Pepper Steak Stir Fry

Pepper Steak Stir Fry - Featured

Lately I’ve really been digging Asian themed weeknight meals. Beef and Broccoli, Sweet and Sour Chicken, Fried Rice, and now: Pepper Steak Stir Fry. It’s tender, it’s saucy, and it’s delicious. The flavor, oh my gad, the flavor. The sauce is a combination of soy, sweetness and chunks of bell pepper and onion. A good amount of black pepper to season of course for that extra peppery taste. 

Pepper Steak Stir Fry - Plated

STEAK CUT

Tender steak cuts are always my go-to’s when dealing with stir fry. Cuts I like to use include ribeye, sirloin and new york. Why so you ask? If you don’t use a tender cut, you will end up with a tough, chewy steak and no one wants that. Stir Fry steak will always end up in the “well done” stage because of how much time it spends over the heat. I find that tender cuts stay tender no matter how many times you reheat and whether you eat it right away or the next day. Personally I prefer leftovers. In my opinion,  many dishes taste better the next day after the flavor fully soaks into the meat. The choice is yours. You can absolutely use another cut, such as hanger or skirt, the texture just won’t be the same. 

MARINADE / SAUCE

This recipe has what you call a marinade / sauce combo. The steak will marinate for a few hours, infusing the juices and once we start cooking, it will be used as a sauce to to thicken the whole thing up. I like my stir fry dishes extra sauce, so I add ½ a cup of the marinade into the pan. But you can easily reduce it to 1/3 cup or 1/4 cup and the outcome will be just as delicious.

STEP BY STEP

Step by Step, Day by Day . . . A fresh start over, a different hand to play.  Am I that old? An old sitcom lover while they were still on the air, you know, on times of the day when people are actually awake. I’m talking Step by Step, Happy Days, Family Matters, Full House! We veered off a little there, let’s talk pepper steak stir fry. 

  1. Whisk the soy sauce, oyster sauce, sherry vinegar, brown sugar, garlic and cornstarch in a bowl. Set marinade aside. 
Pepper Steak Stir Fry - Marinade

2. Cut the ribeye steak into thin bite size strips and season with black pepper. Add the steak into the prepared marinade and chill in the refrigerator for at least 1 hour, and up to 6 hours. (I marinated for 4 hours)

3. Heat sesame oil in a sauté pan over medium heat. Add the onions and bell pepper – sauté until the onions are translucent, and the peppers are tender-crisp. Remove from the pan and keep warm. 

4. Heat sesame oil in the same pan over medium heat. Add the steak and sear on both sides. Don’t worry about fully cooking the steak at this point, it will continue to cook in the sauce. DO NOT DISCARD THE MARINADE. Set it aside, we will be using it in a few steps. 

5. Add the garlic and ginger, and saute in with the steak just until fragrant. All you want is the fragrance to mix in with the meat. 

Pepper Steak Stir Fry - Steak Garlic and Ginger

6. Add the beef broth and simmer until reduced by ½.

7. Add in the reserved onions and peppers. ½ cup of marinade (be sure to whisk before adding it back in to redistribute the cornstarch – it will sink to the bottom of the bowl), black pepper and red chili flakes. Bring to a low boil and cook until the sauce thickens, and it all comes together like a thick saucy steak stir fry. 

Pepper Steak - All Mixed in (minus seasoning)

That’s it! A nice steak stir fry with a thick yummy sauce drizzled all over a garlic rice? I am a believer that white rice makes any Chinese dish whole. It completes it. ♥ What else do you need? Nada! Zip! I’m drooling. 

Pepper Steak Stir Fry - Complete in Pot

If you are enjoying Chinese dishes just as much as I am, check out my other Asian themed recipes: Easy Stove Top Beef and Broccoli and Shrimp Fried Rice

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Pepper Steak Stir Fry

This Pepper Steak Stir Fry is a contender for anyones Asian themed dinner night! Extra saucy, tender steak and a kick of spice for the win.
Prep Time10 mins
Cook Time25 mins
Course: Dinner, Entree
Cuisine: Asian, Chinese
Keyword: pepper steak, soy sauce, steak
Servings: 4 people
Author: Sharon Guerrero-Perez

Ingredients

Marinade/Sauce

  • ½ cup Soy Sauce (low sodium)
  • 1 tbsp Oyster Sauce
  • 2 tbsp Sherry Vinegar
  • 4 Garlic Cloves (minced)
  • 2 tbsp Brown Sugar
  • ½ tbsp Cornstarch

Pepper Steak Stir Fry

  • 2 tbsp Sesame Oil
  • 4 oz White Onion (large diced)
  • 4 oz Red Bell Pepper (stemmed, seeded, large diced)
  • 1 lb Ribeye Steak (thin sliced)
  • ½ tsp Black Pepper (finely ground)
  • 4 Garlic Cloves (minced)
  • .2 oz Ginger (minced)
  • cup Beef Broth
  • ¼ tsp Black Pepper (finely ground)
  • ¼ tsp Red Chile Flake

Instructions

Marinade/Sauce

  • Whisk the soy sauce, oyster sauce, sherry vinegar, brown sugar, garlic and cornstarch in a bowl. Set marinade aside. 
  • Add the steak into the prepared marinade and chill in the refrigerator for at least 1 hour, and up to 6 hours. (I marinated for 4 hours)

Pepper Steak Stir Fry

  • Heat 1 tbsp of sesame oil in a sauté pan over medium heat. Add the onions and bell pepper - sauté until the onions are translucent, and the peppers are tender-crisp. Remove from the pan and keep warm. 
  • Heat 1 tbsp of sesame oil in the same pan over medium heat. Add the steak and sear on both sides. Don’t worry about fully cooking the steak at this point, it will continue to cook in the sauce. DO NOT DISCARD THE MARINADE. Set it aside, we will be using it in a few steps. 
  • Add the garlic and ginger, and saute in with the steak just until fragrant. All you want is the fragrance to mix in with the meat.
  • Add the beef broth and simmer until reduced by ½. 
  • Add in the reserved onions and peppers, and ½ cup of marinade (be sure to whisk before adding it back in to redistribute the cornstarch - it will sink to the bottom of the bowl), black pepper and red chili flakes. Bring to a low boil and cook until the sauce thickens, and it all comes together like a thick saucy steak stir fry. 

Notes

  • Be sure to whisk the marinade before re-incorporating it into the dish in order to redistribute the cornstarch (it will sink to the bottom)
  • I like my stir fry's saucy, so I use ½ a cup of marinade/sauce - you can easily reduce it to 1/3c or 1/4c and it will still generate an equally delicious dish
  • Serve with steamed rice or garlic rice

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