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Stir Fry Peppers and Beef

This stir fry peppers and beef is one of those back-pocket dinners I rely on when I want something fast,

  • Serves 4 people
  • Prep 10 minutes
  • Cook 20 minutes
Jump to the recipe
Stir Fry Peppers and Beef

Tender beef, crisp peppers, and a rich, glossy sauce cook in minutes, making this the perfect recipe for busy weeknights or anytime you want a satisfying dinner without a lot of prep. Serve it over rice, noodles, or even on its own — this is one of those easy meals that always works.

Close-up of a bowl filled with beef stir fry, chopped green onions, red bell peppers, and sesame seeds.
A close-up of chopsticks holding a piece of beef stir fry with colorful peppers and vegetables over a bowl, garnished with chopped green onions and sesame seeds.
A bowl of savory beef stir fry with red peppers, topped with sesame seeds and chopped green onions, sits on a speckled surface beside chopsticks and a yellow napkin.

How To Make The Easiest Beef and Pepper Stir Fry

This stir fry peppers and beef recipe is quick, savory, and packed with bold flavor. Made in one pan with tender beef, red or green bell peppers, and a simple stir fry sauce, it’s an easy weeknight dinner that’s faster than ordering takeout.

Ingredients for Beef and Pepper Stir Fry

To make this recipe, we will need the following ingredients:

  • Flank steak or sirloin – A lean, quick-cooking cut that stays tender when sliced thinly against the grain and cooked over high heat.
  • Cornstarch – Lightly coats the beef to help tenderize it and create a silky sauce that clings to every bite.
  • Soy sauce (or tamari) – Adds savory umami flavor and seasons the beef throughout.
  • Oyster sauce – Brings deep, rich savoriness and a subtle sweetness that defines classic stir fry flavor.
  • Hoisin sauce (optional) – Adds a touch of sweetness and complexity for balance.
  • Sesame oil – Provides nutty aroma and depth, finishing the dish with classic stir fry flavor.
  • Neutral oil – Allows high-heat cooking for proper searing without burning.
  • Red bell pepper – Adds sweetness, color, and crisp texture.
  • Green bell pepper – Brings mild bitterness and crunch that balances the sweeter red pepper.
  • Onion – Softens slightly while cooking, adding sweetness and depth.
  • Garlic – Delivers bold, aromatic flavor that anchors the sauce.
  • Fresh ginger – Adds warmth and brightness that lifts the entire dish.
  • Red pepper flakes (optional) – Provide a touch of heat for those who like a little spice.

Beef and Pepper Stir Fry Step-by-Step

Once you’ve gathered your ingredients, we will use the following process:

A white bowl containing raw, cubed beef seasoned with salt and pepper on a white surface—perfect for making a delicious pepper and beef stir fry at home.

Season Beef

Generously season beef with salt and pepper.

Chunks of raw meat in a white bowl are coated with a layer of white flour or starch, ready to become a delicious pepper and beef stir fry that's better than takeout.

Cornstarch Beef

Toss beef in cornstarch.

A small white bowl filled with a brown sesame seed sauce mixture, perfect for drizzling over pepper and beef stir fry, with chopped green herbs and a metal whisk resting inside.

Mix Sauce

While oil is heating in large, heavy pan, mix sauce.

Chunks of raw beef browning in a large white skillet on a stovetop, perfect for a flavorful Stir Fry Peppers and Beef that's better than takeout.

Fry Beef

Fry beef in pan, stirring to brown and not burn.

A bowl of food with chopped onions and peppers, featuring a savory pepper and beef stir fry that's sure to impress.

Add Peppers and Onions

As beef is lightly browned, stir in peppers and onions.

A close-up of pepper and beef stir fry: tender beef strips, red bell peppers, and onions coated in a dark sauce—just like your favorite better than takeout beef stir fry.

Cook in Sauce

When peppers and onions are browned, stir in sauce and cook briefly (2-3 minutes max) to thicken.

