Description
This Easy Pepper Steak Stir Fry is a quick and flavorful dish featuring tender strips of beef sirloin cooked with colorful bell peppers and onions in a savory, slightly sweet soy-based sauce. Perfect for a weeknight dinner, this stir fry combines simple ingredients and minimal prep time for a satisfying meal served over white rice.
Ingredients
Scale
Beef and Seasoning
- 1.5 pounds Beef top sirloin steak (cut into thin 2 inch long slices)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
Sauce
- 1/2 cup Soy sauce
- 1/3 cup Water
- 4 tablespoons Cornstarch
- 1 tablespoon Rice wine vinegar
- 2 tablespoons Packed brown sugar
- 2 teaspoons Black pepper
- 2 teaspoons Ground ginger
Vegetables and Cooking Oil
- 4 tablespoons Vegetable oil (divided)
- 1 Onion (thinly sliced)
- 2 cloves Garlic (finely minced)
- 2 Green bell peppers (thinly sliced)
- 1 Red bell pepper (thinly sliced)
Instructions
- Prepare the Steak: Lightly pat the cut steak with a paper towel to remove excess liquid, then season it with kosher salt and black pepper evenly. This ensures the beef is well-seasoned before cooking.
- Make the Sauce Mixture: In a small bowl, whisk together soy sauce, water, rice wine vinegar, cornstarch, brown sugar, black pepper, and ground ginger until thoroughly combined. This will create a flavorful, thickening sauce for the stir fry.
- Sear the Steak: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the steak slices and cook for 2-3 minutes, searing until nicely browned on the edges. Remove the steak from the skillet and set aside to rest.
- Cook Vegetables and Sauce: Add the remaining 2 tablespoons of oil to the skillet, then add the sliced onion, green and red bell peppers, minced garlic, and pour in the sauce mixture. Stir continuously as the sauce thickens and begins to coat the vegetables, cooking for approximately 5 minutes.
- Combine Steak and Vegetables: Return the seared steak to the skillet with the vegetables and sauce. Stir everything together and cook for an additional 2 minutes until the steak is heated through and thoroughly coated with the sauce.
- Serve: Plate the pepper steak stir fry over cooked white rice for a complete meal. Enjoy while hot.
Notes
- Be sure to slice the steak thinly and against the grain for maximum tenderness.
- If you prefer a spicier dish, add some crushed red pepper flakes during the vegetable cooking step.
- Use vegetable oil with a high smoke point to prevent burning while searing the beef.
- Serve with steamed white rice or your favorite grain to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
