This classic pepper steak recipe is a delicious, quick, and easy dinner option that’s loaded with flavor. Tender strips of beef are stir-fried with vibrant bell peppers and onions in a savory sauce that’s perfect over a bed of rice or noodles. It’s a one-pan dish that’s sure to become a family favorite!
Why You’ll Love This Recipe?
This pepper steak is:
- Packed with bold, savory flavors and a hint of sweetness
- Quick to prepare, making it perfect for busy weeknights
- A great way to enjoy a takeout favorite at home
- Easily customizable to suit your taste preferences
Ingredients
Here’s a preview of the ingredients that make this dish irresistible:
- Thinly sliced flank or sirloin steak
- Bell peppers (any colors you like) and onions
- Soy sauce, garlic, and ginger for the sauce
- Cornstarch to thicken the sauce
- Optional red pepper flakes for a bit of heat
You’ll find the full ingredient list and measurements in the recipe card below!
Directions
- Prepare the ingredients
Thinly slice the beef against the grain and toss with a tablespoon of soy sauce and cornstarch. Let it marinate for 10–15 minutes while you slice the bell peppers and onions. - Cook the beef
Heat oil in a large skillet or wok over high heat. Sear the beef in batches to avoid overcrowding, cooking for 2–3 minutes until browned. Remove from the skillet and set aside. - Sauté the vegetables
In the same skillet, add a little more oil if needed. Stir-fry the bell peppers and onions for 4–5 minutes until they’re crisp-tender. - Make the sauce
In a small bowl, whisk together soy sauce, a splash of water, cornstarch, minced garlic, grated ginger, and optional red pepper flakes. Pour the sauce into the skillet with the vegetables. - Combine and finish
Return the beef to the skillet, tossing everything together to coat in the sauce. Cook for another 2–3 minutes until the sauce thickens and the beef is heated through. - Serve immediately
Spoon over steamed rice or noodles and garnish with sliced green onions or sesame seeds.
Expert Tips and Tricks
- Slice the beef thinly and against the grain for maximum tenderness.
- Use a hot skillet or wok to get a quick sear on the beef and preserve its juices.
- Don’t overcook the vegetables—they should retain a bit of crunch for the best texture.
- Add a splash of oyster sauce or hoisin sauce to the sauce for extra depth of flavor.
Recipe Variations and Possible Substitutions
- Swap the beef for chicken or tofu for a different protein option.
- Use a variety of bell pepper colors for a visually appealing dish.
- Add mushrooms, snap peas, or broccoli for more veggies.
- Make it gluten-free by using tamari instead of soy sauce.
Serving and Pairing Suggestions
This pepper steak pairs wonderfully with steamed white or jasmine rice, fried rice, or stir-fried noodles. For a lighter option, serve it over cauliflower rice or alongside a fresh green salad with an Asian-inspired dressing.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave at 50% power to maintain the texture of the meat and veggies.
FAQs
Can I use frozen beef for this recipe?
Yes, but make sure to thaw it completely and pat it dry before slicing to get the best sear.
How can I make this dish spicy?
Add red pepper flakes, a dash of sriracha, or sliced fresh chilies to the sauce for an extra kick.
What’s the best way to thicken the sauce?
Cornstarch is key! Mix it with water before adding it to the sauce to avoid lumps.
Can I prepare this in advance?
Yes! Slice the beef and veggies and whisk the sauce ahead of time. Cook everything fresh for the best flavor and texture.
Conclusion
This pepper steak with bell peppers and onions is a classic recipe that’s full of flavor, easy to make, and perfect for any night of the week. It’s versatile, customizable, and tastes better than takeout. Give it a try and let me know how you enjoyed it—I can’t wait to hear what you pair it with!
Print
Pepper Steak with Bell Peppers and Onion
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Description
This classic Pepper Steak with Bell Peppers and Onion is a flavorful stir-fry featuring tender strips of beef, vibrant bell peppers, and sweet onions coated in a savory sauce. Perfect for weeknight dinners, this dish comes together in under 30 minutes and pairs wonderfully with steamed rice or noodles.
Ingredients
For the Stir-Fry:
- 1 lb flank steak, thinly sliced against the grain
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 tbsp vegetable oil
For the Sauce:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- Optional: 1/2 tsp red pepper flakes for heat
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, water, rice vinegar, honey, garlic, ginger, sesame oil, and red pepper flakes (if using). Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips and stir-fry for 2-3 minutes, until browned and just cooked through. Remove and set aside.
- In the same skillet, add the remaining oil. Stir-fry the bell peppers and onion for 4-5 minutes, or until they are tender but still crisp.
- Return the beef to the skillet and pour in the prepared sauce. Stir well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken.
- Remove from heat and serve hot over steamed rice or noodles. Garnish with sesame seeds or green onions if desired.
Notes
- Use a mix of colorful bell peppers for a visually appealing dish.
- If you don’t have oyster sauce, substitute with hoisin sauce or additional soy sauce.
- For a gluten-free option, use tamari or gluten-free soy sauce.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: ~280 kcal
- Sugar: 6g
- Sodium: 760 mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 55 mg