Spicy Beef Bell Pepper Stir Fry (Printable)
Tender beef and crisp bell peppers cooked quickly in a bold, spicy sauce for a flavorful dinner.
# What You'll 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
18 - 2 scallions, thinly sliced
19 - 1 tsp toasted sesame seeds
# How To Make It:
01 - Combine sliced beef with 1 tablespoon soy sauce, cornstarch, and sesame oil in a medium bowl. Mix thoroughly and allow to marinate for 10 minutes while preparing other components.
02 - Whisk together soy sauce, oyster sauce, chili garlic sauce, brown sugar, rice vinegar, and water in a small bowl. Set aside.
03 - Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add beef in a single layer and sear for 1 to 2 minutes until lightly browned. Remove beef and set aside.
04 - Add remaining 1 tablespoon oil to the wok. Stir-fry onion, garlic, and ginger for 1 minute until fragrant.
05 - Add bell peppers and stir-fry for 2 to 3 minutes until tender yet crisp.
06 - Return beef to the wok. Pour in sauce and stir-fry all ingredients together for 2 minutes, ensuring even coating and thorough heating.
07 - Remove from heat and garnish with scallions and toasted sesame seeds if desired. Serve immediately alongside steamed rice or noodles.
# Expert Tips:
01 -
- It comes together faster than takeout and tastes even better because it's yours.
- The spice level is completely in your hands, so it's as gentle or fiery as your mood demands.
- Tender beef and snappy peppers make each bite feel indulgent without demanding hours in the kitchen.
02 -
- Slice your beef against the grain; if you go with it, you'll end up chewing instead of savoring.
- Don't overcrowd the wok when searing the beef or it will steam instead of brown—work in batches if you have to.
- High heat is your friend; a lukewarm wok makes everything limp and sad.
03 -
- Pat your beef dry before marinating so it browns instead of steams; moisture is the enemy of a good sear.
- If your peppers are cooking faster than you'd like, pull them out early and add them back with the beef so nothing gets mushy.