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!

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.

INGREDIENTS:
MARINADE:

• 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
• STIR FRY:
• 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

DIRECTIONS:

1. MARINADE: combine the ingredients for the marinade along with 1/4 cup of water in a measuring cup or mason jar.
2. 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.
3. 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.