Beef stir fry with onions and peppers is made with thin slices of beef, bell peppers, onions, and a savory sauce.
The beef is mixed with baking soda and cornstarch to help keep it tender.
It is quick and easy to make, ready in about 30 minutes!
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Ingredients You'll Need
Notes and Substitutions
- Beef: Flank steak and flat iron steak are good for stir-fry. Chuck steak also works and is usually cheaper. You can also use sirloin, skirt steak, flap meat, or boneless short ribs.
- Baking soda: Helps tenderize the beef, especially if using a cheaper cut. Use only a small amount.
- Shaoxing wine: Makes the sauce taste better. You can use another Chinese cooking wine, dry sherry, or sake.
- Oyster sauce: Makes the sauce savory, a little sweet, and thicker.
- Sesame oil: Use toasted sesame oil. It has a strong nutty taste, so use a little.
- Oil: Use a neutral oil with a high smoke point, like avocado, canola, or vegetable oil.
How to Make Beef Stir Fry (Step-by-Step)
Step 1: Make the stir-fry sauce
In a small bowl, combine:
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- ½ cup water
Stir until the cornstarch is fully dissolved. Set aside.
Step 2: Slice the beef
Thinly slice 1 pound of beef against the grain into about ¼-inch-thick pieces.
To make slicing easier, you can partially freeze the beef for about a hour before cutting.
Step 3: Velvet the beef
Add 2 tablespoons of the stir-fry sauce, ¼ teaspoon baking soda, and 1 tablespoon cornstarch to the beef.
Mix until evenly coated, then let it marinate for about 15 minutes while you prepare the remaining ingredients.
This quick velveting step helps keep the beef tender and juicy during stir-frying.
Step 4: Sear the beef
Have all your ingredients ready before you start cooking, since stir-frying goes quickly.
Heat a wok over high heat until very hot, then add thin layer of oil.
Spread the beef in a single layer and sear undisturbed for about 2 minutes.
Flip and brown the other side for about a minute. Transfer to a plate.
Step 5: Cook the vegetables
Add 1 medium onion and 1 bell pepper (sliced into strips) to the pan.
Stir-fry for about a minute, then add 3 stalks scallions (cut into sections).
Push everything to one side of the pan.
Step 6: Add the aromatics
Lower the heat slightly, then add a little more oil.
Sauté 2 teaspoons minced ginger and 4 garlic cloves (minced) until fragrant.
Toss them together with the vegetables.
Step 7: Add the beef and sauce
Return the beef to the pan, then pour in the sauce (stir it again since the cornstarch settles at the bottom).
Toss everything together until the sauce thickens slightly.
Add some ground pepper (to taste), then turn off the heat.
Serve your beef stir-fry with onions and peppers right away with steamed rice.
Cooking Tips
- Slice the beef thinly against the grain to keep it tender.
- Partially freeze the beef to make it easier to slice thinly.
- Velvet the beef for about 15 minutes to help keep it tender and juicy.
- Use high heat for a quick sear and better flavor.
- Get everythingready since stir-frying moves quickly.
Recipe FAQs
Flank steak, sirloin, ribeye, or skirt steak work well. Slice thinly against the grain for tender pieces.
Slice the beef thinly, cut against the grain, and velvet it with baking soda and cornstarch before cooking.
It may be sliced too thick, cooked too long, or cut with the grain instead of against it.
Yes. Broccoli, mushrooms, snap peas, carrots, or baby corn work well.
More Sautéed and Stir-Fry Recipes
- Eggplant stir fry: Eggplant and shrimp cooked in a savory sauce.
- Bistek tagalog: Marinated beef pan-seared with onions.
- Ginisang sayote: Chayote sautéed with aromatics and pork.
- Ginisang togue: Mung bean sprouts with shrimp, tofu, and a savory sauce.
- Sweet and sour: Chicken, pork, or fish with vegetables and a sweet and tangy sauce.
- Tofu and ssparagus stir fry: A meatless stir-fry with fried tofu and asparagus.
Beef Recipes You May Like
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📖 Recipe
Beef Stir Fry with Onions and Peppers
Equipment
- Wok or wide pan
Ingredients
Stir-fry sauce
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- ½ cup water
For the stir-fry
- 1 pound flank steak
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
- 1 medium onion sliced into strips
- 1 medium red bell pepper sliced into strips
- 3 scallions cut into sections
- 2 teaspoons minced ginger
- 4 cloves garlic minced
- Ground pepper
- Neutral oil
Instructions
- Make the sauce by combining soy sauce, Shaoxing wine, oyster sauce, sugar, cornstarch, sesame oil, and water. Stir until smooth; set aside.
- Thinly slice the beef against the grain into ¼-inch pieces. Partially freeze the beef first to make slicing easier.
- Add 2 tablespoons of the sauce, baking soda, and cornstarch to the beef. Mix well and marinate for 15 minutes.
- Heat a wok over high heat until very hot. Add a thin layer of oil, then sear the beef in a single layer for about 2 minutes. Flip and brown the other side for a minute. Transfer to a plate.
