Pepper Steak Stir-Fry with Onions & Bell Peppers
This restaurant-style Pepper Steak Stir-Fry features tender beef, crisp bell peppers, sweet onions, and a rich savory sauce. It’s quick, flavorful, and perfect served over steamed rice or noodles.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Beef
- 1½ lbs (680 g) beef sirloin or flank steak, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
Vegetables
- 1 large onion, cut into wedges
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 green onions, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1–2 red chilies, sliced (optional)
Stir-Fry Sauce
- ⅓ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- ½ cup beef broth
- 1 teaspoon sesame oil
- 1 teaspoon crushed black pepper
Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Cooking
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- In a bowl, combine the beef with soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper. Marinate for 15–20 minutes.
- Whisk together all the stir-fry sauce ingredients in a small bowl and set aside.
- Heat 1 tablespoon oil in a large skillet or wok over high heat.
- Add the beef in a single layer and sear for 2–3 minutes per side until browned. Remove from the pan.
- Add the remaining oil, then sauté the garlic and ginger for 30 seconds until fragrant.
- Add onions and bell peppers. Stir-fry for 3–4 minutes until crisp-tender.
- Return the beef to the skillet.
- Pour in the prepared sauce and stir well.
- Add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
- Stir in the green onions and optional red chilies.
- Sprinkle with sesame seeds and serve immediately.
Serving Suggestions
- Steamed jasmine rice
- Fried rice
- Egg noodles
- Lo mein
- Cauliflower rice for a low-carb option
Nutrition Information (Per Serving)
- Calories: 410
- Protein: 34g
- Carbohydrates: 17g
- Fat: 23g
- Saturated Fat: 7g
- Fiber: 2g
- Sugar: 8g
- Sodium: 980mg
- Cholesterol: 90mg
Nutrition values are approximate and may vary depending on the ingredients used.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- Reheating: Warm in a skillet over medium heat or microwave until heated through.
Nut Information
Contains Nuts? No.
Tree Nuts: None.
Peanuts: None.
Allergy Note: This recipe is naturally nut-free. However, always check the labels on soy sauce, oyster sauce, hoisin sauce, and other packaged ingredients if cooking for someone with severe nut allergies, as manufacturing practices vary.
Frequently Asked Questions
Q: What is the best cut of beef for this recipe?
A: Sirloin, flank steak, ribeye, or strip steak all work well.
Q: How do I make the beef extra tender?
A: Slice it thinly against the grain and marinate it with cornstarch and soy sauce before cooking.
Q: Can I make it spicy?
A: Yes. Add extra fresh chilies, crushed red pepper flakes, or a drizzle of chili oil.
Q: Can I add more vegetables?
A: Absolutely. Mushrooms, broccoli, snap peas, carrots, zucchini, or baby corn are excellent additions.
Q: Is this recipe gluten-free?
A: It can be. Use gluten-free soy sauce (tamari) and gluten-free oyster and hoisin sauces.
Q: Can I prepare it ahead of time?
A: Yes. Marinate the beef and prepare the sauce up to 24 hours in advance. Stir-fry just before serving for the best texture.
