Steak and Pepper Stir-Fry
Beef rib-eye steak, thinly sliced, red bell pepper, sliced and green bell pepper, sliced come together in this beef — 65 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Peanut Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Slice the rib-eye thinly across the grain, then toss it in a bowl with 1 tablespoon of the soy sauce, the cornstarch, salt, and black pepper, and let it marinate for 15 minutes.
- Heat a wok or large skillet over high heat until smoking, then add 1 tablespoon of the peanut oil and swirl to coat.
- Add the beef in a single layer and stir-fry for 2 to 3 minutes until browned and just cooked through, then transfer it to a plate.
- Add the remaining tablespoon of oil to the hot pan, then stir-fry the minced ginger and garlic for about 30 seconds until fragrant.
- Add the red and green bell pepper strips and stir-fry over high heat for 2 to 3 minutes until crisp-tender but still bright.
- Return the beef to the pan, pour in the remaining 2 tablespoons of soy sauce, and toss everything together for 1 minute until hot and well coated.
- Taste and adjust the seasoning, then serve immediately over steamed rice.
You'll use: Frying pan / skillet · Pan · Wok · Steamer
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
Tips & common questions
How long does Steak and Pepper Stir-Fry take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Steak and Pepper Stir-Fry is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Ginger chicken (3168342551).jpg by Ginny, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.