This Ground Beef Pepper Stir-Fry is a quick, flavorful dish that brings together tender ground beef, crisp bell peppers, and a savory-sweet sauce with a hint of spice. It’s the perfect go-to meal for busy weeknights or whenever I’m craving a satisfying stir-fry that doesn’t take much time or effort. Ground Beef Pepper Stir-Fry

Why I Love This Recipe

I love how simple yet bold the flavors are in this dish. The ground beef cooks quickly and absorbs all the rich sauce, while the bell peppers add a refreshing crunch. The combination of soy sauce, oyster sauce, hoisin, and sesame oil creates a mouthwatering glaze that coats every bite. Plus, it’s easy to customize and pairs well with rice or noodles for a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 tbsp cooking oil
1 small onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
½ tsp freshly ground black pepper
¼ tsp red pepper flakes

For the sauce:

2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp cornstarch
½ cup beef broth or water
1 tsp sesame oil

Directions

I start by heating the cooking oil in a large skillet or wok over medium-high heat.
I add the diced onion and sauté it until it begins to soften, about 2 minutes.
Then I stir in the minced garlic and cook for another 30 seconds until fragrant.
I add the ground beef, breaking it up with a spatula, and cook until it’s browned and fully cooked through.
Once the beef is cooked, I drain any excess grease if necessary.
Then I toss in the diced green and red bell peppers and cook for about 3–4 minutes, just until they start to soften but still retain some crunch.
In a small bowl, I whisk together the soy sauce, oyster sauce, hoisin sauce, cornstarch, beef broth (or water), black pepper, and sesame oil.
I pour the sauce into the skillet and stir everything to coat well. The sauce thickens as it cooks—usually within 2–3 minutes.
I finish by sprinkling in the red pepper flakes and giving everything a final stir.
I serve it hot over steamed rice or noodles.

Servings and timing

This recipe serves 4 people and takes about 25–30 minutes from start to finish. It’s ideal for a quick dinner or even meal prepping for the week.

Variations

I sometimes swap ground beef with ground chicken or turkey for a leaner option.
For extra heat, I add a diced chili or a dash of hot sauce to the sauce mix.
I like adding mushrooms or snap peas when I want to bulk up the veggie content.
A splash of rice vinegar can give a slight tang to the sauce if I’m in the mood for more contrast.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or warm it in a skillet over medium heat with a splash of water to loosen the sauce. It reheats beautifully and sometimes tastes even better the next day.

FAQs

How can I make this dish less spicy?

I reduce or omit the red pepper flakes if I want a milder flavor.

Can I use frozen bell peppers?

Yes, I can use frozen bell pepper strips, but I make sure to sauté them long enough to remove excess moisture so the stir-fry doesn’t turn watery.

What’s the best side dish to serve with this?

I usually serve it with jasmine rice, brown rice, or lo mein noodles. Cauliflower rice works great if I’m going low-carb.

Can I make this ahead of time?

Absolutely. I cook the stir-fry, let it cool, and store it in meal prep containers. It holds up well for 2–3 days in the fridge.

Is this recipe gluten-free?

To make it gluten-free, I use tamari instead of soy sauce and ensure the hoisin and oyster sauces are gluten-free versions.

Conclusion

This Ground Beef Pepper Stir-Fry is one of those dependable dishes I keep coming back to. It’s easy, versatile, and full of flavor. Whether I’m cooking for family or prepping lunches for the week, it always hits the spot.