Getting dinner on the table fast is a superpower, right? That’s why I’m excited to share this Tender Pepper Steak Stir Fry Recipe that’s not only quick but bursts with flavor and texture you’ll love to dig into.
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Why You'll Love This Recipe
This Tender Pepper Steak Stir Fry Recipe is one of my go-tos when I want something comforting yet fresh. It’s the kind of meal that feels fancy enough for guests but simple enough for a weeknight. Plus, that tender beef and crisp veggies combo—pure magic.
- Quick prep and cook time: You can have this dish ready in under 40 minutes, perfect for busy days.
- Balanced flavors: The mix of savory soy, a hint of sweetness from honey, and a touch of heat from hot sauce keeps every bite interesting.
- Versatility: Use strip steak, flank, or sirloin, and customize veggies to suit what you have on hand.
- Perfectly tender meat: The pounding and seasoning technique makes all the difference to get steak that’s juicy and tender.
Ingredients & Why They Work
The ingredients come together to create a harmonious balance of savory, sweet, and umami with a lovely pepper crispness. Picking fresh peppers and the right cut of meat will really elevate the dish.
- Strip steak (or flank/top sirloin): These cuts are tender and perfect for quick stir-frying, especially when sliced thin against the grain to keep them tender.
- Bell peppers: Green and red peppers bring color, crunch, and natural sweetness; I love when they stay crisp yet tender.
- Yellow onion: Adds sweetness and depth once sautéed.
- Garlic (minced): A must for that aromatic punch.
- Low sodium soy sauce: Brings that classic savory umami, controlling saltiness is key here.
- Honey: Balances the savory and spicy notes perfectly.
- White wine (dry): Adds acidity and helps deglaze, pulling up all those tasty browned bits.
- Cornstarch and water: Creates a glossy, thickened sauce that clings to every morsel.
- Beef and chicken broth: Combining these enhances depth without overpowering the steak’s flavor.
- Hot sauce and ground ginger: Just enough heat and warmth to round it all out.
- Olive oil: For searing the steak and sautéing veggies—you want a good neutral oil that can handle medium-high heat.
Make It Your Way
I love tweaking this stir fry depending on what’s in my fridge or my mood. You should absolutely feel empowered to switch things up and make it your own.
- Variation: Sometimes I swap the white wine for extra chicken broth if I’m cooking for kids or want to skip alcohol—that works beautifully without sacrificing flavor.
- Add mushrooms: I’ll sauté cremini mushrooms separately and stir them in at the end for extra umami—it’s a game changer.
- Spice it up: If you like heat, add a dash more hot sauce or even some sliced fresh chili peppers for a kick.
- Swap rice: For a lower-carb option, serve it over cauliflower rice or spiralized zucchini noodles, which soak up the sauce just as well.
Step-by-Step: How I Make Tender Pepper Steak Stir Fry Recipe
Step 1: Tenderize and Season the Steak
This step is crucial for jaw-dropping tenderness. I place the steak between two layers of plastic wrap and gently pound it with a meat tenderizer—right down to about ¼ inch thick. This flattens the fiber and keeps it juicy after cooking. Then slice thin strips against the grain and pat dry. Toss those strips with the meat seasoning to make sure every bite bursts with flavor.
Step 2: Sear the Steak
Heat some olive oil over medium-high heat — the pan should be hot but not smoking. Cook the meat in batches so you get a nice sear instead of steaming. I like to let the steak rest on the side after searing; it keeps it tender and juicy while I move on to the veggies.
Step 3: Sauté the Veggies with Wine
With the same skillet, pour in the dry white wine to deglaze. Use a silicone spatula to scrape up all those flavorful bits at the bottom. Let that simmer till reduced by half—about 3-4 minutes. Toss in your vibrant bell peppers and onion, cooking just a few minutes until softened but still holding some crunch.
Step 4: Make the Sauce and Finish
Add the prepared sauce mixture to the pan and bring it to a boil. Then slowly stir in the cornstarch slurry for thickening—watch it bubble gently as it turns glossy and coats everything. Turn the heat low and add your seared steak back. Let it warm through and soak up that luscious sauce.
Top Tip
After making this Tender Pepper Steak Stir Fry Recipe countless times, a few little details have made all the difference for me—and I’m excited to share them so your stir fry turns out amazing every time.
- Don’t skip pounding the meat: It’s tempting to cut corners, but thin, tender steak slices are key to that melt-in-your-mouth texture.
- Work in batches when searing: Crowding the pan turns your steak soggy—so give each piece room to crisp up.
- Use a good quality dry white wine: Chardonnay or Pinot Grigio both add beautiful acidity to balance the richness.
- Prepare all ingredients before cooking: Stir-fry moves fast, so have everything sliced and ready to go for smooth timing.
How to Serve Tender Pepper Steak Stir Fry Recipe
Garnishes
I like to keep it simple with a sprinkle of chopped green onions for a fresh, mild oniony crunch and a few sesame seeds for a subtle nutty finish. Sometimes a wedge of lime on the side brightens everything up just perfectly.
