Pepper Steak Stir-Fry — Printable Recipe (Digital Download)

Introduction: Fast, Flavorful, and Printable

Discover a go-to weeknight dinner with this Pepper Steak Stir-Fry that balances tender, savory beef and crisp, vibrant peppers in a glossy, umami-packed sauce. Whether you want a quick family meal or a printable recipe to save to your digital cookbook, this dish delivers both speed and comfort.
This article provides a full, SEO-friendly guide that includes ingredient notes, step-by-step cooking instructions, equipment tips, serving suggestions, and a downloadable printable version designed for easy reference. Why printable? A printable recipe is ideal when you prefer a physical checklist at the stove, want to store a PDF in your recipe folder, or intend to share the recipe with friends. The downloadable format we provide is optimized for A4 and letter paper, with clear, large fonts and a condensed shopping list for quick grocery runs.
Expect practical timing estimates, substitution ideas for dietary needs, and reheating and storage directions so leftovers keep tasting fresh. We emphasize simple techniques—marinating the beef briefly, slicing vegetables against the grain for tenderness, and using high heat to achieve that iconic stir-fry sear. Health note: This recipe uses lean flank steak and plenty of vegetables, so it’s both protein-forward and nutrient-dense. Swap in soy alternatives or coconut aminos to reduce sodium, or use cauliflower rice to cut carbs.
The content in this article is arranged for quick scanning: if you want the printable PDF immediately, check the "Printable Download" section below, where a download link and printing tips are included. Otherwise, follow the ingredient and step-by-step sections for a hands-on cooking experience.

Why You'll Love This Pepper Steak Stir-Fry

This Pepper Steak Stir-Fry appeals for several reasons: speed, flexibility, and bold flavor. Speed: With a quick marinade and a high-heat sear, the dish comes together in under 30 minutes from prep to plate. Flexibility: The recipe adapts to what’s on hand—use different bell pepper colors, swap flank steak for skirt steak or thin-sliced sirloin, or switch to chicken or tofu for variety.
Flavor profile: A balanced sauce of savory soy, aromatics like garlic and ginger, and a touch of sweetness elevates the natural juices of seared beef and caramelized peppers. Toasted sesame oil and optional chili flakes add depth and warmth.
Practical advantages make this a kitchen staple: it reheats well for lunches, freezes when cooked (best stored without rice), and doubles easily for meal prep. Nutrition-wise, each serving features a strong protein source and multiple vegetables, making it a satisfying, wholesome dinner.
We include tips on how to maintain pepper crunch while ensuring beef tenderness:

• Slice beef thinly against the grain to avoid chewiness.
• Dry the meat thoroughly before searing to achieve a good Maillard reaction.
• Cook vegetables briefly over high heat to preserve color and texture.

Finally, the printable format ensures you can keep this recipe in your physical binder or digital recipe manager, complete with a shopping checklist and quick-cook timing so you never waste time searching for measurements mid-cook.

Gathering Ingredients (Shopping List and Notes)

Before you start, gather everything on the shopping list to streamline the cooking process. Core ingredients: high-quality sliced beef, bell peppers, onion, aromatics, and pantry staples that form the sauce. Below is a detailed list with notes so you can substitute or scale easily:

• 1 lb (450 g) flank steak or skirt steak — thinly sliced against the grain for tenderness. For leaner options, choose sirloin.
• 2 large bell peppers — use a mix of red and green for color and balanced sweetness.
• 1 medium yellow onion — sliced into strips to match the peppers.
• 3 cloves garlic and 1 tbsp fresh ginger — minced for aromatic depth.
• 2 tbsp soy sauce — or tamari/coconut aminos for gluten-free options.
• 1 tbsp oyster sauce (optional) — adds savory complexity; omit for vegetarian versions.
• 1 tsp sesame oil — toasted for finishing flavor.
• 1 tbsp cornstarch — used in a slurry to thicken the sauce and give it a glossy finish.
• 1 tbsp sugar or honey — balances salt and enhances caramelization.
• Green onions and sesame seeds — for garnish.

