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Beef and red pepper stir fry recipe

Beef and red pepper stir fry recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef stir fry

This is an easy peasy stir fry with just a few simple ingredients, making it perfect for a midweek supper. Use a wok if possible, or a large frying pan.

13 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 500g beef, finely sliced
  • 1 large onion, diced
  • 2 red peppers, cut into strips
  • 1 teaspoon allspice
  • 2 tablespoons soy sauce
  • 1 teaspoon fresh parsley, finely chopped

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Heat the olive oil in a wok or large frying pan over medium heat. Add the onions to the wok and cook until translucent. Add the red peppers and beef to the wok. Cook for about 7 minutes.
  2. Add the allspice and soy sauce. Stir and cook for 1 more minute. Sprinkle with the chopped parsley.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Don't let the lack of ingredients fool you into thinking it lacks in taste......... It is delicious . I have some fussy eaters in our house and everyone loves it . I tend to chop up every thing the night before it's required so that when I get in from work the next day I fling it together and it's ready in about ten mins. I serve it with noodles.-09 Aug 2014

2 x 200g (7oz) rump steaks, trimmed (see note)
150g (5oz) fine egg noodles (about 2 nests)
3 tbsp sunflower oil
2 red peppers, deseeded and thinly sliced
1 onion, thinly sliced
½ head Chinese leaves, white and green parts separated and very finely sliced
1 bunch coriander, chopped
For the marinade:
4 tbsp soy sauce
4 tbsp sweet chilli sauce
1 garlic clove, crushed
1 heaped tsp Chinese five spice powder
1 tsp light muscovado sugar
Juice of 1 large lime

You will need: a large non-stick frying pan.

Recipe Summary

  • 1 pound lean flank steak, trimmed
  • ¼ cup lower-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon Asian chile-garlic sauce
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon granulated sugar
  • ¼ teaspoon kosher salt
  • 2 tablespoons toasted sesame oil, divided
  • 1 cup sugar snap peas, sliced in half lengthwise
  • 1 cup sliced red onion
  • 1 cup sliced yellow bell pepper (about 1 medium bell pepper)
  • 2 large garlic cloves, thinly sliced
  • ¼ cup water
  • 3 cups cooked brown rice
  • ½ cup diagonally sliced scallions
  • 1 Chopped fresh cilantro and crushed red pepper

Cut steak diagonally with the grain into 2-inch-thick slices. Cut slices diagonally across the grain into thin strips. Combine steak, soy sauce, cornstarch, chile-garlic sauce, ginger, sugar, and salt in a medium bowl, and stir until sauce is well blended and steak pieces are coated. Set aside.

Heat 1 tablespoon of the oil in a large nonstick skillet or a wok over high. Add snap peas, onion, and bell pepper, and cook, stirring often, until vegetables are starting to soften, about 2 minutes. Add garlic, and cook, stirring constantly, 1 more minute. Remove vegetable mixture from skillet to a plate. Add remaining 1 tablespoon oil and all of beef mixture to skillet cook stirring often, until meat browns, about 2 minutes. Return vegetables to skillet add water. Stir-fry until sauce is thick and coats mixture well, about 1 more minute. Serve over cooked brown rice, and top with scallions. Add cilantro and crushed red pepper, if desired.

Beef, Tomato, and Pepper Stir-Fry

Don’t let the various steps in this popular Cantonese dish fool you it’s fairly easy to make and the results are delicious. As with all stir-fries, the dish is very versatile. Instead of tomatoes, bell pepper, and Chinese salted black beans, try using broccoli, green beans, or bok choy with fresh ginger (or any other combo that strikes your fancy). Served with a bowl of freshly steamed rice, it makes a no-fuss complete meal.

Notes Chinese Salted Black Beans (Fermented Black Beans, Dow See):

Chinese salted black beans are actually soybeans preserved in salt. Ubiquitous in Chinese stir-fries, marinades, and sauces, they develop their dark color, salty flavor, and slightly bitter aftertaste through oxidation. Look for shiny, firm beans available in clear cellophane packages in the dried beans section (Mee Chun brand). They need no refrigeration and keep well for about a year in a tightly sealed container away from light. Before cooking, soak in hot water for about 10 minutes, or at least rinse in several changes of cold water to remove excess salt.

