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Spicy Pepper Steak Stir Fry Recipe

4.6 from 18 reviews

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Spicy Pepper Steak Stir Fry Recipe is one of those magical weeknight dinners that balances quick prep with bold, zesty flavors. If you love that perfect combo of tender steak with a spicy kick and vibrant veggies, this recipe is going to be your new go-to.

In the image, there is a white pot filled with slices of cooked brown beef mixed with red and green bell pepper strips and onions. The beef pieces are thick and covered with a shiny, brown sauce. The red and green pepper strips add bright colors among the darker beef and sauce, while the onions appear soft and slightly translucent. Next to the pot, there is a bowl filled with white rice on a surface with a white marbled texture. The overall scene looks warm and inviting, with rich, colorful food in focus. photo taken with an iphone --ar 2:3 --v 7 this …
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Why You'll Love This Recipe

I love cooking this spicy pepper steak stir fry recipe because it’s fast, packed with flavor, and always feels like a special treat—even on busy nights. It’s a dish that lets you play with heat and freshness, and the tender steak makes it downright irresistible.

  • Super-Tender Steak: Tenderizing the steak by pounding it makes every bite melt in your mouth.
  • Bright, Colorful Veggies: The combo of green and red peppers plus onions keeps it fresh and visually stunning.
  • Perfectly Balanced Sauce: Sweet honey, spicy hot sauce, and savory soy create a sauce that hits all the right flavor notes.
  • Quick and Easy: Ready in about 35 minutes, it’s a winner on busy evenings or when you’re craving something satisfying, fast.

Ingredients & Why They Work

The ingredients in this spicy pepper steak stir fry recipe perfectly complement each other to create a sauce that’s both spicy and sweet, coating tender steak strips and crisp veggies. Here’s why each one makes a difference—and my favorite tips for picking them.

Flat lay of a whole uncracked brown strip steak, fresh green bell pepper sliced, fresh red bell pepper sliced, a yellow onion sliced, three whole garlic cloves, small white ceramic bowls containing golden olive oil, dark low sodium soy sauce, amber honey, light brown chicken broth, rich brown beef broth, pale white dry white wine, a small white bowl with white cornstarch powder, a small white bowl with water, a small white bowl of ground ginger powder, a small white bowl containing mixed garlic salt, celery salt, and onion powder, two whole clean brown eggs, a small heap of cooked white long grain rice, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Strip steak (or flank/top sirloin): Go for a well-marbled cut for juicy, tender results after pounding and searing.
  • Garlic salt, celery salt, onion powder: This trio seasons the steak with subtle savory layers without overpowering.
  • Cornstarch: Essential for thickening the sauce into that glossy, irresistible coating.
  • Beef and chicken broth: Using both adds depth and a complexity of flavor you don’t want to skip.
  • Soy sauce (low sodium): Adds umami without crowding the flavors; low sodium helps control saltiness.
  • Honey: Brings a subtle sweetness that balances the heat from the hot sauce nicely.
  • Hot sauce and ground ginger: These give the dish its signature spicy kick and aromatic warmth.
  • Bell peppers (green & red) and yellow onion: Fresh, crisp veggies that add sweetness and color.
  • Olive oil: Perfect for quick, high-heat searing of steak and veggies.
  • Dry white wine (optional): Helps deglaze the pan, picking up all those yummy browned bits for extra flavor.
  • Cooked rice: The perfect vehicle to soak up all that sauce at the end.
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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak this spicy pepper steak stir fry recipe depending on what’s in my fridge or what kind of heat I’m craving. Feel free to make it your own with these easy ideas.

  • Variation: Sometimes I add mushrooms sautéed on the side and toss them into the stir fry last minute for an earthy bite – works like a charm.
  • Spice Factor: Adjust the hot sauce quantity or swap for fresh sliced chilies if you want a fresh heat boost.
  • Broth Swap: No wine? No problem. I’ve replaced it equally with chicken broth and it’s still deliciously rich.
  • Rice Swap: For a lighter twist, swap rice for stir-fry noodles or thin spaghetti tossed in the sauce at the end.

