This pepper steak is incredibly flavorful, tender, and downright addictive. Every bite bursts with juicy steak, crisp vegetables, and that irresistible combination of garlic and ginger that makes your whole kitchen smell divine.
The vibrant bell peppers add just the right crunch, while the onions bring a hint of sweetness that ties everything together. Serve it with warm brown rice, and you’ve got a meal that’s as satisfying as it is stunning.
Fun story: my little sister begged me to make this dish — and let’s just say, I delivered. The photo honestly doesn’t do it justice. When I plated it, it looked so perfect I almost didn’t want to take a bite. But once I did? Game over. My taste buds were blessed.
And those onions? Baby. I love onions. I might have eaten all the onions off my boyfriend’s plate before handing it to him. Don’t tell him, okay? 😂
If you’re planning a date night, make this dish. It’s flavorful, elegant, and guaranteed to win hearts. Just… maybe share the onions this time.
Servings: 3–4
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
- 2 lbs sirloin or flank steak (cleaned and cut into bite-sized pieces)
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 2 tbsp fresh garlic cloves, minced
- 1 tsp fresh ginger, minced
- 4 tbsp coconut aminos
- 4 tbsp olive oil
- 4 tbsp orange juice
- 2 tbsp cornstarch
- ½ cup water
- 1 tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried thyme
- 1 tsp “Slap Ya Mama” Cajun seasoning (or similar blend)
- ½ tsp ground cumin
- ¼ tsp curry powder
Instructions
1. Marinate the Steak
In a bowl, combine the steak with onion powder, garlic powder, thyme, curry powder, orange juice, cumin, Cajun seasoning, minced ginger, 1 tbsp olive oil, ½ tsp black pepper, 1 tbsp minced garlic, 1 tbsp cornstarch, and 2 tbsp coconut aminos.
Mix well, cover, and let it marinate overnight (or at least 1 hour if you’re short on time).
2. Cook the Steak
Heat 2 tbsp olive oil in a skillet over medium heat. Once hot, add the marinated steak and spread it evenly in the pan.
Sear each side for about 2 minutes until golden brown and slightly crispy. Remove the steak and set aside.
3. Make the Sauce Base
In a small bowl, whisk together ½ cup water, 2 tbsp coconut aminos, 1 tbsp cornstarch, and ½ tsp black pepper. Set this broth aside — it’ll help thicken the stir-fry later.
4. Stir-Fry the Vegetables
Add 1 tbsp olive oil to a wok or large skillet over high heat.
Toss in 1 tbsp minced garlic, minced ginger, sliced onions, and bell peppers. Stir-fry for 3–4 minutes, or until the vegetables are crisp-tender and fragrant.
5. Combine Everything
Pour the prepared broth into the wok and stir until the liquid thickens into a glossy sauce.
Add the cooked steak back in and toss everything together until the meat is coated in the sauce and heated through.
6. Serve and Enjoy
Serve hot with warm brown rice or jasmine rice. Garnish with sesame seeds or sliced green onions if you’re feeling fancy.
Tips for the Perfect Pepper Steak
- Use fresh garlic and ginger: They’re the secret to that deep, authentic stir-fry flavor.
- Don’t overcook the veggies: A little crunch makes the dish more exciting.
- Marinate overnight: This lets the steak soak up all those incredible flavors.
- Make it spicy: Add crushed red pepper flakes or a drizzle of sriracha if you like heat.
- Meal prep tip: This dish reheats beautifully — just store leftovers in an airtight container for up to 3 days.
Final Thoughts
This Pepper Steak Stir-Fry isn’t just dinner — it’s an experience. The mix of tender beef, vibrant veggies, and savory-sweet sauce hits every note. It’s quick enough for weeknights but special enough for date night.
Whether you’re cooking to impress or just craving something hearty, this dish will make your kitchen smell amazing and your heart happy.
And remember… leave your partner’s onions alone. 😉
