Spicy Beef Pepper Stir Fry

I was craving something fast and fiery on a Tuesday night when I threw this together with what was in the fridge. The sizzle of beef hitting the hot wok, the sweet perfume of ginger and garlic, and those bright peppers tumbling in—it all came together in under twenty minutes. That first bite had the perfect balance of savory, spicy, and just a little sweet, and I knew I'd be making it on repeat.

I made this for a small dinner party last spring, and my friend who claims she doesn't like spicy food went back for seconds. She said the sweetness in the sauce tamed the heat just enough, and the beef was so tender she couldn't believe it came together so fast. We ended up sitting around the table longer than usual, talking and laughing, with empty plates and full hearts.

Ingredients

• Beef sirloin or flank steak (450 g): Slicing it thin against the grain is the secret to keeping it tender, and a quick soy-cornstarch marinade gives it a silky coating that clings to the sauce.
• Soy sauce (2 tbsp for beef, 2 tbsp for sauce): This is your salty, umami backbone, and I always keep a bottle of low-sodium on hand so I can control the saltiness.
• Cornstarch (1 tbsp): It tenderizes the beef and helps the sauce thicken and coat everything beautifully without getting gluey.
• Vegetable oil (2 tbsp): High smoke point oil is essential for stir-frying at high heat without burning or smoking out your kitchen.
• Red, green, and yellow bell peppers (1 each): The trio of colors makes the dish look vibrant and cheerful, and each pepper adds a slightly different sweetness.
• Onion (1 medium): Thinly sliced onion softens just enough to add sweetness and body without overpowering the other flavors.
• Garlic (2 cloves): Minced fresh garlic blooms in hot oil and fills the kitchen with an irresistible aroma that makes everyone hungry.
• Fresh ginger (1 tbsp): Grating it releases the juice and gives the stir fry a warm, zesty brightness that bottled ginger just cant match.
• Fresh red chilies (2–3): Slicing them thin distributes the heat evenly, and you can dial it up or down depending on your mood.
• Green onions (3 tbsp): A fresh, mild onion flavor that looks beautiful as a garnish and adds a last-minute pop of color.
• Oyster sauce (1 tbsp): This thick, savory sauce adds depth and a hint of sweetness that rounds out the soy and hoisin.
• Hoisin sauce (1 tbsp): Sweet, tangy, and a little bit smoky, it brings a complex flavor that makes the sauce cling to every piece.
• Rice vinegar (1 tbsp): A splash of acidity cuts through the richness and keeps the sauce from feeling too heavy.
• Brown sugar (1 tbsp): Just enough sweetness to balance the salty and spicy, and it helps the sauce caramelize slightly in the wok.
• Sesame oil (1 tsp): A few drops at the end add a nutty, toasty aroma that signals the dish is done.
• Crushed red pepper flakes (1/2 tsp, optional): If you want extra heat without adding more fresh chilies, this is your quick fix.
• Jasmine or long-grain rice (250 g): Fluffy, fragrant rice is the perfect neutral base that soaks up all that spicy, savory sauce.
• Water (500 ml) and salt (pinch): Simple ingredients that turn raw rice into the comforting foundation of the meal.

Instructions

Prepare the Rice:

Rinse the rice under cold water until it runs clear, which removes excess starch and keeps the grains from clumping. Combine rice, water, and a pinch of salt in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until tender and the water is absorbed.

Marinate the Beef:

While the rice cooks, toss sliced beef with 2 tbsp soy sauce and cornstarch in a bowl, and let it sit for 10 minutes. This quick marinade tenderizes the meat and creates a velvety coating that helps the sauce cling beautifully.

Mix the Sauce:

In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes if using. Having the sauce ready means you can move quickly once the stir-frying starts, and everything stays hot and fresh.

Sear the Beef:

Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, then add beef in a single layer and stir-fry for 2–3 minutes until browned and just cooked through. Transfer beef to a plate so it doesn't overcook while you finish the vegetables.

Stir-Fry Aromatics:

Add the remaining 1 tbsp oil to the wok, then toss in onion, garlic, ginger, and chilies, stirring constantly for about 1 minute until fragrant and sizzling. The smell at this stage is pure magic and means youre doing it right.

Cook the Peppers:

Add bell peppers and stir-fry for 2–3 minutes until just tender but still crisp. You want them to keep their color and crunch, not turn soft and dull.

Bring It Together:

Return beef to the wok, pour in the sauce, and stir-fry everything together for 2–3 minutes until heated through and well coated. The sauce should coat every piece and smell sweet, salty, and spicy all at once.

Serve:

Fluff the rice with a fork, divide it among four bowls or plates, and spoon the beef and peppers over the top. Garnish with sliced green onions for a fresh, colorful finish.

Save

One night, I served this over a bed of jasmine rice with a cold beer on the side, and my partner looked up mid-bite and said it tasted like the kind of meal you'd get at a little street stall in Bangkok. I'd never been, but the compliment made me feel like I'd brought a piece of somewhere special right into our tiny kitchen. That's the power of a good stir fry.

Customizing Your Stir Fry

I've swapped the beef for chicken thighs, firm tofu, or even shrimp, and each version brought its own charm. If you go with tofu, press it well and cube it so it crisps up in the wok. Chicken cooks a little faster, so keep an eye on it, and shrimp only needs about two minutes per side. The sauce is forgiving and works beautifully with whatever protein you have on hand.

Adjusting the Heat

If you're cooking for someone who can't handle spice, leave out the fresh chilies and red pepper flakes entirely, and the dish will still be flavorful and satisfying. On the flip side, if you love heat like I do, add an extra chili or a drizzle of chili oil at the end. I learned the hard way that touching your face after slicing fresh chilies is a mistake you only make once, so wash your hands or wear gloves.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and I actually think they taste better the next day when the flavors have had time to marry. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in 30-second intervals, stirring in between. The peppers will soften a bit, but the beef stays tender and the sauce still clings beautifully.

• Add snap peas, baby corn, or broccoli florets for extra crunch and color.
• Serve with a side of pickled vegetables or a simple cucumber salad to cut the richness.
• If you have leftover rice, use it for fried rice the next day and toss in any remaining stir fry for a quick, delicious meal.

Save

This stir fry has become my go-to when I want something that feels special but doesn't demand much time or fuss. I hope it brings as much color, flavor, and joy to your table as it has to mine.

Questions & Answers

→ How should I slice the beef?

Slice the beef sirloin or flank steak thinly against the grain. This ensures the meat remains tender after quick stir-frying rather than becoming chewy.

→ Can I adjust the spice level?

Yes, simply reduce the amount of fresh red chilies or omit the crushed red pepper flakes. For a milder flavor, remove the seeds from the peppers before slicing.

→ What type of rice is best?

Jasmine rice is recommended for its fragrant aroma and fluffy texture, but long-grain white rice works perfectly as a neutral base for the savory sauce.

→ Can I use other proteins?

Absolutely. Chicken breast, shrimp, or firm tofu make excellent substitutes for the beef. Just adjust the cooking time slightly to ensure the protein is cooked through.

→ Why use cornstarch on the beef?

Coating the beef in cornstarch helps seal in moisture and creates a velvety texture. It also helps the sauce cling to the meat better during the final stir-fry.