The first time I made this Garlic Pepper Steak Stir Fry, it was a bit of a happy accident. I had a beautiful flank steak in the fridge and a craving for something savory and fast. As the thin slices sizzled in the pan with a heavy crack of black pepper and ribbons of garlic, my entire kitchen filled with this incredible, mouthwatering aroma—deeply savory, peppery, and utterly comforting. It felt less like cooking and more like creating a 15-minute masterpiece, and it’s become my absolute go-to when I want a restaurant-quality meal without the fuss. I promise, once you try it, you’ll understand why it’s a staple in my home.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce (I use regular, not low-sodium, for this)
- 1 tbsp cornstarch
- 1 tbsp freshly cracked black pepper (yes, a full tablespoon—trust me!)
- 5-6 cloves garlic, minced
- 1 large bell pepper (any color), sliced
- 1 medium onion, sliced
- 2 tbsp vegetable oil (divided)
- 1 tsp sesame oil (for finishing)
- Green onions, sliced (for garnish)
Right off the bat, let’s talk about that black pepper. Don’t use the pre-ground dust from a shaker. Taking the two minutes to crack whole peppercorns makes a massive difference, creating these wonderful little bursts of flavor that coat the beef. For the steak, flank works beautifully, but if sirloin is on sale, grab it—just be extra diligent about slicing against the grain. And that final drizzle of sesame oil? Please don’t skip it. It adds that authentic, nutty aroma that takes the dish from good to “can I have seconds?”
Equipment Needed
- A sharp chef’s knife
- Cutting board
- Large skillet or wok
- Medium mixing bowl
- Tongs or a sturdy spatula
- Measuring spoons
The right tools make this recipe a breeze. Your most important piece of equipment is a really sharp knife. Slicing that chilled, partially frozen steak thinly and perfectly against the grain is so much easier (and safer!) with a sharp blade. I use my trusty large skillet because it has high sides, but if you have a carbon steel wok, even better—you’ll get a fantastic sear. And for mixing the steak with the cornstarch, I just use a simple bowl. I’ve tried tossing it in a bag, but a bowl gives me more control to ensure every single piece is evenly coated, which is the secret to a velvety, tender bite.
Step-by-Step Instructions
First, let’s prep. I slice the partially frozen steak as thinly as I can, always, always cutting against the grain—this breaks up the muscle fibers and guarantees tenderness. In my mixing bowl, I combine the sliced steak, soy sauce, and cornstarch. Then I get my hands in there! I massage it all together for a good minute until every piece is slick and coated. I let it sit while I slice the bell peppers and onion into similar-sized strips and mince my garlic. This little marinating time is a game-changer; the cornstarch forms a protective layer on the beef.
Now, for the fun part: high heat cooking. I heat my skillet or wok over the highest heat until it’s seriously hot—a drop of water should skitter and evaporate instantly. I add one tablespoon of the vegetable oil, then the beef in a single layer. This is crucial: don’t crowd the pan! I do this in two batches if I have to. I let the beef sear, untouched, for about 60-90 seconds until it gets a beautiful brown crust, then quickly flip and sear the other side. It won’t be cooked through, and that’s perfect. I remove it all to a clean plate. (See the next page below to continue…)