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Quick & Easy Weeknight Pepper Steak Stir-Fry

This Pepper Steak Stir-Fry is a perfect weeknight meal featuring tender strips of beef, colorful bell peppers, and a savory sauce, ready faster than takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1 lb flank steak or sirloin cut into thin strips against the grain
  • 1 tbsp cornstarch
  • 2 tbsp soy sauce divided
  • 1 tbsp vegetable oil or other neutral oil, plus more if needed
For the Stir-Fry
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 small onion
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated (optional)
For the Sauce
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce or hoisin sauce
  • 1 tbsp cornstarch
  • 1 tbsp brown sugar
  • 1/2 cup beef broth or water
  • 1 tsp sesame oil optional
  • Pinch of red pepper flakes optional

Equipment

  • Large Skillet or Wok
  • Small Bowl

Method
 

  1. Step 1: Prep the Beef: In a bowl, toss the thinly sliced beef with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Mix until coated (this is called velveting).
  2. Step 2: Whisk the Sauce: In a separate small bowl, whisk together the remaining 1 tablespoon soy sauce, the 1/4 cup soy sauce, oyster sauce (or hoisin), the second tablespoon of cornstarch, the brown sugar, beef broth (or water), sesame oil, and red pepper flakes (if using). Whisk until combined and cornstarch is dissolved. Set aside.
  3. Step 3: Sear the Beef: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the seasoned beef in a single layer (cook in batches if needed). Sear for 1–2 minutes per side until browned but still slightly pink in the middle. Remove beef from the pan and set aside.
  4. Step 4: Stir-Fry the Veggies: Add a little more oil if needed to the same skillet. Add the sliced bell peppers and onions. Stir-fry for about 3–4 minutes until crisp-tender. Add minced garlic and grated ginger (if using) and cook for 1 more minute until fragrant.
  5. Step 5: Combine and Sauce: Return the seared beef to the pan with the vegetables. Give the prepared sauce mixture a quick whisk and pour it over the beef and veggies. Stir gently to coat. Cook for 2–3 minutes, stirring constantly, until the sauce thickens and clings to everything.

Notes

For tender beef, slice against the grain about 1/4 inch thick. Partially freezing the steak for 20-30 minutes before slicing can make this easier. Do not overcrowd the pan when searing beef or stir-frying vegetables; cook in batches if necessary to ensure searing instead of steaming. Prep ingredients ahead of time for an even faster cooking process.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of water or broth if needed.