Step-by-Step: How I Make Spicy Pepper Steak Stir Fry Recipe

The dish is served in a white bowl placed on a white marbled surface. On one side of the bowl is a layer of fluffy white rice, plain and soft in texture. Next to the rice is a thick, glossy brown sauce coating pieces of browned beef chunks that have a tender look. Mixed into the beef are long strips of cooked green and red bell peppers and translucent cooked onion slices, adding a mix of vibrant green, red, and light yellow colors. Small green herbs are sprinkled lightly on top of the dish for color contrast. A silver fork rests on the rice inside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Tenderize and Prep the Steak

Start by placing plastic wrap over your steak and gently pounding it flatter with a meat tenderizer. This step is a game-changer—trust me. It breaks down the muscle fibers, making the steak so tender it practically melts when you bite into it. Trim off any large fat chunks—I sometimes fry those bits with peppers for extra flavor, then toss 'em out. Slice the steak thinly against the grain, pat the strips dry to ensure a good sear, then sprinkle on the meat seasoning. Toss to coat evenly, then set aside.

Step 2: Sear the Meat

Heat olive oil in a large skillet over medium-high. You want the pan hot enough to sear but not smoke. Sear the steak in batches—overcrowding will steam the meat instead of crisping it. Each batch takes about 3-4 minutes to develop that beautiful golden crust. Once cooked, set the strips aside to rest. This resting step keeps juices locked in.

Step 3: Build the Sauce and Veggies

Add the white wine to the skillet and use a spatula to scrape up all those delicious browned bits. Let it reduce by half, about 3-4 minutes. Toss in the sliced bell peppers and onions, sautéing just until they soften but still have that snap—around 3 minutes. Pour in the pre-made sauce mixture and bring to a boil. Let it simmer for a couple of minutes to marry the flavors.

Step 4: Thicken the Sauce & Finish

Give the cornstarch and water mixture a good shake, then slowly whisk it into the bubbling sauce. Keep stirring gently until the sauce thickens to your liking—this usually takes just a minute or two. Reduce the heat to low, add the cooked steak back into the pan, and let everything warm through for another couple of minutes. This melding is what makes the flavor pop.

Top Tip

In my experience, the secret to nailing this spicy pepper steak stir fry recipe lies in the prep and timing. Here’s what helped me get that perfect balance of tender meat, crisp veggies, and velvety sauce every time.

  • Tenderizing Is Key: Don’t skip pounding the steak; it transforms tougher cuts into melt-in-your-mouth pieces.
  • Dry the Meat Thoroughly: Moisture is the enemy of a good sear. Pat your steak dry after seasoning for that golden crust.
  • Don’t Crowd the Pan: Sear in batches to avoid steaming, which kills flavor and texture.
  • Slowly Add Cornstarch Mix: Stir it in gradually to avoid lumps and get a smooth, glossy sauce.

How to Serve Spicy Pepper Steak Stir Fry Recipe

A silver pot is placed on a white marbled surface, filled with long slices of bright green and red bell peppers mixed with curved white onion pieces. In the first image, a woman's hand pours a dark brown sauce from a clear glass measuring cup into the pot, while the vegetables inside look dry and fresh. In the second image, the vegetables have a glossy look with the dark sauce coating them, showing a shiny and moist texture all over the peppers and onions inside the same silver pot. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top mine with freshly chopped green onions and a sprinkle of toasted sesame seeds—they add a lovely fresh crunch and a nutty aroma that rounds out the dish beautifully. A wedge of lime on the side is a nice touch too, especially if you like a hint of acidity to brighten things up.

Side Dishes

This spicy pepper steak stir fry pairs wonderfully with simple steamed jasmine rice or my favorite chicken bouillon-flavored rice for extra depth. If you’re feeling adventurous, vegetable fried rice or even a light Asian slaw balances the heat and richness nicely.

Creative Ways to Present

For a special occasion, I sometimes serve this stir fry in edible lettuce cups for a fresh, handheld treat. Alternatively, plating over a bed of stir-fried noodles adds a restaurant-style flair that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Store leftover spicy pepper steak stir fry in an airtight container in the fridge for up to three days. I like to separate the rice from the stir fry if I can—it helps keep the texture fresh and prevents the rice from getting mushy.

Freezing

This recipe freezes remarkably well! Just portion it out into freezer-safe containers and freeze for up to three months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

To reheat, I prefer gently warming the stir fry in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. This keeps the steak tender and prevents it from drying out. Microwave works too but can sometimes make the meat tough.

Frequently Asked Questions:

Can I use other types of steak for this stir fry?

Absolutely! While strip steak is my favorite for tenderness, flank steak or top sirloin also work great if you slice them thin and tenderize properly.

How spicy is this Spicy Pepper Steak Stir Fry Recipe?

The heat level is moderate and comes mainly from the hot sauce. You can easily adjust it by adding more or less, or swapping in fresh chilies for a sharper kick.

Can I make the sauce ahead of time?

