Whether you’re craving a speedy weeknight meal or hoping to impress dinner guests with vibrant color and bold flavor, this Easy Pepper Steak recipe has you covered. Juicy strips of steak, crisp bell peppers, and onions all get tossed in a glossy, savory sauce that clings to every bite—making it a perennial takeout favorite you’ll love recreating at home. With uncomplicated ingredients and reliable technique, Easy Pepper Steak delivers restaurant-style results in less than thirty minutes, promising comfort and satisfaction in every fragrant spoonful.
Ingredients You’ll Need
One of the best things about Easy Pepper Steak is how it uses only a handful of kitchen staples, yet each ingredient is thoughtfully chosen for its role. Together, they create a harmonious balance of textures and flavors, from the succulent beef to the sweet crunch of peppers and the irresistible sauce that ties everything together.
- Flank steak or sirloin (1 pound, thinly sliced): Using tender cuts and slicing against the grain ensures melt-in-your-mouth results.
- Soy sauce (2 tablespoons, for marinating): Infuses the beef with umami and helps tenderize it before cooking.
- Cornstarch (1 tablespoon): Coats the steak for a silky texture and helps thicken the sauce later.
- Vegetable oil (2 tablespoons): Provides a neutral base for sautéing and browning the steak and veggies.
- Green bell pepper (1 large, sliced): Offers grassy sweetness and beautiful color contrast.
- Red bell pepper (1 large, sliced): Adds bright flavor and visual appeal to the dish.
- Onion (1 medium, sliced): Creates savory depth and a gentle crunch.
- Garlic (3 cloves, minced): Brings irresistible aroma and punch.
- Low-sodium soy sauce (1/4 cup): Merges into the sauce for balanced seasoning.
- Oyster sauce (2 tablespoons): Delivers signature richness and savory body.
- Hoisin sauce (1 tablespoon): Lends sweet-salty depth and complexity.
- Rice vinegar (1 tablespoon): Brightens up the overall flavor with a splash of acidity.
- Beef broth (1/2 cup): Adds juiciness and amplifies the meaty taste.
- Sugar (1 teaspoon): Balances the savory and tangy elements perfectly.
- Freshly ground black pepper (to taste): Gives just the right amount of kick.
- Cooked white rice (for serving): The bed that soaks up every last drop of sauce and ties the dish together.
How to Make Easy Pepper Steak
Step 1: Marinate and Prep the Steak
Start by combining your thinly sliced flank or sirloin steak with soy sauce and cornstarch in a bowl. The soy sauce infuses flavor while the cornstarch creates a protective coating, ensuring your beef turns out tender and juicy, not tough. Give it a quick toss to coat evenly and, if time allows, let it marinate for 15 to 30 minutes for an extra boost!
Step 2: Sear the Beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Spread the marinated steak pieces in a single layer—avoid crowding the pan for maximum browning. Let the steak cook undisturbed for 2 to 3 minutes per side until it’s just cooked through and the edges take on a lovely golden color. Remove from the pan and set aside; this method keeps your steak delightfully tender for your Easy Pepper Steak.
Step 3: Sauté the Vegetables
In the same pan, add your remaining tablespoon of oil. Toss in the sliced green and red bell peppers, and onions. Stir-fry these vibrant veggies for around 3 to 4 minutes, just until they are tender-crisp and their colors glow. Add the minced garlic during the last 30 seconds, stirring constantly so it releases its fragrance without turning bitter.
Step 4: Whisk the Sauce
In a small bowl, quickly whisk together the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, beef broth, sugar, and black pepper. This mixture is the soul of your Easy Pepper Steak, delivering that signature glossy glaze and big flavor in every mouthful.
Step 5: Bring It Together
Return your seared steak to the pan with the sautéed veggies. Pour your prepared sauce over everything and toss gently to coat. Let it simmer for 2 more minutes, stirring occasionally, as the sauce thickens and lovingly cloaks each piece of steak and pepper. Turn off the heat once everything looks shiny and perfectly blended.
