Spicy Beef Bell Pepper Stir (Printable)

Tender beef and crisp bell peppers melded with a bold, spicy sauce in a quick dish.

# 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 the sliced beef with 1 tbsp soy sauce, cornstarch, and sesame oil in a medium bowl. Mix thoroughly and let rest for 10 minutes while preparing other components.
02 - In a small bowl, whisk together soy sauce, oyster sauce, chili garlic sauce, brown sugar, rice vinegar, and water. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Place beef in a single layer and sear for 1 to 2 minutes until just browned. Remove and keep aside.
04 - Add the remaining 1 tbsp vegetable oil to the wok. Stir-fry onion, garlic, and ginger for 1 minute until fragrant.
05 - Add all bell pepper slices and stir-fry for 2 to 3 minutes until tender-crisp.
06 - Return the seared beef to the wok, pour in the prepared sauce, and stir-fry for 2 minutes, ensuring all ingredients are evenly coated and heated through.
07 - Remove from heat, garnish with scallions and toasted sesame seeds if desired. Serve immediately with steamed rice or noodles.

# Expert Suggestions:

01 -
  • It actually comes together faster than ordering takeout, and tastes brighter and bolder than most restaurants manage.
  • The sauce coats everything perfectly without being heavy, and you can dial the spice up or down depending on your mood.
  • Tender beef and crispy peppers hit that texture balance that makes you want seconds before you've even finished your first bite.
02 -
  • Slicing the beef against the grain is not optional—it's the whole trick that separates tender bites from chewy ones.
  • High heat is your actual ingredient here; if your pan or wok isn't properly hot before the beef hits it, everything steams instead of searing.
  • Taste the sauce before it goes into the wok because chili garlic sauces vary wildly in heat, and you can't take it out once it's in.
03 -
  • Prep absolutely everything before you turn the heat on—once things start moving, there's no time to mince garlic or slice peppers.
  • If your wok or skillet isn't big enough, work in batches rather than crowding it; overcrowding drops the temperature and steams instead of sears.

Return