Get ready to fall in love with this Pepper Steak Recipe. It’s a vibrant, quick-cooking stir-fry that brings together tender seared beef, colorful bell peppers, and a savory sauce that strikes the perfect balance between sweet and tangy. Whether you’re looking for a speedy weeknight dinner or you want to impress friends with minimal effort, this dish hits all the right notes with its gorgeous presentation and deep flavor. The best part? It’s as satisfying as takeout but so much fresher—and you control every ingredient, making it a family favorite from the very first bite.
Ingredients You’ll Need
One of the things I love most about this Pepper Steak Recipe is that each ingredient is chosen for a reason: they all play a starring role, adding layers of flavor, color, and texture that make the dish unforgettable. Don’t worry if this looks like a long list—each item is simple to find and utterly worth using!
- Flank steak or sirloin (1 1/2 pounds, thinly sliced against the grain): Slicing against the grain keeps the beef juicy and melt-in-your-mouth tender.
- Soy sauce (2 tablespoons for marinade + 1/4 cup for sauce): Adds that deep, savory umami and helps tenderize the beef.
- Cornstarch (1 tablespoon for marinade + 1 teaspoon mixed with water, optional): Essential for creating a silky marinade and thickening the final sauce.
- Vegetable oil (2 tablespoons, divided): Helps with high-heat searing and keeps everything from sticking to the pan.
- Green bell pepper (1, sliced): Offers a mild, grassy sweetness and gorgeous color.
- Red bell pepper (1, sliced): Brings a bolder sweetness and another pop of color to the plate.
- Small onion (1, sliced): Rounds out the base flavors and adds gentle sweetness when sautéed.
- Garlic (3 cloves, minced): Brings aromatic warmth that makes the whole kitchen smell incredible.
- Fresh ginger (1 tablespoon, minced): Adds zesty brightness for an unmistakable depth.
- Oyster sauce (2 tablespoons): Delivers rich, slightly sweet undertones and classic stir-fry flavor.
- Rice vinegar (1 tablespoon): Brings just enough acidity to balance and brighten the sauce.
- Brown sugar (1 tablespoon): Rounds out the flavors with caramel-like sweetness.
- Black pepper (1/2 teaspoon): Gives that signature subtle kick up the nose.
- Beef broth (1/2 cup): Forms the base of the sauce, adding savory depth and a luscious finish.
- Soy sauce/cornstarch slurry (as needed): For those who love a sauce that clings to every bite, this thickener is your secret weapon.
- Sesame seeds and green onions (for garnish): These finish with crunch, fresh flavor, and a little flair.
How to Make Pepper Steak Recipe
Step 1: Marinate the Beef
Start by placing your thinly sliced beef into a medium bowl. Add 2 tablespoons of soy sauce and 1 tablespoon of cornstarch, tossing well to coat every piece. Let this mixture rest for about 10–15 minutes while you prep the veggies. This quick marinade works wonders: it infuses the beef with big flavors and helps keep it juicy during cooking.
Step 2: Sear the Steak
In a large skillet or wok over medium-high heat, pour in 1 tablespoon of vegetable oil. Once shimmering, add the beef strips in a single layer. Sear for about 2–3 minutes per side until beautifully browned but still tender inside. Remove the steak to a plate and set aside, resisting the urge to taste-test more than a piece or two!
Step 3: Sauté the Vegetables
Add the remaining tablespoon of oil to the hot pan. Toss in the sliced green and red bell peppers along with the onions. Stir-fry for 3–4 minutes until they start to soften and release their sweetness but still have a little crisp left. Add the minced garlic and ginger, and sauté for another minute—these aromatics seriously turn up the flavor.
Step 4: Mix the Sauce
In a small bowl, whisk together the remaining 1/4 cup soy sauce, oyster sauce, rice vinegar, brown sugar, black pepper, and beef broth until completely combined. This savory-sweet mixture is the soul of the Pepper Steak Recipe, ensuring every bite is irresistible.
Step 5: Combine and Simmer
Pour the sauce into your pan with the vegetables, bringing it to a gentle simmer. Now, return the seared beef (and all those savory juices) to the skillet. Toss everything together, letting the sauce bubble for a couple of minutes so it thickens slightly and all the flavors mingle in harmony.
Step 6: Thicken the Sauce (Optional)
If you like your sauce velvety and thick, this is your moment: stir in the optional cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook for 1–2 minutes more. You’ll see the sauce coat every piece of beef and pepper, just the way it should!
Step 7: Garnish and Serve
Finish your Pepper Steak Recipe by sprinkling on a generous handful of sesame seeds and plenty of sliced green onions. Serve hot, preferably over a bed of fluffy rice or your favorite noodles so you don’t miss a drop of that luscious sauce.
