There’s something so satisfying about a stir fry that’s both colorful and bursting with flavor, right? This Quick Pepper Steak Stir Fry Recipe hits all the marks with tender steak, vibrant bell peppers, and a savory sauce that’s ready before you know it. Trust me, it’s a dinner you’ll want to make again and again.

The dish shows slices of dark brown beef cooked in a shiny, thick brown sauce, mixed with long strips of red and green bell peppers. The beef pieces are tender and scattered evenly across the dish, with the sauce giving a glossy look to the whole mix. The bright red and green bell peppers add a fresh and crisp contrast to the dark beef, and everything is contained in a shallow white pan on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Pepper Steak Stir Fry Recipe
Top Tip
How to Serve Quick Pepper Steak Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Pepper Steak Stir Fry Recipe

Why You'll Love This Recipe

This Quick Pepper Steak Stir Fry Recipe is my go-to when I want something fast without skimping on taste. It's a perfect balance of sweet and savory, with crisp peppers providing that fresh, crunchy contrast to the juicy steak.

Speedy Prep and Cook Time: Ready in around 30 minutes, so dinner’s on the table fast on busy nights.
Simple Ingredients: Just a handful of things you can usually find in the kitchen, making it easy and accessible.
Fresh and Colorful: The red and green bell peppers brighten the plate and add a satisfying crunch every bite.
Better than Takeout: You control the seasoning and quality, so it tastes even fresher and more delicious.

Ingredients & Why They Work

For this stir fry, each ingredient plays a role in creating that comforting yet vibrant dish. The flank steak’s thin slices cook quickly and stay juicy, while the bell peppers bring crisp texture and sweetness. Plus, the sauce has just the right amount of balance between salty and a touch of sweetness.

Flat lay of a fresh whole red bell pepper sliced into strips, a fresh whole green bell pepper sliced into strips, a portion of thinly sliced raw flank steak, two whole uncracked brown eggs positioned next to a small white ceramic bowl of minced garlic, a small white ceramic bowl of minced ginger, a small white ceramic bowl containing dark soy sauce, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of white cornstarch, a small white ceramic bowl with clear vegetable oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil: A neutral oil perfect for high heat cooking to get a nice sear on the steak and soften peppers.
Red and green bell peppers: These add color, freshness, and a bit of crunch that contrasts beautifully with the tender beef.
Flank steak: Thinly sliced for quick cooking — plus it’s flavorful and lean, a total winner for stir fries.
Minced garlic and ginger: Classic aromatics that infuse the dish with warmth and depth.
Salt and pepper: Essential for seasoning and bringing out the natural flavors.
Soy sauce: Adds that unmistakable umami and salty kick.
Sugar: Just a touch to balance the saltiness and brighten the sauce.
Cornstarch: Creates the perfect silky-thick glaze that clings to every bit of steak and pepper.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Quick Pepper Steak Stir Fry Recipe is how easy it is to customize. You can swap peppers for other veggies you’ve got lying around or adjust the sauce to suit your taste buds.

Variation: I sometimes toss in sliced mushrooms or snap peas for extra veggies, and it’s just as delicious — plus it adds that little something extra.
Spice it up: A pinch of crushed red pepper flakes adds a gentle heat that really wakes up the flavors if you like a bit of kick.
Make it gluten-free: Swap soy sauce for tamari or coconut aminos and you’re good to go without sacrificing taste.

Step-by-Step: How I Make Quick Pepper Steak Stir Fry Recipe

The image shows a close-up of a stir-fry in a white bowl with a dark rim, filled with several pieces of dark brown cooked meat with a shiny sauce covering them. Mixed inside are bright red and green pepper strips, adding vivid color contrast. A wooden spatula with a light wood grain texture is lifting a piece of the meat and some green pepper. The dish has a glossy appearance from the sauce, and the background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Peppers to Perfection

Heat just a teaspoon of vegetable oil over medium-high heat in your favorite large pan or wok. Toss in the thin strips of red and green bell peppers and cook for about 3 to 4 minutes. You want them tender but still a little crisp for that perfect texture. Then, scoop them out and set aside on a plate — don’t overcook or they’ll get mushy!

