Spicy Beef and Pepper Stir

There's something almost meditative about the sizzle of beef hitting a scorching wok, especially when you're racing against the clock on a Tuesday night. I discovered this stir fry during one of those phases where I kept buying bell peppers at the market without a real plan, just drawn to their glossy colors. What started as an improvised dinner became the recipe I reach for whenever I want something that tastes like effort but takes barely half an hour.

I made this for my roommate once when she came home exhausted from work, and watching her face light up at that first bite reminded me why I love cooking. The kitchen smelled like garlic and ginger for hours afterward, which honestly felt like the best kind of evidence that something delicious had happened.

Ingredients

• Flank steak or sirloin, 400 g thinly sliced: The magic happens when you slice against the grain, which keeps each piece tender even with high heat cooking.
• Soy sauce for marinade, 1 tbsp: This coats the beef and helps it brown beautifully while keeping it juicy inside.
• Cornstarch, 1 tbsp: It creates the most delicate crust on the beef and also helps thicken the sauce naturally.
• Sesame oil, 1 tsp: Just a small amount adds that toasted, nutty depth that makes people ask what your secret ingredient is.
• Freshly ground black pepper, 1/2 tsp: Grind it fresh if you can; it makes a real difference in how the marinade tastes.
• Red, yellow, and green bell peppers: The mix of colors isn't just pretty, it brings different sweetness levels to each bite.
• Red onion, 1 small thinly sliced: It adds a subtle sharpness that balances the richness of the beef and keeps everything from feeling heavy.
• Garlic and ginger: Two cloves minced garlic and a 2 cm piece of ginger grated together create an aromatic base that takes about 30 seconds in the hot oil.
• Soy sauce for sauce, 2 tbsp: This is the backbone of your sauce, salty and deep.
• Oyster sauce, 1 tbsp: It adds umami and a slight sweetness that rounds out all the sharp flavors.
• Rice vinegar, 1 tbsp: The acidity lifts everything and prevents the sauce from tasting flat or one-dimensional.
• Chili garlic sauce, 1 tbsp: This is where your heat lives, so taste it before adding if you like milder food.
• Brown sugar, 1 tsp: A tiny bit of sweetness mellows the spice and balances the salty sauce.
• Vegetable oil, 2 tbsp: Use something with a high smoke point so it doesn't burn when the wok gets really hot.
• Spring onions and sesame seeds for garnish: These add freshness and crunch at the very end, which keeps the dish from feeling heavy.

Instructions

Coat the beef in marinade:

Mix soy sauce, cornstarch, sesame oil, and black pepper in a bowl, then toss the beef strips until they're evenly coated. Let it sit for 10 minutes while you prep everything else, which gives the cornstarch time to create that tender exterior.

Mix your sauce in advance:

Whisk together soy sauce, oyster sauce, rice vinegar, chili garlic sauce, and brown sugar in a small bowl. Doing this before you start cooking means you won't be fumbling with bottles when the wok is screaming hot.

Sear the beef hard and fast:

Heat 1 tablespoon of oil until it's shimmering and almost smoking, then lay the marinated beef in a single layer. Don't touch it for 2 to 3 minutes so it gets a golden, caramelized crust, then stir for another minute until it's brown but still tender inside. Scoop it onto a plate.

Build the aromatic base:

Add the remaining oil to the same wok, then add minced garlic, grated ginger, and sliced red onion. Stir constantly for about 1 minute until the smell makes you hungry and the onion softens slightly.

Cook the peppers until they're just right:

Add all the bell pepper strips and toss them around for 2 to 3 minutes, aiming for that sweet spot where they're tender but still have a little resistance when you bite them. If they get too soft, they'll blur together into mush.

Bring it all together:

Return the beef to the wok, pour in your prepared sauce, and toss everything constantly for 1 to 2 minutes until the sauce coats everything and thickens slightly. The whole dish should be glossy and smell incredible.

Finish and serve:

Kill the heat, scatter sliced spring onions and sesame seeds on top if you have them, then serve immediately over steamed rice while everything is still hot.

Save

There's a moment, right when you pour the sauce back in with the beef and everything glistens under those kitchen lights, where the dish transforms from ingredients to something worth celebrating. That's when I know I'll make it again and again.

How to Get the Best Sear

The sear is where the magic happens, and it only works if your oil is truly hot and your wok is dry. Pat the beef dry with paper towels before it hits the pan because any moisture will cause sputtering and steam. When you lay it down, resist every urge to move it around; that hard, still contact with the heat is what creates the golden crust. After those first 2 to 3 minutes, the beef will have released naturally and you can start stirring without guilt.

Adjusting the Heat Level

The chili garlic sauce is where all your spice lives, and a tablespoon is a solid starting point for people who enjoy genuine heat without pain. If you prefer it milder, start with half a tablespoon and taste the sauce before it goes into the wok; if you like it fiery, feel free to add more. Some people add fresh red chili slices too, which gives you little bursts of heat throughout instead of a steady burn.

Making It Your Own

This recipe is forgiving enough to welcome changes once you understand how it works. Chicken thighs are excellent here and actually stay juicier than breast meat under high heat. Tofu works if you press it well and treat it gently to avoid crumbling. Snap peas, water chestnuts, or even broccoli florets add texture and freshness to the mix.

• If you use chicken, give it an extra minute or two in the sear to ensure it's cooked through since it's thicker than beef strips.
• For a slightly sweeter sauce, add an extra half teaspoon of brown sugar or a splash of pineapple juice.
• Serve with jasmine rice or even noodles if rice feels too plain.

Save

This stir fry is proof that something fast doesn't have to taste rushed. It's become my default answer to the question of what's for dinner.

Recipe FAQs

→ What cut of beef works best for this stir fry?

Flank steak or sirloin sliced thinly against the grain ensures tenderness and cooks quickly in this stir fry.

→ How spicy is the sauce in this dish?

The sauce offers a bold, spicy kick from chili garlic sauce, which can be adjusted to suit your preferred heat level.

→ Can I substitute any vegetables in this stir fry?

Yes, snap peas or water chestnuts are great crunchy alternatives to bell peppers for added texture.

→ What’s the best way to cook this dish evenly?

Stir-frying over high heat while tossing ingredients quickly helps seal in juices and keeps vegetables crisp.

→ Are there any common allergens in the sauce?

The sauce contains soy and oyster sauce, which may include gluten and shellfish; use gluten-free alternatives if needed.