Getting a flavorful dinner on the table takes just about 35 minutes with this Spicy Pepper Steak Stir Fry Recipe, perfect for busy weeknights when you crave something with a bit of a punch and a whole lot of comfort.
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Why You'll Love This Recipe
I honestly can’t get enough of this Spicy Pepper Steak Stir Fry Recipe. It’s that kind of dish that feels inspired but isn’t complicated, full of big flavors that hit just right without spending hours in the kitchen. I love how the combination of tender steak, colorful peppers, and a spicy-sweet sauce comes together so quickly.
- Speedy and satisfying: You can pull this together in under 40 minutes, making it ideal for busy evenings.
- Perfectly tender steak every time: Pounding the steak thin really makes it pop with tenderness, and the seasoning seals in flavor.
- Vibrant veggies that stay crisp: The quick sauté keeps the peppers and onions bright and slightly crunchy, balancing the spicy sauce perfectly.
- Customizable heat: Want it milder or hotter? Adjust the hot sauce easily to suit your taste buds.
Ingredients & Why They Work
Each ingredient in this Spicy Pepper Steak Stir Fry Recipe plays a vital role in building layers of flavor and texture—from the savory beef seasoning to the bright bell peppers and the rich but balanced sauce. Here’s why they’re worth having on hand:
- Strip steak (or flank/top sirloin): A cut that's tender and beefy; slicing it thin makes all the difference in texture.
- Garlic salt, celery salt, onion powder, salt, and pepper: A simple but impactful seasoning blend for the steak, adding depth before cooking.
- Cornstarch: Key for thickening the sauce to that glossy, perfect stir fry consistency.
- Beef broth and chicken broth: The combo adds savory complexity—chicken broth lightens while beef broth deepens flavor.
- Soy sauce (low sodium): Brings umami and saltiness without overpowering the dish.
- Honey: Balances the heat and salt with a touch of sweetness that melds everything beautifully.
- Garlic and ground ginger: Aromatics that build warm, savory layers in the sauce.
- Hot sauce: Adds the spicy kick, adjustable to your heat preference.
- Green and red bell peppers, yellow onion: Provide crunch, color, and sweetness that complement the tender steak.
- Olive oil: For searing the steak and sautéing the vegetables, giving the dish a nice caramelized flavor.
- Dry white wine: Great for deglazing the pan and adding a subtle fruitiness; can swap chicken broth if you’re skipping alcohol.
- Cooked rice: To soak up all that fantastic sauce—a classic base for this stir fry.
Make It Your Way
I like to tweak this Spicy Pepper Steak Stir Fry Recipe depending on the day and what’s in my fridge. It’s flexible and forgiving, so feel free to play around with it to suit your mood and dietary needs.
- Variation: Sometimes I swap out the bell peppers for mushrooms and snow peas for a different texture and earthiness. Mushrooms add such a lovely deep flavor without overpowering the heat.
- Make it gluten-free: Simply swap soy sauce for tamari and double-check your broth labels; it all works great and keeps the dish naturally gluten-free.
- Boost the heat: If you like it fiery, add chopped fresh chili peppers or a pinch of crushed red pepper flakes along with the hot sauce—it really wakes up the sauce.
- Noodle swap: I’ve also made this with stir fry noodles instead of rice. Just toss the cooked noodles into the sauce at the end for a saucy, comforting meal.
Step-by-Step: How I Make Spicy Pepper Steak Stir Fry Recipe
Step 1: Prep Like a Pro for Tender Steak
First things first—grab your steak and lay it on a cutting board. Cover it with plastic wrap and use a meat tenderizer to pound it evenly thin on both sides. This little trick transforms tougher cuts into tender strips that cook fast and stay juicy. After that, slice it thin against the grain to keep every bite tender and easy to chew. Don’t forget to pat those slices dry and toss them in the seasoning mix—this step really elevates the beef’s flavor.
Step 2: Sear the Steak in Batches
Heat olive oil in a skillet on medium-high and sear your steak strips in batches—don’t crowd the pan! Overcrowding traps moisture and prevents that beautiful caramelization we want. Give each batch 3-4 minutes to get a nice brown sear, then set them aside to rest. This resting period lets the juices redistribute so your steak stays moist.
Step 3: Build the Sauce and Sauté the Veggies
Pour the white wine into the empty pan and use a spatula to scrape up all those delicious brown bits stuck to the bottom—that’s pure flavor magic! Let the wine reduce by half, about 3-4 minutes, then toss in your sliced bell peppers and onions. Give them about 3 minutes to soften while retaining a bit of crunch.
Step 4: Bring It All Together with the Sauce
Stir in the sauce mixture and let it come to a boil. Once it’s bubbling, shake your cornstarch slurry again and drizzle it in slowly while stirring the pan. You’ll see the sauce thicken into a glossy coating—that’s what you want! Turn the heat to low, add the steak back in, and let everything warm through. The steak soaks up that spicy, sweet sauce just right.
Top Tip
From my experience, getting the steak tender and perfectly cooked is the biggest game changer for this Spicy Pepper Steak Stir Fry Recipe. Here's what helps every time:
- Meat Tenderizing: Don’t skip pounding the steak thin—it makes even tougher cuts silky and quick to cook.
