There’s something incredibly satisfying about a good Pepper Steak Stir Fry Recipe—it’s vibrant, packed with flavor, and comes together in no time. The combination of tender flank steak with crisp bell peppers in a savory sauce always hits the spot when I’m looking for a hearty yet quick meal. What I love most is how this dish balances sweet, salty, and a touch of ginger warmth, making it perfect for any night when you want something a little special without tons of fuss.

This Pepper Steak Stir Fry Recipe is my go-to when I need to impress my family or friends but don’t want to spend hours in the kitchen. It’s also great for meal prep because leftovers heat up beautifully. Trust me, once you try this, you’ll find yourself reaching for it over and over—and you’ll appreciate the fresh, simple ingredients that come together for a satisfying, colorful plate.

Ingredients You’ll Need

Each ingredient in this Pepper Steak Stir Fry Recipe plays its role perfectly, creating a tapestry of textures and flavors. Here are some tips for sourcing your ingredients to make sure you get the best results.

Vegetable oil: I recommend using a neutral oil with a high smoke point to keep the stir fry quick and crisp without burning.
Red bell pepper: The sweetness and color of red bell pepper make the dish pop visually and flavor-wise. Fresh, firm peppers work best.
Green bell pepper: Adds a bit of bite and contrast to the sweetness of the red pepper. I like to keep them sliced evenly so they cook uniformly.
Flank steak: Thinly sliced flank steak is key to tender, flavorful bites. I freeze the steak for about 30 minutes before slicing—it’s easier to cut thin and clean.
Minced garlic: Freshly minced for pungent aroma and flavor; don’t skimp here, it really makes the sauce come alive.
Minced ginger: Adds a slight zing that brightens the whole dish. Fresh is best, but powdered can work in a pinch.
Salt and pepper: Essential seasonings to bring out the natural flavors and add a little seasoning balance.
Soy sauce: I always choose a good quality soy sauce for its deep umami notes—it’s the backbone of the stir fry sauce.
Sugar: Balances the saltiness of the soy sauce with a gentle sweetness. Brown or white sugar works fine.
Cornstarch: Used to thicken the sauce and give it a nice glossy finish. It also helps the sauce cling to the steak and veggies.

Variations

I’m all about making this Pepper Steak Stir Fry Recipe your own. You can easily tweak it based on what’s in your fridge or your taste preferences—trust me, it’s forgiving and flexible!

Vegetarian variation: Swap the flank steak for tofu or tempeh, and add extra mushrooms for that meaty texture. I’ve done this when friends come over who prefer plant-based meals, and everyone loved it.
Spicy kick: Add a diced jalapeño or a splash of chili garlic sauce to the stir fry. I like it this way when I want a little heat without overwhelming the dish.
Seasonal veggies: Feel free to throw in snap peas, broccoli, or carrot ribbons for extra color and crunch. Using what’s fresh keeps the dish feeling vibrant and seasonal.
Gluten-free option: Use tamari instead of soy sauce to keep it gluten-free without sacrificing flavor.

How to Make Pepper Steak Stir Fry Recipe

Step 1: Prep Like a Pro

Before you start cooking, get all your ingredients prepped: thinly slice the flank steak, strip and slice the bell peppers evenly, and mince the garlic and ginger. This mise en place step makes stir-frying a breeze because everything cooks so fast. I like to keep my steak slices uniform, about ¼-inch thick, for even cooking. Don’t forget to season the steak lightly with salt and pepper to build flavor right from the start.

Step 2: Heat and Sear the Meat

Heat half the vegetable oil in a large skillet or wok over high heat until shimmering. Add the sliced steak in a single layer—avoid overcrowding the pan so the meat sears nicely instead of stewing. Cook it for about 2 minutes on one side until browned, then quickly stir and sear the other side until just cooked through. I like to remove the steak to a plate and set it aside so it doesn’t overcook while you handle the veggies.

