Spicy Beef Bell Pepper Stir Fry (Printable version)
Tender beef and colorful bell peppers cooked quickly with a spicy, savory sauce for a vibrant meal.
# What you need:
→ Beef
01 - 1.1 lb flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 green bell pepper, thinly sliced
08 - 1 medium onion, thinly sliced
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, minced
→ Sauce
11 - 2 tbsp soy sauce
12 - 1 tbsp oyster sauce
13 - 1 tbsp chili garlic sauce, adjust to taste
14 - 2 tsp brown sugar
15 - 1 tbsp rice vinegar
16 - 2 tbsp water
→ For Stir Frying
17 - 2 tbsp vegetable oil
→ Garnish (optional)
18 - 2 scallions, thinly sliced
19 - 1 tsp toasted sesame seeds
# How To:
01 - Combine sliced beef with 1 tbsp soy sauce, cornstarch, and sesame oil in a medium bowl. Mix thoroughly and let rest for 10 minutes while preparing other ingredients.
02 - Whisk together soy sauce, oyster sauce, chili garlic sauce, brown sugar, rice vinegar, and water in a small bowl. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add beef in a single layer and sear for 1–2 minutes until browned. Remove beef and set aside.
04 - Add remaining 1 tbsp vegetable oil to the wok. Stir-fry onion, garlic, and ginger for 1 minute until fragrant.
05 - Add all bell peppers and stir-fry for 2–3 minutes until tender-crisp.
06 - Return beef to the wok. Pour in the prepared sauce and stir-fry for 2 minutes until everything is evenly coated and heated through.
07 - Remove from heat. Garnish with scallions and toasted sesame seeds if desired. Serve immediately with steamed rice or noodles.
# Expert Advice:
01 -
- It's done in 25 minutes flat, which means you can make dinner after work without losing your mind.
- The sauce coats everything perfectly—crispy beef, snappy peppers, that balance of salty and spicy that keeps you coming back for more.
- You can adjust the heat to your mood, and it works with almost anything you have on hand.
02 -
- High heat is non-negotiable here—your burner should be cranked all the way, and the wok or skillet needs to be screaming hot before anything touches it. Low or medium heat means soggy vegetables and beef that steams instead of sears.
- Marinating the beef is worth the 10 minutes. That cornstarch coating is the difference between meat that's tender and silky versus tough and chewy.
- Don't add the sauce until the very end. If you pour it in too early, everything gets soggy and loses its texture before it reaches your plate.
03 -
- Prep everything before you turn on the heat—this is called mise en place, and it's the only reason restaurant cooks stay calm. Once you start cooking, there's no time to chop.
- If your wok doesn't feel hot enough, give it 30 extra seconds over high heat. You'll feel and hear the difference when it's truly ready.
- Add a touch of water or broth if the sauce reduces too fast—you want it to coat the food, not caramelize it into a glaze.