A bowl of better than takeout beef stir fry with red bell peppers, topped with chopped green onions and sesame seeds, sits next to a yellow cloth and chopsticks.

Garnish & Serve

Garnish with sesame seeds, chopped green onions or parsley, and enjoy!

Tips for the Best Beef Stir Fry

Slice beef against the grain for the most tender texture.

Use high heat to get quick browning without overcooking.

Don’t overcrowd the pan — cook in batches if needed.

Add sauce at the end so it coats the beef and peppers without overcooking them.

Keep peppers slightly crisp for the best texture and flavor.

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Stir Fry Peppers and Beef FAQs

Flank steak, sirloin, or skirt steak work best because they cook quickly and stay tender when sliced thin.

Yes, but it’s best fresh. Leftovers can be stored for up to 3 days and reheated quickly over high heat.

Absolutely. Onions, snap peas, broccoli, or mushrooms all work well.

Slice thinly against the grain and avoid overcooking.

It’s mild as written, but you can add chili paste or red pepper flakes for heat.

A bowl of better than takeout beef stir fry garnished with chopped green onions and sesame seeds, with text overlay reading "Beef & Pepper Stir Fry" and "Ajpal designs.com".

The recipe

Stir Fry Peppers and Beef

A quick beef and pepper stir fry with tender sliced beef, crisp peppers, and a savory, glossy sauce.

  • Serves 4 people
  • Prep 10 minutes
  • Cook 20 minutes

Ingredients

  • 1 pound flank steak or sirloin (thinly sliced against the grain)
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce (optional, for sweetness)
  • 1 tablespoon sesame oil
  • 2 tablespoons neutral oil (avocado or vegetable)
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 small onion (sliced)
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh ginger (minced (or ½ teaspoon ground ginger))
  • Optional: red pepper flakes (to taste)

Method

  1. 1

    In a bowl, toss sliced beef with cornstarch and soy sauce until evenly coated. Set aside while you prep the vegetables.

  2. 2

    Heat a large skillet or wok over high heat. Add 1 tablespoon oil. Once hot, add the beef in a single layer and cook 1–2 minutes per side until browned. Remove beef and set aside.

  3. 3

    Add remaining oil to the pan. Add bell peppers and onion and stir fry for 2–3 minutes until crisp-tender.

  4. 4

    Add garlic and ginger and cook for 30 seconds until fragrant.

  5. 5

    Return beef to the pan. Stir in oyster sauce, hoisin sauce (if using), and sesame oil. Toss everything together and cook 1–2 minutes until the sauce thickens and coats the beef and peppers.

  6. 6

    Taste and adjust seasoning. Add red pepper flakes if desired. Serve immediately.

Notes

Slice the beef thinly against the grain for the most tender results. Keep the heat high to get good browning without overcooking. Don’t overcook the peppers — a little crunch is best. Serve over rice, noodles, or cauliflower rice.

Nutrition

  • Calories278 kcal
  • Carbohydrates9 g
  • Protein27 g
  • Fat15 g
  • Saturated Fat3 g
  • Polyunsaturated Fat3 g
  • Monounsaturated Fat8 g
  • Cholesterol67 mg
  • Sodium757 mg
  • Potassium562 mg
  • Fiber1 g
  • Sugar3 g
  • Vitamin A1072 IU
  • Vitamin C63 mg
  • Calcium40 mg
  • Iron2 mg

Questions

What cut of beef works best for stir fry?

Flank steak, sirloin, or skirt steak work best because they cook quickly and stay tender when sliced thin.

Can I make this ahead of time?

Yes, but it’s best fresh. Leftovers can be stored for up to 3 days and reheated quickly over high heat.

Can I use other vegetables?

Absolutely. Onions, snap peas, broccoli, or mushrooms all work well.

How do I keep the beef tender?

Slice thinly against the grain and avoid overcooking.

Is this recipe spicy?

It’s mild as written, but you can add chili paste or red pepper flakes for heat.

Keep cooking

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