If you love vibrant colors, mouthwatering flavors, and a quick meal that feels like a warm hug, then this Pepper Steak Stir-Fry with Bell Peppers and Aromatic Sauce Recipe is about to become your new go-to favorite. This dish brings tender slices of beef together with crisp, colorful bell peppers, all coated in a luscious, savory sauce that’s bursting with aromatic goodness. Each bite is an exciting mix of textures and tastes that’s unbelievably satisfying yet surprisingly simple to whip up. Trust me, once you try this recipe, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
Every ingredient in this Pepper Steak Stir-Fry with Bell Peppers and Aromatic Sauce Recipe plays a vital role, making the dish flavorful, colorful, and texturally delightful. These simple components come together seamlessly to create that irresistible balance of tender meat, crunchy veggies, and a rich, tangy sauce.
- 1 lb flank steak or sirloin: Thinly sliced for quick cooking and perfect tenderness.
- 2 tablespoons low-sodium soy sauce: Adds salty umami depth without overpowering.
- 1 tablespoon cornstarch: Used both in the marinade and as a thickening agent for the sauce.
- 1 teaspoon sesame oil: Brings a subtle nutty richness to the marinade.
- 1/2 teaspoon freshly ground black pepper: Gives a gentle heat and aromatic edge.
- 1 tablespoon vegetable oil: Essential for high-heat stir-frying that locks in flavors.
- 1 red bell pepper, sliced: Offers a sweet crunch and beautiful burst of red.
- 1 green bell pepper, sliced: Adds a fresh, slightly grassy contrast.
- 1 yellow bell pepper, sliced (optional): For extra color and a touch of sweetness.
- 1 medium onion, sliced: Provides natural sweetness and texture.
- 2 cloves garlic, minced: Infuses the dish with its unmistakable savory aroma.
- 1 teaspoon grated ginger: Adds a lively, warm spice that brightens the flavors.
- 1/2 teaspoon red pepper flakes (optional): For a subtle, exciting kick.
- 2 tablespoons water: Helps balance the sauce and keep it just right.
- 3 tablespoons soy sauce: The backbone of the sauce’s rich umami character.
- 1 tablespoon oyster sauce: Adds a deep savory sweetness that complements the beef.
- 1 tablespoon hoisin sauce: Brings complexity and a touch of sweetness.
- 1 tablespoon rice vinegar: Lends a mild tang that cuts through the richness.
- 1 teaspoon sugar: Balances the acid and soy flavors perfectly.
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry): Thickens the sauce to a glossy, clingy finish.
How to Make Pepper Steak Stir-Fry with Bell Peppers and Aromatic Sauce Recipe
Step 1: Marinate the Beef
Start by combining soy sauce, cornstarch, sesame oil, and freshly ground black pepper in a bowl. Toss in your thinly sliced flank steak or sirloin and let it soak up those flavors for at least 15 minutes. This step is where the meat becomes irresistibly tender and flavorful, setting the stage for the whole dish.
Step 2: Prepare the Sauce
In a separate bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and water. This sauce is the aromatic heart of the recipe, balancing savory, sweet, and tangy notes that will coat the stir-fry beautifully later on.
Step 3: Stir Fry the Vegetables
Heat vegetable oil in a large skillet or wok over medium-high heat. Quickly stir-fry the onions and bell peppers for about 2 to 3 minutes until they soften slightly but keep their delightful crunch and bright colors. Then remove them from the pan and set aside to keep their crispness intact.
Step 4: Sear the Beef
Turn the heat up to high and add the marinated beef in a single layer, searing each side for 2 to 3 minutes until nicely browned. If your pan isn’t large enough, work in batches to avoid overcrowding. This step locks in the juices and adds that wonderful caramelized flavor.
Step 5: Infuse Aromatics
With the beef still in the pan, toss in the minced garlic and grated ginger. Cook for about 30 seconds, just long enough for their fragrances to bloom without burning. This little addition takes the dish from good to unforgettable.
Step 6: Combine Vegetables and Sauce
Return the sautéed peppers and onions to the pan. Pour in the prepared sauce and stir everything together. Let it simmer for 1 to 2 minutes so the beef and vegetables soak up all that delicious sauce.
Step 7: Thicken the Sauce
Give your cornstarch slurry a quick stir and add it to the pan. Continue cooking until the sauce thickens beautifully, coating each slice of tender beef and crisp vegetable with a glossy finish that promises flavor in every bite.
Step 8: Final Touches
Sprinkle with optional red pepper flakes, sesame seeds, or chopped green onions for a pop of color and an extra layer of flavor. Serve the Pepper Steak Stir-Fry with Bell Peppers and Aromatic Sauce Recipe hot over fluffy rice or your favorite noodles for a meal that feels satisfying and special.
How to Serve Pepper Steak Stir-Fry with Bell Peppers and Aromatic Sauce Recipe
Garnishes
Adding garnishes like toasted sesame seeds, fresh green onion slices, or a sprinkle of red pepper flakes can elevate the dish visually and enhance flavors. These little finishing touches add texture, color, and a subtle kick that make every bite irresistible.
Side Dishes
This stir-fry pairs wonderfully with steaming jasmine rice, fluffy brown rice, or even egg noodles. For a fresher contrast, a simple cucumber salad or steamed greens like bok choy complements the richness and keeps the meal balanced.
