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Pioneer Woman Beef and Pepper Stir Fry

Pioneer Woman Beef and Pepper Stir Fry - recipe card
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A hearty, flavor-packed stir fry featuring tender strips of flank steak and colorful bell peppers in a savory-sweet ginger-garlic sauce. Quick enough for a weeknight, yet impressive enough for entertaining, this dish delivers sizzling, caramelized edges and a glossy, balanced sauce that clings to every bite.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced against the grain into 1/4-inch strips
  • 2 tbsp soy sauce (low-sodium preferred), divided
  • 1 tbsp cornstarch
  • 1 tsp granulated sugar
  • 1/2 tsp baking soda (optional, for tenderizing)
  • 3 tbsp vegetable oil (or peanut oil), divided
  • 1 red bell pepper, cored, seeded, and thinly sliced into 1/4-inch strips
  • 1 yellow bell pepper, cored, seeded, and thinly sliced into 1/4-inch strips
  • 1 green bell pepper, cored, seeded, and thinly sliced into 1/4-inch strips
  • 1 medium onion, halved and thinly sliced into half-moons (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated
  • 1/4 cup soy sauce (low-sodium preferred)
  • 1/4 cup beef broth (low-sodium)
  • 2 tbsp hoisin sauce
  • 2 tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 tbsp brown sugar, packed
  • 1 tsp cornstarch (for sauce slurry)
  • 2 green onions, thinly sliced (for garnish)
  • 1 tbsp sesame seeds (optional, for garnish)
  • Cooked white rice, for serving

Instructions

  1. In a medium bowl, combine the sliced beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sugar, and baking soda (if using). Mix well until every strip is coated. Let marinate at room temperature for 15 minutes while you prep the vegetables. The cornstarch creates a light coating that will help the beef brown and thicken the sauce later, and the baking soda, if used, raises the pH to help lock in moisture and tenderize the meat without changing flavor.
  2. In a small bowl, whisk together the sauce ingredients: 1/4 cup soy sauce, beef broth, hoisin sauce, rice vinegar, sesame oil, brown sugar, and 1 teaspoon cornstarch. Stir until smooth and set aside. This slurry will thicken quickly when added to the hot pan, so having it ready ensures you can add it at the right moment without scrambling.
  3. Heat a wok or a large 12-inch stainless steel or cast-iron skillet over high heat. Add 2 tablespoons of the vegetable oil and tilt the pan to coat the surface. Heat until the oil shimmers and just begins to smoke — this is critical to get a proper sear on the beef rather than steaming it. If your pan isn’t large enough, you’ll crowd the meat and lower the temperature, so consider cooking the beef in batches if necessary.
  4. Add the marinated beef to the pan in a single, even layer. Let it sear WITHOUT stirring for 1 to 2 minutes until a deep brown crust forms on the underside. Then stir-fry for an additional 2 to 3 minutes, tossing occasionally, until the beef is browned on most sides but still slightly pink in the center (about medium-rare). Using a slotted spoon, transfer the beef to a clean plate and set aside. Leaving the beef in the pan too long can make it tough, so pulling it out while it’s still slightly underdone is intentional — it will finish cooking when returned to the sauce.
  5. Reduce the heat to medium-high and add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced onion and bell peppers. Stir-fry for 3 to 4 minutes, tossing frequently, until the vegetables are crisp-tender — the onion edges should start to turn translucent and the peppers should brighten in color but still retain a crisp snap. If the pan looks too dry and vegetables begin to scorch, add a splash of water or broth to deglaze, scraping up any browned bits.
  6. Push the vegetables to the sides of the pan, creating a well in the center. Add the minced garlic and grated ginger to the well. Stir-fry for 30 to 45 seconds until fragrant — be cautious not to burn the garlic, which happens quickly and imparts a bitter taste. If needed, scoot the vegetables back over the aromatics if they begin to smoke.
  7. Pour the prepared sauce mixture into the center of the pan. Stir constantly as the sauce comes to a simmer — it will thicken and become glossy from the cornstarch within 30 to 60 seconds. You should see the sauce cling to the back of a spoon and coat the vegetables evenly.
  8. Return the browned beef and any accumulated juices to the skillet. Toss everything together, coating each piece with the sauce. Cook for 1 to 2 minutes more until the beef is heated through and cooked to your desired doneness — for medium, aim for an internal temperature of just under 145°F (63°C) when checked with a thermometer, remembering the residual heat will carry it a few degrees further.
  9. Taste the stir fry and adjust seasonings with a pinch of salt or a splash of soy sauce if needed. Remove the pan from heat immediately to prevent overcooking the beef and making it chewy.
  10. Transfer the stir fry to a large serving platter or directly over steamed white rice. Garnish with sliced green onions and sesame seeds, if desired. Serve hot.

Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Freezing: This dish freezes well for up to 2 months — place in a freezer-safe container and label with date. To reheat: Thaw in the refrigerator overnight if frozen. Stovetop: Reheat in a skillet over medium heat until hot and bubbly, about 5-7 minutes, adding a splash of beef broth or water to revive the sauce if it has thickened. Microwave: Reheat individual portions in 30-second bursts at 70% power, stirring between, until heated through (about 2-3 minutes total). For best flavor and texture, enjoy fresh as beef can become overcooked on reheating.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-beef-and-pepper-stir-fry-recipe/