- Stir-fry the onion and bell pepper for a minute. Add the scallions, then push everything to one side.
- Lower the heat slightly. Add a little more oil, then sauté the ginger and garlic until fragrant. Toss with the vegetables.
- Return the beef to the pan, then pour in the sauce (stir it again first). Toss until the sauce thickens slightly. Add ground pepper to taste, then turn off the heat.
Video
Notes
- Beef: Flank steak, flat iron, sirloin, skirt steak, flap meat, chuck steak, or boneless short ribs work well.
- Baking soda: Helps tenderize the beef. Use only a small amount.
- Shaoxing wine: Makes the sauce taste better. Use Chinese cooking wine, dry sherry, or sake instead.
- Oyster sauce: Makes the sauce savory, a little sweet, and thicker.
- Sesame oil: Use toasted sesame oil.
- Oil: Use a neutral oil with a high smoke point.
- Slice the beef thinly against the grain to keep it tender.
- Partially freeze the beef to make slicing easier.
- Velvet the beef for about 15 minutes to keep it tender and juicy.
- Use high heat for a quick sear.
- Get everything ready before cooking.
Jenny says
New dinner favorite! This will be a staple in my household for sure, its easy and just delicious. Came out great, thanks!
Nora Reyes says
That's amazing! Thank you, Jenny. =)
Billy T says
A lotta flavor. Easy dish to make and it came out great.
Nora Rey says
Hello Billy,
That's awesome to hear! So glad you enjoyed it and found it easy to whip up. 😊
Aisling Higgins says
I'm preparing to make this for the first time.
I'm just curious, do you mean bread soda when you say baking soda?
I'm from Ireland and I've heard of bread soda being used to tenderise meat but not baking soda which is used as a raising agent.
If you could clarify I'd appreciate it.
Kind regards
Aisling
Nora Reyes says
Hello Aisling,
Thank you for getting in touch with your question! Yes, when I mention baking soda in the recipe, I am referring to what you might know as bread soda in Ireland. It's all the same thing—sodium bicarbonate, also called bicarb soda in some places. This versatile ingredient not only helps dough rise and tenderizes meat but is also widely used in baking and even as a cleaning agent due to its mild abrasive properties.
I hope this clears up any confusion, and please don't hesitate to reach out if you have any more questions or need further clarification as you prepare your dish. I’m here to help! =)
Angela says
I did not have sesame seeds so I can only imagine how that would be even more amazing! Thank you
Nora Rey says
Hi Angela! Yes! Sesame weeds would have been a nice addition. Thanks for the idea. =)
KimJ. says
This recipe is great and we enjoyed it. However I used thin cut top sirloin sliced up. I wish I would have marinated it longer or tenderized it. I almost burned it on high heat trying to sear it, and it was a little tough, but those were chef problems. The flavors and result still came out great. I’ll make it again, with a different sear on the meat!😄
Nora Rey says
Hi there,
I'm glad you enjoyed the recipe and thanks for sharing your experience with it. Using thin cut top sirloin sounds like a great idea, but marinating it longer or tenderizing it could definitely help with the toughness. It can be tricky to get the perfect sear on meat, but practice makes perfect, right? I'm sure your next attempt will turn out even better!
Jackie says
Made as the recipe is written and was by far the best pepper steak I have ever tasted!
Nora Reyes says
Hi Jackie, I'm so happy to hear that. Thank you so much!
Marge Treichler says
Not an oyster fan so I left that part out... BUT, this is the third time I've made it and needless to say it is SCRUMPTIOUS! Thank you Nora..... Will now try other recipes of yours.
Nora Rey says
Hello Marge! Thank you so much! That makes me so glad. =) And yes, I have also tried making it with vegan mushroom oyster sauce and it worked as well.
Jomelyn says
I will make this for dinner again tonight. It is very tasty.
Nora says
Thank you! I'm so glad you liked it! =)
Bim says
Followed every step of this recipe, the result was so good my husband and kids asked me where I ordered it. They can’t believe that I made it myself. Thank you Nora, keep sharing!
Nora says
Wow, Bim! That is so good to hear! I am so happy you guys liked it. =)
Naomi says
I will love to make the dishes thank you
Pianino Teoria says
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Peachit says
I have
Christine Krueger says
O.M.G. Just made this for dinner, and it is excellent. Used powdered garlic and ginger, since we didn’t have any. Used four of the “rib eye” steaks from a Dollar Tree. Leave those frozen, they cut easier. Also great for fajitas. We will definitely make this again!
Nora Rey says
My apologies for the super late response as I just saw this! I'm so glad to hear that you enjoyed the recipe. Using powdered garlic and ginger is a great idea, and those Dollar Tree steaks sound perfect for this dish. It's awesome to know that it's versatile for fajitas too! Thanks again!
Amy Breault says
Absolutely delicious! Thank you for the recipe!
Nora Rey says
It's my pleasure! I'm thrilled to hear that you loved it. So sorry for the super late response.