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This stir fry peppers and beef is one of those back-pocket dinners I rely on when I want something fast, flavorful, and better than takeout. It comes together quickly in one pan, uses simple ingredients, and delivers that savory-saucy goodness that makes everyone go back for seconds.
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.
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:
Season Beef
Generously season beef with salt and pepper.
Cornstarch Beef
Toss beef in cornstarch.
Mix Sauce
While oil is heating in large, heavy pan, mix sauce.
Fry Beef
Fry beef in pan, stirring to brown and not burn.
Add Peppers and Onions
As beef is lightly browned, stir in peppers and onions.
Cook in Sauce
When peppers and onions are browned, stir in sauce and cook briefly (2-3 minutes max) to thicken.
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.
What to Serve With Beef and Bell Peppers Stir Fry
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Stir Fry Peppers and Beef
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
Instructions
- In a bowl, toss sliced beef with cornstarch and soy sauce until evenly coated. Set aside while you prep the vegetables.
- 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.
- Add remaining oil to the pan. Add bell peppers and onion and stir fry for 2–3 minutes until crisp-tender.
- Add garlic and ginger and cook for 30 seconds until fragrant.
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
