Spicy Beef and Pepper Stir (Printable)

Tender beef and vibrant bell peppers cooked together in a bold, spicy sauce ready in minutes.

# What You'll Need:

→ Beef

01 - 14 oz flank steak or sirloin, thinly sliced against the grain

→ Marinade

02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
05 - 1/2 tsp freshly ground black pepper

→ Vegetables

06 - 1 red bell pepper, sliced into thin strips
07 - 1 yellow bell pepper, sliced into thin strips
08 - 1 green bell pepper, sliced into thin strips
09 - 1 small red onion, thinly sliced
10 - 2 cloves garlic, minced
11 - 0.8 inch fresh ginger, grated

→ Sauce

12 - 2 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tbsp rice vinegar
15 - 1 tbsp chili garlic sauce (adjust to taste)
16 - 1 tsp brown sugar

→ For Cooking

17 - 2 tbsp vegetable oil
18 - 2 spring onions, sliced (for garnish)
19 - 1 tsp toasted sesame seeds (optional, for garnish)

# How to Make It:

01 - Combine beef with soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Toss well and let it marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, rice vinegar, chili garlic sauce, and brown sugar in a small bowl. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and sear without stirring for 2 to 3 minutes. Stir-fry for 1 more minute until just browned. Remove beef and set aside.
04 - Add remaining oil to the wok. Stir-fry minced garlic, grated ginger, and sliced red onion for 1 minute until fragrant.
05 - Add the sliced bell peppers and stir-fry for 2 to 3 minutes until tender-crisp.
06 - Return beef to the wok. Pour in the prepared sauce and toss quickly to coat. Stir-fry for 1 to 2 minutes until the sauce thickens slightly and beef is cooked through.
07 - Remove from heat. Garnish with sliced spring onions and toasted sesame seeds if desired. Serve immediately with steamed rice.

# Expert Advice:

01 -
  • It's ready in under 30 minutes, which means you can actually make it on a weeknight without much fuss.
  • The sauce has enough spice to feel exciting, but you control exactly how much heat you're adding.
  • Everything stays crisp and tender at the same time, which feels like a small victory every single time.
02 -
  • Don't crowd the wok when you first sear the beef, or it will steam instead of brown; work in batches if your pieces are piled up.
  • Slicing the beef against the grain is the difference between tender strips and chewy ones, so take a moment to figure out which direction the muscle fibers run.
  • The peppers cook fast, so watch them carefully because going from crisp to soggy takes about 30 seconds.
03 -
  • Having everything prepped and within arm's reach before you start cooking makes the process feel calm instead of chaotic, which always shows in the final dish.
  • A really hot wok or skillet is non negotiable here; if your heat is medium, you'll end up with steamed vegetables instead of stir fried ones.

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