Step 3: Stir Fry Those Peppers

Add the remaining oil, then toss in the garlic and ginger first—don’t let them burn; about 30 seconds until fragrant is perfect. Then, add your red and green bell peppers and stir-fry on high heat for 2 to 3 minutes. You want your peppers to still have crunch and vibrant color—it’s all about that perfect texture contrast with the tender steak.

Step 4: Make the Sauce and Finish Cooking

In a small bowl, mix together the soy sauce, sugar, and cornstarch with about ¼ cup of water until smooth. Pour this over the peppers, stir to coat, and add the steak back into the skillet. Cook everything together for another 1-2 minutes until the sauce thickens up, clinging to every bite. This step is where the magic happens—the sauce should be glossy and slightly thick, perfectly coating your stir fry.

How to Serve Pepper Steak Stir Fry Recipe

The image shows a white bowl filled with glossy brown pieces of cooked meat mixed with bright red and green bell pepper strips. The meat looks tender and coated in a shiny sauce, while the peppers add a fresh and colorful contrast. A wooden spatula is lifting some of the mixture, showing the texture of the meat and the peppers closely. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a handful of freshly chopped green onions or sesame seeds on top for an extra hint of texture and fresh flavor. Sometimes, I add a few thin slices of fresh chili if I want that little spicy kick. These garnishes add a nice contrast and really elevate the dish visually and taste-wise.

Side Dishes

This Pepper Steak Stir Fry Recipe pairs beautifully with steamed jasmine rice or even some simple fried rice. If you’re looking for a lower-carb option, cauliflower rice or a side of sautéed greens makes a great match. I like to keep sides simple so the pepper steak remains the star.

Creative Ways to Present

For dinner parties, I sometimes serve the stir fry in mini cast iron skillets or on a bed of crispy wonton strips for texture contrast. Another fun idea is to wrap the pepper steak in lettuce leaves for a handheld, fresh bite—perfect for casual gatherings or a light dinner. Presentation really makes a difference when you’re sharing with guests!

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge where they keep well for up to 3 days. Because the sauce thickens after chilling, I usually stir in a splash of water or broth when reheating to bring it back to that glossy stir fry consistency.

Freezing

This Pepper Steak Stir Fry Recipe freezes pretty well, though I recommend freezing without rice or sides. Portion it out into freezer-safe containers, and it will last about 2 months. When I’ve done this, reheating gently works best to avoid overcooked peppers and tough steak.

Reheating

Reheat leftovers in a skillet over medium heat with a splash of water or broth to loosen the sauce, stirring gently until warmed through. Avoid using the microwave if you can, as the high heat can toughen the meat and make the peppers soggy. This way, you keep that fresh-from-the-wok texture as much as possible.

FAQs

Can I use a different cut of beef in this Pepper Steak Stir Fry Recipe?

Absolutely! While flank steak is ideal for its tenderness and flavor, you can also use sirloin or skirt steak. The key is to slice the beef thinly against the grain so it stays tender and cooks quickly. Just remember cooking times might vary slightly depending on the thickness and cut.
How can I thicken the sauce if it’s too runny?

If your sauce feels too thin, mix a little extra cornstarch with cold water (called a slurry) and stir it in while cooking over medium heat. It thickens almost immediately, so add slowly to achieve your desired consistency without over-thickening.
Is this Pepper Steak Stir Fry Recipe suitable for meal prep?

Definitely! It holds up well refrigerated and reheats nicely, making it a great option for lunch or dinner batches. Just keep your rice or side dishes separate to maintain freshness when reheating.
Can I make this recipe gluten-free?

Yes, simply swap the soy sauce for a gluten-free alternative like tamari or coconut aminos. Those will keep the flavor profile intact while accommodating dietary needs.

Final Thoughts

I don’t say this lightly, but this Pepper Steak Stir Fry Recipe has become one of my favorite weeknight go-tos because it’s easy, delicious, and hits that perfect balance of fresh veggies and savory beef. I hope after you try it, you’ll find as much joy in making and eating it as I do. Give it a whirl, tweak it to your taste, and most importantly—enjoy every bite as if you’re sharing it right here in my kitchen with me.