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Pepper Steak Stir Fry

Quick 20 minute beef tenderloin PEPPER STEAK STIR FRY with bell peppers and onions sauteed on the stove top with butter, garlic, and soy sauce flavor. Packed with deeply rich flavors and tossed in a thickened sauce. Serve with fried rice, steamed white rice, vegetables, or lo mein.
Course Main Course
Cuisine American, Asian, Chinese
Keyword Asian beef recipes, Beef tenderloin recipes, Pepper steak, steak and vegetables, Stir-Fry
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 588kcal

Ingredients

  • lb beef tenderloin see notes for other beef cuts
  • tbsp unsalted butter
  • 1 small white onion
  • 1 red bell pepper, sliced discard seeds
  • 1 green bell pepper, sliced discard seeds
  • 4 garlic cloves, minced or 1 tsp garlic puree
  • ¼ cup soy sauce
  • ½ tsp ground black pepper

Asian Flavor - Optional

  • 5 tbsp brown sugar dark or light
  • few dashes of sesame oil
  • 2 tsp stir fry oil may substitute with vegetable oil

Sauce Glaze Thickener

  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions

  • Cut beef tenderloin into 1 inch thick strips by 3 inches in length.
  • Heat butter in sauce pan. Saute steak strips on both sides until golden brown, making sure not to crowd the pan to avoid steaming the meat.
  • Make the sauce. I've shared two recipe choices below. Use one or the other. They are both great. One is American steak and pepper flavor and the other recipe is a classic Asian pepper steak stir fry recipe.
    AMERICAN STEAKHOUSE FLAVOR: Stir together garlic, soy sauce, and pepper. Skip Asian flavor by omitting brown sugar, sesame oil, and stir fry oil. No substitutions needed. Tastes like salty garlic butter.
    ASIAN FLAVOR: Stir together garlic, soy sauce, pepper, brown sugar, sesame oil, and stir fry oil (or vegetable oil). NOTE: This recipe is sweeter than the American version.
  • Stir cornstarch and 1 tbsp cold water together. Add to sauce bowl.
  • Slice bell peppers and onion into strips.
  • Add vegetables and sauce to pan. Turn heat to medium high.
  • Cook and stir until vegetables are slightly cooked and sauce bubbles and thickens to desired texture; about 4-7 minutes.
  • Stir in extra soy sauce to taste. Serve with rice or noodles.

Notes

BEEF CUTS: Highly recommend beef tenderloin for tender texture and taste. However, Skirt Steak, Flank Steak, Sirloin Steak, or Round Steak may be used, too.
SALTY BUTTER GARLIC FLAVOR: CLASSIC FLAVOR VARIATIONS: Saute beef with butter until golden brown. Stir in peppers and onions. Stir in soy sauce and garlic. To make the thick glaze, combine cornstarch and water and stir into pan. Turn to high heat and cook until sauce thickens.

Nutrition

Calories: 588kcal | Carbohydrates: 25g | Protein: 33g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 623mg | Potassium: 733mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1042IU | Vitamin C: 65mg | Calcium: 42mg | Iron: 5mg