Garlic Lovers Pepper Steak Stir Fry (and meal prep!)
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An ultra flavorful pepper steak stir fry for the garlic lovers! This is a great stir fry to meal prep for the week and store in containers so you can just grab and go!
Where my garlic lovers at?
Boy have I got a treat for you today! This has to be hands down, the most delicious stir-fry recipe I’ve ever shared with you! Pepper steak stir fry is the kind of meal you keep in your back pocket when you want something that tastes like Asian takeout but is quick and easy enough to throw together at home, not to mention a million and one times healthier than the stuff you get at the corner restaurant.
There are so many reasons I love this recipe. Starting with it’s healthy, loaded with protein, colorful, and pretty simple to make. Marinate the meat right before making it or on Sunday if you want this to treat you exceptionally well with all its garlicky glory. Make it Monday nights dinner (or Tuesday or Wednesday or Thursday) then enjoy leftovers as a meal prep all week long.
Just stop whatever you’re doing and think about this for a second: hot sizzling, colorful bell peppers tossed together with sweet, softened onions and seared tender steak bites, drizzled with an umami bomb of a sweet and garlicky brown sauce.
My gosh, my mouth is in heaven!
The first time I tested this recipe, I marinated the meat and popped it into the refrigerator thinking I’d put it together that evening. Plans tend to change pretty quickly around here on the weekend, and before we knew it, we were out the door on Saturday night while my marinated beef sat covered in the refrigerator. I ended up throwing it together for Sunday dinner.
If you saw my insta-stories you probably saw the hubby raving about the roasted garlic pot roast I’ve been recipe testing, so you know the man is serious about his garlic.
Usually, I’ll tell him what I’m recipe testing and the working recipe name so that I can prod him with a million questions once he’s had a few bites. Is it garlicky enough? Can I call this pepper steak stir fry? But did I use too many peppers? Does it taste like Chinese takeout? IS IT BETTER? What flavors can you distinguish? Seriously, on nights when we’re watching TV with dinner (yes we do that more than I care to admit), we’ll end up hitting the pause button every couple of minutes because I just can’t stop with the questions. 🙈
So imagine my surprise when all of my questions resulted in the same answer: Hun, this is sooo goood. < Insert hubby makes drooling face emoji here.>
Let’s put this pepper steak stir fry together:
- The sauce slash marinade: here’s where it all starts. We’re going to prep the sauce with low sodium soy sauce, chicken or beef broth, oyster sauce, water, sugar, sesame oil, red pepper flakes, and cornstarch. Use a little bit of this to marinade the meat and then add the ginger and garlic to the remaining sauce. We don’t want to add the garlic and ginger to the beef because we’ll be cooking it on high heat and those ingredients will end up burning.
- The beef: Okay, so here’s the thing! You can use a few different cuts for this. Thinly sliced top sirloin steak, flank or skirt steak will all work here. I suggest slicing the meat thin, on the biased to help it tenderize and cook up super quick without drying out.
- The veggies: a couple of bell peppers, cut into cubes and an onion, cut into thick slices. You’ll also need a bit of grated or paste of ginger and 6-8 cloves of garlic. You can always cut back on the garlic if you aren’t a huge fan. Go with 1-3 cloves if you’re not into the garlic scene.
I popped these into these adorable meal prep containers that I picked up on Amazon. They help me portion out my meals so much better. Because I usually let carbs have their way with me. Here, I’ve got a 1/2 cup serving of brown rice topped with 1/6th of this recipe. I know from the picture you can’t tell, but that’s a ton of pepper steak stir fry right there!
If you’re feelin’ the meal prep vibes, and want to get away from using the plastic containers like I do, I highly suggest these! To tell you the truth, I always feel a little weird when I have to heat plastic containers in the microwave. I don’t mind using the remaining plastic containers we own to put stuff in that won’t be microwaved but for everything else, we’ve made the switch to glass. I have to say, these glass containers are going to last us so much longer! They come in one compartment (affiliate link), two compartments (affiliate link), and three compartments (affiliate link), like pictured.
And there it is, a little piece of my heart, the garlickiest recipe for pepper steak stir fry ever.
- 6 tablespoons low sodium soy sauce
- 1/4 cup low sodium chicken or beef broth
- 1 tablespoon oyster sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch (scant)
- 1/8 - 1/4 teaspoon red pepper flakes
- 1 - 1 1/2 pounds flank, skirt or top sirloin steak cut into pieces on the biased
- 1 tablespoon grated ginger (or paste)
- 6-8 cloves garlic, minced
- 3 bell peppers, cut into cubes (any color you like)
- 1 medium onion, cut into thick slices
- oil, for cooking
- marinade: combine the ingredients for the marinade along with 1/4 cup of water in a measuring cup or mason jar.
- prep everything: Place the meat in a medium bowl and drizzle in 3 tablespoons of the prepared marinade; mix with a spoon. Cover the meat and set aside for 30 minutes - overnight. Stir the grated ginger and minced garlic into the remaining marinade. Cover and refrigerate if using later.
- stir fry: when ready to cook, heat a tablespoon of oil in a large non-stick skillet over high heat. Add 1/2 of the prepared beef and cook until it is well seared on both sides, roughly 1 minute. Remove to a plate. Continue cooking the remaining meat (and remove). Add the onions along with 2 teaspoons of oil (if needed) and stir them around so to pick up the flavors. Cook for 1 minute before adding the peppers, stir to combine. Add the meat back to the skillet. Stir remaining marinade as the cornstarch may have settled. Pour into the skillet and quickly toss everything so that it all gets coated with the sauce, about 30-45 seconds or so. Top with sesame seeds if desired and serve with rice or a salad.
- If meal prepping, this will comfortably last 4 days in the refrigerator. Marinated meat can be frozen but I'm not sure how well the peppers would hold up if you want to cook/freeze.
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