Beef Stir Fry with Peppers and Onions is an easy pepper steak stir fry recipe. This dish, inspired by the traditional Chinese stir fry, features beef strips marinated in orange juice, coconut aminos, and spices and then seared with bell peppers and onions. This dish comes together in 30 minutes.
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Healthier Version Of Chinese Stir Fry
This easy stir fry is inspired by Chinese takeout but made without the usual processed ingredients like cornstarch, hoisin sauce, oyster sauce, or added sugar.
While shopping at Sprouts, I spotted grass-fed beef strips and grabbed a package. I had a few peppers at home and decided to use the same marinade from my Top Round Stir Fry, adding vegetables to make it a complete meal.
Lately, I’ve been eating low-carb and looking for more ways to add protein. This one-pan dish turned out filling, and the leftovers lasted for a few meals. The marinade does contain orange juice, which adds a few carbs, but most of it gets discarded.
Lately, I’ve been eating low-carb and looking for more ways to add protein. This one-pan dish turned out filling, and the leftovers were enjoyed the next morning. The marinade does contain orange juice, which adds a few carbs, but most of it gets discarded.
For The Steak
I'm using grass-fed sirloin strips of beef from Sprouts Farmers Market. You can sub skirt steak, flank steak or rib-eye, or any other steak, cut into thin strips, about ½-inch wide.
Publix has Top Round strips in the case and they're good and relatively inexpensive.
What You Need
For the Marinade:
- ¼ cup orange juice
- 4 tablespoons coconut aminos or two tablespoons tamari GF soy sauce
- Juice of 1 lemon
- 1 tablespoon avocado or olive oil
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, minced
- ¼ cup chopped parsley
- ½ teaspoon red pepper flakes
For the Stir Fry:
- 1 pound sirloin or other steak, cut into ½ strips
- 1 tablespoon olive oil
- 1 green bell pepper, sliced thin
- 1 red bell pepper, sliced thin
- 1 yellow onion, sliced thin
- 2 green onions (scallions), sliced diagonally
- 1 tablespoon sesame seeds (optional, for garnish)
- Salt and pepper, to taste
How To Make Stir Fry Pepper Steak
- In a large bowl, whisk together orange juice, coconut aminos or soy sauce, olive oil, ginger, garlic, and red pepper flakes.
- Add the beef strips to the marinade. Cover and refrigerate for at least 15 minutes or up to 24 hours for deeper flavor.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering. Add green pepper, red bell pepper, and onion slices. Season with salt and pepper. Sauté for 3-4 minutes, stirring frequently, until slightly softened but still crisp. Remove the vegetables from the pan and set aside.
- Add another tablespoon of oil to the hot pan. Remove beef from the marinade, letting excess liquid drip off. Add the beef strips to the skillet in a single layer. Season with a little salt and pepper. Sear for 2-3 minutes per side until browned.
- Return the peppers and onions to the pan. Toss everything together and cook for another 2-3 minutes until the beef is cooked through.
- Remove from heat. Sprinkle with chopped green onions and sesame seeds.
- Serve hot with lemon wedges.
What Goes with Pepper Steak
- steamed white rice
- steamed brown rice
- cauliflower rice or steamed cauliflower
- egg noodles
- sliced ripe tomatoes
Storage and Reheating
Allow the stir fry to cool completely before storing. Transfer to an airtight container and refrigerate for 3-4 days. For extended storage, freeze in a freezer-safe container for up to 3 months. Label with the date for reference.
Reheat in a skillet over medium heat. Add a small splash of water or broth to the skillet to prevent sticking, then add the stir fry. Stir frequently and heat until warmed through about 5-7 minutes.
Transfer a portion to a microwave-safe dish, cover loosely with a microwave-safe lid, and heat in 30-second intervals, stirring between each, until hot.
This recipe is gluten free, dairy free, and low carb. It has 265 calories per serving and 8.4 net carbs.
