Photo of Pepper Steak Stir-Fry by WW

Pepper Steak Stir-Fry

Points® value
Total Time
25 min
15 min
10 min
Use prepared beef strips for this colourful, tasty recipe, or buy lean rump roast and slice it yourself. Vary this stir-fry with chicken fillets instead of beef.


Soy sauce

3 tbsp(s)


1 medium, squeezed for juice

Dark brown sugar

1 tsp(s)


2 tsp(s)

Red bell pepper

2 medium, deseeded and thinly sliced

Vegetable oil

2 tbsp(s)

Cooked lean and trimmed beef rump roast

225 gm, sliced into strips


225 gm, chopped into florets

Uncooked scallions

1 cup(s)

Table salt

1 tsp(s)

Black pepper

1 pinch(es), freshly ground

Fresh parsley

2 tbsp(s), or fresh coriander (optional)


  1. In a jug, mix together the soy sauce, orange juice, brown sugar and cornstarch. Set to one side.
  2. Heat the stir-fry oil or vegetable oil in a wok or large frying pan. Add the beef strips to the wok and stir-fry for 3 - 4 minutes, then add all the vegetables and stir-fry for another 4 - 5 minutes, until the vegetables are tender, yet still bright and crunchy.
  3. Stir the cornflour mixture to blend the ingredients, then add to the wok and stir through. Cook, stirring often, for about 1 – 2 minutes, until the sauce thickens.
  4. Season to taste, then pile the stir-fry onto warmed plates and serve at once, sprinkled with chopped fresh coriander or parsley, if using.