Oh my gosh, you HAVE to try this pepper steak stir-fry – it’s been my weeknight dinner hero for years! I first whipped it up during one of those crazy evenings when my toddler was clingy, the dog needed walking, and I just wanted something fast but satisfying. That first bite of tender beef with crisp-tender peppers in that savory sauce? Total game changer. Now it’s my go-to when I need dinner on the table in 25 minutes flat.
What makes this stir-fry special is how the black pepper and garlic play off the sweet bell peppers, while the quick cornstarch marinade keeps the steak juicy. I’ve made this recipe probably a hundred times since culinary school (where I learned the importance of that high-heat sear!), tweaking it until the flavors just sing. The best part? It’s naturally gluten-free if you use tamari, and you can swap in whatever veggies you’ve got hanging in the fridge. Trust me, once you try this bold, saucy stir-fry over steaming rice, you’ll keep coming back to it!
Why You’ll Love This Pepper Steak Stir-Fry
This isn’t just another stir-fry – it’s the kind of recipe that makes you actually excited about weeknight cooking. Here’s why:
- Dinner in a flash: From fridge to table in 25 minutes – faster than waiting for takeout!
- Easy prep: Just slice, stir, and sizzle – no fancy techniques needed
- Bold flavors: That black pepper-garlic combo will have you licking the plate
- Super adaptable: Swap in chicken, tofu, or whatever veggies you’ve got
- Gluten-free friendly: Just use tamari instead of regular soy sauce
Seriously, this recipe checks all the boxes – quick, delicious, and flexible enough for any night of the week.
Ingredients for Pepper Steak Stir-Fry
Gather these simple ingredients – I promise you probably have most in your pantry already! The magic is in how they come together.
- 1 lb flank steak or sirloin, thinly sliced against the grain (this makes it melt-in-your-mouth tender!)
- 1 tbsp cornstarch – our secret for that velvety texture
- 2 tbsp soy sauce (use gluten-free if needed)
- 1 tbsp oyster sauce – don’t skip this! It adds incredible depth
- 1 tbsp hoisin sauce for that perfect sweet-savory balance
- 1/2 tsp ground black pepper (freshly cracked is even better)
- 1 tbsp sesame oil or vegetable oil for cooking
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, same deal – colorful peppers make it pretty!
- 1 yellow onion, chopped (I like big chunks that stay crisp)
- 2 garlic cloves, minced (more if you’re garlic-obsessed like me)
- Optional: Sliced green onions and sesame seeds for garnish
Ingredient Notes & Substitutions
No flank steak? Sirloin works great too. Vegetarian? Swap in extra-firm tofu (press it well first!). Out of oyster sauce? Try 1/2 tbsp more hoisin with a splash of fish sauce. And remember – tamari makes this gluten-free without sacrificing flavor!
How to Make Pepper Steak Stir-Fry
Okay, let’s get cooking! This stir-fry comes together fast, so have everything prepped and ready to go before you turn on the stove. Here’s how I make it:
- Marinate the steak (10 mins): Toss your thinly sliced steak with cornstarch, soy sauce, and black pepper in a bowl. Let it sit while you chop veggies – this tenderizes the meat and helps create that delicious saucy coating later.
- Sear the steak (3-4 mins): Heat your oil in a large skillet or wok over high heat until shimmering. Add the steak in a single layer (you might need to do this in batches!) and cook undisturbed for 1 minute to get a nice sear. Stir-fry until just cooked through – it’ll keep cooking later, so don’t overdo it!
- Cook the veggies (3-4 mins): Push steak to one side, add garlic and onions first for 30 seconds until fragrant, then toss in bell peppers. You want them crisp-tender with bright colors – stir constantly so nothing burns!
- Bring it all together (1 min): Pour in oyster sauce and hoisin sauce, stirring everything until beautifully coated and glossy. The sauce should cling to each piece without pooling.
Pro Tips for Perfect Stir-Fry
- Slice steak thin (about 1/4″) against the grain – this makes it tender
- Preheat your skillet until very hot before adding ingredients
- Don’t overcrowd the pan – cook in batches if needed
- Have all ingredients prepped before starting – it moves fast!
Serving Suggestions for Pepper Steak Stir-Fry
Oh, the possibilities! My absolute favorite way to serve this stir-fry is piled high over steaming jasmine rice – the fluffy grains soak up that incredible sauce perfectly. But don’t stop there! Try it with:
- Lo mein noodles for an extra slurp-worthy experience
- Cauliflower rice if you’re keeping it low-carb
- Buttered egg noodles when you want ultimate comfort food
Don’t forget the finishing touches! A sprinkle of sesame seeds adds crunch, while sliced green onions give that fresh pop of color. Sometimes I’ll even add a quick squeeze of lime for brightness – whatever makes your taste buds happy!
Storage & Reheating
Leftovers? Lucky you! Store this stir-fry in an airtight container for up to 3 days. When reheating, skip the microwave – instead, warm it gently in a skillet over medium heat with a splash of water or broth to keep everything juicy and delicious. The peppers will stay crisp, and the steak won’t turn rubbery!
Pepper Steak Stir-Fry FAQs
Can I use chicken instead of steak?
Absolutely! Just swap in thinly sliced chicken breast or thighs. The cooking time stays about the same – you’ll know it’s done when there’s no pink left. Chicken soaks up those savory flavors beautifully!
How can I make this less salty?
Use low-sodium soy sauce and cut the oyster sauce to 2 teaspoons. Taste as you go – you can always add more at the end. I sometimes balance it with an extra teaspoon of honey too.
Can I prep this ahead for meal prep?
Yes! Cook everything except the peppers, then stir-fry those fresh when reheating. The steak keeps well for 3 days, but the peppers lose their crunch if cooked too far ahead.
What other veggies work well?
Try mushrooms, snap peas, or broccoli florets! Just adjust cooking times – harder veggies need an extra minute or two. The key is keeping everything vibrant and crisp.
Nutritional Information
Nutritional estimates vary based on ingredients and brands used. This stir-fry packs protein from the steak and vitamins from the colorful bell peppers – a balanced meal that satisfies without weighing you down!
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Juicy 25-Minute Pepper Steak Stir-Fry That’ll Wow You
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A bold, quick, and easy dinner recipe ready in 25 minutes.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced
- 1 tbsp cornstarch
- 2 tbsp soy sauce (gluten-free if needed)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1/2 tsp ground black pepper
- 1 tbsp sesame oil or vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- Optional: sliced green onions and sesame seeds for garnish
Instructions
- Marinate the steak by tossing slices in soy sauce, cornstarch, and black pepper. Let sit for 10 minutes.
- Heat oil in a large skillet or wok. Add steak and cook until browned and just cooked through.
- Add garlic, onions, and bell peppers. Stir-fry for 3–4 minutes until tender but still vibrant.
- Pour in oyster sauce and hoisin sauce. Stir until well coated and heated through.
- Garnish with green onions and sesame seeds if desired. Serve over hot rice or noodles.
Notes
- For best results, slice the steak thinly against the grain.
- Adjust soy sauce to taste if using low-sodium varieties.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 80mg