Pepper Steak Stir Fry

Why You’ll Love This Recipe

I love how quickly this dish comes together—just 16 minutes from start to finish. The flavors are big and bold, with a savory punch from the oyster sauce and shaoxing wine, balanced by the sweetness of brown sugar and the bite of black pepper. It’s also dairy-free and easily customizable with other veggies or protein. Whether I serve it over rice or enjoy it on its own, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Protein:
225 g stir-fry beef, sliced

Sauce and Seasonings:
2 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon shaoxing wine
1 teaspoon sesame oil
2 teaspoons black peppercorns, crushed

Aromatics:
2 cloves garlic, minced

Vegetables:
1/2 bell pepper, cut into 1.25 cm squares
1/2 onion, cut into 1.25 cm squares

Other:
1 teaspoon cornstarch
1 tablespoon vegetable oil

Directions

1. In a medium bowl, I combine the oyster sauce, soy sauce, shaoxing wine, sesame oil, brown sugar, crushed black peppercorns, and minced garlic. I mix in the sliced beef and make sure it’s well coated. Then I sprinkle in the cornstarch and toss again until everything is evenly coated.

2. I heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, I add the marinated beef and cook it for about 1 minute per side until browned.

3. I add the bell pepper and onion directly into the skillet, along with any remaining marinade. I stir-fry for another 2–3 minutes, just until the vegetables are crisp-tender.

4. I transfer everything to a serving plate and dish it up immediately, often with a bowl of steamed rice on the side.

Servings and timing

This recipe serves 2 people. It takes 10 minutes to prep and just 6 minutes to cook, for a total of 16 minutes start to finish.

Variations

• I sometimes add sliced mushrooms, snap peas, or broccoli for more veggies.

• For added heat, I include a few dried red chilies or a dash of chili garlic sauce in the marinade.

• If I don’t have shaoxing wine, I swap in dry sherry or rice vinegar as an alternative.

• I’ve also made this with chicken or tofu instead of beef—it adapts well to different proteins.

• A sprinkle of toasted sesame seeds or chopped scallions makes a nice garnish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet over medium heat for a few minutes, adding a splash of water or soy sauce if needed to loosen the sauce. The microwave works too—short intervals help avoid overcooking the beef.

FAQs

What cut of beef works best for this stir fry?

I usually use flank steak or sirloin, sliced thinly against the grain. It cooks quickly and stays tender.

Can I prepare the marinade in advance?

Yes, I often marinate the beef up to 12 hours ahead to deepen the flavor. Just keep it chilled until ready to cook.

Is this dish very spicy?

Not on its own. The crushed black pepper adds warmth, but if I want more heat, I simply add chili flakes or hot sauce to the marinade.

Can I double the recipe?

Absolutely. I just make sure to cook the beef in batches so it sears properly and doesn’t steam.

What can I serve this with?

I usually serve it over steamed white or jasmine rice, but it’s also great with noodles or even cauliflower rice for a low-carb option.

Conclusion

This Pepper Steak Stir Fry is bold, flavorful, and unbelievably quick to make. I love how easily it comes together with just a few pantry staples and fresh ingredients. Whether I’m cooking for two or doubling it for family night, it never fails to deliver a satisfying, takeout-style meal right at home.

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