Name: Pepper Steak Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound flank steak, (sliced thinly against the grain); salt and fresh ground pepper, (to taste); 1 yellow onion, (sliced thin); 2 bell peppers, (any colors, sliced thin); 3 cloves garlic, (minced); salt and fresh ground pepper, (to taste); 2 tablespoons canola oil, (divided); 3 tablespoons low-sodium soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame seed oil; 1/4 cup low sodium beef broth; 1 teaspoon sugar; 1/2 teaspoon ground ginger; 2 tablespoons corn starch; sliced green onions, (for garnish (optional))

Tender steak strips stir fried with peppers and onions in the most delicious Asian style sauce. A super simple Pepper Steak Stir Fry dinner that comes together in under 30 minutes using simple and fresh ingredients.

Table of Contents

AN EASY, RESTAURANT QUALITY STEAK STIR FRY RECIPE
HOW TO MAKE PEPPER STEAK STIR FRY
WHAT KIND OF BEEF IS BEST FOR STIR FRY
HOW TO MAKE AHEAD
CAN YOU FREEZE LEFTOVER STIR FRY
Get the Recipe

AN EASY, RESTAURANT QUALITY STEAK STIR FRY RECIPE

Pepper Steak Stir Fry is a Chinese Restaurant favorite take-out dish, but nothing compares to this homemade version. Our Pepper Steak Stir Fry is healthier, and cooks up quickly for a delicious restaurant quality meal made at home.

Why go for take-out, when you can enjoy this sizzling stir-fry in the comfort of your own home? It’s just a fabulous easy recipe with sautéed peppers, onions, and juicy steak strips. Similar to my Steak Stir Fry with Zucchini Noodles, but with a punch.

Take out your woks (or skillets!) and let’s cook!

HOW TO MAKE PEPPER STEAK STIR FRY

The only time-consuming part of this recipe is cutting up your steak, peppers, and onions. To save on time, you can buy pre-cut beef, and I suggest to prep all your ingredients before you start.

After prepping all the ingredients, we are going to heat up some oil in a wok, or a large skillet, and stir in the peppers and onions. Cook until tender, then remove from skillet.

In the meantime, you can prepare the sauce by mixing together, low-sodium soy sauce, rice vinegar, sesame seed oil, beef broth, ground ginger, sugar, and cornstarch.

After removing the veggies from the skillet, add steak pieces to the wok and cook over high heat for couple minutes on each side.
Place veggies back in the skillet; pour in the sauce and continue to cook for 1 to 2 minutes, or until sauce is heated through and starts to thicken.
Remove from heat, garnish with green onions, and serve over Spicy Thai Rice or Cauliflower Rice.

WHAT KIND OF BEEF IS BEST FOR STIR FRY

Thinly sliced or cubed top sirloin steak, flank steak, or skirt steak will all work in this steak stir fry recipe. I just suggest slicing the meat thin so it cooks up quick and without drying out.

HOW TO MAKE AHEAD

Leftovers can be kept in an airtight container for three to four days in the refrigerator.

CAN YOU FREEZE LEFTOVER STIR FRY

This is up to you. While it is perfectly safe to freeze your stir fry, the texture will not be the same once it is thawed and reheated. For better results, I suggest cooking the veggies just until crisp tender, and undercooking the steak.
Also, cook the veggies and steak separately. Use half of the sauce for the peppers, and the other half for the steak. Then, store the veggies and steak in two separate freezer bags – veggies in one, steak in the other. Freeze for up to 3 months.
When ready to use, remove from freezer the night before and thaw in the fridge.
Heat up some oil in a skillet and cook the veggies. When done, remove veggies and add steak to the skillet; cook over high heat until done – minute or two per side. Stir in the veggies; let everything heat through and serve.