Quick, colorful, and full of wok flavor
Beef and Pepper Stir Fry
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Beef and Pepper Stir Fry
Quick, colorful, and full of wok flavor
★4.5(23)
Thinly sliced beef and crisp bell peppers tossed in a savory-sweet soy sauce. A 20-minute weeknight winner.
15m
Prep Time
8m
Cook Time
23m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A great stir fry is all about high heat and fast cooking. The beef gets a quick sear while the peppers stay crisp-tender, and a simple sauce ties everything together in minutes.
This is the weeknight dinner you will come back to again and again. Prep everything before you start cooking, because once the wok is hot, things move fast.
We developed this Beef and Pepper Stir Fry recipe to be approachable without sacrificing depth of flavor. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
Instructions
- 1
Toss sliced beef with 1 tbsp soy sauce and cornstarch. Let sit 10 minutes while you prep vegetables.
- 2
Mix remaining 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and sesame oil in a small bowl for the sauce.
- 3
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until smoking. Sear beef in a single layer for 1-2 minutes. Remove.
- 4
Add another tbsp oil. Stir fry peppers and onion for 2-3 minutes until crisp-tender. Add garlic and ginger, cook 30 seconds.
- 5
Return beef to the wok, pour sauce over, and toss everything together for 30 seconds until glazed.
- 6
Serve immediately over steamed rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Flank steakSirloin
Sirloin is a good budget alternative. Slice it thin against the grain.
Soy sauceCoconut aminos
Coconut aminos are less salty and soy-free.
Fresh gingerGround ginger
Use 1/2 tsp ground ginger in place of 1 tbsp fresh.
DepthPantry
Test Kitchen Pick
Sesame Oil
Helpful Pantry Staple
Why the sesame oil matters
A small amount of toasted sesame oil changes the aroma fast. It is one of the easiest ways to make a sauce or dressing taste more complete.
This ingredient adds most of its value in aroma and finish.
- Adds nutty depth with very little effort
- Useful in noodles, dressings, and marinades
Toasted sesame oil is a small bottle that tends to have outsized payoff.
Shop sesame oil for this recipeTips & Storage
Pro Tips
Freeze the steak for 20 minutes before slicing for paper-thin cuts.
Have everything prepped and ready before turning on the heat.
Do not overcrowd the wok — cook beef in batches if needed.
Use the highest heat your stove can produce for proper wok char.
Storage
Store in an airtight container for up to 3 days. Keep rice separate.
Reheating
Reheat in a hot skillet or wok for 2-3 minutes. Avoid the microwave for best texture.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (1.5 cups) · 4 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates12g
Fat16g
Fiber3g
Sugar2g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is velveting?
- Coating meat in cornstarch and soy sauce before cooking. It creates a protective layer that keeps the beef tender and juicy.
- Can I use other vegetables?
- Snow peas, broccoli, zucchini, and snap peas all work well. Cut everything to a similar size.
- Can I use a regular skillet?
- Yes, just make sure it is very hot. A cast iron skillet holds heat well for stir frying.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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