Quick, bold pepper steak with tender beef, peppers, and a garlicky stir-fry sauce. Big takeout flavor, made at home in under 30 minutes.

Units Scale

2 tablespoons high-smoke-point oil (light olive oil, avocado oil, or ghee)

1 small onion, cut into chunky wedges

2 bell peppers (orange, yellow, red), deseeded and cut into chunky wedges

Salt and pepper, to taste

1 1/2 pounds top sirloin steak, thinly sliced against the grain

3/4 cup homemade or store-bought stir-fry sauce

Steamed rice, for serving

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Prep everything before you start cooking. Slice the steak thin, cut your onion and bell peppers into chunky wedges, and have your stir-fry sauce ready.
Heat your pan. Place a large wok or stainless steel skillet over medium-high heat. Add the oil and swirl to coat the bottom of the pan.
Cook the vegetables. Add the onion and bell pepper wedges to the hot oil. Season with a pinch of salt and pepper. Stir-fry for 2-3 minutes, just until the onions start to soften and everything picks up a little color.
Add the steak. Pour in the stir-fry sauce and crank the heat. Let it bubble and reduce, stirring often, until the sauce thickens and coats everything—about 5 minutes.
Spoon over hot rice, or switch it up with noodles or cauliflower rice—anything that can soak up that garlicky, gingery sauce.