Why You’ll Love This Recipe
- Quick and easy to prepare.
- Packed with savory, restaurant-quality flavor.
- Features tender beef and colorful vegetables.
- Perfect for weeknight dinners.
- Easily customizable with different vegetables.
- Better and more affordable than takeout.
- High in protein and satisfying.
- Pairs well with rice, noodles, or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Flank steak, sirloin steak, or round steak, thinly sliced
- Green bell pepper, sliced
- Red bell pepper, sliced
- Onion, sliced
- Garlic, minced
- Fresh ginger, grated
- Vegetable oil or sesame oil
- Green onions, sliced
- Sesame seeds for garnish (optional)
For the Sauce
- Soy sauce
- Beef broth
- Oyster sauce
- Cornstarch
- Brown sugar
- Rice vinegar
- Black pepper
Directions
- In a bowl, whisk together the soy sauce, beef broth, oyster sauce, cornstarch, brown sugar, rice vinegar, and black pepper. Set aside.
- Slice the steak thinly against the grain.
- Heat oil in a large skillet or wok over medium-high heat.
- Add the steak in a single layer and cook for 2 to 3 minutes until browned.
- Remove the steak from the skillet and set aside.
- Add the bell peppers and onion to the skillet.
- Stir-fry for 4 to 5 minutes until crisp-tender.
- Add the garlic and ginger and cook for about 30 seconds until fragrant.
- Return the steak to the skillet.
- Pour the sauce over the beef and vegetables.
- Stir continuously until the sauce thickens and coats everything evenly, about 2 to 3 minutes.
- Remove from heat.
- Garnish with green onions and sesame seeds if desired.
- Serve hot over rice or noodles.
Servings and timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Use yellow or orange bell peppers for additional color.
- Add mushrooms, broccoli, or snap peas.
- Substitute chicken or pork for the beef.
- Add crushed red pepper flakes for heat.
- Use low-sodium soy sauce to reduce sodium content.
- Add water chestnuts for extra crunch.
- Include a splash of hoisin sauce for sweetness.
- Serve over cauliflower rice for a lower-carb option.
Storage/Reheating
Storage
Store leftover Pepper Steak in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze cooled Pepper Steak in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
- Reheat in a skillet over medium heat until warmed through.
- Microwave individual portions in 30-second intervals, stirring between each interval.
- Add a splash of broth or water if the sauce thickens too much during storage.
FAQs
What cut of beef is best for Pepper Steak?
Flank steak, sirloin steak, and top round steak are popular choices because they become tender when sliced thinly against the grain.
Why should I slice the steak against the grain?
Cutting against the grain shortens the muscle fibers, resulting in more tender bites.
Can I make Pepper Steak ahead of time?
Yes, it reheats well and is great for meal prep.
What vegetables work best in Pepper Steak?
Bell peppers and onions are traditional, but broccoli, mushrooms, snap peas, and carrots also work well.
Can I make this recipe gluten-free?
Yes, use gluten-free soy sauce and ensure the other sauce ingredients are gluten-free.
What can I serve with Pepper Steak?
Steamed rice, fried rice, noodles, quinoa, or cauliflower rice are excellent options.
Can I use frozen bell peppers?
Yes, though fresh peppers provide the best texture and flavor.
How do I keep the beef tender?
Slice it thinly against the grain and avoid overcooking.
Is Pepper Steak spicy?
Traditional Pepper Steak is not typically spicy, but you can add chili flakes or hot sauce for extra heat.
Can I use ground beef instead of steak?
Yes, although the texture and presentation will differ from the traditional version.
Conclusion
Pepper Steak is a delicious and easy stir-fry that combines tender beef, colorful bell peppers, and a savory homemade sauce into one satisfying meal. Ready in just 30 minutes, this classic dish is perfect for busy weeknights and offers all the flavor of your favorite takeout meal with the freshness of homemade cooking. Serve it over rice or noodles for a hearty dinner that everyone will enjoy.
PrintPepper Steak
Pepper Steak is a quick and flavorful stir-fry featuring tender beef strips, colorful bell peppers, and onions coated in a rich savory sauce. This takeout-inspired favorite is perfect for busy weeknights and delivers restaurant-quality flavor at home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Halal
Ingredients
- Flank steak, sirloin steak, or round steak, thinly sliced
- Green bell pepper, sliced
- Red bell pepper, sliced
- Onion, sliced
- Garlic, minced
- Fresh ginger, grated
- Vegetable oil or sesame oil
- Green onions, sliced
- Sesame seeds for garnish (optional)
- Soy sauce
- Beef broth
- Oyster sauce
- Cornstarch
- Brown sugar
- Rice vinegar
- Black pepper
Instructions
- In a bowl, whisk together the soy sauce, beef broth, oyster sauce, cornstarch, brown sugar, rice vinegar, and black pepper.
- Slice the steak thinly against the grain.
- Heat oil in a large skillet or wok over medium-high heat.
- Add the steak in a single layer and cook for 2 to 3 minutes until browned.
- Remove the steak from the skillet and set aside.
- Add the bell peppers and onion to the skillet and stir-fry for 4 to 5 minutes until crisp-tender.
- Add the garlic and ginger and cook for about 30 seconds until fragrant.
- Return the steak to the skillet.
- Pour the sauce over the beef and vegetables.
- Stir continuously until the sauce thickens and coats everything evenly, about 2 to 3 minutes.
- Remove from heat and garnish with green onions and sesame seeds if desired.
- Serve hot over rice or noodles.
Notes
- Use yellow or orange bell peppers for extra color.
- Add mushrooms, broccoli, snap peas, or water chestnuts for variety.
- Substitute chicken or pork for the beef if desired.
- Add red pepper flakes for a spicy version.
- Use low-sodium soy sauce to reduce sodium content.
- Serve over cauliflower rice for a lower-carb option.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 3 months and reheat with a splash of broth if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 85 mg