Yes, you can mix up the sauce components ahead and refrigerate it. Just add the cornstarch slurry last when cooking for the perfect consistency.

What can I substitute if I don’t cook with wine?

No worries! Substitute equal parts chicken broth instead of white wine to deglaze the pan, and your sauce will still be delicious and rich.

Final Thoughts

This spicy pepper steak stir fry recipe holds a special spot in my heart because it feels like a little celebration every time I make it—without hours in the kitchen. It’s a reminder that great flavor and quick cooking can go hand in hand. I’m confident you’ll enjoy making (and eating) it as much as I do. Give it a try soon, and let those bold, vibrant flavors brighten up your dinner table!

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Spicy Pepper Steak Stir Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 18 reviews
  • Author: Rachel
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

This Pepper Steak recipe features tender strips of steak cooked with vibrant bell peppers and onions in a flavorful, savory sauce. The blend of beef and chicken broths with soy sauce, garlic, honey, and a touch of heat creates a rich stir-fry sauce thickened with cornstarch. Served over perfectly cooked white rice, this dish is a delicious and satisfying meal that's easy to prepare in under 40 minutes.

Ingredients

Meat Seasoning

  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Sauce

  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 cup beef broth
  • ½ cup chicken broth
  • ¼ cup low sodium soy sauce
  • 3 tablespoons honey
  • 3 cloves garlic, minced
  • 1 teaspoon hot sauce
  • ¼ teaspoon ground ginger

Stir Fry

  • 1 ¼ pounds strip steak, flank steak, or top sirloin
  • 2 tablespoons olive oil
  • ¼ cup dry white wine (such as Chardonnay or Pinot Grigio)
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 3 cups cooked white rice

Instructions

  1. Prepare Sauce Mixture: Combine the cornstarch and 3 tablespoons of cold water in a covered container. Shake well to mix and set aside in a cool place. In a medium bowl, mix together beef broth, chicken broth, soy sauce, honey, garlic, hot sauce, and ground ginger. Set this sauce mixture aside.
  2. Prep the Steak: Place a piece of saran wrap over the steak and use a meat tenderizer to pound it flatter on both sides to help tenderize the meat. Trim off any large areas of fat and set aside. Slice the steak thinly against the grain; the strips will become tender and plump when cooked. Pat the slices dry, then sprinkle with the combined meat seasoning and toss to coat evenly.
  3. Sear the Meat: Heat olive oil in a skillet over medium-high heat. Working in batches to avoid overcrowding, sear the steak strips for 3 to 4 minutes until browned but not fully cooked. Remove the meat and let it rest while you prepare the vegetables and sauce.
  4. Deglaze Pan and Sauté Vegetables: Pour white wine into the skillet over medium heat. Use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the pan. Simmer the wine until reduced by half, about 3 to 4 minutes. Add the sliced green and red bell peppers and yellow onion. Sauté the vegetables for about 3 minutes until slightly softened.
  5. Cook Sauce and Thicken: Pour the prepared sauce mixture into the skillet with the vegetables and bring to a boil. Allow it to simmer for 2 to 3 minutes. Shake the cornstarch slurry one last time and slowly stir it into the boiling sauce. Let it simmer gently, stirring often, until the sauce thickens to your desired consistency. Reduce heat to low.
  6. Combine Steak and Serve: Add the seared steak strips back into the skillet with the sauce and vegetables. Stir to coat and heat through for a few minutes. Serve the pepper steak hot over 3 cups of cooked white rice or your preferred rice variety.

Notes

  • White Wine: Chardonnay and Pinot Grigio are excellent choices for deglazing. If avoiding alcohol, substitute with an equal amount of chicken broth.
  • Noodles Alternative: For a different twist, add 7 ounces of stir fry noodles or thin spaghetti to the sauce at the end instead of serving with rice.
  • Broth Choice: Using both beef and chicken broth enhances flavor depth, but you may substitute all beef broth if preferred.
  • Low Sodium Option: Use low sodium soy sauce and broth to reduce the overall sodium content of the dish.
  • Mushrooms make a great addition; sauté them separately and stir in at the end for best texture and flavor.
  • Rice Cooking Tips: To cook rice perfectly, bring 2 cups water and 2 chicken bouillon cubes to a boil, add 1 cup long-grain rice, cover, reduce to low heat and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. The dish freezes well.

Nutrition

  • Serving Size: 1 serving
  • Calories: 430 kcal
  • Sugar: 14 g
  • Sodium: 700 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 33 g
  • Cholesterol: 75 mg

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