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.
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.
MORE STIR FRY RECIPES
ENJOY!
Pepper Steak Stir Fry
Tender steak strips stir fried with peppers and onions in the most delicious Asian style sauce.
Course: Dinner
Cuisine: American, Asian, Chinese
Keyword: 30 minute dinner, easy beef recipe, one pot meals, steak stir fry, stir fry
Servings: 4 serves
Calories: 285 kcal
Ingredients
FOR THE STEAK AND VEGETABLES:
- 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
FOR THE SAUCE:
- 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
FOR GARNISH:
- sliced green onions, for garnish (optional)
Instructions
Heat 1 tablespoon canola oil over medium high heat in a wok or skillet.
Add the prepared onions and peppers to the hot oil and season with salt and pepper; cook for 5 to 6 minutes, or until tender. Stir in the garlic, and continue to cook for 30 seconds, or until fragrant.
In the meantime, prepare the sauce by mixing together soy sauce, rice vinegar, sesame seed oil, beef broth, sugar, ginger, and corn starch.
Remove veggies from the skillet and set aside; keep covered.
Add the rest of the canola oil to the skillet and raise heat to high; add steak, season with salt and pepper, and cook for 2 minutes per side.
Stir the vegetables back in the skillet and pour in the sauce; stir and continue to cook for 1 to 2 more minutes, or until heated through and sauce has started to thicken.
Remove from heat, garnish with green onions, and serve over rice or cauliflower rice.
Recipe Notes
WW FREESTYLE POINTS: 6
If you are not using low sodium soy sauce and low sodium beef broth, be careful with how much salt you use on the steak and veggies.
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.
Nutrition Facts
Pepper Steak Stir Fry
Amount Per Serving (7 ounces)
Calories 285 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 68mg 23%
Sodium 491mg 20%
Potassium 613mg 18%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 4g
Protein 26g 52%
Vitamin A 37.3%
Vitamin C 95.4%
Calcium 3.8%
Iron 13.1%
* Percent Daily Values are based on a 2000 calorie diet.
