Getting a flavorful dinner on the table takes just about 35 minutes with this Spicy Pepper Steak Stir Fry Recipe. It’s one of those dishes that feels like you spent hours but comes together quick and easy, perfect for busy evenings or a tasty weekend treat.
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Why You'll Love This Recipe
I genuinely adore this Spicy Pepper Steak Stir Fry Recipe because it nails a beautiful balance of heat, sweetness, and savory goodness. Every time I make it, my kitchen smells incredible, and the flavors never disappoint. Plus, it feels versatile enough for any occasion.
- Quick and Easy: You can go from prepping to plating in under 40 minutes—ideal for weeknight dinners.
- Bold Flavor Profile: The combination of garlic, hot sauce, and honey makes every bite delightfully spicy and sweet.
- Textural Contrast: Tender steak meets crisp bell peppers and onions, keeping every mouthful interesting.
- Flexible Ingredients: You can swap in your favorite broths, sauces, or add mushrooms for an extra veggie boost.
Ingredients & Why They Work
Each ingredient in this Spicy Pepper Steak Stir Fry Recipe plays a specific role in building that classic stir fry magic. The sauces create a sticky yet silky bite, the seasoning elevates the beef, and the fresh veggies add color and crunch.
- Strip steak (or flank/top sirloin): These cuts are flavorful and tender once thinly sliced and pounded, perfect for quick stir-frying.
- Garlic salt, celery salt, onion powder: A simple trio of seasonings that add depth and savory essentials to the meat.
- Cornstarch: This is your secret weapon for thickening that luscious sauce to cling perfectly to every slice.
- Beef and chicken broth: Using both layers the flavors beautifully, adding richness and subtle complexity.
- Low sodium soy sauce: Adds umami with balanced saltiness, letting you control the salt in the dish.
- Honey: Brings that subtle sweetness which contrasts the heat and savory notes.
- Minced garlic and ground ginger: They build that aromatic base essential for any great Asian-inspired stir fry.
- Hot sauce: Gives this recipe its kick—you can adjust this to suit your spice tolerance.
- Bell peppers and yellow onion: Essential for their crunch, color, and slightly sweet freshness that complements the meat.
- White wine: Deglazes the pan, adding bright acidity and helping scrape up those tasty brown bits from searing.
- Olive oil: Used for searing, it stands up well to high heat and adds a mild fruitiness.
Make It Your Way
I love mixing things up with this Spicy Pepper Steak Stir Fry Recipe—sometimes I crank up the heat with extra hot sauce or add mushrooms for an earthy twist. Honestly, stirring in some fresh herbs like cilantro or green onions at the end also freshens it up beautifully.
- Variation: Once, I swapped white wine for a splash of sake—I enjoyed the subtle flavor shift and used less salt overall.
- Vegetarian swap: You can easily swap steak for tofu or seitan, just be sure to marinate well and stir-fry until golden.
- Noodle option: Serve it over stir-fry noodles or thin spaghetti instead of rice for a fun twist.
Step-by-Step: How I Make Spicy Pepper Steak Stir Fry Recipe
Step 1: Prepare and Tenderize the Steak
First, I lay the steak between two sheets of saran wrap and give it a good pounding with a meat tenderizer. This step makes a noticeable difference in tenderness—it’s worth the extra effort. Then, I trim off any thick fat chunks to keep the stir fry lean, though frying the trimmed fat with the veggies is a bonus for flavor if you don’t mind it. After that, slice the meat thinly against the grain and pat it dry before seasoning it with garlic salt, celery salt, onion powder, salt, and pepper. Make sure the slices are as dry as possible—this helps achieve a good sear.
Step 2: Sear the Steak in Batches
I heat olive oil over medium-high heat and sear the steak strips in batches—crowding the pan causes steaming, not searing, and we want that caramelized crust. Each batch usually takes about 3 to 4 minutes until browned. Then I set the cooked steak aside and let it rest while I move on to the veggies.
Step 3: Sauté Peppers and Onions, Then Build the Sauce
Using the same skillet, I pour in white wine to deglaze the pan—using a spatula to scrape up those browned bits is key to flavor. Let it reduce by half, which takes about 3 to 4 minutes. Then I toss in the sliced green and red bell peppers along with the yellow onion and cook them for about 3 minutes until just tender-crisp. Next, I add the prepared sauce mixture and bring it to a boil. After that, I slowly stir in the cornstarch slurry to thicken the sauce while it bubbles gently. When it reaches that perfect consistency, I reduce the heat.
Step 4: Combine Steak and Sauce, Serve with Rice
Finally, I add the rested steak back into the skillet to warm through in the sauce. This step locks in all those flavors and juices. Serve immediately over freshly cooked rice—I usually follow my easy method for fluffy white rice with a little chicken bouillon for extra flavor, but plain rice works great too.
Top Tip
From making this Spicy Pepper Steak Stir Fry Recipe a dozen times, I’ve learned a few tricks that guarantee success. They might seem small, but they transform the dish from good to restaurant-quality.
- Meat Tenderizing: Don’t skip pounding the steak—that step really makes the texture melt in your mouth.
- Dry Meat Slices: Patting the steak dry with paper towels before seasoning helps it sear perfectly without steaming.
- Deglazing with Wine: Always scrape the pan after searing for that deep, rich flavor base—white wine works beautifully.
