Spicy Beef Pepper Stir Fry (Printable Version)
Tender beef strips cooked with vibrant bell peppers and a rich, spicy sauce ready in under 30 minutes.
# 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, sliced into thin strips
07 - 1 yellow bell pepper, sliced into thin strips
08 - 1 green bell pepper, sliced into thin strips
09 - 1 small red onion, thinly sliced
10 - 2 cloves garlic, minced
11 - 0.8 inch fresh ginger piece, 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
# How to Make It:
01 - Combine beef with soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Toss to coat evenly and let rest 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 vegetable oil in a wok or large skillet over high heat. Add marinated beef in a single layer, sear without stirring for 2 to 3 minutes, then stir-fry for 1 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 red, yellow, and green bell peppers. Stir-fry for 2 to 3 minutes until tender-crisp.
06 - Return beef to wok. Pour in sauce and toss quickly to coat. Stir-fry for 1 to 2 minutes until sauce thickens 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 Advice:
01 -
- It comes together in under 30 minutes, which means weeknight dinners actually happen instead of defaulting to takeout.
- The colors alone make you feel fancy, but the technique is so straightforward that even nervous cooks nail it.
- That bold, spicy sauce coats everything so perfectly that you'll find yourself making extra just to drizzle over rice.
02 -
- High heat is non-negotiable—if your wok or pan isn't hot enough, the beef steams instead of sears, and you lose that restaurant quality everyone loves.
- Don't stir the beef constantly while it's searing; let it sit for those first couple minutes so it develops a golden crust instead of just cooking through.
- Taste the sauce before you add it to the wok; if it needs more heat or tang, adjust it then rather than trying to fix it at the end.
03 -
- Slice your beef against the grain and as thin as possible—a partially frozen steak is easier to slice cleanly, so throw it in the freezer for 20 minutes before slicing.
- The moment you smell that toasted sesame and garlic aroma is your signal that the wok is at the right temperature and you're about to create something special.