Creative Ways to Present
For a festive dinner, serve the Pepper Steak Stir-Fry wrapped in lettuce cups to add crunch and a delicious bite-sized element. Alternatively, bring it to the table in a colorful bowl or cast-iron skillet to keep it warm and create an inviting feast vibe.
Make Ahead and Storage
Storing Leftovers
Leftovers of this dish store beautifully. Transfer cooled stir-fry into an airtight container and refrigerate for up to 3 days. The beef may absorb more sauce, making it even tastier the next day.
Freezing
If you want to save some for later, freeze the leftover Pepper Steak Stir-Fry with Bell Peppers and Aromatic Sauce Recipe in a sealed container for up to 2 months. Keep in mind the texture of the bell peppers may soften after freezing, but the flavors will remain vibrant.
Reheating
To reheat, gently warm the stir-fry in a skillet over medium heat, adding a splash of water if needed to prevent sticking and to revive the sauce. Avoid microwaving if you want to preserve the texture of the beef and peppers.
FAQs
Can I use other cuts of beef for this stir-fry?
Absolutely! While flank steak and sirloin are ideal for their tenderness and quick cooking, you can also use ribeye or skirt steak. Just make sure to slice thinly against the grain for the best texture.
Can this recipe be made gluten-free?
Yes! Substitute soy sauce with tamari or a gluten-free soy sauce alternative, and double-check the oyster and hoisin sauces for gluten-free versions to keep the dish safe for gluten-sensitive diets.
Is it possible to make this dish vegetarian or vegan?
Definitely. Replace the beef with tofu, tempeh, or seitan, and swap oyster sauce for a mushroom-based vegan alternative. The aromatic sauce will still bring amazing flavor.
How spicy is the Pepper Steak Stir-Fry with Bell Peppers and Aromatic Sauce Recipe?
The classic recipe is mild, with black pepper providing subtle heat. If you love spice, adding red pepper flakes or a dash of chili oil can easily amp up the heat to your liking.
What can I do if I don’t have a wok?
A large skillet or cast iron pan works wonderfully for stir-frying. The key is to have a hot pan and work in batches to prevent overcrowding, which ensures proper searing and prevents steaming.
Final Thoughts
This Pepper Steak Stir-Fry with Bell Peppers and Aromatic Sauce Recipe is an absolute joy to make and eat—a perfect harmony of flavors, colors, and textures that hits the table in just minutes. Whether you’re cooking a weeknight dinner or impressing friends, this dish will deliver smiles and full bellies every time. Trust me, it’s worth making again and again.
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Pepper Steak Stir-Fry with Bell Peppers and Aromatic Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Pepper Steak recipe features tender slices of flank or sirloin steak stir-fried with colorful bell peppers and onions in a flavorful savory sauce. The marinade enhances the beef’s taste while the combined sauces create a perfect balance of sweet, tangy, and umami flavors with a hint of spice. Ready in 25 minutes, it’s an easy and delicious stovetop dish perfect for weeknight dinners served over rice or noodles.
Ingredients
Beef and Marinade
- 1 lb flank steak or sirloin, thinly sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly ground black pepper
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced (optional)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (optional)
Sauce
- 2 tablespoons water
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
- 1 tablespoon vegetable oil
Instructions
- Marinate the Beef: In a bowl, combine 2 tablespoons low-sodium soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon freshly ground black pepper. Add the thinly sliced flank or sirloin steak and stir to coat evenly. Let it marinate for at least 15 minutes to tenderize and infuse flavor.
- Prepare the Sauce: In a separate bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 2 tablespoons water. Set this sauce mixture aside until needed.
- Cook the Vegetables: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers and stir-fry for 2 to 3 minutes until they become slightly tender but still crisp. Remove the cooked vegetables from the pan and set aside.
- Sear the Beef: Increase the heat to high and add the marinated beef in a single layer to the pan. Cook the steak for 2 to 3 minutes per side until it achieves a nice brown sear. If necessary, cook the beef in batches to avoid overcrowding the pan and ensure even cooking.
- Add Aromatics: Add the minced garlic and grated ginger to the pan with the seared beef. Stir and cook for about 30 seconds until fragrant and aromatic, being careful not to burn the garlic.
- Combine Ingredients and Simmer: Return the cooked bell peppers and onions to the pan with the beef. Pour the prepared sauce mixture over the contents and stir everything together to combine. Allow it to simmer gently for 1 to 2 minutes so the flavors meld.
- Thicken the Sauce: Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) into the pan. Continue cooking for another 1 to 2 minutes until the sauce thickens and coats the beef and vegetables nicely.
- Garnish and Serve: Sprinkle red pepper flakes, sesame seeds, or chopped green onions on top if desired to add extra flavor and texture. Serve the pepper steak hot over cooked rice or noodles for a complete meal.
Notes
- Using low-sodium soy sauce helps control the saltiness of the dish.
- Marinating the beef tenderizes it and enhances the flavor.
- Cooking the beef in batches prevents steaming and helps achieve a good sear.
- Adjust red pepper flakes according to desired spiciness.
- Yellow bell pepper is optional and adds more color and sweetness.
- Serve immediately for best texture and flavor.
