Saucy Beef Pepper Steak Stir-Fry (Quick and Easy) Tips, FAQ & printable recipe

Tips for success

To make slicing the flank steak incredibly easy and precise, place the meat in the freezer for about 15 to 20 minutes before prepping. This firms up the beef, allowing you to cut extremely thin, uniform slices with ease.

Slicing the meat thinly is crucial because it ensures the beef cooks rapidly and evenly in the high heat of the wok, preventing it from becoming tough or chewy during the brief cooking process.

Another excellent tip is to use a high-quality pre-made savory brown sauce to save time without sacrificing flavor. Look for sauces that feature a balanced blend of soy, garlic, and ginger notes. When adding the sauce to the wok, ensure the pan is extremely hot so the sauce bubbles immediately, which helps activate any thickening agents and creates that beautiful, glossy restaurant-style glaze.

Variations

• Spicy Pepper Steak: Add a teaspoon of red pepper flakes or chili garlic sauce to the savory brown sauce to give the stir-fry a fiery kick.
• Mushroom and Beef Stir-Fry: Incorporate sliced cremini or button mushrooms along with the bell peppers to add an earthy depth of flavor and extra texture.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days, cooling them within 2 hours of cooking.

Freezer

Freezing is not recommended as the bell peppers will become soggy and mushy upon thawing and reheating.

Reheat

Reheat gently in a skillet over medium heat with a splash of water or broth, stirring constantly until heated through.

Allow any leftover stir-fry to cool to room temperature for no more than 2 hours before transferring it to an airtight container. Store the leftovers in the refrigerator, where they will keep well for up to 3 days.

The flavors will continue to meld and deepen overnight, making the leftovers exceptionally delicious the next day. However, keep in mind that the bell peppers may lose some of their crisp texture upon reheating.

You can easily prepare many components of this dish ahead of time to make weeknight cooking even faster. Slice the beef and store it in a sealed container in the refrigerator up to 24 hours in advance. Similarly, chop the red and green bell peppers and store them separately. If you are making your own savory brown sauce, whisk it together ahead of time and keep it refrigerated until ready to use.

Serving ideas

This saucy beef pepper steak stir-fry is traditionally served hot over a bed of fluffy white jasmine rice or brown rice, which acts as a perfect sponge for absorbing the rich, savory brown sauce.

For a lower-carb alternative, cauliflower rice or steamed broccoli florets make excellent bases that complement the bold flavors of the dish. The contrast between the hot, saucy stir-fry and the neutral rice creates a comforting and satisfying meal.

If you want to add a bit of variety to your presentation, you can also serve this stir-fry over cooked lo mein noodles or chow mein noodles. Toss the warm noodles directly into the wok during the last 30 seconds of cooking to let them absorb the glossy sauce.

Garnish the plated dish with a sprinkle of toasted sesame seeds or thinly sliced green onions for an extra touch of color and a subtle, nutty crunch.

Frequently asked questions

Recipe card

Saucy Beef Pepper Steak Stir-Fry (Quick and Easy)

Prep 15 minCook 10 minRest 3 minTotal 28 minServes 4

Ingredients

• 1 1/2 lb flank steak, sliced into thin strips
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 cup savory brown sauce, store-bought or made ahead

Instructions

1. Heat a large wok or skillet over high heat until extremely hot. Add half of the sliced flank steak in a single layer and sear without moving for 1 to 2 minutes to get a deep brown crust. Stir-fry for another minute until cooked through, reaching an internal temperature of 145°F (63°C). Transfer the beef to a plate and let it rest for at least 3 minutes.
2. Add the remaining sliced flank steak to the hot wok. Sear without moving for 1 to 2 minutes, then stir-fry for another minute until cooked through to an internal temperature of 145°F (63°C). Transfer to the plate with the first batch and let all the beef rest for at least 3 minutes.
3. In the same hot wok, add the sliced green and red bell peppers. Stir-fry for 2 to 3 minutes until they are tender-crisp and vibrant in color, maintaining their pleasant crunch.
4. Return the rested beef and any accumulated juices to the wok with the peppers. Pour in the savory brown sauce. Cook, stirring constantly, for 1 to 2 minutes until the savory brown sauce bubbles, thickens, and glossily coats the beef and peppers.

Contains: gluten, soy

Estimated nutrition per serving

Calories

380

Protein

36 g

Carbohydrates

12 g

Fat

20 g

Fiber

1.5 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.