Crispy Beef Stir-Fry with Peppers and Onions is a bold, flavorful dish that delivers on texture and taste. Thin strips of beef are lightly coated and fried until golden and crisp, then tossed with sautéed bell peppers, onions, and a savory-sweet sauce. I love how it satisfies my craving for takeout right from my own kitchen.
Why You’ll Love This Recipe
I love this stir-fry because it brings together that perfect combination of crispy, tender beef and vibrant, slightly charred vegetables. The sauce clings to everything just right—salty, slightly sweet, and full of umami. It’s a quick-cooking dish that feels like a treat but is easy enough for any night of the week.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Flank steak or sirloin, thinly sliced against the grain
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Cornstarch
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Salt and pepper
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Vegetable oil (for frying)
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Red and green bell peppers, thinly sliced
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Onion, thinly sliced
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Garlic, minced
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Ginger, minced
For the sauce:
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Soy sauce
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Hoisin sauce
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Rice vinegar
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Brown sugar
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Water
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Sesame oil
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Cornstarch slurry (cornstarch + water, for thickening)
directions
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I start by tossing the thin beef slices in cornstarch, salt, and pepper, coating them evenly.
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I heat oil in a large skillet or wok over medium-high heat, then fry the beef in batches until crispy and golden. I transfer it to a paper towel-lined plate.
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I remove excess oil from the pan, leaving a bit for stir-frying the veggies.
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I sauté the onions and bell peppers for 2–3 minutes until slightly softened and starting to blister, then add the garlic and ginger.
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I mix all the sauce ingredients in a bowl, then pour it into the pan with the vegetables.
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I let the sauce simmer for a minute, then return the crispy beef to the pan and toss to coat.
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I cook everything together for another 1–2 minutes until the sauce thickens and the beef is heated through.
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I serve it hot over rice or noodles, finishing with a drizzle of sesame oil or sprinkle of sesame seeds if I like.
Servings and timing
This recipe serves 4 and takes about 30 minutes total—10 minutes for prep and 20 minutes for cooking.
Variations
Sometimes I add sliced mushrooms, snap peas, or shredded carrots for more variety. If I want a spicier version, I toss in some chili paste or fresh red chilies. For a lighter take, I skip the frying and stir-fry the beef directly.
storage/reheating
I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I use a skillet over medium heat to keep the beef crisp. If I microwave it, I know the crispiness will soften a bit but the flavors still hold up.
FAQs
What cut of beef works best?
I use flank steak or sirloin—they’re tender and easy to slice thinly against the grain for quick cooking.
How do I keep the beef crispy?
I fry it in hot oil and avoid crowding the pan. Reheating in a skillet also helps keep it from getting soggy.
Can I make this gluten-free?
Yes, I use gluten-free soy sauce and hoisin sauce, and I check that all other ingredients are GF-friendly.
Can I make it less sweet?
Absolutely. I reduce the brown sugar or use a splash of honey for a more subtle sweetness.
What’s the best way to slice the beef?
I freeze it for 15–20 minutes first—it firms up just enough to slice very thinly, which makes all the difference in texture.
Conclusion
Crispy Beef Stir-Fry with Peppers and Onions is a quick, flavorful meal that always hits the spot. The crispy beef, colorful vegetables, and glossy sauce make for a perfect bite every time. Whether I’m serving it over rice or noodles, it’s a go-to recipe that brings takeout flavor straight to my table—fast, easy, and always satisfying.
Print
Crispy Beef Stir-Fry with Peppers and Onions
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Halal
Description
Crispy Beef Stir-Fry with Peppers and Onions is a flavorful takeout-style dish featuring tender, crispy beef, vibrant vegetables, and a savory-sweet sauce. It’s quick, satisfying, and perfect for a weeknight meal.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1/3 cup cornstarch
- Salt and pepper, to taste
- 1/3 cup vegetable oil (for frying)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 cup water
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- In a bowl, toss sliced beef with cornstarch, salt, and pepper until evenly coated.
- Heat oil in a large skillet or wok over medium-high heat. Fry beef in batches until crispy and golden. Drain on paper towels.
- Remove excess oil, leaving a small amount in the pan. Add onions and bell peppers. Sauté for 2–3 minutes until slightly blistered.
- Add garlic and ginger. Cook for 30 seconds until fragrant.
- In a bowl, whisk together soy sauce, hoisin, vinegar, brown sugar, water, and cornstarch slurry.
- Pour sauce into the pan. Let simmer for 1 minute, then return beef to the pan and toss to coat.
- Cook for another 1–2 minutes until sauce thickens and everything is heated through.
- Serve hot over rice or noodles. Drizzle with sesame oil or sprinkle with sesame seeds if desired.
Notes
- Add mushrooms, snap peas, or carrots for variety.
- Use chili paste or red chilies for extra heat.
- For a lighter version, skip frying and stir-fry beef instead.
- Reheat in a skillet to maintain crispiness.
- Slice beef after chilling in the freezer for easier thin cuts.
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 8g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
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