Side Dishes
This pepper steak stir fry shines served over fluffy steamed rice that soaks up the sauce beautifully. On occasion, I’ll swap out the white rice for vegetable fried rice or even noodles to switch things up.
Creative Ways to Present
For dinner parties, I’ve served this stir fry in individual shallow bowls with a side of steamed bok choy and garnished with fresh cilantro sprigs. It’s colorful and looks way fancier than it tastes to make. Plus, adding a small side of pickled ginger adds a lovely punch!
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge and eat them within three days. The flavors deepen overnight, making for an even tastier next-day lunch.
Freezing
This recipe freezes really well! Just let it cool completely, then pack into freezer-safe containers. When I’m ready, I thaw it overnight in the fridge and reheat gently on the stovetop to keep the sauce from breaking.
Reheating
Reheating on medium-low heat with a splash of water or broth helps keep the sauce silky and prevents the veggies from getting mushy. Avoid microwaving if you want that silky texture preserved.
Frequently Asked Questions:
Yes! While strip steak, flank, or top sirloin are recommended for their tenderness and quick cooking, you can use other cuts. Just slice very thin against the grain and consider pounding the meat to tenderize it before cooking. Tougher cuts might need a bit more care, but it can be done.
If you prefer not to cook with wine, you can substitute an equal amount of chicken broth. The broth still helps deglaze the pan and adds rich flavor without altering the dish too much.
To keep peppers crisp, sauté them only for 3-4 minutes over medium heat, allowing them to soften slightly but retain bite. Avoid overcooking or overcrowding the pan, which can cause them to steam and turn mushy.
While this recipe is meat-focused, to make a vegetarian version, you can substitute firm tofu or tempeh for the steak and use vegetable broth instead of beef and chicken broth. Add mushrooms for extra umami flavor. Adjust the soy sauce and seasoning accordingly to taste.
Final Thoughts
This Tender Pepper Steak Stir Fry Recipe holds a special place in my heart. It’s that recipe I turn to when I want a dish that’s flavorful, quick, and comforting — but still feels a bit special. Give it a try, and you might just find yourself adding it to your regular dinner rotation like I did.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Lactose
Description
This Pepper Steak recipe features tender strips of steak seared to perfection and tossed with colorful bell peppers and onions in a savory, slightly sweet, and spicy sauce. Served over fluffy cooked rice, it's a satisfying main course perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Meat Seasoning
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup beef broth
- ½ cup chicken broth
- ¼ cup low sodium soy sauce
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- ¼ teaspoon ground ginger
Stir Fry
- 1 ¼ pounds strip steak, flank steak, or top sirloin
- 2 tablespoons olive oil
- ¼ cup dry white wine (such as Chardonnay or Pinot Grigio)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cups cooked rice for serving
Instructions
- Prep Work: Combine cornstarch and 3 tablespoons cold water in a covered container and shake well to form a slurry. Set aside in a cool place. In a medium bowl, mix the remaining sauce ingredients (beef broth, chicken broth, soy sauce, honey, garlic, hot sauce, ground ginger) and set aside. Measure out all other ingredients before starting to cook.
- Prepare the Steak: Cover the steak with plastic wrap and gently pound it flatter on both sides using a meat tenderizer to ensure tenderness. Trim off any large fat areas and set aside. Slice the steak into thin strips against the grain for tenderness. Pat the strips dry, then sprinkle evenly with the meat seasoning and toss to coat.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the steak strips in batches without overcrowding the pan for about 3 to 4 minutes until browned. Remove the meat from the pan and set aside to rest.
- Make the Stir Fry Sauce and Vegetables: Add the white wine to the same skillet over medium heat. Use a silicone spatula to scrape any browned bits off the bottom and sides of the pan. Let the wine simmer until reduced by half, approximately 3 to 4 minutes. Add the sliced bell peppers and onion, sautéing for about 3 minutes until slightly softened.
- Add the Sauce and Thicken: Pour the prepared sauce mixture into the skillet and bring it to a boil. Let it simmer for 2 to 3 minutes. Shake the cornstarch slurry and slowly stir it into the bubbling sauce. Continue to cook gently until the sauce thickens to your desired consistency. Reduce the heat to low.
- Finish the Dish: Return the cooked steak strips to the skillet and stir well to coat in the sauce. Heat through for a few minutes. Serve hot over cooked white rice or your choice of fried rice or noodles.
Notes
- For white wine, Chardonnay or Pinot Grigio work well for deglazing the pan. If you avoid alcohol, substitute equal parts chicken broth.
- You can add 7 ounces of stir fry noodles or thin spaghetti to the sauce at the end instead of serving over rice.
- Using both chicken and beef broth adds depth of flavor, but all beef broth can be used if preferred.
- Use low sodium soy sauce and broths to control sodium levels.
- Mushrooms are a great addition; sauté separately and add at the end or cook with the onions and peppers.
- For perfectly cooked rice: bring 2 cups water to a boil (optionally add 2 chicken bouillon cubes), add 1 cup long grain white rice, cover and simmer gently for 15 minutes, then let stand off heat for 10 minutes covered.
- Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
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