Getting dinner on the table doesn’t have to be complicated, especially when you have a delicious Spicy Pepper Steak Stir Fry Recipe in your back pocket that’s bursting with bold flavors and ready in about 35 minutes. Let me walk you through it—this one’s a real crowd-pleaser!
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Why You'll Love This Recipe
This spicy pepper steak stir fry is one of those dishes I keep coming back to because it’s juicy, flavorful, and versatile. Whether I’m cooking for a hectic weeknight or aiming to impress friends, this recipe hits the spot every time. I especially love how the tender steak pairs with crisp peppers and a savory sauce that has just the right kick of heat.
- Quick and Easy: You can have this on the table in under 40 minutes, making it perfect for busy nights.
- Flavorful Sauce: The blend of honey, soy, garlic, and just a touch of hot sauce creates a sauce that’s sweet, savory, and spicy all at once.
- Tender Steak Every Time: Pounding the steak and slicing it against the grain is a game-changer I swear by.
- Customizable Veggies: You can easily swap or add vegetables based on what you have in the fridge.
Ingredients & Why They Work
Each ingredient in this Spicy Pepper Steak Stir Fry Recipe is chosen to complement the others and build layers of flavor and texture. Plus, all are easy to find at the store or in your pantry. Here are some tips on what to look for and why these ingredients are so important.
- Strip steak (or flank/top sirloin): Choose a tender cut for quick cooking and slice it thinly against the grain to keep it juicy.
- Olive oil: For a clean, slightly fruity flavor and a high smoke point when searing your steak.
- Green and red bell peppers: These add crunch, color, and natural sweetness that balances the spice.
- Onion: Offers savory depth and soft texture when sautéed with the peppers.
- Garlic, garlic salt, celery salt, onion powder: These seasonings build a robust base flavor for your meat and sauce.
- Cornstarch: Thickens the sauce perfectly without clouding it.
- Beef and chicken broth: The combination adds richness and complexity to the sauce’s body.
- Soy sauce (low sodium preferable): Brings that classic umami punch with less salt.
- Honey: Adds sweetness to tame the heat and round out the flavors.
- Hot sauce: Delivers just the right touch of kick – adjust depending on your heat tolerance.
- Ground ginger: Gives a subtle warmth and zing that complements the garlic and spice.
- Dry white wine or additional broth: Used for deglazing—it picks up all those tasty browned bits from the pan.
- Cooked rice: The perfect base to soak up the rich, spicy sauce—more on how I cook mine below!
Make It Your Way
One of my favorite things about this Spicy Pepper Steak Stir Fry Recipe is how adaptable it is. I love encouraging you to make this your own by experimenting with different veggies or spice levels — it’s all about what you enjoy most.
- Variation: Whenever I want an earthier flavor, I add sautéed mushrooms separately and stir them in right at the end – it’s such a lovely twist!
- Spice Level: Don’t hesitate to dial up or down the hot sauce depending on your mood. Start small and taste before adding more.
- Low Sodium Option: Use low sodium soy sauce and broths to keep it heart-healthy without compromising flavor.
- Noodle Swap: I sometimes use stir fry noodles instead of rice for a fun twist – toss them in the sauce right at the end so everything gets nicely coated.
Step-by-Step: How I Make Spicy Pepper Steak Stir Fry Recipe
Step 1: Tenderize and Prep Your Steak
Lay your steak on a cutting board and cover it with plastic wrap. Grab a meat tenderizer and gently pound the steak to an even thickness – this really makes a difference in tenderness. After that, slice the meat against the grain into thin strips. Make sure you pat the meat dry before seasoning with garlic salt, celery salt, onion powder, salt, and pepper. Trust me, this little step guarantees a juicy, flavorful bite.
Step 2: Sear the Steak in Batches
Heat olive oil over medium-high heat in a large skillet. Avoid crowding the pan—sear the steak strips in batches for 3 to 4 minutes each, just until they develop a nice brown crust. Set the cooked steak aside to rest while you prepare the sauce and veggies. This method stops the meat from steaming and keeps it tender and flavorful.
Step 3: Build the Sauce and Stir Fry Veggies
Pour the white wine into the hot pan and scrape the bits from the bottom with a silicone spatula. Let it simmer until reduced by half (about 3-4 minutes). Toss in your sliced bell peppers and onions, sautéing until they’re just tender and bright, around 3 minutes. Then, add your prepared sauce mixture and bring it to a boil.
Step 4: Thicken the Sauce and Finish
Give your cornstarch and water mixture a quick shake and slowly stir it into the bubbling sauce. Keep it at a gentle boil until it thickens to your liking, about 2-3 minutes. Lower the heat, add the seared steak back to the pan, and allow it to warm through. Serve piled over your favorite rice or noodles. That simple!
Top Tip
I’ve made this Spicy Pepper Steak Stir Fry Recipe dozens of times, and these little tricks saved me from a few messy disasters along the way. They’re easy fixes that make every bite better.
- Don’t Skip Pounding the Meat: Tenderizing before you slice is the secret to avoiding chewy steak strips.
- Dry Your Steak Thoroughly: Moisture on the meat will steam it instead of searing, causing a less flavorful dish.
