This easy pepper steak stir fry is a healthy midweek meal that you can have on the table in just 20 minutes. So, say goodbye to takeout and enjoy this delicious meal at home!

Pepper steak in a bowl served over white rice.

Stir fries are one of my go-to’s for a quick midweek dinner. I love that you can throw everything into one pan, cook it over medium-high heat for a few minutes and you’re done! It can’t get any easier.

My family loves ordering beef stir fry with vegetables when we get Chinese takeout, and this homemade version of steak stir fry with peppers does not disappoint!

The peppers are cooked to a tender crispness and the steak is simply seasoned with garlic powder, salt, and pepper. Then, everything is tossed in an addictive sweet and salty sauce. The perfect combination!

This pepper steak stir fry is…

  1. Quick and easy to make. Ready in just 20 minutes, it’s perfect for busy weeknights!
  2. Family friendly. The sauce is slightly sweet and not at all spicy, so great for all taste preferences!
  3. One pan dish. Less fuss and less mess make clean up a breeze!

I think this recipe is just as good as the same dish served in many restaurants. I like to serve it with steamed rice, but it also goes great with fried rice or noodles. Saving time and money makes it all the better and I’m so happy to share this recipe with you!

If you love creating take-out favorites at home, also try my cashew chicken recipe and my delicious recipe for sesame chicken!

Ingredients You’ll Need

This dish has a simple list of ingredients you’ll need and you probably have most of the items in your pantry already!

Ingredients for steak and pepper stir fry prepped and labeled.

Steak stir fry sauce:

  • Soy sauce – A low-sodium one lets you better control how salty you want your dish to be.
  • Water
  • Cornstarch – Helps to thicken the sauce
  • Honey – Adds sweetness to the sauce and a delicious stickiness

For the stir fry:

  • Vegetable oil – You want to stir fry with a neutral oil that high as a high smoke point as you’ll be cooking at a medium-high/high heat. Canola and grapeseed oils are also good options.
  • Red and green bell peppers – If you prefer another color of pepper then feel free to substitute!
  • Flank steak – Sirloin steak and skirt steak would also work well here.
  • Garlic powder – Slightly sweeter and less intense than using raw garlic.
  • Salt and pepper – Season to your preferences. Remember, if you use regular soy sauce the stir fry sauce will already have a salty flavor, so taste it before you add more salt.

4 Quick Steps to Make this Recipe

You’ll be amazed at how quickly this steak stir fry comes together! Before you start, gather all your ingredients and tools as the recipe moves fast!

  1. Make sauce. Place all the stir fry sauce ingredients in a small bowl or measuring cup and whisk together.
  2. Sauté vegetables. Heat vegetable oil in a 12-inch skillet over medium-high heat and add the sliced peppers. Sauté the vegetables for 3 – 5 minutes just until tender. Remove the peppers from the skillet.
  3. Cook the steak. Add the steak to the same skillet and turn the heat to high. Add in the flank steak and sprinkle it with garlic powder and salt and pepper. Cook for 5 minutes.
  4. Combine everything. Return the peppers to the pan and pour over the sauce. Simmer for 2 – 3 minutes until the sauce thickens, stirring occasionally.

Enjoy!

Stir fry sauce in a measuring cup and red and green peppers in frying pan.
Steak being stir-fried in a skillet.
Beef and peppers combined in skillet with stir fry sauce.

Important Steps in Making a Good Stir Fry

If you haven’t tried stir-frying at home, not to worry, the technique is pretty straightforward! Think of it as being like sautéing but at a higher temperature. Here are some key steps to take to ensure your stir fry turns out perfectly every time: 

  • Prepare all of your ingredients in advance as stir frying moves quickly!
  • Cut your peppers and steak into similar sizes so they cook in the same amount of time.
  • Heat the pan and oil first before adding in the veggies and then the meat. You want everything to start sizzling once they meet the pan.
  • Keep it moving! Stir the ingredients with a wooden spoon or spatula to prevent them from sticking to the bottom of the pan or burning.

