Spicy Beef Pepper Stir Fry (Printable)
Tender beef and colorful bell peppers combine in a bold, spicy stir-fry with a savory sauce for easy weeknight meals.
# What You Need:
→ Beef
01 - 14 oz flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
05 - 1/2 tsp freshly ground black pepper
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 yellow bell pepper, thinly sliced
08 - 1 green bell pepper, thinly sliced
09 - 1 small red onion, thinly sliced
10 - 2 cloves garlic, minced
11 - 3/4 inch fresh ginger, grated
→ Sauce
12 - 2 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tbsp rice vinegar
15 - 1 tbsp chili garlic sauce (adjust to taste)
16 - 1 tsp brown sugar
→ For Cooking and Garnish
17 - 2 tbsp vegetable oil
18 - 2 spring onions, sliced
19 - 1 tsp toasted sesame seeds (optional)
# Directions:
01 - Combine beef with soy sauce, cornstarch, sesame oil, and black pepper. Toss thoroughly and let marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, rice vinegar, chili garlic sauce, and brown sugar in a small bowl. Set aside.
03 - Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add marinated beef in a single layer and sear for 2 to 3 minutes without stirring. Stir-fry for an additional minute until browned. Remove beef and set aside.
04 - Add remaining oil to the wok. Stir-fry garlic, ginger, and red onion for 1 minute until fragrant.
05 - Add bell peppers and stir-fry for 2 to 3 minutes until tender-crisp.
06 - Return beef to the wok. Pour in the sauce and toss quickly to coat evenly. Stir-fry for 1 to 2 minutes until the sauce thickens slightly and beef is fully cooked.
07 - Remove from heat. Garnish with sliced spring onions and toasted sesame seeds if desired. Serve immediately with steamed rice.
# Expert Tips:
01 -
- It cooks faster than takeout arrives, yet tastes like you've mastered something.
- The sauce hits that perfect balance of savory, spicy, and slightly sweet without feeling fussy.
- You can have dinner on the table for four people with minimal cleanup.
02 -
- High heat is essential—a tepid wok will steam your vegetables instead of giving them that crisp exterior.
- Don't overcrowd the pan when searing beef; give each piece contact with the hot surface or you'll stew it instead of browning it.
- The cornstarch in the marinade does more than thicken—it protects the beef from drying out during the quick cook.
03 -
- Slice your beef against the grain by looking at the muscle lines and cutting perpendicular to them—this single move transforms tenderness.
- Keep a damp kitchen towel nearby to wipe your wok between cooking the beef and vegetables; it helps prevent flavor muddling and keeps everything tasting clean and bright.