- Deglaze with Wine or Broth: Scrape those tasty brown bits from the pan for a rich base without any bitterness. Chardonnay or Pinot Grigio work nicely.
- Layer Your Flavors: Season your steak before cooking, then build up sauce flavor separately—this keeps everything balanced and vibrant.
How to Serve Spicy Pepper Steak Stir Fry Recipe
Garnishes
I like to sprinkle chopped green onions and fresh cilantro on top for a burst of color and freshness. A few toasted sesame seeds add a subtle crunch too—don’t underestimate the little touches!
Side Dishes
This stir fry goes perfectly with my simple, fluffy white rice cooked with chicken bouillon cubes for extra flavor. For variety, steamed broccoli or a crisp cucumber salad rounded out with a light vinaigrette always complement the spicy, saucy steak beautifully.
Creative Ways to Present
For a special occasion, I've served this stir fry inside edible lettuce cups—adds a fun crunch and makes it feel a bit more festive. You could also arrange individual portions in small bowls over bed of fried rice with a lime wedge on the side for a zesty kick.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge, and they keep well for about 3 days. Make sure to cool the stir fry to room temperature before sealing to avoid condensation and sogginess.
Freezing
This recipe freezes beautifully. I portion out individual servings in freezer-safe containers and get great results reheating later. The peppers soften a bit more, but the flavor stays vibrant.
Reheating
To keep the steak tender, I reheat leftover stir fry gently on the stovetop over low heat, stirring occasionally. Adding a splash of beef broth or water helps loosen the sauce if it’s thickened too much. Microwave works too—just cover and use medium power to avoid drying out.
Frequently Asked Questions:
Absolutely! While this recipe is designed with steak in mind for that rich umami flavor, you can swap in sliced chicken breast or firm tofu. Just adjust the cooking time since chicken cooks faster and tofu benefits from pressing to remove excess moisture before frying.
I typically use a classic chili-based hot sauce like Frank’s RedHot or Sriracha. Both add heat and a touch of tang without overpowering the other flavors. If you want more smoky heat, a chipotle hot sauce can be an exciting twist.
Yes! Use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Also, check that your broths are gluten-free as some brands contain additives. Cornstarch is naturally gluten-free, so the sauce thickening stays the same.
I swear by cooking white long grain rice on the stove with 2 cups of water and adding 2 chicken bouillon cubes to the pot—it adds so much subtle flavor. Bring to boil, then cover and simmer on low for 15 minutes. Let it rest 10 minutes before fluffing with a fork for perfectly fluffy rice.
Final Thoughts
This Spicy Pepper Steak Stir Fry Recipe feels like a warm hug on a plate. It’s become my go-to when I want something that’s quick, satisfying, and bursting with flavor. I hope you enjoy making and sharing it as much as I do—cooking should always be this rewarding and simple. So grab your skillet, slice that steak, and let’s get stir frying!
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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: American
- Diet: Low Salt
Description
A flavorful and tender Pepper Steak stir fry featuring thinly sliced steak, colorful bell peppers, and a savory sauce thickened with cornstarch. Served over steamed white rice, this recipe offers a balanced and delicious meal perfect for weeknight dinners.
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, flank steak, or top sirloin
- 2 tablespoons olive oil
- ¼ cup dry white wine (such as 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 Work: Combine cornstarch and 3 tablespoons cold water in a covered container and shake well to mix. Set aside in a cool place. In a medium bowl, combine beef broth, chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger. Set this sauce mixture aside. Measure out all other ingredients before starting.
- Prepare the Steak: Place plastic wrap over the steak and gently pound it with a meat tenderizer until flattened on each side to tenderize. Trim any large fat areas and set aside. Slice the steak thinly against the grain and pat dry. Sprinkle evenly with the prepared meat seasoning and toss to coat the meat strips thoroughly.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. In batches, sear the steak strips for 3-4 minutes without overcrowding, to avoid steaming. Remove the meat from the pan and let it rest while you prepare the stir fry vegetables.
- Make the Stir Fry: Add the white wine to the skillet and use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the pan. Let the wine simmer and reduce by half over 3-4 minutes. Add the sliced green and red bell peppers along with the sliced yellow onion and sauté for about 3 minutes until slightly tender.
- Add Sauce and Thicken: Pour in the prepared sauce mixture and bring it to a boil. Let it simmer for 2-3 minutes. Shake the cornstarch slurry again and gradually stir it into the bubbling sauce, continuing to simmer gently until the sauce thickens to desired consistency. Reduce heat to low.
- Combine and Serve: Return the cooked steak strips to the skillet and stir to coat with the thickened sauce. Allow steak to warm through on low heat. Serve hot over 3 cups of cooked white rice or your preferred rice or noodles.
Notes
- Use Chardonnay or Pinot Grigio as the white wine to deglaze the pan, or substitute equal amount of chicken broth if avoiding alcohol.
- You can add 7 ounces of stir fry noodles or thin spaghetti instead of serving the dish with rice for a noodle variation.
- Using both beef and chicken broth adds flavorful depth; use all beef broth instead if preferred.
- To reduce sodium, choose low sodium soy sauce and broths.
- Mushrooms can be sautéed separately and stirred in at the end or added with the onions and peppers.
- For perfectly cooked 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 let stand 10 minutes off heat before serving.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
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