome!
      I used top sirloin, as that’s what I’d previously purchased for another pepper steak recipe. The meat was tough, as I’ve experienced all too many times. The next time I’ll try flank, as you instructed.

  8. I absolutely love your recipes! Anytime I need a good simple recipe I always turn to you! I love water chestnuts, will they work in this recipe? Thank you!!

  9. 5 stars
    I’ve made this a few times and it is perfect every time! So easy and so flavorful for such simple directions.

      1. If you don’t have corn starch you can mix flour. 1-2 tblsp into a little bit of water until lump free and creamy texture . Mix right into the dish to thicken