Delicious Beef Stir Fry with Onions & Peppers with tender, velvety slices of beef and a flavorful sauce. It's a quick and easy recipe you can make in less than 30 minutes!
Jump to:
Ingredients you'll need
Notes and substitutions
- Beef: My favorite cuts for stir-frying are flank steak and flat iron steak. Chuck steak is an economical choice. Boneless short ribs with their deep marbling are excellent if you don't mind spending more. Other good options are beef sirloin, skirt steak, and flap meat.
- Baking soda: It breaks down the tough fibers of an inexpensive cut of beef, making it tender and velvety. Also known as sodium bicarbonate, it is the same ingredient used in baking, cleaning, and neutralizing odors.
- Shaoxing wine: It is an amber-colored Chinese rice wine that enhances the flavors of the dish. Substitute with another Chinese cooking wine, dry sherry, or Japanese rice wine (sake).
- Oyster sauce: It is thick and umami-rich with a mild briny flavor like that of oysters.
- Sesame oil: Use the dark-colored variety made from toasted sesame seeds. It has a strong nutty flavor and aroma used for seasoning. Add it at the end of cooking, but use it sparingly as it can be overpowering in excess.
- Oil: Use a neutral or light-tasting oil (or a combination) that can withstand high heat. Find out more.
How to make this recipe
Step 1: Make the sauce by combining 3 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 2 tablespoons oyster sauce, 2 teaspoons sugar, 1 tablespoon cornstarch, 1 tablespoon sesame oil, and ½ cup of water. Set aside.
Step 2: Cut a pound of beef into 2"-thick sections along the grain or in the same direction as the muscle fibers.
Step 3: Slice each section thinly (about ¼ inch) against the grain or across the muscle fibers.
PRO TIP: Partially freeze the meat for about an hour to make slicing easier.
Step 4: Add 2 tablespoons of stir-fry sauce to the meat and mix them together.
Step 5: Add ¼ teaspoon baking soda and 1 tablespoon cornstarch. Mix them well, so they are evenly distributed. Velvet the meat for about 15 minutes while you prepare the rest of the ingredients.
PRO TIP: Velveting is a technique that helps keep the meat tender during the high-heat cooking process of stir-frying. It involves pre-treating the beef with a protective coating that seals in its juices, ensuring each piece remains succulent and soft.
Step 6: Grate or mince 2 teaspoons of ginger.
Step 7: Mince 4 cloves of garlic.
Step 8: Slice 1 red bell pepper into thin strips.
Step 9: Slice 1 onion the same way.
Step 10: Cut 3 scallions into 2-inch sections.
Step 11: Set your wok or skillet over high heat. Add a bit of oil to coat the bottom when the pan is almost smoking. Spread the meat in a single layer.
Let them sear for about 2 minutes without touching them. Let the other side brown for another minute. Transfer to a plate.
Step 12: Cook onions and red bell peppers for a minute until slightly blistered. Add scallions and push them to one side. Slightly lower the heat at this point.
Step 13: Add a bit of oil and sauté ginger and garlic for about 30 seconds. Toss them all together.
Step 14: Add the meat and sauce to the pan. Let the sauce slightly thicken for about 30 seconds.
Step 15: Add some ground pepper and mix them together. Turn off the heat.
Beef Stir Fry with Onions and Peppers goes best with white rice or plain noodles. Store leftovers in an airtight container in the fridge for 3-4 days.
Recipe FAQs
Slice beef thinly and against the grain to ensure it is tender and easy to chew. Overcooking beef can make it tough.
Velveting is a technique used in Chinese restaurants that uses baking soda and cornstarch to ensure the meat (especially an inexpensive cut) is tender and velvety.
A wok is excellent for stir-fries and fried rice like Crab Fried Rice. While you won't achieve wok hei, the unique smoky flavor and aroma from cooking in a wok, a large skillet (or a sauté pan) where the ingredients get lots of contact with the hot pan will do.
Prepare the meat, vegetables, and sauce separately in advance and refrigerate. The velveting can be done in as little as 5 minutes. With everything ready, stir-frying will only take less than 15 minutes.