Please note, many of the calories and carbs in the recipe are from the orange juice and coconut aminos. They are part of the marinade so the actual count is significantly less.
Takeaway
Beef Stir Fry with Peppers and Onions is a quick and easy dish perfect for busy weeknights, inspired by traditional Chinese stir fry.
Whether you're looking for a healthier takeout alternative or a simple dinner idea, this stir fry delivers big flavors with minimal effort.
Marinated beef strips, bell peppers, and onions come together in just 30 minutes. Use any beef cut you prefer and serve it over rice or noodles. Leftovers store well in the fridge or freezer, making this a great weeknight dish!
More Easy Meal Ideas
- Shrimp: Coconut Oil Shrimp, Sautéed Shrimp with Coconut Aminos
- Beef: Reverse Sear New York Strip Steak Pan Seared Chuck Steak, Top Round Stir Fry, Marinated Chuck Steak
- Veggies: Mashed Sweet Potatoes, Best Ways to Cook Broccoli, Steamed Red Potatoes
- Fish: Roasted Yellowtail Snapper, Oven Roasted Mahi Mahi, Baked Grouper with Key Lime Butter Sauce, Sheet Pan Fish and Vegetables
- Salad: Classic Low-Carb Caesar Salad, Chickpea Cucumber Tomato Feta Salad
- Fruit: Mango with Chili Lime Salt, Mango Pico de Gallo
See our Full Recipe Index for more inspiration.
Cooking in The Keys is a food blog from the Florida Keys. My goal is to help put tasty healthy meals on your table.
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FAQs for Beef Stir Fry With Peppers and Onions
Marinate the beef for at least 30 minutes to allow the flavors to absorb, and cook on medium-high heat to quickly sear the meat and lock in its juices. Keep the veggies crisp by stir-frying them until-crisp-tender so they retain a slight bite.
If you don’t have coconut aminos, low-sodium soy sauce or tamari (a gluten-free soy sauce) can be substituted. Use 2 tablespoons, as they contain more sodium than coconut aminos.
Add extra red pepper flakes or a sliced chili pepper to the marinade or during cooking to give the dish a spicy kick.
More Beef Recipes
Beef Stir Fry With Peppers and Onions
Ingredients
For the Marinade:
- ¼ cup orange juice
- 4 tablespoons coconut aminos or two tablespoons tamari soy sauce
- 1 tablespoon avocado or olive oil
- 1 teaspoon fresh ginger grated
- 2 garlic cloves minced
- ¼ cup chopped parsley
- ½ teaspoon red pepper flakes
For the Stir Fry:
- 1 pound sirloin or other steak, cut into ½ strips
- 1 tablespoon olive oil
- 1 green bell pepper sliced thin
- 1 red bell pepper sliced thin
- 1 yellow onion sliced thin
- 2 green onions scallions, sliced diagonally
- 1 tablespoon sesame seeds optional, for garnish
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together orange juice, coconut aminos or soy sauce, olive oil, ginger, garlic, and red pepper flakes.
- Add the beef strips to the marinade. Cover and refrigerate for at least 30 minutes or up to 24 hours for deeper flavor.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering. Add green pepper, red bell pepper, and onion slices. Season with salt and pepper.
- Sauté for 3-4 minutes, stirring frequently, until slightly softened but still crisp. Remove the vegetables from the pan and set aside.
- Add another tablespoon of oil to the hot pan. Remove beef from the marinade, letting excess liquid drip off. Add the beef strips to the skillet in a single layer. Season with a little salt and pepper. Sear for 2-3 minutes per side until browned.
- Return the peppers and onions to the pan. Toss everything together and cook for another 2-3 minutes until the beef is cooked through.
- Remove from heat. Sprinkle with chopped green onions and sesame seeds.
- Serve hot with lemon wedges.
Jeanine says
My family loved this!
Rachel says
My husband loves this steak!