Makes 4 to 6 servings as part of a multicourse family-style meal

Cooking Method stir-frying

Occasion Casual Dinner Party, Family Get-together

Recipe Course main course

Dietary Consideration egg-free, gluten-free, halal, kosher, low calorie, peanut free, tree nut free

Taste and Texture meaty, salty, umami


  • 1 pound round steak
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 tablespoon oyster sauce
  • ½ teaspoon sugar
  • 1 tablespoon plus 1 teaspoon soy sauce , divided
  • 2 tablespoons vegetable oil , divided
  • 1 clove garlic , smashed with the flat part of a cleaver or a large knife
  • 2 teaspoons Chinese salted black beans (see Notes), rinsed and drained
  • 1 medium yellow onion , cut into 8 to 10 wedges and separated
  • 1 medium green bell pepper , cut into 10 to 12 strips
  • 2 stalks celery , trimmed and sliced on the diagonal
  • 2 teaspoons cornstarch dissolved in 3 tablespoons water to form a slurry
  • 2 ripe medium tomatoes , each cut into 8 wedges


Handle the beef partially frozen so that it is easier to cut (if it’s fresh, place in the freezer for about 30 minutes). Cut the beef along the grain into 1½ -inch-thick strips. Then, with your knife at an angle almost parallel to the cutting surface, slice the meat diagonally across the grain into 1/8-inch-thick slices.

In a medium bowl, toss the beef with the rice wine, oyster sauce, sugar, and 1 tablespoon soy sauce. Cover the bowl and let the meat marinate in the refrigerator for 10 minutes, or up to 12 hours.

Preheat a large wok or skillet over high heat for 1 minute. Swirl in 1 tablespoon of the oil and heat until it becomes runny and starts to shimmer. Add the garlic and cook until fragrant, 15 to 30 seconds discard the garlic (you just want to flavor the oil). Add the salted black beans and onion and stir for 1 minute. Add the bell pepper and celery and stir-fry until crisp-tender, 2 minutes. Set aside in a bowl.

In the same wok, swirl in the remaining oil and heat over high heat. Divide the marinated meat into 4 batches. Stir-fry one batch for about 2 minutes (don’t worry if the meat is still a little pink), and set aside on a plate. Repeat with the remaining batches of meat.

Return the cooked vegetables to the wok over high heat. Add the cooked meat and stir everything swiftly around the wok until heated through, about 1 minute. Stir the cornstarch slurry and add to the wok. Toss to coat the meat and vegetables evenly. Cook until the mixture thickens and the meat and vegetables look glossy, about 1 minute. Add the tomatoes and 1 teaspoon soy sauce. Continue tossing until heated through, about another minute. Taste and adjust seasonings if desired. Serve immediately with freshly steamed rice.

Recipe Summary

  • ½ cup vegetable broth
  • ⅓ cup low-sodium soy sauce
  • 2 tablespoons honey powder (such as Savory Spice®)
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 3 cloves garlic, minced
  • 1 pinch red pepper flakes
  • 1 tablespoon vegetable oil
  • 1 pound skirt steak, thinly sliced on the diagonal
  • ½ teaspoon salt
  • 2 (14.5 ounce) packages frozen stir-fry vegetables

Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.

Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

Cut the steak into thin strips. Place in a shallow bowl and season with garlic, ginger, soy sauce and sugar. Mix well and set aside.

Heat the oil in a wok or large frying pan until hot then stir fry the pepper pieces for 3-4 mins until beginning to soften. Remove from the wok using a draining spoon and set aside.

Reheat the wok or pan and stir fry the beef mixture for 2-3 mins. Add the spring onions and continue to stir fry the mixture for a further 1 mins, then return the pepper to the wok or pan and stir fry for a further 1-2 mins until hot and tender.

Serve immediately with rice as an accompaniment.

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This recipe was a disappointmnet for me considering the reviews. I took the advice of others and used rum, brown sugar and marinated the meat but like another reviewer, I found the sauce too salty even though I used sodium reduced soya sauce. With so much soya sauce everything is the same color. What I enjoy most about a stirfry is seeing all the differrent colors of the veggies and this was not even appetizing to look at.

Great recipe. I substitute the Scotch for Rum, sugar for Brown Sugar, added Shitake Mushroons and didn't put the red pepper flakes.

Something different from the traditional stir-fry recipes. No need for the Scotch but extra red pepper flakes would pump up the flavor. I think I will try marinating the beef in a little of the sauce (minus the cornstarch) next time.

The flavor was delicious, however, I left out the scotch. My family doesn't like the flavor.

Wow, salty or what! I used a low-sodium beef broth and added no extra salt, but it was WAY too salty to be pleasant. I will try it again using only 1 Tbls of Soya Sauce, I think. Thanks for the tip to cut down the amount of Penne. I used 2/3 of a pound and the ratio of beef, pepper and penne was just right

Great recipe but I agree with another reviewer that the pasta makes it really heavy, though I enjoyed eating the penne with the sauce and steak. maybe cut down on the amount of pasta?

great recipe! Lots of creative possibilities here! Had no Scotch, so used vermouth. Mixed in sun-dried tomatoes and freshly grated horseradish at the end.

This was an awesome and tasty dish. (Was even better the next day for lunch) I used normal rum instead of the scotch and added 1 TBS of brown sugar to the corn starch mixture. Next time I make it I will increase the amount of beef needed to 1 and 1/2 pounds total. Also, make sur eyou don't add the entire one pound of penne. Add it gradually. I used just shy of the full one pound box. Will make again! My son was licking his plate.

