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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
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1 yellow bell pepper (optional)
1 large onion, sliced
2 garlic cloves, minced
2 tbsp soy sauce
1 tbsp oyster sauce
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1 tbsp dark soy sauce (optional, for color and depth)
½ tsp sugar
½ tsp ground black pepper
½ tsp grated fresh ginger (optional but adds great flavor)
½ cup beef broth (or water)
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1 tsp cornstarch, dissolved in 2 tbsp water (to thicken)
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).
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2. Sear the Beef
Heat 1 tbsp oil in a large skillet or wok over high heat.
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.
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Stir in the dissolved cornstarch, and cook for 2 more minutes until the sauce thickens and coats everything evenly.
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!