- Slow Cornstarch Addition: Shake up the cornstarch slurry well and add it slowly to avoid lumps and get a smooth sauce texture.
How to Serve Spicy Pepper Steak Stir Fry Recipe
Garnishes
I love garnishing with fresh chopped green onions and a few red pepper flakes if we want extra heat. Sometimes, I sprinkle toasted sesame seeds for a little nutty crunch that adds another layer of flavor and texture.
Side Dishes
This stir fry shines on its own with rice, but I often serve it alongside steamed broccoli or a simple cucumber salad to add freshness. Another favorite pairing is crispy egg rolls or potstickers for a fuller Asian-inspired meal.
Creative Ways to Present
For special occasions, I’ve plated this stir fry in lettuce cups—lettuce wraps make it fun and interactive, plus they add a nice crunch. Another time, I served it over fried rice with a fried egg on top for extra indulgence and color contrast.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and it keeps well for up to three days. The sauce thickens as it sits, so a quick stir with a splash of water when reheating brings it back to that saucy perfection.
Freezing
I've frozen this stir fry a few times with success. Make sure it cools completely before freezing in portioned containers. When thawed overnight in the fridge, it reheats nicely in a skillet, though the veggies tend to soften a bit.
Reheating
I reheat leftovers gently on the stove over medium heat to avoid overcooking the steak, adding a tablespoon of water or broth if the sauce seems too thick. Microwave works too, but I prefer the stove method to keep the meat tender.
Frequently Asked Questions:
Absolutely! Flank steak, top sirloin, or even thinly sliced ribeye work well. Just make sure to slice against the grain and pound the meat for tenderness.
The heat level is moderate thanks to the hot sauce—it can be adjusted to your taste by adding more or less, or by swapping for a milder chili sauce. The peppers also bring a natural mild sweetness rather than spice.
Yes! You can slice and season the steak a few hours before cooking and prep the veggies in advance. The sauce can also be mixed ahead to save time. Just keep everything refrigerated until ready to cook.
This dish pairs wonderfully with steamed white rice, fried rice, or noodles. Fresh steamed veggies or a crisp cucumber salad balance out the richness nicely. For extra indulgence, add a fried egg on top.
Final Thoughts
This Spicy Pepper Steak Stir Fry Recipe is one of my favorite weeknight meals because it’s reliably delicious and satisfying without being complicated. I hope you enjoy making it as much as I do—it really brings that comforting, bold flavor that makes you want seconds. Give it a try and let it be your go-to when you want something quick, tasty, and packed with personality.
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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: Stovetop
- Cuisine: Asian-American
Description
Pepper Steak is a flavorful and tender stir-fry dish featuring thinly sliced strip steak cooked with colorful bell peppers and onions in a savory sauce made from beef and chicken broth, soy sauce, honey, and spices. Served over perfectly cooked white rice, this recipe offers a satisfying dinner with an easy-to-follow preparation and a delicious blend of Asian-inspired flavors.
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 (or flank steak or top sirloin)
- 2 tablespoons olive oil
- ¼ cup dry white wine (Chardonnay or Pinot Grigio)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cups cooked white rice
Instructions
- Prep the Ingredients: Combine 3 tablespoons cornstarch with 3 tablespoons cold water in a covered container and shake well. Set aside in a cool place. Mix the beef broth, chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger in a medium bowl and set aside. Measure all ingredients before starting cooking.
- Prepare the Steak: Place plastic wrap over the steak and pound with a meat tenderizer to flatten it for tenderness. Trim off large areas of fat and optionally fry fat later for extra flavor. Slice the steak thinly against the grain and pat dry. Season with the meat seasoning mixture and toss to coat evenly.
- Sear the Meat: Heat olive oil over medium-high heat in a large skillet. In batches, sear the steak strips for 3-4 minutes without overcrowding to avoid steaming. Remove and set the cooked steak aside to rest.
- Make the Stir Fry Base: Pour white wine into the skillet and scrape the bottom and sides with a silicone spatula to deglaze. Let it simmer until reduced by half, about 3-4 minutes. Add the sliced bell peppers and onions and sauté for about 3 minutes until slightly softened.
- Add Sauce and Thicken: Pour in the prepared sauce mixture and bring it to a boil. Let it simmer for 2-3 minutes to reduce slightly. Shake the cornstarch-water mixture and slowly stir it into the bubbling sauce. Continue simmering gently until the sauce thickens to desired consistency. Reduce heat to low.
- Combine and Serve: Add the seared steak strips back to the skillet with the sauce and heat through for a few minutes. Serve immediately over cooked white rice or vegetable fried rice for a complete meal.
Notes
- Use Chardonnay or Pinot Grigio white wine for deglazing, or substitute with equal chicken broth if you prefer no alcohol.
- For a noodle alternative, add 7 oz of stir fry noodles or thin spaghetti at the end of cooking instead of rice.
- The combination of chicken and beef broth adds a richer depth of flavor; you can use all beef broth if preferred.
- Opt for low sodium soy sauce and broth to control salt levels.
- Add mushrooms sautéed separately for extra texture and flavor.
- For perfect white rice: Boil 2 cups water with 2 chicken bouillon cubes, add 1 cup long grain white rice, simmer covered on low for 15 minutes, then remove from heat and rest covered for 10 minutes.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
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