Beef and peppers stir fry. Want to know the secret to the perfect stir fry with peppers and beef? It’s easier than you think. Tender strips of beef, vibrant bell peppers, and a rich, savory sauce come together in one pan for a delicious dinner that tastes like it came from your favorite restaurant. It’s quick enough for busy weeknights, colorful enough to brighten the table, and totally customizable to make with whatever vegetables you have on hand.
Why I Love This Weeknight Winner
If you have ever ended up with chewy beef, soggy peppers, or a watery sauce, you are definitely not alone. The good news? A few simple tricks can make a huge difference. The very first tip - choose the right cut of beef. Well, you don’t need the most expensive steak. Flank, sirloin, or rump are all budget cuts that cook quickly and stay tender. Even the quick marinade helps to make the perfect stir fry. The simple mixture of soy sauce and ground black pepper is magic.
A useful tip to keep the peppers (capsicums) crisp is not letting them cook all the way through. They cook faster than beef, so stir fry only for a few minutes until they soften slightly while keeping their bright color. Remember, timing is everything. Slice the beef, cut the peppers (capsicum), mix the sauce and measure your seasonings as stir fries cook so quickly. Once cooking starts, everything moves fast. Having your ingredients within reach makes it less stressful.
The best part? This recipe is absolutely customizable. Add your favorite veggies like broccoli, mushrooms, or snow peas for freshness and flavor. This stir fry stores well, making it perfect for meal prep.
Key Ingredients In Beef And Pepper Stir Fry
- Beef - Sirloin, flank, (flat iron), rump, rib eye.
- Bell peppers or capsicum - Green and red.
- Sauces - Soy sauce, oyster sauce.
How To Make Beef And Pepper Stir Fry
Prep and marinate beef - Choose your favorite cut, and slice it thinly across the grain. Velvet the beef with a little baking soda. Then marinate with soy sauce and ground black pepper. To make the stir fry sauce, simply combine together soy sauce, oyster sauce, rice vinegar, and sesame oil.
Make the stir fry - Start with stir frying beef in a hot wok, followed by sautéing bell peppers (capsicum) for about a minute or until they are tender yet crisp. At this stage, return beef to the pan, stir in the stir fry sauce, and add a little cornstarch (corn flour) slurry to thicken the sauce. Stir fry for a few minutes to ensure the meat is coated with the sauce.
Beef And Peppers Stir Fry
Ingredients
Stir fry sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Marinate beef:
- 600 g sirloin, flank (flat-iron), ribeye, rump
- ¼ teaspoon baking soda
- 1 tablespoon soy sauce
- ½ teaspoon ground black pepper
Cornstarch (corn flour) slurry:
- 1 tablespoon cornstarch (corn flour)
- 1 tablespoon water
Make stir fry:
- 1 tablespoon oil
- 2 garlic cloves, minced
- 1 cm ginger, minced
- 1 onion, sliced
- 1 green bell pepper (capsicum), sliced
- 1 red bell pepper (capsicum), sliced
- ¼ teaspoon red pepper (chili) flakes, optional
To serve:
- Rice or noodles
Instructions
Make stir fry sauce:
- Combine together soy sauce, oyster sauce and sesame oil in a large bowl.
Marinate beef:
- Slice beef against the grain into thin strips.
- Add baking soda. Toss to coat. Cover and refrigerate for about 15 minutes.
- Add soy sauce and ground black pepper. Toss to coat. Cover and marinate in the refrigerator for about 15 minutes.
Cornstarch (corn flour) slurry:
- Combine together cornstarch (corn flour) in a small bowl.
Stir fry:
- Heat oil in a large wok over high heat.
- Add beef, and fry in batches. Remove from pan.
- Add garlic and ginger. Stir fry for about 30 seconds.
- Add onions, green bell peppers (capsicum), and red bell peppers (capsicum). Stir fry for about 3 minutes or until the vegetables are tender yet crisp.
- Return beef to the pan.
- Pour in sauce.
- Add red pepper (chili) flakes, if using. Stir to combine.
- Add cornstarch (corn flour) slurry. Stir to combine. Stir fry for about 3 minutes or until the sauce thickens and everything is well coated in the sauce.
Nutrition
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