Step 2: Brown the Flank Steak

Add the remaining oil to the hot pan and turn the heat up to high. Season your flank steak slices with salt and pepper just before you add them in so they sear nicely. Cook them for 5 to 6 minutes, stirring once or twice, until they’re browned but not overdone — you want them juicy, not tough.

Step 3: Add Garlic, Ginger, and Return Peppers

Toss in the minced garlic and ginger right after the steak is browned. Stir it around in the pan for about 30 seconds till fragrant — don’t skip this step because it really amps up the flavor. Then, return those beautiful peppers back into the pan with the steak and give it a quick mix.

Step 4: Whisk and Simmer the Sauce

In a small bowl, whisk together the soy sauce, sugar, water, and cornstarch until smooth—this will be our magic sauce! Pour it over the steak and peppers, then bring everything to a simmer. Let it cook for about 2 to 3 minutes until the sauce thickens and hugs every piece perfectly. And voilà, you’re ready to serve!

Top Tip

Over the years, I’ve learned a few tricks that really elevate this Quick Pepper Steak Stir Fry Recipe beyond “just another stir fry.” Getting that perfect texture on the steak while keeping the veggies crisp can be a bit tricky, but these tips will help you nail it every time!

Slice Against the Grain: To keep the meat tender, always slice the flank steak thinly against the grain.
Don’t Overcrowd the Pan: Cook the meat in batches if needed — this prevents steaming and helps you get a nice sear.
Use High Heat: Keeping your pan hot is the key to quick cooking and locking in flavor without drying the steak out.
Make the Sauce Last: Pour in the sauce once everything is cooked to your liking so the cornstarch can thicken it perfectly.

How to Serve Quick Pepper Steak Stir Fry Recipe

pepper steak stir fry - Serving Suggestion

Garnishes

I love topping this stir fry with a sprinkle of toasted sesame seeds or some sliced green onions for a fresh burst of flavor. A little chopped cilantro can also brighten things up nicely.

Side Dishes

This dish shines alongside fluffy jasmine rice or simple steamed brown rice. Lately, I’ve been pairing it with garlic fried rice or even cauliflower rice for a low-carb twist.

Creative Ways to Present

For special occasions, try serving your pepper steak stir fry on a bed of crispy lettuce leaves or in a vibrant bowl topped with crunchy fried shallots. It’s a festive way to make this everyday dinner feel exciting.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and keep them in the fridge for up to 3 days. The steak stays tender, and the sauce keeps things moist and delicious.

Freezing

You can freeze this stir fry, but I recommend leaving the peppers out if you want to freeze it — they don’t always thaw with the same crispness. Freeze just the steak part with sauce in a freezer-safe container for up to 2 months.

Reheating

Reheat gently in a skillet over medium heat with a splash of water or broth to bring back moisture. Avoid microwaving it too long, or the steak might get tough.

Frequently Asked Questions:

Can I use another cut of beef instead of flank steak?

Absolutely! Sirloin or skirt steak can work well too, just be sure to slice them thinly and cook quickly to keep the meat tender.

How do I prevent the peppers from becoming mushy?

Cook the peppers on medium-high heat just until they start to soften but still have crunch — about 3 to 4 minutes. Remove them from the pan promptly and add back at the end to keep their texture.

Can I make this stir fry ahead of time?

You can prepare the sauce and slice the steak ahead, but it’s best to cook the stir fry fresh for the best texture and flavor. If you do cook ahead, store components separately and combine when reheating.

What can I substitute for soy sauce?

Tamari or coconut aminos are great gluten-free alternatives that still deliver that savory umami flavor.

Final Thoughts

This Quick Pepper Steak Stir Fry Recipe holds a special place in my weeknight dinner rotation. It’s fast, downright delicious, and feels like a little culinary win every time I make it. You really can’t go wrong when you have tender beef, crisp veggies, and a flavorful sauce come together so quickly. Give it a try and see how easy it is to enjoy a restaurant-worthy meal in your own kitchen.