• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Beef Recipes

    Beef Stir Fry with Onions & Peppers

    Published: Jul 25, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 26 Comments

    6.6K shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    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!

    Beef stir fry with onions and peppers in a wok.
    Jump to:
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Try other sauté or stir-fry recipes
    • Other beef recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you’ll need

    Individual ingredients for beef stir fry with onions and peppers.
    Oil (for searing & sautéing) and ground pepper are not in the picture.

    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.
    Two different types of bottled oyster sauce.
    Left: Lee Kum Kee Oyster-flavor Sauce Right: Lee Kum Kee Premium Oyster Sauce
    • 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.
    Two different brands of sesame oil.
    • 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.

    Mixing the stir fry sauce in a measuring cup.

    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.

    Slicing the slab of meat into sections, then slicing them across the grain.

    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.

    Adding some of the stir fry sauce to the meat slices, then adding baking soda and cornstarch to them.

    Step 6: Grate or mince 2 teaspoons of ginger.

    Step 7: Mince 4 cloves of garlic.

    Grating ginger and mincing garlic.

    Step 8: Slice 1 red bell pepper into thin strips.

    Step 9: Slice 1 onion the same way.

    Slicing red bell pepper and onion into thin strips.

    Step 10: Cut 3 scallions into 2-inch sections.

    Cutting the scallions into 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.

    Searing the meat slices on the wok.

    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.

    Stir frying the vegetables on the wok. Then sauteing the ginger and garlic.

    Step 14: Add the meat and sauce to the pan. Let the sauce slightly thicken for about 30 seconds.

    Adding the stir fry sauce to the meat and vegetables in the wok.

    Step 15: Add some ground pepper and mix them together. Turn off the heat.

    Beef stir fry with onions and peppers in a wok.

    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.

    A serving of beef stir fry with onions and peppers over rice in a bowl.

    Recipe FAQs

    How do you make beef tender?

    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.

    Do you have to use a wok?

    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.

    Can I make it in advance?

    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

    • Beef Mechado on a plate.
      Beef Mechado
    • Burger Steak topped on a rice on a plate.
      Burger Steak Recipe
    • Bulalo with corn and veggies in a bowl.
      Bulalo Recipe
    • Ampalaya con Carne in a bowl.
      Ampalaya con Carne Recipe
    phone showing how to tag me on instagram

    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 in a wok zoomed in.

    Beef Stir Fry with Onions and Peppers

    Delicious stir fry with tender, velvety slices of beef and a flavorful sauce ready in less than 30 minutes!
    5 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Chinese, Filipino
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 people
    Calories: 316kcal
    Author: Nora Rey
    Cost: $8-$10

    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
    US Customary - Metric

    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

    Nutrition

    Calories: 316kcalCarbohydrates: 14gProtein: 27gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 68mgSodium: 1135mgPotassium: 565mgFiber: 2gSugar: 5gVitamin A: 1022IUVitamin C: 43mgCalcium: 51mgIron: 2mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Beef Recipes

    • Beef salpicao on a bowl with a spoon.
      Beef Salpicao Recipe
    • Bistek tagalog filipino steak and onions on a plate with a spoon.
      Bistek Tagalog Recipe
    • Korean Beef Stew in a bowl.
      Korean Beef Stew
    • Kare kare (Peanut Stew) in a bowl.
      Kare Kare Recipe
    6.6K shares
    • Facebook
    • Twitter
    • Email

    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Jenny

      October 11, 2023 at 3:23 am

      5 stars
      New dinner favorite! This will be a staple in my household for sure, its easy and just delicious. Came out great, thanks!

      Reply
      • Nora Reyes

        October 12, 2023 at 2:40 am

        That's amazing! Thank you, Jenny. =)

        Reply
    2. Billy T

      August 09, 2023 at 12:19 am

      5 stars
      A lotta flavor. Easy dish to make and it came out great.

      Reply
      • Nora Rey

        August 18, 2023 at 7:30 am

        Hello Billy,
        That's awesome to hear! So glad you enjoyed it and found it easy to whip up. 😊

        Reply
        • Aisling Higgins

          June 29, 2024 at 11:00 am

          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

          Reply
          • Nora Reyes

            June 30, 2024 at 11:20 pm

            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! =)

            Reply
    3. Angela

      June 21, 2023 at 8:15 pm

      5 stars
      I did not have sesame seeds so I can only imagine how that would be even more amazing! Thank you

      Reply
      • Nora Rey

        July 02, 2023 at 11:28 am

        Hi Angela! Yes! Sesame weeds would have been a nice addition. Thanks for the idea. =)

        Reply
    4. KimJ.

      February 05, 2023 at 11:32 pm

      5 stars
      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!😄

      Reply
      • Nora Rey

        April 10, 2023 at 10:42 am

        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!

        Reply
      • Jackie

        March 27, 2024 at 7:05 pm

        5 stars
        Made as the recipe is written and was by far the best pepper steak I have ever tasted!

        Reply
        • Nora Reyes

          April 03, 2024 at 11:36 am

          Hi Jackie, I'm so happy to hear that. Thank you so much!

          Reply
    5. Marge Treichler

      November 03, 2022 at 5:39 pm

      5 stars
      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.

      Reply
      • Nora Rey

        November 07, 2022 at 9:11 pm

        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.

        Reply
    6. Jomelyn

      February 13, 2022 at 4:14 pm

      5 stars
      I will make this for dinner again tonight. It is very tasty.

      Reply
      • Nora

        March 10, 2022 at 1:09 am

        Thank you! I'm so glad you liked it! =)

        Reply
    7. Bim

      September 20, 2021 at 6:02 pm

      5 stars
      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!

      Reply
      • Nora

        September 21, 2021 at 7:55 am

        Wow, Bim! That is so good to hear! I am so happy you guys liked it. =)

        Reply
      • Naomi

        October 26, 2022 at 3:48 pm

        I will love to make the dishes thank you

        Reply
    8. Pianino Teoria

      August 30, 2021 at 12:11 pm

      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!

      Reply
    9. Peachit

      August 28, 2021 at 7:45 pm

      I have

      Reply
    10. Christine Krueger

      July 18, 2020 at 12:27 am

      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!

      Reply
      • Nora Rey

        July 23, 2023 at 3:36 am

        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!

        Reply
    11. Amy Breault

      April 29, 2020 at 12:25 am

      Absolutely delicious! Thank you for the recipe!

      Reply
      • Nora Rey

        July 23, 2023 at 3:37 am

        It's my pleasure! I'm thrilled to hear that you loved it. So sorry for the super late response.

        Reply
    5 from 9 votes (1 rating without comment)

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    More about me →

    Popular Recipes

    • Grilled Pork Belly on a plate with pickled vegetables and spicy vinegar dipping sauce.
      Inihaw na Liempo Recipe
    • Beef stir fry with onions and peppers in a wok zoomed in.
      Beef Stir Fry with Onions & Peppers
    • Mackerel on Olive oil on a plate.
      Mackerel in Olive Oil
    • Beef Caldereta topped on a rice served on a plate.
      Beef Caldereta Recipe
    • Buko Pandan on a glass dish cup topped with ice cream covered be rice crisps.
      Buko Pandan Salad Recipe
    • Assorted Filipino foods on a table covered in banana leaf for a Kamayan Feast.
      Kamayan Feast: Bringing Family and Friends Together

    Seasonal Desserts

    You must use the category name, not a URL, in the category field.

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2023 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    6.6K shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.