Getting a flavorful, restaurant-style dinner on the table takes less than 40 minutes with this Spicy Pepper Steak Stir Fry Recipe. It’s one of those dishes that feels fancy but comes together without fuss — a total weekday hero in my kitchen.
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Why You'll Love This Recipe
Have you ever wanted a pepper steak recipe that’s juicy, spicy, and full of bright flavors, but also quick enough for weeknight dinners? This Spicy Pepper Steak Stir Fry Recipe doesn’t just hit those marks — it surpasses them. It’s packed with colorful peppers, tender sliced steak, and a sauce that’s perfectly balanced between savory, sweet, and just the right kick of heat. I’m always excited when I make this because the kitchen smells amazing, and everyone at the table digs in happily.
- Effortless but impressive: You’ll wow your family or guests with minimal prep and cooking time.
- Perfectly tender steak every time: Pounding and marinating the beef ensures it’s melt-in-your-mouth tender.
- Vibrant veggies: Fresh bell peppers and onions add color, crunch, and a hint of sweetness that balances the spice.
- Adaptable spice level: You control how hot it gets, which makes it great for all spice preferences.
Ingredients & Why They Work
This dish is a mix of simple, quality ingredients that come together beautifully. Each component plays a role: the blend of broths and soy sauce gives depth; the honey softens the heat; and the spice and garlic create that bold flavor punch you’re craving. Here’s the lowdown on the key ingredients and why I love them.
- Strip steak (or flank/top sirloin): Tender and flavorful, slicing it thin across the grain ensures it cooks quickly and remains juicy.
- Bell peppers (green and red): Their sweetness and crunch balance the spicy sauce and add gorgeous color.
- Onion: Brings a mild sweetness and depth once sautéed, melding beautifully with the peppers and steak.
- Beef and chicken broth: A combo that adds richness with just the right amount of umami complexity I don’t get with broth alone.
- Soy Sauce (low sodium recommended): It’s the salty backbone of the sauce and keeps everything balanced.
- Honey: Softens the heat and adds a subtle, natural sweetness that complements the garlic and spice.
- Hot sauce: Choose your favorite brand to dial in your preferred heat level—and yes, it really lifts the dish!
- Ground ginger and garlic: These aromatics add warmth and extra depth.
- Cornstarch slurry: It magically thickens the sauce, making it cling perfectly to the meat and vegetables.
- Dry white wine: I love using chardonnay for deglazing—it scrapes up caramelized bits that deepen flavor—but if you avoid alcohol, subbing chicken broth works beautifully.
- Olive oil: For searing the steak and sautéing the veggies, it brings a nice fruitiness without overpowering.
Make It Your Way
I love playing around with this Spicy Pepper Steak Stir Fry Recipe depending on what’s in my fridge or pantry. You can easily tweak the heat, add extra veggies, or change up the protein — it’s so versatile! Making it your own is half the fun and guarantees you’ll keep coming back to it.
- Add mushrooms: I often sauté sliced mushrooms separately and toss them in at the end; it adds an earthy note that’s fantastic with the sauce.
- Spice level adjustments: If you like it hotter, I bump up the hot sauce or toss in some sliced fresh chili peppers. For milder tastes, reduce it or leave it out.
- Swap the protein: Chicken breasts or thighs can work fine if sliced thinly—but be mindful of cooking time, as beef naturally works better here.
- Rice alternatives: Try noodles or cauliflower rice for a low-carb option; I personally love wide stir fry noodles tossed right in the sauce near the end.
Step-by-Step: How I Make Spicy Pepper Steak Stir Fry Recipe
Step 1: Tenderize and Prepare the Steak
I start by placing the steak between two sheets of plastic wrap and pounding it gently until it's about a quarter-inch thick. This is a game-changer! The meat becomes so tender and cooks evenly. After that, I slice it thinly against the grain—this keeps the bite tender and avoids chewiness. Don’t skip drying the slices thoroughly; moisture is the enemy of a good sear. Sprinkle on the seasoning blend evenly, and toss it so each piece is nicely coated. This simple prep step elevates the final dish every time.
Step 2: Sear the Beef in Batches
Heat olive oil in a large skillet over medium-high heat, and add your meat in small batches. Don’t overcrowd the pan—that causes steaming instead of frying. I usually sear each batch for about 3-4 minutes, just until browned but still juicy inside. Once done, set the steak aside to rest while you work on those colorful veggies.
Step 3: Sauté the Veggies and Build the Sauce
Using the same pan (this is where the magic happens), pour in the white wine to deglaze. I use a spatula to scrape up those flavorful bits stuck to the bottom—trust me, this is key for depth of flavor. Let the wine simmer and reduce by half, then add the sliced peppers and onions. Cook them just until tender but still bright and slightly crisp, about 3 minutes. Now pour in the sauce mixture, bring it to a boil, then add the cornstarch slurry slowly. Stir continuously while the sauce thickens to a luscious consistency.
Step 4: Finish with Steak and Serve
Once your sauce is glossy and thick, add the steak back into the pan. Let everything heat through together so those flavors meld beautifully. Serve immediately over fluffy white rice or your favorite stir fry noodles. I love garnishing mine with a sprinkle of fresh scallions or sesame seeds for an extra touch of texture and color.
Top Tip
After making this Spicy Pepper Steak Stir Fry Recipe a dozen times, I’ve learned it’s all about layering flavors and technique. Take your time tenderizing the meat and don’t rush the sauce reduction. These small extra steps make a big difference—you’ll taste it!
- Dry your steak thoroughly: It ensures a better sear and avoids steaming.
- Don’t overcrowd the pan: Cook the steak in batches for that perfect caramelization.
