Spicy Beef Bell Pepper Stir (Printable)

Tender beef strips and crisp bell peppers tossed in a bold, spicy sauce for a quick, vibrant dish.

# 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 Steps:

01 - Combine the sliced beef with 1 tbsp soy sauce, cornstarch, and sesame oil in a medium bowl. Mix thoroughly and allow to marinate for 10 minutes while preparing vegetables and sauce.
02 - In a small bowl, whisk together soy sauce, oyster sauce, chili garlic sauce, brown sugar, rice vinegar, and water until well combined. 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 to 2 minutes until just browned. Remove beef and set aside.
04 - Add remaining 1 tbsp oil to the wok. Stir-fry onion, garlic, and ginger for approximately 1 minute until fragrant.
05 - Add all bell peppers to the wok and stir-fry for 2 to 3 minutes until tender-crisp.
06 - Return beef to the wok, pour in the prepared sauce, and stir-fry for 2 minutes until meat and vegetables are evenly coated and heated through.
07 - Remove from heat. Optionally garnish with scallions and toasted sesame seeds. Serve immediately alongside steamed rice or noodles.

# Helpful Tips:

01 -
  • It comes together faster than ordering takeout and tastes like you've been cooking all day.
  • The bell peppers stay crisp and sweet, balancing the heat in a way that feels bright, not heavy.
  • You can dial the spice up or down without losing any of that bold, glossy sauce.
02 -
  • Don't crowd the pan when you sear the beef or it will steam instead of brown, and you'll lose that caramelized edge.
  • Prep everything before you turn on the heat because once you start, it moves fast and there's no time to chop mid stir fry.
  • If the sauce seems too thick, add a splash of water at the end, if it's too thin, let it simmer for 30 seconds to reduce.
03 -
  • Freeze the beef for 15 minutes before slicing, it firms up just enough to make thin, even cuts way easier.
  • Use the darkest soy sauce you have for the marinade, it adds color and a deeper flavor to the beef.
  • If you want restaurant style glossiness, add a tiny extra pinch of cornstarch to the sauce and whisk it smooth before pouring.

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