Pepper Steak Stir-Fry
Tender strips of steak seared in a hot wok with colorful bell peppers and onions, all tossed in a savory, peppery brown sauce. This classic takeout favorite comes together in under 30 minutes and tastes even better than delivery.
For 4 servings
- prep · ~10 min
Slice the beef and marinate.
1.Slice the flank steak against the grain into thin strips, about 1/4 inch thick.2.In a bowl, combine sliced beef with 1 tbsp soy sauce and 1 tbsp cornstarch.3.Mix well to coat and let marinate for 10 minutes at room temperature.TIPFreeze the steak for 20 minutes before slicing — it firms up the meat and makes paper-thin cuts effortless. - prep · ~2 min
Make the stir-fry sauce.
1.In a small bowl, whisk together the remaining 2 tbsp soy sauce, 1 tbsp cornstarch, water, rice vinegar, black pepper, and sugar.2.Stir until the cornstarch is fully dissolved and set aside. - prep · ~5 min
Prep the vegetables.
Slice the bell peppers and onion into strips about the same size as the beef. Mince the garlic and grate the ginger.
- fry · ~4 min
Sear the beef in batches.
1.Heat 1 tbsp oil in a wok over high heat until it just starts to smoke.2.Add half the beef in a single layer and let it sear undisturbed for 1 minute.3.Stir-fry for another 30 seconds until browned but still pink in spots. Transfer to a plate.4.Repeat with the remaining beef. Wipe the wok clean if needed.TIPDon't crowd the pan. Cooking the beef in batches keeps the wok hot and gives you a charred crust instead of steaming the meat. - fry · ~4 min
Stir-fry the vegetables.
1.Add the remaining 1 tbsp oil to the hot wok.2.Add the bell peppers and onion. Stir-fry for 2 to 3 minutes until they start to soften but still have a crunch.3.Add the garlic and ginger. Toss constantly for 30 seconds until fragrant.TIPYou want the peppers tender-crisp with a little char on the edges. Don't overcook them to mush. - fry · ~2 min
Combine and toss with sauce.
1.Return the beef and any resting juices back to the wok.2.Give the sauce a quick stir and pour it over the beef and vegetables.3.Toss everything together for 1 to 2 minutes until the sauce thickens and coats every piece.TIPKeep the heat high and toss vigorously — the sauce will thicken fast and cling to the beef and peppers. - serve
Taste, adjust, and serve immediately.
Add the pinch of salt if needed. Serve hot over steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Freeze the flank steak for 20 minutes before slicing to get paper-thin strips against the grain.
- 2Cook the beef in batches — crowding the wok lowers the temperature and causes steaming instead of searing.
- 3Cut bell peppers and onion into strips roughly the same size as the beef for even cooking in every bite.
- 4Give the sauce a final whisk just before pouring it in, as the cornstarch settles quickly at the bottom.
- 5Serve immediately after saucing; the thick glossy sauce sets fast and won't reheat well.
- 6For extra char, let the beef sear undisturbed for a full minute before tossing.
Adapt it for your goals.
Low-carb / keto
Swap the sugar for a pinch of monk fruit sweetener and serve over cauliflower rice instead of steamed rice to keep carbs low while enjoying all the savory peppery flavors.
spicySpicy
Add 1-2 sliced bird's eye chilies or 1 tsp chili flakes along with the garlic and ginger for a fiery kick that complements the black pepper heat.
vegetarianVegetarian
Replace the flank steak with 300g of extra-firm tofu (pressed, cubed, and pan-seared) or king oyster mushrooms sliced into strips for a plant-based version with the same saucy treatment.
gluten freeGluten-free
Use tamari or coconut aminos in place of soy sauce, and ensure your cornstarch is labeled gluten-free — the rest of the ingredients are naturally gluten-free.
Why this is on our healthy list.
High-Quality Protein
Flank steak provides lean, complete protein that supports muscle repair and keeps you full longer.
Rich in Vitamin C
Bell peppers, especially the red variety, are packed with vitamin C to support immune function and collagen production.
Low in Carbohydrates
This stir-fry is naturally low in carbs, making it a good option for those watching their blood sugar or following a low-carb diet.
Anti-Inflammatory Spices
Fresh ginger and garlic contain bioactive compounds that have anti-inflammatory and immune-boosting properties.
Frequently asked questions
Yes, sirloin, skirt steak, or tri-tip work great. Always slice against the grain and cut into thin strips for tender results.
