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Pepper Steak Stir Fry

Pepper steak is quick, easy and perfect for any night of the week. We serve this with steamed rice, but cauliflower rice would be great on the side too.


  • 1 lb Sirloin steak, Flank Steak or Round Steak thinly sliced
  • 4 tbsp soy sauce, low sodium
  • 1 tbsp rice wine
  • 3 tsp corn starch
  • 2 tbsp vegetable oil divided
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 1/2 tsp black pepper


  • Slice beef into thin slices, approximately 1 inch long.* Place in a bowl and add 1 tbsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.
  • Heat large pan on medium high heat. Add 1 tsp of oil. Add the onions and peppers and cook for 3-4 minutes or until just tender. Remove from the pan, transfer to a plate, and set aside.
  • In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.
  • Add 2 tsp of oil to pan. Add the beef to the pan, spreading evenly so it can cook. Allow beef to brown for first 30 seconds. Then, stir meat, cooking approximately 5 minutes until browned.
  • Add vegetables to the pan, and pour the sauce over the steak mixture and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened, then serve.


*To make your steak easier to slice, you can place it in the freezer for 20-30 minutes. Partially freezing the meat firms it up and makes it easier to get super thin slices.