Asian Garlic Beef Stir Fry With Peppers & Onions 

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Sweet–savory glaze • tender beef • caramelized vegetables • sesame finish

The dish in the image shows beautifully seared thin beef strips coated in a glossy dark sauce, with big chunks of onions, red peppers, and scattered sesame seeds. This is a classic style of Asian stir-fry — fast, fragrant, flavorful, and perfect over rice or noodles.

Below is the full recipe, long, detailed, and easy to follow.

Ingredients

For the Beef

  • 600 g beef steak (sirloin, flank, ribeye, or rump), sliced thin
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 1 tsp sesame oil
  • 1 tsp garlic powder (optional)
  • Pinch of black pepper

For the Stir-Fry Vegetables

  • 1 large onion, cut into large chunks
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2–3 green onions (optional)

For the Sauce

  • 4 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce (optional but recommended)
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar or apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp cornstarch mixed with 3 tbsp water (slurry)
  • ½ tsp chili flakes or chili paste (optional)

Finishing Touches

  • Sesame seeds
  • Extra green onion
  • Optional: a few drops of sesame oil

Step 1: Slice and Marinate the Beef

The key to tender stir-fry beef is slicing it thin against the grain. This breaks the muscle fibers and keeps the meat soft and juicy.

  1. Freeze the meat for 20 minutes to make slicing easier.
  2. Cut into thin strips (¼ inch or less).
  3. In a bowl, combine:
    • 2 tbsp soy sauce
    • 1 tbsp cornstarch
    • 1 tbsp oil
    • 1 tsp sesame oil
    • Pepper

Massage the marinade into the beef.

Let it rest 10–20 minutes. This step creates that glossy coating you see in the photo.

Step 2: Prepare the Vegetables

Cut the onions into chunky layers — this helps them caramelize beautifully.

Slice the red and green peppers into medium strips.

Set aside. Stir-fries cook FAST, so everything must be ready before you turn on the heat.

Step 3: Make the Stir-Fry Sauce

In a jar or small bowl, whisk:

  • Soy sauce
  • Oyster sauce
  • Hoisin
  • Honey or brown sugar
  • Vinegar
  • Garlic
  • Ginger

This mixture should taste salty, slightly sweet, and savory with a sharp, aromatic edge.

Add the cornstarch slurry at the end to thicken the sauce later. Do not skip this — the glossy thick sauce in your image comes from the slurry.

Step 4: Sear the Beef

Heat a large wok or cast iron pan over high heat until smoking hot.

Add 2 tbsp oil.

Spread the beef in a single layer. Do not move it right away — let it sear so it develops browning.

Cook 1–2 minutes, flip, cook another minute.

Remove and set aside.

The beef should be browned but not fully cooked — it will finish in the sauce.

Step 5: Stir-Fry the Vegetables

In the same pan:

  1. Add a little more oil if needed.
  2. Add onions and cook 1 minute.
  3. Add peppers and cook 2 minutes more.

You want the vegetables to remain a bit crisp but lightly caramelized at the edges, just like in the photo.

Optional: Add sliced green onion at the end for brightness.

Step 6: Combine Everything

Return the beef to the pan with the vegetables.

Give the sauce a stir and pour it over.

The mixture will bubble immediately.

Let it cook 1–2 minutes until:

  • The sauce thickens and coats everything
  • The beef finishes cooking
  • The vegetables stay crisp but tender

Stir constantly so the sauce becomes sticky and glossy.

Taste and adjust:

  • Add honey if you want sweeter
  • Add soy for more salt
  • Add chili for spice
  • Add vinegar for balance

Step 7: Finish and Garnish

Turn off the heat.

Drizzle a few drops of sesame oil for aroma.

Sprinkle sesame seeds on top — this matches the dish in your picture perfectly.

Add chopped green onions (optional).

Your stir fry should look:

  • Shiny
  • Rich dark brown
  • Packed with onions and peppers
  • Coated in sesame seeds
  • Juicy and saucy

Exactly like the photo.

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