Garlic Lovers Pepper Steak Stir Fry (and meal prep!)
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An ultra flavorful pepper steak stir fry for the garlic lovers! This is a great stir fry to meal prep for the week and store in containers so you can just grab and go!
Where my garlic lovers at?
Boy have I got a treat for you today! This has to be hands down, the most delicious stir-fry recipe I’ve ever shared with you! Pepper steak stir fry is the kind of meal you keep in your back pocket when you want something that tastes like Asian takeout but is quick and easy enough to throw together at home, not to mention a million and one times healthier than the stuff you get at the corner restaurant.
There are so many reasons I love this recipe. Starting with it’s healthy, loaded with protein, colorful, and pretty simple to make. Marinate the meat right before making it or on Sunday if you want this to treat you exceptionally well with all its garlicky glory. Make it Monday nights dinner (or Tuesday or Wednesday or Thursday) then enjoy leftovers as a meal prep all week long.
Just stop whatever you’re doing and think about this for a second: hot sizzling, colorful bell peppers tossed together with sweet, softened onions and seared tender steak bites, drizzled with an umami bomb of a sweet and garlicky brown sauce.
My gosh, my mouth is in heaven!
The first time I tested this recipe, I marinated the meat and popped it into the refrigerator thinking I’d put it together that evening. Plans tend to change pretty quickly around here on the weekend, and before we knew it, we were out the door on Saturday night while my marinated beef sat covered in the refrigerator. I ended up throwing it together for Sunday dinner.
If you saw my insta-stories you probably saw the hubby raving about the roasted garlic pot roast I’ve been recipe testing, so you know the man is serious about his garlic.
Usually, I’ll tell him what I’m recipe testing and the working recipe name so that I can prod him with a million questions once he’s had a few bites. Is it garlicky enough? Can I call this pepper steak stir fry? But did I use too many peppers? Does it taste like Chinese takeout? IS IT BETTER? What flavors can you distinguish? Seriously, on nights when we’re watching TV with dinner (yes we do that more than I care to admit), we’ll end up hitting the pause button every couple of minutes because I just can’t stop with the questions. 🙈
So imagine my surprise when all of my questions resulted in the same answer: Hun, this is sooo goood. < Insert hubby makes drooling face emoji here.>
Let’s put this pepper steak stir fry together:
- The sauce slash marinade: here’s where it all starts. We’re going to prep the sauce with low sodium soy sauce, chicken or beef broth, oyster sauce, water, sugar, sesame oil, red pepper flakes, and cornstarch. Use a little bit of this to marinade the meat and then add the ginger and garlic to the remaining sauce. We don’t want to add the garlic and ginger to the beef because we’ll be cooking it on high heat and those ingredients will end up burning.
- The beef: Okay, so here’s the thing! You can use a few different cuts for this. Thinly sliced top sirloin steak, flank or skirt steak will all work here. I suggest slicing the meat thin, on the biased to help it tenderize and cook up super quick without drying out.
- The veggies: a couple of bell peppers, cut into cubes and an onion, cut into thick slices. You’ll also need a bit of grated or paste of ginger and 6-8 cloves of garlic. You can always cut back on the garlic if you aren’t a huge fan. Go with 1-3 cloves if you’re not into the garlic scene.
I popped these into these adorable meal prep containers that I picked up on Amazon. They help me portion out my meals so much better. Because I usually let carbs have their way with me. Here, I’ve got a 1/2 cup serving of brown rice topped with 1/6th of this recipe. I know from the picture you can’t tell, but that’s a ton of pepper steak stir fry right there!
If you’re feelin’ the meal prep vibes, and want to get away from using the plastic containers like I do, I highly suggest these! To tell you the truth, I always feel a little weird when I have to heat plastic containers in the microwave. I don’t mind using the remaining plastic containers we own to put stuff in that won’t be microwaved but for everything else, we’ve made the switch to glass. I have to say, these glass containers are going to last us so much longer! They come in one compartment (affiliate link), two compartments (affiliate link), and three compartments (affiliate link), like pictured.
And there it is, a little piece of my heart, the garlickiest recipe for pepper steak stir fry ever.
Garlic Lovers Pepper Steak Stir Fry (and meal prep!)
An ultra flavorful pepper steak stir fry for the garlic lovers! This is a great stir fry to meal prep for the week and store in containers so you can just grab and go!
Ingredients
marinade:
- 6 tablespoons low sodium soy sauce
- 1/4 cup low sodium chicken or beef broth
- 1 tablespoon oyster sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch (scant)
- 1/8 - 1/4 teaspoon red pepper flakes
stir fry:
- 1 - 1 1/2 pounds flank, skirt or top sirloin steak cut into pieces on the biased
- 1 tablespoon grated ginger (or paste)
- 6-8 cloves garlic, minced
- 3 bell peppers, cut into cubes (any color you like)
- 1 medium onion, cut into thick slices
- oil, for cooking
Instructions
- marinade: combine the ingredients for the marinade along with 1/4 cup of water in a measuring cup or mason jar.
