I remember the first time I made this Pepper Steak Stir-Fry over Rice; it was a Tuesday night, I was short on time, and I desperately needed something that felt like a proper meal without spending an hour at the stove. That first attempt was good, but after testing this recipe five times, I finally got it just right—the beef is tender, the peppers retain a bit of bite, and the sauce clings to every grain of rice.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Easy

Why You’ll Love This Pepper Steak Stir-Fry over Rice

• Restaurant-quality results at home: The technique of searing the beef in batches ensures a deep, caramelised crust that you usually only get from a wok over a high flame.
• Built for busy weeknights: From the moment you start slicing the steak to the moment you sit down to eat, you’ll be done in under 30 minutes.
• Customisable heat level: Whether you prefer a mild, savoury sauce or something with a proper kick, this recipe adapts easily to your spice tolerance.
• One-pan cooking (almost): You only need one skillet or wok for the stir-fry, which means less washing up and more time enjoying your dinner.
• Uses everyday ingredients: Everything on the list is available at your local supermarket—no hunting for exotic sauces or specialty cuts of meat.

Pepper Steak Stir-Fry over Rice

15 min prep  ·  30 min cook  ·  4 servings

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Ingredients You’ll Need

• 500g beef sirloin or rump steak, thinly sliced against the grain
• 2 tablespoons cornflour
• 3 tablespoons vegetable oil, divided
• 1 large onion, halved and thinly sliced
• 2 red bell peppers, deseeded and sliced into thin strips
• 2 green bell peppers, deseeded and sliced into thin strips
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 120ml beef stock
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar
• 1 teaspoon black pepper, freshly ground
• 500g cooked jasmine or basmati rice, for serving
• 2 spring onions, thinly sliced, for garnish

Tip: For the most tender beef, look for a steak with good marbling—sirloin, rump, or even ribeye work beautifully here. Slice it when it’s partially frozen; it’s much easier to get thin, even strips.

How to Make Pepper Steak Stir-Fry over Rice

1. Prepare the beef: In a medium bowl, toss the sliced beef with the cornflour, 1 tablespoon of vegetable oil, and a pinch of salt. Let it sit for 5 minutes while you prep the vegetables. The cornflour will feel slightly powdery at first, but as it sits, it will begin to adhere to the meat, creating a light coating that helps the sauce cling later.
2. Make the sauce: In a small bowl or jug, whisk together the beef stock, soy sauce, oyster sauce, sesame oil, brown sugar, and freshly ground black pepper. Stir until the sugar has dissolved completely—you should see a glossy, dark brown liquid with a rich, savoury aroma.
3. Sear the beef: Heat a large wok or heavy-bottomed skillet over high heat until it’s smoking hot. Add 1 tablespoon of vegetable oil and swirl to coat. Add half the beef in a single layer—do not overcrowd the pan. Sear for 1–2 minutes without moving it; you’ll hear a satisfying sizzle and see the edges turning a deep brown. Flip and cook for another 30 seconds. The beef should be browned on the outside but still slightly pink in the centre. Transfer to a plate and repeat with the remaining oil and beef.
4. Cook the aromatics and vegetables: Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, then the sliced onion. Stir-fry for 2 minutes until the onion softens and becomes translucent, with a slightly sweet smell. Add the red and green bell peppers and cook for 3–4 minutes, stirring frequently. The peppers will brighten in colour and begin to soften, but they should still have a slight crunch when you bite into them. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant—the smell will be sharp and aromatic.
5. Combine everything: Return the seared beef and any accumulated juices to the wok. Pour the sauce over the top. Stir everything together and let it simmer for 1–2 minutes. The sauce will thicken slightly as it cooks, coating the beef and vegetables in a glossy, rich glaze. You’ll see it bubbling gently around the edges.
6. Serve immediately: Spoon a generous portion of steamed rice into each bowl. Top with the pepper steak stir-fry and garnish with sliced spring onions. The contrast between the fluffy, white rice and the dark, glossy stir-fry is visually striking, and the steam rising from the bowl promises a deeply satisfying meal.

Tips From My Kitchen

• Slice the beef against the grain: This is the single most important step for tender meat. Look at the raw steak and you’ll see lines running through it—those are the muscle fibres. Slicing perpendicular to those lines shortens the fibres, so they don’t contract and become tough when cooked. If you slice with the grain, you’ll end up with chewy, stringy strips.
• Don’t skip the cornflour coating: The cornflour does two things: it helps the beef brown more deeply during the sear, and it acts as a thickening agent for the sauce. Without it, the sauce would be thin and watery, and the beef would lack that lovely, caramelised exterior. I’ve been making this for over 9 years, and it never disappoints when I follow this step.
• Cook the beef in batches: Overcrowding the pan is the enemy of a good sear. When you add too much cold meat at once, the temperature of the pan drops dramatically, and the beef starts to steam instead of sear. You’ll end up with grey, rubbery meat rather than beautifully browned strips. Work in two or three batches, and let the pan come back up to temperature between each batch.
• Prep everything before you start cooking: Stir-frying moves fast—once the oil is hot, you won’t have time to chop an onion or measure out soy sauce. I like to have all my vegetables sliced, my sauce whisked, and my beef coated before I even turn on the stove. This mise en place approach makes the cooking process smooth and stress-free.
• Use a high smoke point oil: Vegetable oil, peanut oil, or avocado oil are ideal for stir-frying because they can handle the high heat without burning. Olive oil, especially extra virgin, has a low smoke point and will develop bitter, off flavours if you get the pan screaming hot. Stick with a neutral oil for the best results.

