Craving something quick, delicious, and packed with fresh ingredients? This pepper steak stir-fry is the perfect healthy food recipe to satisfy your hunger while keeping your mealtime stress-free.
With its vibrant mix of crisp bell peppers, tender steak, and a savory-sweet sauce, this dish is as visually appealing as it is delicious. Plus, it’s naturally gluten-free, making it a fantastic option for anyone looking for a wholesome, worry-free dinner idea.
Why You’ll Love This Recipe
This pepper steak stir-fry combines the satisfying texture of juicy flank steak with the crunch of colorful bell peppers. It’s the kind of meal that feels indulgent but is filled with nutrient-rich ingredients.
It’s also highly versatile. Serve it over rice for a comforting meal, or keep it low-carb by pairing it with cauliflower rice or zucchini noodles.
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With just a few pantry staples and fresh ingredients, you’ll have a restaurant-quality dish on the table in under 30 minutes.
Note: This pepper steak stir-fry is my go-to when I need something quick, healthy, and full of flavor. The mix of tender steak, crisp peppers, and savory sauce makes it feel like takeout—but way fresher and better for you.
Plus, it’s super easy to customize, so I never get bored!
Tips for Perfect Pepper Steak Stir-Fry
Achieving the best results with this recipe is all about the little details. Here are a few tips to make your stir-fry shine:
- Slice Against the Grain: For the most tender steak, slice the meat thinly against the grain. This ensures each bite is juicy and easy to chew.
- Use High Heat: A hot skillet or wok is essential for achieving a quick sear on the steak and retaining the crispness of the vegetables.
- Don’t Overcrowd the Pan: Cook the steak in batches if needed to ensure it browns properly rather than steaming.
- Customize Your Sauce: If you prefer a sweeter sauce, add a touch more coconut sugar. Want more heat? Toss in a pinch of chili flakes.
Dietary Modifications
This recipe is naturally gluten-free thanks to tamari or coconut aminos in the sauce. Here are a few easy ways to adjust it for specific dietary needs:
- Vegan Option: Replace the steak with firm tofu or tempeh and cook using the same method.
- Low-Carb: Serve over a bed of sautéed spinach, riced cauliflower, or even shredded cabbage for a healthy, low-carb meal.
- Nut-Free Alternative: For added crunch, skip sesame oil and sprinkle with toasted pumpkin seeds or sunflower seeds.
Make It Your Own
One of the best things about this pepper steak stir-fry recipe is how adaptable it is. You can swap out the bell peppers for snap peas, broccoli, or zucchini, depending on what you have on hand.
The sauce pairs beautifully with any mix of veggies and proteins, making it a go-to recipe for cleaning out the fridge.
If you enjoy bold flavors, try adding freshly chopped cilantro or a squeeze of lime juice just before serving. These small additions can elevate the dish even further.
Meal Prep & Storage
This stir-fry is a fantastic option for meal prep. Store leftovers in an airtight container in the fridge for up to four days.
Reheat in a skillet or microwave for a quick and healthy lunch or dinner. For longer storage, freeze in individual portions and thaw as needed.
Meal prep tip: Double the recipe and portion it out with your favorite grains or greens for a week’s worth of balanced, satisfying meals.
Why This Recipe Is a Healthy Food Win
This dish is loaded with nutrient-packed ingredients. The bell peppers provide a boost of vitamins A and C, while the lean steak offers high-quality protein and essential minerals like iron.
The homemade sauce keeps things clean and simple, with no unnecessary additives.
By making this pepper steak stir-fry at home, you can enjoy a wholesome, restaurant-quality meal that aligns perfectly with your healthy eating goals.
Healthy Pepper Steak Stir-Fry Recipe
Equipment
- Medium skillet or wok
Ingredients
For the Sauce:
- 1/3 cup low-sodium tamari soy sauce or coconut aminos
- 2 teaspoons sesame oil
- 1 tablespoon coconut sugar
- 1 tablespoon arrowroot powder
For the Steak Stir-Fry:
- 1 pound flank steak thinly sliced against the grain
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 tablespoons avocado oil or extra-virgin olive oil divided
- 2 large green bell peppers seeded and thinly sliced
- 1 large red bell pepper seeded and thinly sliced
- 1 medium yellow onion thinly sliced
- 4 garlic cloves minced
- 1 tablespoon minced fresh ginger
- 1 green onion white and green parts, thinly sliced diagonally (for garnish)
- Cooked rice for serving (optional)
Instructions
- Mix the Sauce: Combine the tamari soy sauce (or coconut aminos), sesame oil, coconut sugar, and arrowroot powder in a small bowl. Whisk until smooth and set aside.
- Cook the Steak: Toss the steak slices in a bowl with the black pepper and kosher salt to evenly coat them. Heat a medium skillet or wok over medium-high heat, adding 1 tablespoon of avocado oil. Sear the steak for 1 to 2 minutes, just until it develops a brown crust while remaining slightly pink inside. Remove the cooked steak and set it aside on a plate.
- Sauté the Vegetables: Using the same pan, add the remaining tablespoon of avocado oil. Toss in the sliced bell peppers and onion, stirring occasionally as they cook for 2 to 3 minutes until they soften. Add the minced garlic and ginger, stirring for about 30 seconds to release their aroma.
- Combine Steak and Sauce: Return the steak to the pan with the vegetables. Pour in the prepared sauce and stir everything together, making sure the steak and vegetables are evenly coated. Let it cook for 1 to 2 minutes, allowing the sauce to thicken slightly.
- Serve: Transfer the stir-fry to a serving plate. Garnish with the sliced green onion and serve immediately, either on its own or over cooked rice if preferred.
Notes
- Store leftovers in an airtight container in the fridge for 4 to 5 days or freeze for up to 3 months.
- Reheat gently on the stove or in the microwave.
- For extra tenderness, use skirt or top sirloin steak as alternatives to flank steak. Always slice against the grain to keep the meat tender.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.