Pepper Steak Recipe

Pepper Steak is a classic stir-fry dish featuring tender beef strips, colorful bell peppers, and a savory sauce that’s bursting with flavor. This easy recipe is perfect for a quick weeknight dinner or a satisfying meal any day of the week. Serve it over rice or noodles for a wholesome and delicious dish that everyone will love!

Necessary Kitchen Equipment

• Large skillet or wok
• Mixing bowl
• Knife and cutting board
• Measuring cups and spoons

Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 small onion, sliced
• 3 tbsp vegetable oil, divided

For the Marinade:

• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp sesame oil (optional)

For the Sauce:

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp beef broth or water
• 1 tbsp brown sugar
• 1 tsp cornstarch

Step-by-Step Instructions

Marinate the Beef:

1. In a mixing bowl, combine 2 tbsp soy sauce, 1 tbsp cornstarch, garlic powder, and sesame oil (if using). Add the sliced beef and toss to coat. Let it marinate for at least 15–20 minutes.

Cook the Beef:

1. Heat 1½ tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2–3 minutes per side until browned. Remove from the skillet and set aside.

Stir-Fry the Vegetables:

1. Add the remaining vegetable oil to the skillet. Stir-fry the bell peppers and onion for 4–5 minutes, or until tender-crisp.

Make the Sauce:

1. In a small bowl, whisk together soy sauce, oyster sauce, beef broth, brown sugar, and cornstarch until smooth.

Combine and Serve:

1. Return the cooked beef to the skillet with the vegetables. Pour the sauce over the mixture and stir to coat evenly. Cook for 2–3 minutes, or until the sauce thickens and everything is heated through.
2. Serve hot over rice, noodles, or with steamed vegetables.

Recipe Tips

• Cutting the Beef: For tender beef, slice it thinly against the grain. Partially freezing the beef for 20–30 minutes makes slicing easier.
• Add Heat: For a spicy kick, add red pepper flakes or a dash of sriracha to the sauce.
• Veggie Variations: Try adding mushrooms, snap peas, or zucchini for extra flavor and texture.

What to Serve with Pepper Steak

Pepper steak pairs perfectly with steamed rice, fried rice, lo mein noodles, or cauliflower rice for a lighter option.

Frequently Asked Questions

1. Can I use a different cut of beef?
Yes, other tender cuts like ribeye, skirt steak, or even chicken can be used.

2. Can I make this recipe ahead of time?
You can prepare the sauce and slice the vegetables ahead of time. Cook just before serving for the best results.

3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave.

This Pepper Steak recipe is quick, flavorful, and packed with vibrant colors—perfect for any meal!

Pepper Steak

Pepper Steak is a classic stir-fry dish featuring tender beef strips, colorful bell peppers, and a savory sauce that’s bursting with flavor. This easy recipe is perfect for a quick weeknight dinner or a satisfying meal any day of the week.

Print Recipe Pin Recipe

Equipment

• Large skillet or wok
• Mixing bowl
• Knife and cutting board
• Measuring cups and spoons

Ingredients

  

• 1 lb flank steak or sirloin thinly sliced against the grain
• 1 red bell pepper sliced into strips
• 1 green bell pepper sliced into strips
• 1 small onion sliced
• 3 tbsp vegetable oil divided
• For the Marinade:
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp sesame oil optional
• For the Sauce:
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp beef broth or water
• 1 tbsp brown sugar
• 1 tsp cornstarch

Instructions

 

• Marinate the Beef:
• In a mixing bowl, combine 2 tbsp soy sauce, 1 tbsp cornstarch, garlic powder, and sesame oil (if using). Add the sliced beef and toss to coat. Let it marinate for at least 15–20 minutes.
• Cook the Beef:
• Heat 1½ tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2–3 minutes per side until browned. Remove from the skillet and set aside.
• Stir-Fry the Vegetables:
• Add the remaining vegetable oil to the skillet. Stir-fry the bell peppers and onion for 4–5 minutes, or until tender-crisp.
• Make the Sauce:
• In a small bowl, whisk together soy sauce, oyster sauce, beef broth, brown sugar, and cornstarch until smooth.
• Combine and Serve:
• Return the cooked beef to the skillet with the vegetables. Pour the sauce over the mixture and stir to coat evenly. Cook for 2–3 minutes, or until the sauce thickens and everything is heated through.
• Serve hot over rice, noodles, or with steamed vegetables.

Notes

Cutting the Beef: For tender beef, slice it thinly against the grain. Partially freezing the beef for 20–30 minutes makes slicing easier.
Add Heat: For a spicy kick, add red pepper flakes or a dash of sriracha to the sauce.