Step 6: Serve Hot
Spoon generous helpings of your Easy Pepper Steak over fluffy cooked white rice. Watch as the savory sauce settles into the grains, turning every forkful into pure comfort and joy. Serve immediately for the best taste and texture.
How to Serve Easy Pepper Steak
Garnishes
A sprinkle of sliced green onions, a dusting of sesame seeds, or even a few fresh cilantro leaves can take your Easy Pepper Steak from homey to restaurant-worthy. These garnishes add just the right pop of freshness and crunch, making each bite even more irresistible.
Side Dishes
Steamed jasmine or brown rice is a timeless companion, but you can also serve Easy Pepper Steak with cauliflower rice for a lighter twist. Pair it with roasted broccoli, a sesame cucumber salad, or even classic egg drop soup to create a cozy, complete meal.
Creative Ways to Present
For a fun, modern spin, pile Easy Pepper Steak onto lettuce cups for hand-held bites or stuff it into warm wraps for a lunchbox-friendly option. Or serve buffet-style with different rice or noodle bases, allowing everyone to customize their own delicious bowl.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers (lucky you!), simply transfer the cooled Easy Pepper Steak to an airtight container. It will stay fresh in the fridge for up to three days, making it a dream for speedy lunches or dinners.
Freezing
To freeze, portion the steak and vegetables (without the rice) into freezer-safe containers or bags. Label and date your containers—this Easy Pepper Steak will keep for up to two months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat Easy Pepper Steak gently in a skillet over medium heat, adding a splash of water or beef broth as needed to loosen the sauce. Alternatively, microwave individual portions in short bursts, stirring halfway so everything heats evenly.
FAQs
Can I use a different cut of beef for Easy Pepper Steak?
Absolutely! While flank or sirloin are classic for their tenderness, you can also use skirt steak or even thinly sliced top round if that’s what you have. Just be sure to slice against the grain for tenderness.
Is this recipe suitable for a gluten-free diet?
It can be! Just substitute gluten-free soy sauce and be sure your oyster and hoisin sauces are also labeled gluten-free. Double-check all ingredient labels to avoid hidden sources of gluten.
How do I prevent the peppers from getting soggy?
The secret is a hot pan and quick cooking. Sauté bell peppers until just crisp-tender and never overcook—this keeps their texture bright and appealing in your Easy Pepper Steak.
Can I add other vegetables?
Definitely! Feel free to toss in extra stir fry favorites like snap peas, mushrooms, baby corn, or even broccoli florets for added variety, color, and nutrition.
What can I use instead of oyster sauce?
If you’re looking for an alternative, try mushroom stir fry sauce or a little more soy sauce with a pinch of sugar. These swaps will maintain the luscious, deeply savory notes in your Easy Pepper Steak.
Final Thoughts
If you’re dreaming of a flavorful meal that comes together in a flash and satisfies everyone at the table, give Easy Pepper Steak a try. It’s the sort of dish you’ll want to make again and again, sharing both its bold flavors and simple joy with those you love most. Grab your wok, gather your ingredients, and let the magic happen!
Print
Easy Pepper Steak Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A simple and delicious recipe for Easy Pepper Steak, a classic Chinese-American dish with tender beef strips, colorful bell peppers, and a savory sauce served over steamed white rice.
Ingredients
For the Steak:
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
For the Vegetables:
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1/2 cup beef broth
- 1 teaspoon sugar
- Freshly ground black pepper, to taste
For Serving:
- Cooked white rice
Instructions
- Prepare the Steak: In a bowl, coat the sliced steak with soy sauce and cornstarch.
- Cook the Steak: Brown the steak in oil, then set aside.
- Sauté Vegetables: Cook peppers, onion, and garlic until tender.
- Combine: Return steak to the pan. Mix soy sauce, oyster sauce, hoisin sauce, rice vinegar, broth, sugar, and pepper. Pour over steak and vegetables.
- Serve: Toss everything until coated and slightly thickened. Serve over rice.
Notes
- Marinate steak for extra flavor before cooking.
- Adjust sauce to taste for sweetness or spiciness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup steak and vegetables
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
