Steak & Pepper Teriyaki Stir-Fry

“And God will raise us from the dead by his power, just as he raised our Lord from the dead.”

-1 Corinthians 6:14 NLT

If you’re looking for an easy dinner that’s packed with flavor and using pepper while they’re in season this early fall, this Steak and Pepper Teriyaki Stir Fry is it! Tender slices of steak are cooked with colorful peppers and tossed in a homemade teriyaki sauce that’s savory, slightly sweet, and full of garlic and ginger. It’s a simple meal that comes together quickly and makes a great weeknight dinner.

I love how the steak gets beautifully browned while the peppers stay slightly crisp, giving every bite a little bit of texture. The homemade teriyaki sauce brings everything together with that glossy, flavorful coating that makes stir fry so good. It’s comforting and satisfying without feeling too heavy.

Serve this stir fry over warm jasmine rice, brown rice, or even noodles to soak up all that delicious sauce. I like to finish mine with sliced scallions, roasted peanuts, and sesame seeds for a little freshness and crunch. You can also add your favorite vegetables if you want to make this meal your own.

This is one of those recipes that’s perfect when you’re craving takeout but want to make dinner at home. With tender steak, fresh peppers, and a flavorful homemade sauce, this Steak and Pepper Teriyaki Stir Fry is an easy meal the whole family can enjoy!

Lauren Eliza Eats

Steak & Pepper Teriyaki Stir-Fry

Tender strips of steak and colorful bell peppers are tossed in a glossy, sweet-and-savory teriyaki sauce loaded with fresh garlic, ginger, chili garlic sauce, and a touch of rice vinegar. Toasted peanuts and sesame seeds add the perfect crunch, giving this stir-fry a flavor profile reminiscent of kung pao steak without being overly spicy.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Ingredients Method

Ingredients

  

Steak

• 1 lb sirloin, flank steak, or NY strip
• 1 Tbsp cornstarch
• 1 Tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• ½ tsp black pepper
• ¼ tsp baking soda
• 1 Tbsp cooking oil

Teriyaki Sauce

• ⅓ cup low-sodium soy sauce
• 2 Tbsp honey or brown sugar
• 2 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 Tbsp hoisin sauce
• 1 Tbsp chili garlic sauce
• 1 tsp freshly grated ginger
• 3 cloves garlic finely grated or minced
• 1 tsp cornstarch
• 2 Tbsp water

Stir-Fry

• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• ½ medium yellow onion sliced
• ½ cup roasted unsalted peanuts
• 3 green onions sliced
• 1 Tbsp sesame seeds
• 1 Tbsp cooking oil or as needed
• Hot peppers sliced (optional)

Method

 

Prep the steak

1. Slice the steak thinly against the grain.
2. Toss it with the cornstarch, soy sauce, sesame oil, black pepper, and baking soda.
3. Let it marinate for 10–15 minutes while you prepare the remaining ingredients.

Making the teriyaki sauce

1. Whisk together the soy sauce, honey, rice vinegar, sesame oil, hoisin sauce, chili garlic sauce, ginger, and garlic.
2. In a separate small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Stir it into the sauce.

Cooking the stir-fry

1. Heat a large wok or skillet over high heat. Once very hot, add the oil and arrange the steak in a single layer.
2. Cook for 1–2 minutes per side until deeply browned. Work in batches if needed to avoid overcrowding the pan.
3. Transfer the steak to a plate.
4. Add another splash of oil if needed. Add the bell peppers and onion and stir-fry for 3–4 minutes, until they're lightly charred around the edges but still have some crunch.
5. Return the steak to the pan.
6. Give the sauce a quick stir and pour it over the steak and vegetables.
7. Toss everything together over medium-high heat for 1–2 minutes, allowing the sauce to bubble and become thick, glossy, and sticky.
8. Stir in the roasted peanuts and half of the green onions.
9. Cook for another 30 seconds, just until everything is coated in the sauce.
10. Remove from the heat and garnish with the remaining green onions and sesame seeds. Serve hot.