Love, love, love this recipe! I followed another reader's advice and used brown sugar, 10 scallions, and rum rather than the scotch. We also used about 2X the ginger and garlic and it came out great. I like strong, spicy flavour so try it like it is before you double the ginger and the garlic! It turned out great

I used more ginger & garlic than called for & still found this dish somewhat bland. I think the problem is too much sauce. Next time I'll try using less broth so the flavors will be more concentrated.

This was great! Next time I will try it on rice as opposed to the penne to keep it in the asian food realm. The penne was good as it captured the sauce really well but made the dish heavier than it needed to be. Leftovers heated well in the microwave.

This recipe is easy to make and very flavorful. We've made this recipe several times, always with great results. We served it to lunch guests recently and made one minor change: substitute one of the red bell peppers with an orange bell pepper - it adds a little extra color and visual appeal. Most recently, we served it with sunomono (cucumber salad) with a few slivers of both colored peppers in the salad - the ingredients of the salad (sesame oil, rice vinegar, sugar, cukes) were complementary to the main dish. Also, I've made this dish with regular Penne pasta and with Penne rigate (the penne with ridges) and would suggest the latter.

When I read the reviews of this I was concerned but tried it anyway making the following changes: I used 1T of Brown Sugar, and instead of Scotch, I used 2T Myers Dark Rum, 4 Cloves Garlic, and 10 scallions, and forgot the Red Pepper altogether the flavor of the fresh ginger gave it just the right bite. I am a Personal Chef and my customer just loved it! Make it this way and you will have a 4 fork rating!

this dish was extremly flavoursome, it went down well with friends who joined me in eating it, but i had some complaints abot there being too much pepper flakes in it. next time i think i wil leave out the hot pepper and use a dash of tabasco sauce, other than that a fine meal in itself.

The red peppers did not sit well with my family. The pasta took on a brownish color that was not very appetizing. The flavor was good, however. You have to love red peppers for this one.

This was an excellent dish that combines several tastes to create a yummy meal. good as left-overs too. If you have a sensative palate, leave out the red pepper flakes.

Delicious, spicey and tasty, however first time I made this, I used the penne and it just doesn't suit the flavour of the beef, so I substituted asian noodles it was really good.


  • 1/2 to 1 pound beef steak (or other cuts)
  • 2 to 3 tablespoons vegetable oil
  • 1 shallot (or 1/4 cup purple onion, finely chopped)
  • 3 to 4 cloves garlic (finely chopped)
  • 2 pieces ginger (thumb-sized and thinly sliced into matchstick-like pieces)
  • 3 tablespoons sherry (cooking sherry, or red wine)
  • 1 medium head broccoli (cut into bite-size florets)
  • 1 red pepper (sliced into thin strips)
  • 1 teaspoon cornstarch (dissolved in 3 tablespoons cool water)
  • 1 teaspoon sesame oil
  • For the Marinade:
  • 3 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon cornstarch
  • For the Stir-Fry Sauce:
  • 1/2 cup chicken stock
  • 3 tablespoons oyster-flavored sauce
  • 1 tablespoon fish sauce
  • 1 to 2 teaspoons brown sugar (to taste)
  • 1 to 2 red chilies (minced, or 1/2 to 3/4 teaspoons dried chili (crushed), to taste)

Pepper Steak Stir Fry Recipe

Pepper steak fry recipe. Yum! Talking about steak, this recipe will surely make you crave for such beef steak on your table for dinner. Pepper steak is a stir-fried Chinese American dish consisting of sliced beef steak (that is often flank, sirloin, or round) cooked with sliced green and/or red bell peppers and other seasoning, such as soy sauce and ginger, and usually thickened with cornstarch. Sometimes, sliced onions and bean sprouts are added. This dish originated from Fujian cuisine, where it was known as qingjiao rousi. Originally, pork was used as meat, not beef, and the seasonings were relatively light compared with pepper steak. Trivia. This dish was mentioned in the film The Blues Brothers as being served in the Joliet State Prison on Thursday by Jake Blues. In this pepper steak fry recipe, create your own taste of spiciness and sauce. Be creative with your seasonings. And see your cooked dish ready to be devoured with pleasure by family and friends. You can serve this as is or over boiled white rice or chow men noodles, or even in sub sandwiches topped with caramelized onions. You can also season it with soy sauce if you want. Enjoy such a delicious meal!

This is such a great recipe for freezing! You can make a big batch of it, and store it in the freezer for an easy homemade dinner on a busy weeknight. This is also a great option for freezing in individual servings and enjoying as a week full of meal prepped lunches. Store in an airtight container up to 3 months.

You can reheat your stir fry in the microwave, or over medium-low heat in a skillet on the stovetop. If you reheat on the stove, you’ll have to keep a close eye on it. Add a splash of water or beef broth if it starts to dry out at all.