Pepper Steak Stir Fry: Quick & Flavorful Weeknight Dinner

This might be the richest, most satisfying savory dish you didn’t know you needed in your weeknight repertoire. The bold flavors and perfectly melt-in-your-mouth beef make this Tender Pepper Steak Stir Fry Recipe an absolute winner every time.

The image shows a white pan filled with cooked beef strips coated in a glossy, dark brown sauce, mixed with sliced red and green bell peppers and translucent, soft-cooked onion slices. The beef pieces are irregular in shape and layered throughout the pan, with the colorful bell peppers adding bright red and green tones among the brown meats and sauce. The onions appear tender and slightly caramelized, adding light yellow and off-white shades. The pan is placed on a white marbled surface, with a bowl of white rice partially visible beside it. The overall dish looks rich and saucy with a mix of vibrant vegetables. 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 Tender Pepper Steak Stir Fry Recipe
Top Tip
How to Serve Tender Pepper Steak Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I gotta tell you, this recipe quickly became a favorite in my kitchen. It’s so easy to whip up, but the flavor and tenderness of the meat feel like you spent all day on it. Plus, you don't have to be a stir-fry master to nail this one.

Deliciously Tender Beef: Pounding the steak thin and slicing against the grain makes all the difference for that perfect tender bite.
Balanced, Flavorful Sauce: The blend of soy, honey, garlic, and a splash of wine creates a sauce that’s both savory and slightly sweet.
Quick Weeknight Prep: It’s on your table in about 35 minutes, making it perfect for busy evenings without sacrificing taste.
Customizable and Flexible: From swapping bell peppers to adding mushrooms or even noodles, this recipe invites your personal twist.

Ingredients & Why They Work

Every ingredient in this Tender Pepper Steak Stir Fry Recipe plays a pivotal role. The combination of beef and fresh bell peppers is classic, but the magic really happens with the homemade sauce and seasoning blend. Shopping tip? Look for fresh, vibrant bell peppers and a good-quality beef cut like strip or flank steak for that great texture.

Flat lay of a fresh raw strip steak, two green bell pepper halves sliced, a red bell pepper half sliced, a yellow onion quarter sliced, three whole garlic cloves, a small white ceramic bowl of dark low sodium soy sauce, a small white ceramic bowl with golden honey, a small white ceramic bowl with thick light cornstarch slurry, a small white ceramic bowl with rich beef broth, a small white ceramic bowl with lighter chicken broth, a small white ceramic bowl with olive oil, three whole uncracked brown eggs, a small white ceramic bowl of dry white wine, a small white ceramic bowl with bright red hot sauce, a pile of white long grain cooked rice on a simple white ceramic plate, all ingredients fresh and natural, perfectly arranged with balanced layout and symmetry, placed 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

Strip Steak (or flank/top sirloin): These cuts are flavorful and become tender once pounded and sliced thinly—skip tougher cuts to avoid chewy bites.
Bell Peppers (green and red): They add vibrant color, sweetness, and crunch that complements the beef perfectly.
Yellow Onion: Adds natural sweetness and depth when sautéed just right.
Olive Oil: A neutral base for searing that keeps flavors bright without overpowering the dish.
White Wine: Helps deglaze the pan, adding acidity and depth, but chicken broth can work well if you prefer no alcohol.
Cornstarch: Magic thickener for the sauce to get that glossy, luscious coating on all the ingredients.
Beef and Chicken Broth: Using both adds a rich, layered flavor that’s uniquely tasty.
Soy Sauce (low sodium): Boosts umami without too much salt.
Honey: Balances the savory with a touch of sweetness, rounding out the sauce beautifully.
Garlic and Ground Ginger: Fresh aromatics—a must for that signature stir fry punch.
Hot Sauce: Gives just enough heat to keep things interesting without overpowering.
Rice: Your trusty side that soaks up all the saucy deliciousness.

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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

I love making this stir fry exactly as written, but I know everyone likes a little personal flair. Feel free to experiment – the base recipe is forgiving and flexible, so you can truly make it your own.

Vegetable Add-In: Mushrooms are my go-to addition. I sauté them separately so they keep their texture crisp, then toss them in right before serving.
Noodle Swap: Some nights, I skip the rice and stir in thin spaghetti or rice noodles at the end. It’s a fun change that everyone enjoys.
Heat Level: Want it spicier? Add a dash more hot sauce or a pinch of crushed red pepper flakes—easy to adjust for your heat preference.
Broth Variations: If you don’t have beef broth, all chicken broth works just fine, especially with the wine or a little extra soy.

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

A white bowl is filled with two main parts: on the left side, there is a layer of fluffy white rice with small green herb bits sprinkled on top; on the right side, pieces of brown beef covered in a glossy dark sauce form the base layer, mixed with long strips of cooked green and red bell peppers and slices of soft, light golden onions, all topped with small green herbs. A silver fork is partly placed in the rice section, and the bowl sits on a white marbled surface. The lighting is bright and natural, highlighting the shiny texture of the sauce and the soft grains of rice. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Steak for Maximum Tenderness

First things first—grab that steak and lay it flat on a cutting board. Cover it with plastic wrap and lightly pound it with a meat tenderizer until it’s about ¼ inch thick. This little trick does wonders, making the beef melt in your mouth later. Then, slice it thinly against the grain into strips and give those a good pat dry. Sprinkle on the meat seasoning and toss to coat. Dry meat sears better, which means more flavor on every piece.

