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A vertical, cinematic close-up of a black wok filled with glistening pepper steak stir-fry. Slices of tender, dark-brown beef are tossed with vibrant red and green bell pepper strips and translucent onion wedges. The entire dish is coated in a thick, glossy mahogany sauce that catches the light. Wisps of steam rise from the pan, and a pair of wooden chopsticks is visible at the top edge.

Pepper Steak Stir-Fry

A classic, high-heat stir-fry featuring tender strips of beef and a colorful medley of crisp bell peppers and onions. Tossed in a savory, garlic-ginger soy sauce, this dish delivers restaurant-quality flavor and texture in a fraction of the time it takes for delivery.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese-American Fusion
Calories: 320
Ingredients Method

Ingredients
  

  • 1 lb flank steak thin sliced
  • 2 bell peppers red + green for color
  • 1 small onion sliced
  • 2 cloves garlic minced
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 1/2 cup beef broth
  • 1 tsp sugar
  • 1/2 tsp black pepper
  • 2 tbsp oil for cooking

Method
 

  1. Coat the Beef
  2. Toss your sliced beef with cornstarch and a splash of soy sauce.
  3. Let it sit for 10 minutes—this gives you that silky texture.
  4. Sear the Beef
  5. Heat oil in a pan or wok (get it HOT).
  6. Cook beef in batches for about 2–3 minutes.
  7. Remove and set aside.
  8. Cook the Veggies
  9. In the same pan:
  10. Add onions + peppers
  11. Stir for 3–4 minutes until slightly tender but still crisp
  12. That crunch? Yeah, that’s key.
  13. Build the Sauce
  14. Add garlic, then pour in:
  15. Soy sauce
  16. Oyster sauce
  17. Beef broth
  18. Sugar + pepper
  19. Let it bubble for a minute.
  20. Bring It All Together
  21. Add beef back in.
  22. Stir until everything is coated in that shiny, thick sauce.