If you’re looking for a dish that’s bold, hearty, and bursting with flavor, this Pepper Steak with Bell Peppers and Onion is the perfect choice. Juicy strips of steak, tender-crisp bell peppers, and sweet onions come together in a savory sauce for a meal that’s as satisfying as it is simple to make. Perfect for weeknight dinners or a quick meal that feels special, this recipe is bound to become a family favorite.
Why You’ll Love This Recipe?
- Quick and Easy: Ready in just 30 minutes, making it perfect for busy evenings.
- Packed with Flavor: The savory soy sauce-based marinade pairs beautifully with the natural sweetness of the veggies.
- Customizable: Use your favorite vegetables or adjust the spice level to suit your tastes.
- One-Pan Wonder: Less cleanup means more time to enjoy your meal!
Ingredients
Here’s what you’ll need to make this delicious dish:
- Sirloin or flank steak, thinly sliced
- Bell peppers (red, green, or yellow), sliced
- Onion, thinly sliced
- Soy sauce
- Garlic, minced
- Ginger, grated
- Brown sugar or honey
- Cornstarch (for thickening)
- Olive oil or sesame oil (for cooking)
You’ll find the full list of ingredients and precise measurements in the recipe card below!
Directions
Step 1: Marinate the Steak
In a bowl, whisk together soy sauce, garlic, ginger, and a touch of brown sugar. Toss the thinly sliced steak in the marinade and let it sit for at least 15 minutes (or up to 2 hours for deeper flavor).
Step 2: Sear the Steak
Heat a large skillet or wok over medium-high heat with a splash of oil. Add the steak in batches, cooking for 1-2 minutes per side until browned but not overcooked. Remove the steak from the pan and set aside.
Step 3: Cook the Vegetables
In the same skillet, add a little more oil if needed. Toss in the bell peppers and onions, stir-frying for 3-5 minutes until they’re tender-crisp.
Step 4: Make the Sauce
Whisk a bit of cornstarch with water to create a slurry. Pour it into the skillet along with the leftover marinade, simmering until the sauce thickens.
Step 5: Combine and Serve
Return the steak to the skillet, tossing it with the veggies and sauce until well coated. Serve immediately over steamed rice or noodles.
Expert Tips and Tricks
- Slice Against the Grain: This keeps the steak tender and easy to chew.
- Don’t Overcook the Vegetables: Aim for tender-crisp peppers and onions for the perfect texture.
- Adjust Sweetness: Add more or less brown sugar to suit your taste.
- Use High Heat: For a proper stir-fry, a hot pan is key to achieving that delicious caramelization.
Recipe Variations and Possible Substitutions
- Spice It Up: Add a pinch of red pepper flakes or a drizzle of sriracha for a kick.
- Veggie Add-Ins: Include mushrooms, snap peas, or zucchini for extra variety.
- Gluten-Free Option: Swap regular soy sauce for tamari or coconut aminos.
- Different Protein: Try chicken, shrimp, or tofu for a tasty alternative.
Serving and Pairing Suggestions
This Pepper Steak with Bell Peppers and Onion pairs beautifully with:
- Steamed jasmine or basmati rice
- Stir-fried noodles or lo mein
- Cauliflower rice for a low-carb option
- A light side salad or Asian-inspired slaw
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. Avoid microwaving to keep the steak tender.
FAQs
1. Can I use frozen bell peppers for this recipe?
Yes, but fresh peppers will give you a better texture. If using frozen, cook them directly from frozen and avoid overcooking.
2. What’s the best steak cut for pepper steak?
Flank steak, sirloin, or skirt steak work beautifully for this dish. Just make sure to slice it thinly.
3. Can I make this dish ahead of time?
Absolutely! Prepare the steak and veggies separately, then combine and reheat with the sauce just before serving.
4. Is this recipe kid-friendly?
Yes! It’s flavorful but not overly spicy, making it a hit with all ages.
Conclusion
This Pepper Steak with Bell Peppers and Onion is a perfect blend of savory, sweet, and slightly smoky flavors. Whether you’re cooking for a family dinner or meal-prepping for the week, this dish is as reliable as it is delicious. Once you try it, you’ll wonder how you ever lived without it. Give it a go tonight—you won’t regret it!
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