Step 2: Sear the Beef in Batches to Lock in Juices

Heat olive oil over medium-high heat in a large skillet, then add the steak strips in batches—don’t overcrowd the pan or the meat will steam instead of sear. Cook each batch for about 3 to 4 minutes until you get a nice brown crust, then set the beef aside to rest while we move on to the veggies.

Step 3: Build the Flavor – Wine, Veggies, and Sauce

Deglaze the skillet with dry white wine (Chardonnay is my favorite here). Use a spatula to scrape up all the browned bits from the pan—that’s where much of the flavor hides. Let the wine simmer down until it’s reduced by half, about 3 to 4 minutes. Then toss in the sliced bell peppers and onions, cook for roughly 3 minutes until just tender but still vibrant.

Step 4: Thicken and Finish Your Stir Fry

Stir in the pre-mixed sauce ingredients, bring everything to a boil, and then let it simmer gently to thicken. Shake your cornstarch slurry and slowly stream it into the bubbling sauce, stirring constantly. You’ll see it thicken beautifully in no time. Lower the heat, add the steak back to the pan, and heat through for another couple of minutes. Voilà—your sauce-coated, tender pepper steak stir fry is ready!

Top Tip

From my time making this Tender Pepper Steak Stir Fry Recipe, I’ve learned that those little prep steps really elevate the final dish. Here are some insider tips to help you get it just right the first time:

Meat Tenderizing: Don’t skip pounding your steak—it’s the secret to naturally tenderizing and juicy beef strips.
Don’t Overcrowd the Pan: Searing the beef in batches helps you lock in flavor and prevents steaming, which ruins the texture.
Deglazing with Wine: Pouring white wine into a hot pan makes scraping up those flavorful bits easy and boosts the sauce’s depth.
Slow Cornstarch Addition: Add the slurry slowly while stirring to avoid clumps and get that perfect glossy sauce.

How to Serve Tender Pepper Steak Stir Fry Recipe

A round silver pot filled with sliced vegetables including long green peppers, thick orange carrot strips, and curved white onion pieces. In the left part of the image, a woman's hand is pouring a dark brown sauce from a small glass pitcher into the pot of fresh vegetables. In the right part of the image, the same pot shows the vegetables mixed and coated with the dark sauce, with the sauce giving the vegetables a shiny, slightly wet look, sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for fresh, simple garnishes here. A sprinkle of chopped green onions adds that fresh bite and pop of color, while a few toasted sesame seeds bring a subtle nutty crunch. If you like heat, a few thin slices of fresh chili or a drizzle of extra hot sauce on top works wonders.

Side Dishes

I almost always serve this Tender Pepper Steak Stir Fry Recipe over fluffy, flavorful white rice. Sometimes I make a quick vegetable fried rice variant with scramble eggs and scallions. Steamed broccoli or a simple cucumber salad also do a great job balancing out the richness of this dish.

Creative Ways to Present

For special dinners, I like to plate this stir fry in individual bowls layered over colorful rice—sometimes swapping in black or wild rice for a fun twist. Garnishing with edible flowers or microgreens can wow guests visually without complicating the flavors.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge. This Tender Pepper Steak Stir Fry Recipe keeps well for up to 3 days—you’ll find the flavors even deepen overnight, making for great next-day lunches or quick dinners.

Freezing

Freezing is a fantastic option for this dish. Just portion it out into freezer-safe containers and it’ll last for about 3 months. When you’re ready to eat, thaw overnight in the fridge for best results.

Reheating

I gently reheat leftovers in a skillet over medium heat to keep the beef tender and prevent the sauce from drying out. Adding a splash of water or broth while warming helps bring back that saucy goodness.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Absolutely! Strip steak, flank steak, and top sirloin are all excellent choices because they’re tender and flavorful. Just remember to pound the meat and slice against the grain for the best texture.

What can I substitute for white wine if I don’t want to cook with alcohol?

You can simply use chicken broth as a one-for-one swap for the white wine. It will still help deglaze the pan and add flavor without the alcohol.

How do I prevent the beef from becoming tough in this stir fry?

The key is to pound the steak thinly before slicing and cook it quickly over medium-high heat without overcrowding the pan. Also, slicing against the grain ensures tender bites.

Can I add other vegetables to the stir fry?

Definitely! Mushrooms are my favorite addition. You can sauté them separately and add them in toward the end, or cook them with the onions and peppers. Other veggies like snap peas or carrots can also work well.

Final Thoughts

If I had to pick one stir fry recipe to make over and over, this Tender Pepper Steak Stir Fry Recipe would be it. It delivers all the comfort, flavor, and quick prep time I crave on busy nights. I’m confident you’ll enjoy it just as much in your kitchen—plus, it’s perfect for impressing friends without breaking a sweat. Grab your steak and bell peppers and give it a try; I can’t wait to hear how it turns out for you!