- prep everything: Place the meat in a medium bowl and drizzle in 3 tablespoons of the prepared marinade; mix with a spoon. Cover the meat and set aside for 30 minutes - overnight. Stir the grated ginger and minced garlic into the remaining marinade. Cover and refrigerate if using later.
- stir fry: when ready to cook, heat a tablespoon of oil in a large non-stick skillet over high heat. Add 1/2 of the prepared beef and cook until it is well seared on both sides, roughly 1 minute. Remove to a plate. Continue cooking the remaining meat (and remove). Add the onions along with 2 teaspoons of oil (if needed) and stir them around so to pick up the flavors. Cook for 1 minute before adding the peppers, stir to combine. Add the meat back to the skillet. Stir remaining marinade as the cornstarch may have settled. Pour into the skillet and quickly toss everything so that it all gets coated with the sauce, about 30-45 seconds or so. Top with sesame seeds if desired and serve with rice or a salad.
Notes
- If meal prepping, this will comfortably last 4 days in the refrigerator. Marinated meat can be frozen but I'm not sure how well the peppers would hold up if you want to cook/freeze.
If you like this recipe, you might also like:
Best Easy Broccoli Beef Stir Fry
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17 Comments on “Garlic Lovers Pepper Steak Stir Fry (and meal prep!)”
Does anyone have the nutritional information on hand for this recipe?
Loved this! Didn’t have enough onions so I added about 6-8 scallions and it worked great! Loved the marinade/sauce. Would use that again elsewhere. So easy too.
This was AMAZING! I have tried many of your recipes, and they are all delish! Thank you…
I was planning to make a “stuffed pepper casserole” with the bell pepper strips that I had to freeze when I went on an extended trip. I was perusing Pinterest and ran across this recipe. My friend had told me what pepper steak is but I had never had it. I’ve always wanted to make a good Chinese dish other than egg rolls or fried rice and we LOVE garlic. I switched gears and made this dish. I didn’t have steak or oyster sauce so I made mini meat balls and used Hoisin sauce. Served it over brown rice. Next time I’ll have to double the sauce. THIS WAS SO GOOD! THANK YOU for sharing!
I made this dish tonight and it was absolutely fabulous! I followed the recipe exactly…no tweaking needed. My foodie partner said it was the best Asian inspired dish I’ve ever made and that there isn’t a single place he could get a dish this good.
Could this be made in a slow cooker or instapot?
This was sooooo good! Don’t wait; make it now.
I have never left a comment on a recipe ever, but I had to because I made this last night. I love pepper steak at my Chinese restaurant, I wanted to make it instead of paying $15 dollars. I doubled the recipe because I love sauce and it was I think better then the one I buy and didn’t change a thing just doubled everything. So I can’t thank you enough for this great recipe!
This is the second time I make this recipe. Very good!!!
Ok, so I consider myself a Chinese Food Connoisseur! :O) Well maybe I’m just a foodie. Anywho, I made this dish and the whole Fam loved it. I too tripled the sauce part of the receipe. I was expecting mediocre. Then BOOM burst of flavor. I will definitely put this in the rotation. Thanks for a real winner!
I made this with a few substitutes and added a can of sliced mushrooms but OMG that was best home made stir fry I’ve had in a long time. It tasted like I had picked it up from the local Chinese place. Thank you. I am looking forward to trying some other recipes from you.
Absolutely delicious!!!
I stumbled across this recipe from google images as i wanted to cook a simple beef stir fry, as I’m trying to find some inspiration I found your delicious recipe!!
Thank god I did because my partner and I LOVE THIS!!!
theirs a bit of prep but its just so worth it with the amount of flavors!!! just amazing!!
thank you!
I made this for dinner tonight! Absolutely phenomenal dish. The whole family loved it. I didn’t have fresh ginger on hand so I used ground ginger seasoning. I also added mushrooms. I triple the marinade ingredients because I love no LOVE sauce. It was delicious. I think I’ll add bean sprouts next time. Thanks for a wonderful dish! Hey guys I made Chinese Food! ?
I’ll let my boyfriend’s comments be my review: “honey, this was by FAR, THE best steak stir fry recipe you’ve EVER made…bar none! Even better than the whatchamacallit that I order from the Chinese joint”
There ya go! It was amazing. I never leave reviews either, so taking the time to do this is saying something itself. LOL
I made it as written, with one exception: I didn’t have oyster sauce so I substituted with hoisin. I know, I know..”how can you review a recipe when you changed it?” Blah blah…it was a minor change, besides it only required a tablespoon-ful. This one’s a keeper! Thanks for the recipe. I’m sure I’ll be using the marinade slash sauce for chicken too!
It was amazing and so delicious! Love your website!
Delicious!!! I eliminated the ginger only because I didn’t have any on hand….it was still amazing!
This was so delicious! My 3 and 5 year old had a second helping, so right there tells you how good it was. Will definitely be making this again.
I made this for our Chinese New Year dinner. It was so good I can’t wait to make it again. I followed the directions exactly but next time I think I will add some snow peas and maybe water chestnuts. This is the 2nd recipe I have tried so far and can’t wait to try another one. Thanks again!!