- Deglaze with wine or broth: Scrape those browned bits—they’re flavor gold.
- Slowly add the cornstarch slurry: Stir well to prevent lumps and get a sauce that clings just right.
How to Serve Spicy Pepper Steak Stir Fry Recipe
Garnishes
I’m a big fan of topping this stir fry with thinly sliced green onions and a sprinkle of toasted sesame seeds—it adds freshness and a little crunch. Sometimes I add a few chopped fresh cilantro leaves for brightness, or a wedge of lime on the side if I want a citrus kick.
Side Dishes
Besides the classic steamed white rice, I love serving this with vegetable fried rice for extra color and texture. For lighter meals, cauliflower rice or a simple side salad with ginger dressing complement the bold flavors perfectly.
Creative Ways to Present
For dinner parties, I sometimes serve my Spicy Pepper Steak Stir Fry Recipe in individual mini cast iron skillets—that little rustic touch always gets compliments. You can also serve it over a bed of cooked soba noodles and garnish with sliced red chili, which looks gorgeous and makes it feel extra-special.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and typically enjoy them within 3 days. The sauce thickens nicely overnight, so just give it a quick stir before reheating. Leftover steak still stays tender as long as you gently reheat it.
Freezing
This recipe freezes beautifully. I portion it out into freezer-friendly containers and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently in a skillet, adding a splash of water or broth if the sauce seems too thick.
Reheating
When reheating leftovers, I warm them over medium heat in a skillet rather than the microwave. This keeps the steak tender and prevents the veggies from getting mushy. A quick toss ensures the sauce is evenly warmed and clings perfectly.
Frequently Asked Questions:
Absolutely! Flank steak, strip steak, or top sirloin all work well. Just be sure to slice thinly against the grain and tenderize for the best texture.
It has a mild to medium kick by default, thanks to the hot sauce and a touch of black pepper. You can easily adjust the spice by adding more hot sauce or fresh chili peppers to suit your taste.
Yes! Use a gluten-free soy sauce (like tamari) and double-check your broth and hot sauce labels to ensure they are gluten-free. The rest of the ingredients are naturally gluten-free.
Besides rice, this stir fry is delicious with noodles (like wide stir fry noodles or soba), steamed vegetables, or even wrapped in lettuce cups for a fresh, low-carb option.
Final Thoughts
This Spicy Pepper Steak Stir Fry Recipe has become one of my personal favorites because it’s both reliable and exciting. I love how quickly it comes together and the way the flavors balance perfectly every single time. Whether you’re cooking for family, friends, or just treating yourself, this dish hits the spot. I hope you’ll enjoy making it as much as I do—there’s nothing like a simple recipe that delivers big on taste and comfort!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Pepper Steak is a flavorful stir-fry dish made with tender strips of steak, colorful bell peppers, and onions cooked in a savory sauce thickened with cornstarch. Served over perfectly cooked white rice, this dish combines tender meat, crisp vegetables, and a rich, tangy sauce for a satisfying meal that’s quick and easy to prepare.
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
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cups cooked white rice
Instructions
- Prep Work: Combine the cornstarch and 3 tablespoons cold water in a covered container and shake well to mix. Set aside in a cool place. In a medium bowl, combine beef broth, chicken broth, low sodium soy sauce, honey, minced garlic, hot sauce, and ground ginger and set aside. Measure out all the remaining ingredients so you’re ready to cook.
- Prepare the Steak: Place plastic wrap over the steak and use a meat tenderizer to pound it flatter on both sides to tenderize. Trim away any large areas of fat; consider frying the fat later with the peppers to add flavor, then discard. Slice the meat into thin strips against the grain. Pat the strips dry and sprinkle all over with the meat seasoning mixture, tossing to coat evenly.
- Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Add the steak strips in batches, avoiding overcrowding, and sear each batch for 3-4 minutes until browned. Remove the steak from the pan and set aside to rest.
- Deglaze the Pan: Add the white wine to the hot skillet and use a silicone spatula to scrape the browned bits from the bottom and sides of the pan. Let the liquid simmer until it reduces by half, about 3-4 minutes.
- Sauté Vegetables and Add Sauce: Add the sliced bell peppers and onion to the skillet and sauté for about 3 minutes until slightly softened. Pour the prepared sauce mixture into the skillet, bringing it to a boil. Let it simmer for 2-3 minutes to blend flavors.
- Thicken the Sauce: Shake the cornstarch mixture again, then slowly pour it into the simmering sauce while stirring continuously. Allow the sauce to bubble gently until it thickens to your desired consistency. Reduce the heat to low to keep warm.
- Finish the Stir Fry: Return the cooked steak strips to the skillet with the sauce and vegetables. Stir gently to coat and heat through for a couple of minutes.
- Serve: Serve the pepper steak hot over freshly cooked white rice or vegetable fried rice for a complete meal.
Notes
- White Wine: Chardonnay or Pinot Grigio are excellent choices for deglazing. If you prefer not to use wine, substitute with an equal amount of chicken broth.
- You can add about 7 oz. of stir fry noodles or thin spaghetti to the sauce at the end instead of serving with rice.
- The combination of chicken and beef broth adds depth of flavor, but you may use all beef broth if preferred.
- To reduce sodium, use low sodium soy sauce and broths.
- Mushrooms can be sautéed separately and stirred in at the end or added with the peppers and onions for extra flavor.
- For perfectly cooked rice: boil 2 cups water with 2 chicken bouillon cubes, add 1 cup white long grain rice, bring back to a boil, cover and simmer on low for 15 minutes. Remove from heat and let stand covered for 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 520 mg
- Fat: 13 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
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