Expert Tips

Cut steak across the grain. Flank steak benefits from being cut across the grain. Cutting it this way will make it tender and easier to chew. So how do you cut across the grain? Look at your piece of steak to see which way the muscle fibers (grain) runs. You want to cut in the opposite direction. 

Freeze beef first before slicing. It can be tricky to thinly slice steak, but this tip works really well for me. Put the meat into the freezer for 30 – 60 minutes to partially freeze before slicing. It’s soooo much easier to cut the meat when it’s firmer.

Pepper steak stir fry in a skillet coated in sauce.

Frequently Asked Questions


Why is my pepper steak tough?


It’s true that flank steak or any stir fry steak can be a bit tough, but there are a couple of things you can do to help. 

The first thing to do is to make sure you’re cutting the meat across the grain. This will help to shorten the fibres to make the meat less chewy.

The second thing to remember is to season the beef with salt. Salt is a tenderizer. Seasoning the large piece of meat before you slice it can make it a bit easier.

How do you store leftover steak stir fry?


This stir fry can be stored in an airtight container for up to 3 days. To reheat it, add 1 or 2 tablespoons of water before heating it up in the microwave. The sauce will thicken up in the fridge, so adding a splash of water will help to loosen it up.

I’ve been making this pepper steak recipe for my family for over a year now and am hoping you and yours will enjoy it as much as we do; it’s my husband’s most-requested dinner!

Easy Pepper Steak Stir-Fry

Yield: 4 to 6 servings
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
This easy pepper steak stir fry is a quick midweek meal ready in just 20 minutes. Say goodbye to takeout and enjoy this tasty meal at home!
4.95 (17 ratings)
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Ingredients

For the Sauce:

  • ½ cup (120 ml) soy sauce
  • ½ cup (120 ml) water
  • 3 tablespoons (21 g) cornstarch
  • 2 tablespoons (42 g) honey

For the Stir-Fry

  • 1 tablespoon vegetable oil, divided
  • 1 red bell pepper, cored, seeded, and thinly sliced
  • 1 green bell pepper, cored, seeded, and thinly sliced
  • 1½ pounds flank steak, thinly sliced
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Instructions 

  • In a 2-cup measuring cup or small bowl, whisk together the sauce ingredients; set aside.
  • Heat 1 teaspoon of the vegetable oil in a 12-inch skillet over medium-high heat. Add the sliced peppers, season with salt and pepper, and saute for 3 to 5 minutes, until just tender. Remove from the skillet to a plate and set aside.
  • Add the remaining 2 teaspoons of oil to the skillet, increase the heat to high, and add the flank steak. Sprinkle with the garlic powder and season with salt and pepper. Cook, tossing occasionally until cooked through, about 5 minutes.
  • Return the peppers to the pan with the steak and reduce heat to medium. Whisk the sauce ingredients again and pour over the steak and peppers mixture. Simmer for 2 to 3 minutes, stirring occasionally, until sauce thickens. Serve with white rice.

Notes

  • Vegetable oil – You want to stir fry with a neutral oil that high as a high smoke point as you’ll be cooking at a medium-high/high heat. Canola and grapeseed oils are also good options.
  • Bell peppers – If you prefer another color of pepper then feel free to substitute!
  • Flank steak – Sirloin steak and skirt steak would also work well here.
  • Honey – You can substitute granulated or brown sugar.
  • Storing Leftovers – This stir fry can be stored in an airtight container for up to 3 days. To reheat it, add 1 or 2 tablespoons of water before heating it up in the microwave. The sauce will thicken up in the fridge, so adding a splash of water will help to loosen it up.
Calories: 322kcal, Carbohydrates: 19g, Protein: 40g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 102mg, Sodium: 1715mg, Potassium: 766mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1042IU, Vitamin C: 62mg, Calcium: 49mg, Iron: 4mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle
Course: Dinner, Main Course
Cuisine: American, Chinese

Photography by Dee Frances.