- Don’t crowd the pan: When searing steak, give it space so it browns instead of steaming. This adds flavor and texture.
- Sauce consistency: Add cornstarch slurry slowly—thicker isn’t always better. You want a glossy sauce that clings, not blobs or puddles.
- Let it rest: After cooking the steak, let it rest before returning to the pan to keep it juicy and tender.
How to Serve Spicy Pepper Steak Stir Fry Recipe
Garnishes
I usually finish the dish with freshly chopped green onions and a scattering of sesame seeds for a little crunch and color pop. Sometimes a squeeze of lime adds a bright contrast to the spicy sauce, which I absolutely love.
Side Dishes
White rice is my go-to because it soaks up every bit of that amazing sauce. For a twist, I’ll throw together some vegetable fried rice or even steam some bok choy on the side. Asian-style slaws also pair beautifully if you want a refreshing crunch alongside.
Creative Ways to Present
For special occasions, I like to serve the stir fry over crispy rice cakes or inside lettuce wraps. It’s fun for guests and a playful way to switch up presentation when you want to impress but keep it casual.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen after a day, making it even more delicious the next day. Just give it a quick stir when reheating so the sauce doesn’t separate.
Freezing
I’ve frozen this stir fry with great results. Cool it completely before packing it in a freezer-safe container. It keeps well for about 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat leftovers over medium-low heat on the stovetop, adding a splash of water or broth if the sauce thickened too much. This keeps the steak tender and the veggies from turning mushy. Microwaving works in a pinch, but stovetop heat gives you the best texture.
Frequently Asked Questions:
Absolutely! Flank steak, top sirloin, or even skirt steak work really well. Just make sure to slice against the grain and pound if needed to keep it tender.
No problem at all! You can substitute an equal amount of chicken broth or beef broth. I often do this and it doesn’t compromise the flavor at all.
It’s moderately spicy thanks to the hot sauce, but you can easily adjust by adding more or less hot sauce based on your heat tolerance. Adding fresh chilies amps up the heat if you want more.
Yes! Swap soy sauce with tamari and double-check your broth labels to keep it gluten-free. It’s an easy substitution that doesn’t sacrifice flavor.
Final Thoughts
This Spicy Pepper Steak Stir Fry Recipe quickly became one of my favorite weeknight meals because it’s bold but balanced, spicy but comforting, and surprisingly simple to prepare. I love sharing this one with friends who tell me it’s their new go-to for an easy, delicious dinner. Give it a try—you’ll be amazed how easy it is to make a stir fry that tastes like it’s from a restaurant!
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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 Fat
Description
This Pepper Steak recipe features tender strips of steak seared to perfection and tossed in a flavorful sauce made from beef and chicken broth, soy sauce, honey, and spices. Paired with sautéed bell peppers and onions, this dish is perfect served over fluffy white rice for a satisfying and comforting meal.
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 (Chardonnay or Pinot Grigio recommended)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cups cooked white long grain rice
Instructions
- Prepare sauce mixtures: Combine cornstarch and cold water in a covered container and shake well. Set aside in a cool place. In a medium bowl, mix beef broth, chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger; set aside.
- Prep and tenderize steak: Place plastic wrap over the steak and pound it with a meat tenderizer for tenderness. Remove any large fat pieces. Slice steak thinly against the grain, pat dry, then season with the meat seasoning mix, tossing to coat evenly.
- Sear the steak: Heat olive oil over medium-high heat in a skillet. Sear steak strips in batches for 3-4 minutes each until browned, avoiding overcrowding to prevent steaming. Remove and rest the meat.
- Deglaze the pan: Add white wine to the hot skillet, scraping up browned bits from the bottom with a silicone spatula. Let it simmer until reduced by half, about 3-4 minutes.
- Sauté vegetables: Add sliced green and red bell peppers and yellow onion to the skillet. Cook for about 3 minutes until slightly softened.
- Make the sauce: Pour the prepared sauce mixture into the pan and bring to a boil. Simmer for 2-3 minutes. Shake the cornstarch slurry again and slowly stir it into the bubbling sauce mixture. Continue simmering gently until the sauce thickens to desired consistency. Reduce heat to low.
- Combine steak and sauce: Return the cooked steak to the skillet. Stir gently to coat the meat in the sauce and warm through.
- Serve: Serve the pepper steak mixture hot over cooked white rice or vegetable fried rice according to preference.
Notes
- Use Chardonnay or Pinot Grigio to deglaze the pan; alternatively, substitute with equal chicken broth if avoiding alcohol.
- For variation, add 7 ounces of stir fry noodles or thin spaghetti to the sauce instead of serving with rice.
- Using both chicken and beef broth creates a deeper flavor, but all beef broth can be used if preferred.
- Adjust sodium levels by using low sodium soy sauce and broths.
- Mushrooms can be sautéed separately and added at the end for extra flavor and texture.
- For perfectly cooked rice: boil 2 cups water with 2 chicken bouillon cubes, add 1 cup long grain white rice, cover tightly and simmer on low for 15 minutes, then remove from heat and let stand for 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg
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