Shopping tips: buy the beef from a reputable butcher and ask for thin slicing if you prefer not to slice it at home. Choose firm, glossy peppers without soft spots. Fresh ginger and garlic elevate the dish, but frozen minced ginger works in a pinch.
Substitutions and scaling: for a gluten-free version, use tamari and a cornstarch slurry; for a lower-sodium option, dilute the soy sauce with a bit of water and boost aromatics. If doubling the recipe, scale sauce components proportionally and consider cooking in two batches so the wok or pan stays hot enough to sear the meat properly.

Equipment and Prep: Tools and Pre-Cooking Steps

Good results start with the right tools and sensible prep. Essential equipment: a heavy-bottomed wok or large skillet, a sharp chef’s knife, cutting board, a small mixing bowl for the sauce, measuring spoons, and a spatula or wok shovel. If you have a high-BTU gas burner, it will help achieve the ideal sear, but an electric range works fine with proper preheating.
Prep steps to save time:

1. Slice the beef thinly against the grain into uniform strips; place in a bowl and toss with 1 tsp cornstarch, 1 tsp soy sauce, and 1 tsp oil for a light marinade—this protects the meat and encourages a glossy texture when seared.
2. Cut bell peppers into matching strips and slice the onion into similar-size pieces for even cooking.
3. Mince garlic and ginger; set aside with scallions and sesame seeds for garnish.
4. Mix the stir-fry sauce in a small bowl: 2 tbsp soy sauce, 1 tbsp oyster sauce (optional), 1 tbsp water, 1 tbsp sugar or honey, and 1 tsp cornstarch. Stir until smooth.

Timing hacks: have all vegetables prepped and sauce combined before you light the pan—stir-frying is a rapid, continuous process where ingredients are added quickly. Pat the beef dry to ensure a proper sear; moisture reduces browning. For maximum flavor, preheat the wok until a drop of water skitters across the surface, then add a high-smoke-point oil like vegetable or peanut oil.
Safety and cleanliness: keep raw meat separate from vegetables while prepping and use a clean plate to transfer cooked beef. Clean and dry your knife and board between tasks to avoid cross-contamination. With these prep steps, your cook time will be efficient and stress-free, producing a glossy, restaurant-style stir-fry at home.

Cooking Process: Step-by-Step Stir-Fry Technique

Follow these steps for a restaurant-quality pepper steak stir-fry. Timing and heat control are the keys to success.

1. Heat the pan: Preheat a wok or large skillet over high heat until very hot. Add 1–2 tbsp vegetable oil and swirl to coat.
2. Sear the beef: Add the beef in a single layer without crowding. Sear for 1–2 minutes per side until browned but still slightly pink inside. Remove and set aside.
3. Cook aromatics: Add a bit more oil if needed, then toss in garlic and ginger. Sauté briefly—about 20–30 seconds—until fragrant.
4. Stir-fry vegetables: Add onions and peppers to the wok. Stir constantly for 2–4 minutes until peppers are tender-crisp and onions are translucent.
5. Combine and sauce: Return the beef to the wok. Pour the pre-mixed sauce over the contents and stir continuously to coat. Allow the sauce to thicken and become glossy; the cornstarch slurry will activate quickly under high heat.
6. Finish and garnish: Drizzle with 1 tsp toasted sesame oil, toss in sliced scallions, and sprinkle sesame seeds. Serve immediately over steamed rice or noodles.

Tips for perfect texture: do not overcook the beef—thin slices cook very fast. Cook in batches if needed so the pan remains hot enough to sear rather than steam the meat. Keep the stir-fry moving with quick, continuous tossing to encourage even cooking and caramelization. Adjust heat between medium-high and high to maintain control; if the pan smokes excessively, briefly reduce the heat.
Sauce consistency note: if the sauce becomes too thick, add a splash of water to loosen it; if too thin, simmer briefly to reduce and concentrate flavors. The final dish should present a shiny sauce that clings to both beef and vegetables, offering a balanced mouthfeel between savory, sweet, and slightly nutty notes from the sesame.

