Stir-Fried Beef with Bell Peppers & Onions – A Savory, Saucy Favorite

Tender strips of beef stir-fried with colorful bell peppers, onions, and a rich, umami-packed sauce — a quick and satisfying dish full of bold Asian-inspired flavors.

Juicy beef, vibrant veggies, and glossy sauce — ready in under 30 minutes!

 Ingredients

• 500 g beef steak, thinly sliced (sirloin or flank works great)

• 1 red bell pepper, sliced into strips

• 1 green bell pepper, sliced into strips

• 1 yellow bell pepper (optional)

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• 1 large onion, sliced

• 2 garlic cloves, minced

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp dark soy sauce (optional, for color and depth)

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• ½ tsp sugar

• ½ tsp ground black pepper

• ½ tsp grated fresh ginger (optional but adds great flavor)

• ½ cup beef broth (or water)

• 1 tsp cornstarch, dissolved in 2 tbsp water (to thicken)

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• 2 tbsp vegetable oil, for stir-frying

Step-by-Step Instructions

1. Prep the Beef & Vegetables

• Slice beef thinly against the grain for tenderness.

• Slice bell peppers and onion into strips.

• Mince garlic and grate fresh ginger (if using).

2. Sear the Beef

• Heat 1 tbsp oil in a large skillet or wok over high heat.

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• Add the beef and sear until browned but not fully cooked (about 2–3 minutes).

• Remove from pan and set aside.

3. Stir-Fry the Vegetables

• Add the remaining oil to the same pan.

• Sauté the onions, bell peppers, and garlic over medium-high heat for 3–4 minutes until slightly tender but still vibrant.

4. Make the Sauce

• In a small bowl, combine soy sauce, oyster sauce, dark soy sauce, sugar, black pepper, and ginger.

• Add the beef broth (or water) and mix well.

5. Bring It All Together

• Return the beef to the pan.

• Pour in the sauce and bring to a simmer.

• Stir in the dissolved cornstarch, and cook for 2 more minutes until the sauce thickens and coats everything evenly.

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 Serving Suggestions

• Serve over a bed of steamed jasmine rice or garlic noodles.

• Add a sprinkle of sesame seeds or chopped scallions on top for a fresh finish.

• Pairs beautifully with a side of spicy cucumber salad or Asian slaw.

Tips & Troubleshooting

 Beef turned out chewy?

 Make sure to slice against the grain and don’t overcook it — just sear quickly.

 Sauce too thin?

Add a touch more cornstarch slurry and simmer for 1–2 extra minutes.

Want extra heat?

 Add chili flakes or sliced red chili during stir-fry.

FAQs

1. Can I make it ahead of time?
Yes! Store in the fridge for up to 3 days. Reheat in a skillet or microwave with a splash of water.

2. Can I use chicken instead of beef?
Absolutely — chicken breast or thighs work well. Adjust cooking time accordingly.

3. Can I make it low-sodium?
Use low-sodium soy sauce and skip the dark soy sauce for a lighter version.

 Final Thoughts

This Beef Stir-Fry with Peppers and Onions is the kind of flavorful, saucy recipe that’s perfect for weeknight dinners — quick to make, easy to customize, and always a crowd-pleaser.

Try it once, and it’ll become a regular in your kitchen lineup!