Equipment You’ll Need

• Large wok or heavy-bottomed skillet
• Sharp chef’s knife
• Cutting board
• Small bowl for sauce
• Medium bowl for beef
• Wooden spoon or spatula
• Tongs

Common Mistakes to Avoid

• Overcrowding the pan: This is the most frequent mistake I see. When you add too much beef at once, the pan temperature plummets, and the meat releases its juices instead of browning. The result is a pale, watery mess. Cook in batches, and give each piece of beef room to breathe. The sizzle should be loud and immediate when the meat hits the pan.
• Wrong temperature: Stir-frying requires high heat—there’s no way around it. If your pan isn’t hot enough, the beef will simmer in its own juices rather than searing. Wait until the oil is shimmering and just starting to smoke before you add the meat. If you’re using an electric stove, give it a few extra minutes to heat up fully; they don’t recover temperature as quickly as gas burners.
• Skipping the rest time: After you sear the beef and transfer it to a plate, it continues to cook from residual heat. If you then add it back to the wok and simmer it for too long, it will overcook and become tough. The brief rest period allows the juices to redistribute, keeping the meat tender. When you return it to the wok, just warm it through—don’t cook it further.

Delicious Variations to Try

• Spicy Version: Add 1–2 tablespoons of sambal oelek or chilli garlic paste to the sauce before pouring it into the wok. You can also toss in a few dried red chillies with the aromatics for an extra layer of heat. The sauce will take on a beautiful, fiery red hue.
• Vegetarian/Vegan Option: Replace the beef with 400g of firm tofu, pressed and cut into cubes, or 250g of sliced portobello mushrooms. Swap the beef stock for vegetable stock and use a vegan oyster sauce (made from mushrooms). The cooking time will be shorter—tofu and mushrooms only need about 4–5 minutes in the wok.
• Different Protein: This recipe works wonderfully with chicken breast or thigh (slice it thinly, just like the beef), or even with large, peeled prawns. If using prawns, cook them for only 2–3 minutes total, until they turn pink and curl slightly. The sauce pairs beautifully with any of these proteins.

What to Serve With Pepper Steak Stir-Fry over Rice

• Steamed jasmine rice or brown rice
• A simple cucumber salad with rice vinegar and sesame seeds
• Steamed or stir-fried bok choy with garlic
• Egg drop soup or hot and sour soup as a starter
• If you’re looking for another hearty side, these Air Fryer Sweet Potato Fries add a lovely sweet contrast to the savoury stir-fry.

Frequently Asked Questions

Pepper Steak Stir-Fry over Rice

A quick and flavorful stir-fry with tender beef, colorful bell peppers, and a savory soy-based sauce, served over steamed rice.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 500 g beef sirloin or rump steak thinly sliced against the grain
• 2 tablespoons cornflour
• 3 tablespoons vegetable oil divided
• 1 large onion halved and thinly sliced
• 2 red bell peppers deseeded and sliced into thin strips
• 2 green bell peppers deseeded and sliced into thin strips
• 4 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 120 ml beef stock
• 3 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar
• 1 teaspoon black pepper freshly ground
• 500 g cooked jasmine or basmati rice for serving
• 2 spring onions thinly sliced, for garnish

Method

 

1. Prepare the beef: In a medium bowl, toss the sliced beef with the cornflour, 1 tablespoon of vegetable oil, and a pinch of salt. Let it sit for 5 minutes while you prep the vegetables. The cornflour will feel slightly powdery at first, but as it sits, it will begin to adhere to the meat, creating a light coating that helps the sauce cling later.
2. Make the sauce: In a small bowl or jug, whisk together the beef stock, soy sauce, oyster sauce, sesame oil, brown sugar, and freshly ground black pepper. Stir until the sugar has dissolved completely—you should see a glossy, dark brown liquid with a rich, savoury aroma.
3. Sear the beef: Heat a large wok or heavy-bottomed skillet over high heat until it's smoking hot. Add 1 tablespoon of vegetable oil and swirl to coat. Add half the beef in a single layer—do not overcrowd the pan. Sear for 1–2 minutes without moving it; you'll hear a satisfying sizzle and see the edges turning a deep brown. Flip and cook for another 30 seconds. The beef should be browned on the outside but still slightly pink in the centre. Transfer to a plate and repeat with the remaining oil and beef.
4. Cook the aromatics and vegetables: Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, then the sliced onion. Stir-fry for 2 minutes until the onion softens and becomes translucent, with a slightly sweet smell. Add the red and green bell peppers and cook for 3–4 minutes, stirring frequently. The peppers will brighten in colour and begin to soften, but they should still have a slight crunch when you bite into them. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant—the smell will be sharp and aromatic.
5. Combine everything: Return the seared beef and any accumulated juices to the wok. Pour the sauce over the top. Stir everything together and let it simmer for 1–2 minutes. The sauce will thicken slightly as it cooks, coating the beef and vegetables in a glossy, rich glaze. You'll see it bubbling gently around the edges.
6. Serve immediately: Spoon a generous portion of steamed rice into each bowl. Top with the pepper steak stir-fry and garnish with sliced spring onions. The contrast between the fluffy, white rice and the dark, glossy stir-fry is visually striking, and the steam rising from the bowl promises a deeply satisfying meal.

Notes

For best results, slice the beef thinly against the grain and ensure your wok or skillet is very hot before searing.

I’d love to hear how this Pepper Steak Stir-Fry over Rice turns out for you. Drop a comment below and let me know if you tried any of the variations—or if you have a favourite add-in of your own. If you’re in the mood for another quick, satisfying meal, you might also enjoy this Slow Cooker Peanut Butter Chicken Recipe for a completely different flavour profile that’s just as comforting.