Pepper Steak with Bell Peppers and Onion Recipe
Pepper Steak with Bell Peppers and Onion is the kind of vibrant, weeknight hero that never disappoints: tender strips of beef sizzle with colorful bell peppers and onions, all swirled through a glossy, savory sauce that tastes just as good as takeout (if not better!). One bite brings together the irresistible combination of juicy steak, crisp vegetables, and a sauce that clings to every morsel. This is a dish that looks like a showstopper, but comes together in thirty quick minutes—ready to be scooped over fluffy rice or noodles for ultimate comfort.
Ingredients You’ll Need
What makes this dish so delightful is how each simple ingredient adds a special touch—whether it’s boosting flavor, lending vibrant color, or perfecting texture. Let’s get familiar with the essentials before you start stirring!
- Flank steak or sirloin (1 pound): Thinly sliced against the grain, this ensures melt-in-your-mouth beef with every bite.
- Soy sauce (2 tablespoons + ¼ cup low-sodium): Gives the beef umami depth and forms the backbone of the sauce.
- Cornstarch (1 tablespoon + 1 tablespoon for slurry): Tenderizes the beef and later thickens the sauce to a silky finish.
- Vegetable oil (2 tablespoons): With a high smoke point, it’s perfect for searing steak and stir-frying vegetables.
- Red bell pepper (1, sliced): Slightly sweet and stunningly vibrant, this brings color and crunch.
- Green bell pepper (1, sliced): Adds a pop of color and a classic savory note.
- Onion (1 medium, sliced): Delivers sweetness and complexity as it cooks down.
- Garlic (3 cloves, minced): Offers that unmistakable pungent zing that deepens the flavor profile.
- Fresh ginger (1 tablespoon, grated): Lends warmth and brightness to every bite.
- Oyster sauce (2 tablespoons): Introduces rich, slightly sweet flavor that makes the sauce irresistible.
- Rice vinegar (1 tablespoon): Adds just the right hint of tang for balance.
- Brown sugar (1 tablespoon): Rounds out the salty and tangy flavors with a gentle sweetness.
- Beef broth (½ cup): Brings savory depth and helps meld the sauce together.
- Sesame oil (1 teaspoon): Just a drizzle adds nutty, toasty aroma to finish the dish.
- Cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water): Thickens the sauce so it beautifully coats every ingredient.
- Sesame seeds & sliced green onions (for garnish): Add nutty crunch and fresh, vivid color to the final plate.
How to Make Pepper Steak with Bell Peppers and Onion
Step 1: Marinate the Steak
Start strong by tossing your thinly sliced beef with soy sauce and cornstarch in a bowl. This short marinade is the key to seriously tender steak—letting it soak for 15 minutes while you prep veggies gives the meat flavor from the inside out and ensures it stays juicy when seared.
Step 2: Sear the Beef
Heat half your oil in a large skillet or wok over medium-high until shimmering. Add the beef in a single, even layer—no crowding—so it gets a deep brown caramelization on the outside. Sear for 2–3 minutes until browned, but don’t worry about cooking it all the way through. Transfer to a plate to rest while you wrangle the veggies.
Step 3: Stir-Fry the Vegetables
Pour in the rest of the oil and add your red and green bell peppers along with the sliced onion. Stir-fry briskly for 3–4 minutes; you want the vegetables tender but still vibrantly crisp. This keeps the dish lively, both in texture and color.
Step 4: Sauté Garlic and Ginger
Toss in the minced garlic and grated ginger, stirring constantly for 1 minute, until their fragrances fill your kitchen. This little step wakes up the savory aroma that’s absolute magic in Pepper Steak with Bell Peppers and Onion.
Step 5: Combine Everything and Simmer
Return the partially cooked beef (and any resting juices!) to the skillet, then stir in the low-sodium soy sauce, oyster sauce, rice vinegar, brown sugar, beef broth, and sesame oil. Everything should be glistening and the flavors starting to blend. Bring the mixture to a gentle simmer so the sauce can meld.
Step 6: Thicken the Sauce
Give your cornstarch slurry a quick stir, then slowly pour it into the pan, stirring as you go. In just a couple minutes, you’ll watch the sauce bubble into a rich, glossy coating that clings to every piece of steak and vegetable—the classic trademark of Pepper Steak with Bell Peppers and Onion.
Step 7: Finish and Garnish
Remove from heat, scatter with sesame seeds and sliced green onions for a beautiful finish, and serve piping hot. The vivid colors and shiny sauce make this dish jump off the table.
