Get ready for a weeknight dinner that is bursting with flavor and comes together in a flash. Imagine tender, savory strips of beef, blistered green peppers, and bold slices of garlic, all tossed in a sizzling, savory sauce. This simple stir-fry delivers a huge flavor payoff with minimal effort, making it the perfect dish to satisfy your craving for something delicious and comforting, served steaming hot over a bowl of fresh rice.
Prep Time: 15 mins
Total Time: 30 mins
Servings: 3-4
Ingredients:
For the Beef & Marinade:
- 1 lb sirloin or flank steak, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
For the Stir-fry:
- 2 tbsp vegetable oil, divided
- 4-5 long green peppers, (like Anaheim or Cubanelle), deseeded and sliced diagonally
- 5-6 cloves garlic, thickly sliced
- Small red chili, thinly sliced (optional, for heat)
For the Simple Stir-fry Sauce:
- 3 tbsp soy sauce
- 1 tbsp honey or brown sugar
- ¼ cup water or beef broth
- 1 tsp cornstarch
Instructions:
- Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Mix well with your hands to coat every piece. Let it marinate for at least 10 minutes while you prepare the other ingredients.
- Prepare Veggies and Sauce: Slice your peppers, garlic, and optional chili. In a separate small bowl, whisk together all the sauce ingredients (3 tbsp soy sauce, honey, water/broth, and 1 tsp cornstarch) until the cornstarch is dissolved.
- Sear the Beef: Heat 1 tablespoon of oil in a large skillet or wok over high heat. Once the oil is shimmering, add the marinated beef in a single layer, being careful not to overcrowd the pan (work in batches if needed). Sear for 1-2 minutes per side until nicely browned. Remove the beef from the skillet and set it aside on a plate.
- Stir-fry the Aromatics: Reduce the heat to medium-high and add the remaining 1 tablespoon of oil to the skillet. Add the sliced green peppers and cook, stirring occasionally, for 3-4 minutes until they are vibrant and slightly softened. Add the sliced garlic and optional red chili, and cook for another minute until fragrant.
- Combine and Thicken: Return the seared beef to the skillet with the peppers. Give the sauce a final whisk and pour it all over the beef and vegetables.
- Simmer and Serve: Bring the sauce to a simmer, stirring constantly. It will thicken into a beautiful glaze in about 1-2 minutes. Once the sauce has thickened and coats everything, remove it from the heat. Serve immediately over hot rice.
Recipe Notes:
- Slicing the Beef: For incredibly tender results, always slice your beef thinly against the grain. Partially freezing the steak for 20-30 minutes makes it much easier to slice thinly.
- Choosing Your Peppers: Long, mild green peppers like Anaheim or Cubanelle are perfect for this dish. If you prefer, you can substitute one large green bell pepper, sliced into strips.
- Don’t Crowd the Pan: Searing the beef in a single layer is key to getting a good brown crust instead of just steaming the meat. If your pan isn’t large enough, cook the beef in two separate batches.
- Garlic Lovers: The recipe calls for thick slices of garlic that become soft and savory in the sauce, just like in the picture. Don’t be afraid to use a generous amount!
- Make it a Meal: This stir-fry is a perfect one-bowl meal when served over steamed jasmine or white rice. A side of steamed broccoli would also be a great addition.
There you have it—a classic, savory stir-fry that’s faster, fresher, and more flavorful than takeout. This Easy Garlic Pepper Beef is a fantastic way to get a delicious, satisfying dinner on the table any night of the week. We hope you enjoy every last bite! Happy cooking!
Estimated Nutritional Information (per serving)
Calories: 410; Protein: 32g; Fat: 22g (Saturated Fat: 6g); Carbohydrates: 20g; Fiber: 2g; Sugar: 12g; Sodium: 1050mg.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
