Pepper Steak with Bell Peppers and Onion is a wonderful, colorful dish that’s full of flavor and texture. Tender strips of steak are cooked with vibrant bell peppers and sweet onions, making every bite a tasty mix of savory meat and crisp veggies. It’s a simple yet satisfying meal that feels like a home-cooked classic.
I love making this recipe because it comes together so quickly, and the ingredients are easy to find. The key for me is to slice the steak thinly and cook it fast over high heat so it stays juicy. Plus, those bell peppers add such a fresh crunch and a pop of color that makes the plate look as good as it tastes.
My favorite way to serve Pepper Steak is over a bed of fluffy rice or with some simple mashed potatoes on the side. It soaks up all the juices from the sauce, which I always try to make just a little saucier because I love dipping my fork into every last bit. This dish is a great weeknight dinner that never feels boring, and it’s one that everyone around the table always seems to enjoy!
Key Ingredients & Substitutions
Steak: Flank or sirloin are great because they’re tender and cook quickly. If you can’t find these, skirt or ribeye also work well. Just slice thinly across the grain for the best texture.
Bell Peppers: I like using a mix of green, red, and yellow for color and sweetness. You can swap with orange or even use just one color if that’s what you have.
Onion: Yellow or white onions work great here for their mild sweetness. Sweet onions can be used if you want a softer, sweeter bite.
Sauces: Soy sauce and oyster sauce build the flavor. Use tamari for gluten-free, and if you don’t have oyster sauce, a little hoisin or extra soy sauce can help.
Cornstarch: This thickens the sauce nicely. You can replace it with arrowroot or tapioca starch if needed.
How Do You Keep the Beef Tender and the Veggies Crisp?
The secret is quick cooking over high heat. Here’s what I do:
- Slice the steak thin and against the grain to ensure tenderness.
- Cook the beef in batches so the pan stays hot. Overcrowding makes the steak steam instead of sear.
- Remove the steak before cooking veggies, then stir-fry the peppers and onions just until crisp-tender—around 3-4 minutes.
- Add garlic last and cook briefly to keep its flavor sharp.
- Return the steak and add the sauce last. Cook just until the sauce thickens to avoid overcooking the beef.
This method keeps the steak juicy and the veggies bright and fresh. Remember, watch your heat closely and don’t rush the searing step!
Equipment You’ll Need
- Large skillet or wok – I recommend this for quick, even heating and easy tossing of ingredients.
- Sharp knife – makes slicing the steak and vegetables thin and uniform.
- Cutting board – to prepare all your ingredients safely and comfortably.
- Measuring spoons & cup – for accurately mixing the sauce ingredients.
- Stir spoon or spatula – to stir everything together smoothly.
Flavor Variations & Add-Ins
- Swap beef for chicken or tofu for a different protein. Both soak up the sauce well and change the dish a bit.
- Add a splash of sesame oil at the end for a nutty flavor.
- Incorporate sliced mushrooms or snap peas for more variety and crunch.
- Use different spices like ginger or red pepper flakes for added heat or warmth.
Pepper Steak with Bell Peppers and Onion
Ingredients You’ll Need:
- 1 lb (450g) flank steak or sirloin, thinly sliced into strips
- 1 tablespoon vegetable oil (for cooking)
- 1 medium green bell pepper, sliced into strips
- 1 medium red bell pepper, sliced into strips
- 1 medium yellow bell pepper, sliced into strips
- 1 large onion, sliced into strips
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional for extra depth)
- 1 teaspoon cornstarch
- 1/4 cup beef broth or water
- 1/2 teaspoon ground black pepper (freshly ground preferred)
- 1/2 teaspoon sugar
- Salt, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook, so you’ll be ready to serve in around 20 minutes total. It’s perfect for a quick, tasty weeknight meal!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce (if using), cornstarch, beef broth (or water), sugar, and black pepper. Stir well until smooth and set aside.
2. Cook the Steak:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced steak in a single layer and cook for 1-2 minutes per side until nicely browned but still tender. Remove the steak from the pan and set it aside.
3. Cook the Vegetables:
In the same pan, add a little more oil if needed. Add the sliced onions and bell peppers. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp. Then add the garlic and cook for 30 seconds until fragrant.
4. Combine and Finish Cooking:
Return the cooked steak to the skillet with the vegetables. Pour the sauce over everything, stirring well to coat. Cook for another 1-2 minutes as the sauce thickens and glazes the steak and veggies. Taste and add salt or extra pepper if needed.
5. Serve:
Serve your pepper steak hot over steamed white rice or with your favorite side dish. Enjoy the delicious combination of tender meat and crunchy peppers!
Can I Use Frozen Steak for This Recipe?
Yes, but make sure to fully thaw the steak in the refrigerator overnight before slicing. Pat it dry with paper towels to remove excess moisture for better searing.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce, you can use hoisin sauce or extra soy sauce as a quick substitute. Just note that the flavor will be slightly different but still delicious.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the sauce and slice the veggies and meat ahead of time. Store everything separately in the fridge and quickly stir-fry just before serving for the best freshness.
How Should I Store Leftovers?
Store any leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.