How to Serve Pepper Steak with Bell Peppers and Onion
Garnishes
The finishing touch for Pepper Steak with Bell Peppers and Onion is all about freshness and a hint of crunch. Sprinkle on sesame seeds for delicate nutty flavor and scatter over sliced green onions for a bright pop of color and a gentle, oniony bite. If you love a little heat, add sliced fresh chilies or a pinch of red pepper flakes.
Side Dishes
Steamed jasmine rice or fluffy white rice is a classic partner, soaking up all that savory sauce effortlessly. You can also go with simple stir-fried noodles or a tender bed of brown rice for extra fiber. A crisp cucumber salad or a side of sautéed greens, like bok choy or broccoli, adds more balance and keeps the meal feeling light and complete.
Creative Ways to Present
Want to get playful? Serve Pepper Steak with Bell Peppers and Onion in lettuce cups for a fresh, hand-held twist. Or, spoon it over cauliflower rice for a lower-carb variation. For a family-style dinner, heap everything on a big platter and let everyone dig in—there’s something about the mix of colors and textures that’s simply irresistible.
Make Ahead and Storage
Storing Leftovers
Leftovers of Pepper Steak with Bell Peppers and Onion are absolutely worth saving! Once cooled, store them in an airtight container and refrigerate for up to 3 days. The sauce may thicken slightly in the fridge, but it will still taste amazing after a quick reheat.
Freezing
If you want to freeze for future meals, transfer the cooled dish to a well-sealed freezer container or heavy-duty freezer bag. Label and freeze for up to 2 months. For the best texture, freeze the cooked steak and veggies together, but keep in mind the peppers will soften a bit when thawed.
Reheating
To reheat, place leftovers in a skillet over medium heat, adding a splash of broth or water if the sauce is too thick. Stir occasionally until fully warmed through. You can also microwave in short bursts, stirring in between, but gently reheating on the stove helps everything stay tender and flavorful.
FAQs
Can I use a different cut of beef?
Absolutely! Flank steak and sirloin are classic, but skirt steak, ribeye, or even thinly sliced chuck roast work well. Just make sure to slice against the grain for a tender bite.
Is Pepper Steak with Bell Peppers and Onion spicy?
The base recipe is not inherently spicy. If you enjoy some heat, simply add sliced chili or a shake of red pepper flakes when cooking—or garnish for a spicy finish.
Can I make this gluten free?
Yes, you can make Pepper Steak with Bell Peppers and Onion gluten free by using tamari instead of soy sauce and double-checking that your oyster sauce and beef broth are gluten-free versions.
How can I make this dish vegetarian?
Swap out the steak for sliced mushrooms or firm tofu and use vegetable broth in place of beef broth. There are also vegetarian oyster sauces readily available that work beautifully here.
What’s the best way to slice beef thinly?
For extra-thin slices, partially freeze the beef for 20–30 minutes before slicing. It’ll firm up just enough to allow for ultra-thin, even strips that cook up perfectly in Pepper Steak with Bell Peppers and Onion.
Final Thoughts
If you’re looking to brighten up your dinner rotation with something that’s both easy and impressive, give Pepper Steak with Bell Peppers and Onion a try. It’s bursting with color, flavor, and texture—and just might become your new favorite go-to recipe. Gather your ingredients and enjoy every bite!
Print
Pepper Steak with Bell Peppers and Onion Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and flavorful pepper steak with bell peppers and onions, a classic Asian-inspired dish that’s perfect for a quick and satisfying meal.
Ingredients
For the Beef:
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- ½ cup beef broth
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- sesame seeds and sliced green onions for garnish
Instructions
- Marinate the Beef: Toss sliced beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let marinate for 15 minutes.
- Sear the Beef: Heat 1 tablespoon oil in a skillet. Sear beef until browned. Remove and set aside.
- Stir-Fry Vegetables: Cook bell peppers and onion until tender-crisp. Add garlic and ginger.
- Combine Ingredients: Return beef to the skillet. Add soy sauce, oyster sauce, vinegar, sugar, broth, and sesame oil. Simmer.
- Thicken Sauce: Stir in cornstarch slurry. Cook until sauce thickens.
- Garnish and Serve: Garnish with sesame seeds and green onions before serving.
Notes
- Serve over steamed rice or noodles for a complete meal.
- For extra heat, add a pinch of red pepper flakes or sliced chili.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying, Stovetop
- Cuisine: Asian-Inspired, Chinese-American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 75 mg
