Spicy Beef Pepper Stir Fry

I still remember the first time I tossed thin strips of tender beef with vibrant bell peppers in a sizzling wok and the spicy aroma filled my kitchen—it instantly felt like a new favorite.

One evening when unexpected guests arrived, I threw together this spicy beef and pepper stir fry with whatever was on hand, and it became an instant hit with everyone around the table.

Ingredients

• Beef: Go for flank steak or sirloin thinly sliced to get that perfect tender bite every time, and toss it with a little cornstarch for a silky coating
• Bell Peppers: A mix of red, green, and yellow adds crunch and a rainbow of natural sweetness
• Garlic and Ginger: Fresh, minced garlic and grated ginger bring that unforgettable aromatic warmth that defines this dish
• Sauce: A blend of soy, oyster, hoisin, rice vinegar, and chili garlic sauce balance savory, tangy, and spicy perfectly
• Garnish: Spring onions and sesame seeds add a fresh, nutty finish—totally optional but highly recommended

Instructions

Marinate the Beef:

Mix the thinly sliced beef with cornstarch and soy sauce then let it rest for 10 minutes so the flavors soak in and the texture becomes tender.

Prep the Sauce:

Whisk together soy sauce, oyster sauce, hoisin, rice vinegar, chili garlic sauce, sugar, and water—this sauce will bring everything to life.

Heat Things Up:

Warm vegetable oil in your wok over high heat until almost smoking, then add the beef and stir-fry quickly to brown but keep it juicy inside.

Veggie Time:

Toss in the peppers, onion, garlic, and ginger—let the crunch and pungent aromas combine as they cook until just tender.

Bring It All Together:

Return the beef to the wok, pour in the sauce, and stir-fry for another couple of minutes until the sauce thickens and coats everything with good heat and flavor.

Serve:

Plate your stir fry with optional spring onions and sesame seeds, alongside rice or your favorite noodles to soak up every last bit.

Save

This dish once became the comfort food we all craved during a chilly rainy weekend, turning simple ingredients into a warm and spicy hug in a bowl.

Keeping It Fresh

Using fresh garlic and ginger is key—store-bought pastes just don’t bring the same punch. And don’t overcook the peppers; keep them crisp-tender to balance the richness of the beef.

When You’re Missing Something

If you don’t have oyster sauce on hand, a mix of soy sauce and a touch of hoisin can fill in. For a vegetarian twist, swap out beef for firm tofu and cook it until golden brown before adding veggies.

Serving Ideas That Clicked

I love serving this stir fry with jasmine rice to soak up that delicious sauce, or for a low-carb option, over steamed cauliflower rice. It even works great wrapped in lettuce leaves for a fresh handheld bite.

• Don’t forget to keep some chopped spring onions on hand—they add a perfect pop of green and freshness
• If you’re pressed for time, prep your sauce in advance and refrigerate—it’s a total game-changer
• Try tossing in a handful of toasted sesame seeds for a nutty crunch at the end

Save

Thanks for hanging out in the kitchen with me—can’t wait to hear how your stir fry turns out next time you make it!

Recipe FAQs

→ What cut of beef works best for this dish?

Flank steak or sirloin sliced thinly ensures quick cooking and tender texture.

→ Can I adjust the spice level?

Yes, increase or decrease the chili garlic sauce according to your heat preference.

→ What vegetables complement the main ingredients?

Bell peppers in red, green, and yellow add crunch and sweetness; onions and garlic deepen the flavor.

→ Is there a way to make this gluten-free?

Use gluten-free soy and hoisin sauces to avoid gluten.

→ How should I serve this dish?

Serve hot with steamed rice or noodles to absorb the spicy, savory sauce.