Easy Weeknight Better-Than-Takeout Pepper Steak Stir-Fry
A flavorful, fast, and utterly satisfying stir-fry with tender beef, vibrant peppers, and a savory sauce, perfect for busy weeknights.
Equipment
- Wok or Large Skillet
- Bowl
Ingredients
- 1 lb Flank Steak or Sirloin Sliced thinly against the grain
- 2 tbsp Cornstarch divided
- 1/4 cup Soy Sauce + 2 tablespoons, divided; Use low-sodium if preferred
- 1 tbsp Vegetable Oil Any neutral oil like canola or peanut oil works too
- 1 Red Bell Pepper thinly sliced
- 1 Green Bell Pepper thinly sliced
- 1 Small Onion sliced
- 2 cloves Garlic minced
- 1 tsp Fresh Ginger grated, optional
- 2 tbsp Oyster Sauce or Hoisin Sauce
- 1 tbsp Brown Sugar
- 1/2 cup Beef Broth or Water
- 1 tsp Sesame Oil optional
- Pinch Red Pepper Flakes optional
Instructions
- Step 1: Marinate the Beef: In a bowl, toss beef strips with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Mix well to coat. Set aside.
- Step 2: Whisk Up the Sauce: In a separate small bowl, whisk together the remaining 1/4 cup soy sauce, oyster or hoisin sauce, the other 1 tablespoon of cornstarch, brown sugar, beef broth or water, sesame oil (if using), and red pepper flakes (if using). Mix until combined and set aside.
- Step 3: Sear the Beef: Heat 1 tablespoon of oil in your largest skillet or wok over medium-high heat. Add the beef in a single layer and sear for about 1-2 minutes per side until browned. Do not overcrowd; cook in batches if needed. Remove cooked beef from the pan and set aside.
- Step 4: Stir-Fry the Veggies: Add a splash more oil if needed. Add sliced bell peppers and onions. Stir-fry for about 3-4 minutes until tender-crisp. Add minced garlic and grated ginger (if using) and cook for 1 more minute until fragrant.
- Step 5: Combine and Sauce: Return the beef to the pan with the veggies. Pour the whisked sauce over everything. Stir gently to coat. Let it cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the beef and vegetables.
Notes
Serve immediately over rice or noodles. Substitutions: Chicken or firm tofu can replace beef. Add other veggies like broccoli, snap peas, or carrots. Sauce variations can include rice vinegar or chili garlic sauce. Tips: Prep all ingredients before starting. Slice meat against the grain for tenderness. Avoid overcrowding the pan; cook in batches. Use high heat for quick cooking. Ensure cornstarch is dissolved in the sauce for proper thickening. Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.