This stir fry-style steak with peppers and onions is one of my go-to dinners when I want something bold, fast, and totally satisfying—without breaking the bank. It’s loaded with juicy seared flank steak, tender peppers, and a garlicky soy-based sauce that’s full of flavor but not fussy. Think takeout-style comfort with real-life weeknight ease.
The steak stir fry that finally impressed my husband
I’ve tried a lot of versions of this dish—some were too sweet, some were too salty, and most just didn’t have that perfect balance of tender steak and saucy peppers.
The first time I ever made a stir fry (back when I was trying to impress my now-husband), it was a total disaster—soggy veggies, gray meat, and sauce that tasted like saltwater. This version? It’s the one I finally got right. Simple, flavorful, and totally foolproof.
- Simple but punchy sauce – Not overly thick, not cloyingly sweet—just enough garlic, ginger, and umami to coat every bite.
- Quick-cooked steak – Thinly sliced and seared fast for that golden-browned edge without drying out.
- Customizable veg ratio – Go all in on the peppers, or add mushrooms, snap peas, or whatever stir-fry extras you love.
I like to serve it over rice, but my kids have also been known to wrap it in tortillas with a slice of cheddar. No wrong way to eat it!
The few things you’ll need
You’ll want thinly sliced flank steak (or skirt steak if that’s what you’ve got), a red and green bell pepper, and a little onion for sweetness and depth. The sauce is pantry basics: soy sauce, broth or water, brown sugar, garlic, ginger, and a bit of cornstarch to help it cling.
Printable recipe
Steak with Peppers and Onions
Ingredients
Sauce
- ¼ cup soy sauce
- ⅓ cup low sodium beef broth (OR water)
- 1 ½ tablespoons brown sugar
- 1 tablespoon cornstarch
- 3 cloves garlic (minced (about 2 teaspoons))
- ¾- inch piece ginger (minced (about 1 teaspoon))
Stir fry
- 2 tablespoons oil
- ½ medium white onion (peeled and cut into strips or diced)
- 1 large red bell pepper (cored and cut into thin strips or into chunks)
- 1 large green bell pepper (cored and cut into thin strips or into chunks)
- 1 ¼ pounds flank steak (thinly sliced against the grain)
- salt and pepper to taste
Instructions
- Make the sauce: Whisk together the soy sauce, broth (or water), brown sugar, cornstarch, garlic, and ginger in a small bowl. Set it aside—you’ll want it ready when the pan starts sizzling.¼ cup soy sauce, ⅓ cup low sodium beef broth, 1 ½ tablespoons brown sugar, 1 tablespoon cornstarch, 3 cloves garlic, ¾- inch piece ginger
- Cook the veggies: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Toss in the onion and both bell peppers and stir-fry for 6-8 minutes until just tender and starting to get those golden edges. Remove to a plate and keep nearby.2 tablespoons oil, ½ medium white onion, 1 large red bell pepper, 1 large green bell pepper
- Sear the steak: Season the sliced steak with salt and pepper. Add the remaining tablespoon of oil to the skillet. Turn the heat up a bit if needed, then add the steak and stir-fry for 2-4 minutes until browned and cooked through—but still juicy. Don’t overcrowd the pan, and don't overcook your steak!1 ¼ pounds flank steak, salt and pepper to taste
- Bring it together: Add the peppers and onions back to the pan. Whisk the sauce again (to get the cornstarch from the bottom!) and pour it in. Stir everything together and let it simmer for 2–3 minutes, just until the sauce thickens slightly and everything’s coated and glossy.
- Serve it up: Serve hot over steamed rice, noodles, or wrapped in a tortilla if your kids are feeling chaotic. Add a sprinkle of sesame seeds or green onion if you’re feeling fancy.
Questions? Of course you have questions.
🥩 Choosing + Prepping the Steak
What cut of steak is best?
Flank steak is my go-to—lean, flavorful, and easy to slice thin. Skirt steak works too, just be sure to cut against the grain so it stays tender.
Can I use something else besides flank steak?
Absolutely. Sirloin or even thinly sliced chuck can work in a pinch, just adjust cook time and expect a slightly different texture.
How thin should I slice it?
About ¼ inch or less. You want it thin enough to cook quickly, but not so thin it dries out.
🧄 Sauce + Flavor
Is the sauce spicy?
Not at all—it’s flavorful and garlicky with just a hint of sweetness. Want heat? Add a dash of chili flakes or sriracha.
Can I make the sauce ahead?
Yes! Just give it a quick whisk before using—the cornstarch sinks to the bottom.
🥬 Veggie Swaps + Add-Ins
Do I have to use both peppers?
Nope! Use whatever you’ve got. Red and green give a nice balance of sweet and earthy, but yellow or orange are great too.
What other veggies work?
Mushrooms, snap peas, broccoli, shredded carrot—just be sure not to overcrowd the pan. Stir fry in batches if needed.
🍚 Serving + Storage
What should I serve this with?
Rice is classic, but noodles work too. My kids like it in tortillas, and I’m not mad about it.
How long do leftovers keep?
2-3 days in the fridge in an airtight container. Reheat gently so the steak doesn’t overcook.
Can I freeze it?
Meh, it’s not my favorite for freezing—the steak texture changes a bit. But if you must, freeze it in sauce only (no rice) and reheat in a skillet.
If this steak made your night less annoying…
…leave a comment or a rating so I know I’m not out here yelling into the void. Or don’t. I’ll still be here, making dinner with one hand and breaking up sibling fights with the other.
📌Oh, and pin it. Because future-you will forget where you saw this, and then curse the universe when you’re holding a bell pepper without a plan.
Comments
No Comments