Try other sauté or stir-fry recipes
- Eggplant Stir Fry: An eggplant stir-fry dish with shrimp and a savory sauce.
- Bistek Tagalog: Thinly sliced beef marinated in soy sauce and lemon or calamansi juice, then pan-seared and mixed with caramelized onions.
- Ginisang Sayote: Chayote squash and other vegetables sautéed with aromatics and crispy pork.
- Ginisang Togue: Mung bean sprouts with shrimp and tofu stir-fried with a savory sauce.
- Sweet and Sour: Chicken, pork, or fish stir fry with pineapple, bell peppers, and a sweet and tangy sauce.
- Tofu and Asparagus Stir Fry: A meatless option with fried tofu and tender asparagus spears in a savory stir-fry sauce.
Other beef recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Beef Stir Fry with Onions and Peppers
Equipment
- A wok, skillet, or sauté pan
Ingredients
Stir-fry sauce
- 3 tablespoons soy sauce regular or light
- 1 tablespoon Shaoxing wine (see note)
- 2 tablespoons oyster sauce (see note)
- 2 teaspoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil (see note)
- ½ cup water
For the stir-fry
- 1 pound flank steak (see note)
- ¼ teaspoon baking soda (see note)
- 1 tablespoon cornstarch
- 1 medium onion sliced into strips
- 1 medium red bell pepper sliced into strips
- 3 scallions cut into 2-inch sections
- 2 teaspoons minced ginger
- 4 cloves garlic minced
- Ground pepper to taste
- Neutral-flavored oil for searing and sautéing
Instructions
- Make the sauce by combining soy sauce, Shaoxing wine, oyster sauce, sugar, cornstarch, sesame oil, and ½ cup of water in a bowl. Set aside.
- Slice the meat thinly (about ¼ inch) against the grain or across the muscle fibers.
- Add 2 tablespoons of stir-fry sauce to the meat and mix them together.
- Add baking soda and cornstarch. Mix them well, so they are evenly distributed. Velvet the meat for about 15 minutes while you prepare the rest of the ingredients.
- Set your wok or skillet over high heat. Add a bit of oil to coat the bottom when the pan is almost smoking. Spread the meat in a single layer.
- Sear for about 2 minutes without touching them. Let the other side brown for another minute. Transfer to a plate.
- Cook onions and red bell peppers for a minute until slightly blistered. Add scallions and push them to one side. Slightly lower to medium-high heat at this point.
- Add a bit of oil and sauté ginger and garlic for about 30 seconds. Toss them all together.
- Add meat and sauce to the pan. Let the sauce slightly thicken for about 30 seconds.
- Add some ground pepper and mix them together. Turn off the heat.
Notes
- Beef: My favorite cuts for stir-frying are flank steak and flat iron steak. Chuck steak is an economical choice. Boneless short ribs with their deep marbling are excellent if you don't mind spending more. Other good options are beef sirloin, skirt steak, and flap meat.
- Baking soda: It breaks down the tough fibers of an inexpensive cut of beef, making it tender and velvety. Also known as sodium bicarbonate, it is the same ingredient used in baking, cleaning, and neutralizing odors.
- Shaoxing wine: It is an amber-colored Chinese rice wine that enhances the flavors of the dish. Substitute with another Chinese cooking wine, dry sherry, or Japanese rice wine (sake).
- Oyster sauce: It is thick and umami-rich with a mild briny flavor like that of oysters.
- Sesame oil: Use the dark-colored variety made from toasted sesame seeds. It has a strong nutty flavor and aroma used for seasoning. Add it at the end of cooking, but use it sparingly as it can be overpowering in excess.
- Options for veggies: Broccoli, carrots, mushrooms, snow peas, baby corn, snap peas, cabbage, or bok choy
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
Superb website you have here but I was wanting to know if you knew of any community forums that cover the same topics discussed in this article? I’d really love to be a part of online community where I can get feed-back from other experienced people that share the same interest. If you have any recommendations, please let me know. Bless you!
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.