Serving Suggestions and Variations

Serve your Pepper Steak Stir-Fry in ways that suit the occasion—from a simple family dinner to a more elevated presentation for guests. Classic pairings: steamed white rice or jasmine rice absorbs the sauce and provides a neutral base. For a whole-grain option, serve with brown rice or quinoa. Noodles such as udon, lo mein, or rice noodles also work well and soak up the sauce beautifully.
Flavorful upgrades: drizzle a little extra toasted sesame oil just before serving for fragrance. Add a squeeze of lime for brightness or a splash of rice vinegar for acidity. Sprinkle toasted sesame seeds and chopped scallions for visual appeal and extra texture. For heat, add crushed red pepper flakes or fresh sliced chilies.
Dietary variations:

• Gluten-free: use tamari or coconut aminos and ensure oyster sauce is gluten-free or omitted.
• Vegetarian: replace beef with extra-firm tofu or tempeh; press tofu well and pan-sear before adding to the wok.
• Lower-carb: serve on a bed of cauliflower rice or shredded cabbage.

Presentation tips: plate with a mound of rice on one side and a generous scoop of stir-fry on the other, finishing with a sprinkle of scallions and sesame seeds. For family-style dining, serve the stir-fry in the wok for a rustic look, with bowls of steamed rice and extra sauce on the side so everyone can customize their portion.

Printable Download, Storage, and Make-Ahead Tips

This section explains how to obtain the printable recipe and offers storage and make-ahead guidance to help you plan meals efficiently. Printable file: The downloadable PDF includes a one-page recipe with exact measurements, a consolidated shopping list, cooking times, and a note on substitutions. The layout is optimized for both A4 and US letter sizes and is printer-friendly with minimal ink usage. Save the file to your device or print it to keep in a recipe binder.
Make-ahead and prep: you can slice the beef and store it in a sealed container with the light marinade (cornstarch, soy, oil) for up to 24 hours in the refrigerator. Vegetables can be chopped and stored separately in airtight containers for 1–2 days. Prepare the sauce mixture in advance and refrigerate in a small jar; bring it to room temperature before using.
Storage and reheating: leftover stir-fry keeps well in the refrigerator for 3–4 days in an airtight container. To reheat, warm gently in a skillet over medium heat with a splash of water to loosen the sauce, stirring frequently to heat evenly; avoid microwaving at high heat which can dry the beef. For freezing, remove rice and freeze the stir-fry alone in freezer-safe containers for up to 2 months—thaw overnight in the refrigerator before reheating.
Scaling and batch cooking: double the sauce and meat quantities if cooking for a crowd, but cook in batches to maintain high pan temperature. For meal prep, portion into containers with a base of rice or alternative grain, and add fresh scallions and sesame seeds before serving to retain texture and color.

FAQs — Frequently Asked Questions

Here are the most common questions about this Pepper Steak Stir-Fry, answered clearly to help you troubleshoot and adapt the recipe.
Q: Can I use a different cut of beef?
A: Yes. Flank and skirt steak work best for quick cooking and tenderness when sliced thinly against the grain. Top round or sirloin can be used if thinly sliced, but may be slightly less tender—marinating briefly helps.
Q: How do I prevent the beef from becoming tough?
A: Slice against the grain and do not overcook. Use high heat and short cooking times, and consider a light marinade with cornstarch and a bit of oil to protect the surface and help retain moisture.
Q: What if my sauce becomes lumpy?
A: Ensure the cornstarch is fully dissolved in water before adding it to the hot pan; whisk the slurry thoroughly. If lumps appear, remove the wok from heat and stir rapidly or strain the sauce if needed.
Q: Can I make this gluten-free?
A: Absolutely. Use tamari or coconut aminos instead of soy sauce and ensure any oyster sauce is labeled gluten-free or omit it and increase umami with a splash of mushroom soy or miso dissolved in the sauce.
Q: Is there a vegetarian alternative?
A: Replace the beef with pressed and pan-seared extra-firm tofu, tempeh, or a medley of mushrooms for a similar umami profile. Increase the cooking time slightly to develop a golden crust on the tofu or mushrooms.
Q: How do I keep the peppers crisp?
A: Stir-fry peppers over high heat for a short period—about 2–4 minutes—so they remain tender-crisp. Avoid covering the pan or cooking too long; they will continue to soften slightly when combined with the hot beef and sauce.
If your question isn't covered here, check the equipment and prep tips above, or consult the printable PDF for a concise shopping list and timing guide. Happy cooking, and enjoy your Pepper Steak Stir-Fry!