Description

This nostalgic pepper steak stir fry is a homemade version of the classic boxed kit favorite, with tender beef, crisp vegetables, and a savory, slightly sweet, peppery sauce—all tossed together in a rich, glossy finish. Perfect for a cozy, takeout-style dinner at home.

Ingredients

Scale

Stir Fry:

2.5 lbs beef (flank or sirloin, thinly sliced against the grain)
4 green bell peppers, sliced
2 onions, sliced
4–5 cloves garlic, minced
2–3 cups bean sprouts
283 g bamboo shoots (1 can), drained
2 cans water chestnuts (220 mL each), drained & sliced thinner if needed
2–3 tbsp oil

Sauce:

½ cup reduced sodium soy sauce
2 ½ tbsp oyster sauce
4 tbsp brown sugar
2 ½ cups beef broth
1 ½–2 tsp black pepper (plus more to taste)
1 tsp ground ginger
2 tsp sesame oil
1 ½ tsp Worcestershire sauce

Thickener:

3 tbsp cornstarch
5 tbsp water

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Instructions

Heat oil in a large pan or wok over high heat.
Cook beef in batches (2–3 minutes each) if needed, removing it and setting aside as it browns. If you have a large enough pan, you can cook it all at once—just make sure it sears instead of steaming.
In the same pan, cook onions and green peppers for 2–3 minutes.
Add garlic and cook for 30 seconds until fragrant.
Add bamboo shoots and water chestnuts. Cook for 1–2 minutes.
Return beef to the pan.
Pour in the sauce and stir to combine.
Add the cornstarch slurry and stir until the sauce thickens and becomes glossy.
Simmer for 1–2 minutes to deepen the flavor.
Add bean sprouts last and cook for 30–60 seconds.
Serve hot over rice or noodles—I personally love it over noodles, but you really can’t go wrong either way.

Notes

Slice the beef thin and against the grain – this makes a huge difference in tenderness. Thick slices will end up chewy instead of soft and juicy.

Give the beef space in the pan – if it’s crowded, it’ll steam instead of sear. If your pan is big enough, cooking it all at once works great—just make sure it gets that nice browning.

Don’t skip the texture ingredients – the bean sprouts, bamboo shoots, and water chestnuts are what give this that classic “kit-style” feel. It’s not the same without that crunch!

Add the bean sprouts at the very end – you want them slightly crisp, not wilted and soggy.

Taste and adjust the pepper at the end – that little extra sprinkle can really bring the whole dish together and give it that nostalgic peppery kick.

Use reduced sodium soy sauce – this keeps everything balanced so the sauce is rich and savory without being overly salty.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stir Fry
Cuisine: Asian-Inspired / Comfort Food