Classic Pepper Steak Stir‑Fry

Adapted from New York Times Cooking

This pepper steak is a quick, flavorful stir-fry that delivers all the comfort of takeout—but better. I adapted this recipe from NYT Cooking, simplifying it just slightly and making sure it uses ingredients you likely already have in your pantry. It’s high-protein, deeply savory, and perfect over a bowl of rice.

This is one of those “better-than-takeout” recipes you’ll find yourself making on repeat. Fast, balanced, and totally satisfying.

Ingredients:

For the sauce:

• ¼ cup low-sodium soy sauce

• 2 tablespoons Shaoxing wine or dry sherry

• 1 tablespoon cornstarch

• 1 teaspoon freshly ground black pepper

• ½ teaspoon kosher salt

• 2 teaspoons avocado oil

• 1 tbsp honey

For the stir-fry:

• 1 1/2 pounds flank steak, thinly sliced against the grain

• avocado oil

• 1 large onion, halved and thinly sliced

• 2 green bell peppers

• 1 green bell pepper, thinly sliced

• 2 garlic cloves, minced

• 1 tablespoon grated ginger

• Rice for serving

• Scallions for garnish

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Instructions:

1. In a bowl, whisk together all the sauce ingredients until smooth. Add the sliced steak and toss to coat. Let it sit while you prep your veggies (or marinate up to an hour in the fridge).

2. Heat a large pan or wok over high heat. Add a splash of oil, then add the beef in batches to avoid overcrowding. Sear until browned on both sides—about 2 minutes per side. Transfer to a plate.

3. In the same pan, add a little more oil if needed. Sauté the onion and bell peppers until slightly tender but still crisp, about 3–4 minutes. Add garlic and ginger, and stir until fragrant.

4. Return the beef (and any juices) to the pan. Toss everything together until well-coated and the sauce thickens and clings to the meat and veggies—about 1–2 more minutes.

5. Spoon over rice or noodles, and top with chopped scallions or sesame seeds for a little crunch and freshness.

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