How to Serve Pepper Steak Recipe
Garnishes
A good garnish does more than dress up the plate—it adds fresh flavor and contrasting texture. For the perfect finish, scatter toasted sesame seeds and sliced green onions over your Pepper Steak Recipe. If you want to add a little extra zip, a sprinkle of red pepper flakes or a drizzle of toasted sesame oil is absolutely delicious.
Side Dishes
Warm steamed jasmine rice is a classic, soaking up the sauce beautifully. If you’re in the mood for something with more bite, try lightly stir-fried noodles or a simple side of sautéed bok choy. For low-carb options, cauliflower rice works perfectly, making your Pepper Steak Recipe a little lighter but just as satisfying.
Creative Ways to Present
Impress your guests by serving the Pepper Steak Recipe in a big family-style platter, or portion it into individual bowls with rice shaped into neat domes for a fun restaurant-style touch. You can also ladle the savory mixture into lettuce cups for a fresh, hands-on twist great for parties and gatherings.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Pepper Steak Recipe are a meal prep dream! Let everything cool, then transfer to an airtight container and refrigerate for up to 3–4 days. The flavors actually deepen during this time, making leftovers irresistible for lunch the next day.
Freezing
You can freeze cooked Pepper Steak Recipe for up to 2 months. Let the dish cool completely before spooning into freezer-friendly containers or zip-top bags. Thaw overnight in the fridge before reheating so the beef stays tender and the peppers keep their texture.
Reheating
For best results, reheat in a skillet over medium heat with a splash of beef broth or water to keep the sauce glossy and the beef moist. You can also microwave individual portions, stirring every 30 seconds until heated through. Avoid overcooking so everything stays perfectly tender.
FAQs
Can I use a different cut of beef in this Pepper Steak Recipe?
Absolutely! Flank steak and sirloin are classic for their tenderness, but you can also use ribeye or even strip steak, thinly sliced. Just make sure to slice against the grain for the most tender bite.
Is there a way to make this Pepper Steak Recipe gluten-free?
Yes! Simply swap in gluten-free tamari or coconut aminos for the soy sauce, and use a certified gluten-free oyster sauce. Double-check that your beef broth is also gluten-free to keep the recipe safe for everyone.
Can I make this Pepper Steak Recipe spicy?
Of course! Amp up the heat by adding red pepper flakes to the sauce or stirring in a splash of sriracha. Taste as you go so you get just the right level of heat for your crowd.
What vegetables can I add to mix things up?
Feel free to get creative! Snow peas, snap peas, broccoli florets, or thinly sliced carrots all work well in this dish. Just add them along with the bell peppers, making sure not to crowd the pan so everything cooks evenly.
Do I have to marinate the beef?
While you can technically skip the marinade in a pinch, that ten-minute rest with soy sauce and cornstarch keeps the beef extra juicy and flavorful. It’s a small step that creates a big difference in the finished dish.
Final Thoughts
If you’re searching for a crowd-pleasing dinner that’s bursting with flavor and comes together in just 30 minutes, you can’t go wrong with this Pepper Steak Recipe. It’s one of those rare dishes that’s both deeply comforting and excitingly fresh, so make it tonight—and watch it become a new favorite at your table!
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Pepper Steak Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a flavorful and satisfying meal with this easy Pepper Steak recipe. Tender slices of beef, crisp bell peppers, and savory sauce come together in a delicious stir-fry that’s perfect for a weeknight dinner.
Ingredients
For the Beef:
- 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
For the Stir-Fry:
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Sesame seeds and green onions for garnish
Instructions
- Marinate the Beef: In a medium bowl, toss the sliced beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate for 10–15 minutes.
- Sear the Beef: In a large skillet or wok over medium-high heat, heat 1 tablespoon oil. Add the marinated beef and sear until browned, about 2–3 minutes per side. Remove and set aside.
- Stir-Fry: Add the remaining oil to the pan, then sauté the bell peppers and onion for 3–4 minutes until slightly tender. Add the garlic and ginger, cooking for 1 minute more.
- Make the Sauce: In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, brown sugar, black pepper, and beef broth. Pour the sauce into the pan with the vegetables, bring to a simmer, and return the beef to the skillet.
- Thicken the Sauce: If a thicker sauce is desired, stir in the cornstarch slurry and cook for 1–2 more minutes until thickened.
- Garnish and Serve: Garnish with sesame seeds and sliced green onions. Serve hot over rice or noodles.
Notes
- For a spicy version, add red pepper flakes or a dash of sriracha.
- Leftovers are great for meal prep and reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups (without rice)
- Calories: 370
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
