Name: Pepper Steak with Bell Peppers and Onion Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-American
Ingredients: 1 ½ pounds flank steak, thinly sliced against the grain; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil (divided); 1 large onion, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; ¼ cup low-sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon rice vinegar; 1 tablespoon brown sugar; ½ teaspoon black pepper; ½ cup beef broth; 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry); cooked white rice (for serving)

Jump to Recipe·Print Recipe

Imagine a sizzling skillet filled with tender strips of beef, sweet bell peppers, and caramelized onions, all coated in a glossy, savory sauce—this is exactly what you get with Pepper Steak with Bell Peppers and Onion. This effortlessly impressive stir-fry marries vibrant colors, bold flavors, and a satisfying heartiness in every bite. Whether it’s a bustling weeknight or a cozy weekend dinner, this dish always seems to hit the spot, bringing everyone to the table with anticipation. The keyphrase “Pepper Steak with Bell Peppers and Onion” isn’t just a name, but a promise of comfort, flavor, and just a hint of nostalgia for that classic takeout favorite—but better.

Pepper Steak with Bell Peppers and Onion Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in the simplicity of the ingredients for Pepper Steak with Bell Peppers and Onion. Each one plays a crucial role: the steak offers meaty juiciness, peppers bring fresh crunch and color, while the aromatic sauce ties it all together. Don’t skip any—every element elevates the final dish.

Flank steak (1 ½ pounds, thinly sliced against the grain): Thin slices soak up marinade quickly and cook fast for maximum tenderness.
Soy sauce (2 tablespoons for marinade + ¼ cup for sauce): Adds deep umami and balances the savory profile of the dish; go for low-sodium if you prefer lighter saltiness.
Cornstarch (1 tablespoon for marinade + 1 teaspoon for slurry): Essential for a silky-smooth sauce and for locking moisture into the beef.
Vegetable oil (2 tablespoons, divided): High smoke point, ensuring perfect searing for the beef and veggies.
Large onion (1, sliced): Provides sweetness and that wonderful caramelized flavor when sautéed.
Red bell pepper (1, sliced): Brings a pop of color and delicate sweetness.
Green bell pepper (1, sliced): Adds a satisfying crunch and a slightly grassy note to contrast the sweetness.
Garlic (3 cloves, minced): Fresh garlic gives aromatic depth and classic stir-fry flavor.
Fresh ginger (1 tablespoon, grated): Lends a zesty brightness that wakes up the entire dish.
Oyster sauce (2 tablespoons): Gives the sauce its signature glossy texture and rich, savory punch.
Hoisin sauce (1 tablespoon): Adds sweetness and a touch of complexity in every bite.
Rice vinegar (1 tablespoon): Balances the richness with a subtle tang.
Brown sugar (1 tablespoon): Enhances and rounds out the flavors, bringing harmony between sweet and savory.
Black pepper (½ teaspoon): Provides gentle heat and ties in beautifully with the bell peppers.
Beef broth (½ cup): Helps create a luxurious, pourable sauce that clings to every component.
Cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water): Finishes the sauce with just the right thickness.
Cooked white rice (for serving): The perfect blank canvas to soak up all that delicious flavor.

How to Make Pepper Steak with Bell Peppers and Onion

Step 1: Marinate the Steak

Start by tossing your thinly sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch in a medium bowl. This quick marinade is a secret weapon, giving the beef irresistible tenderness and adding a hint of flavor before it even hits the pan. Let it rest for about 15 minutes—just enough time to slice your veggies and prep your other ingredients.

Step 2: Sear the Beef

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is shimmering, add the marinated steak in a single layer. Sear for 2 to 3 minutes per side until it’s nicely browned but not cooked all the way through. Remove the beef from the skillet and set it aside—don’t worry, it’ll finish cooking later and stay perfectly juicy.

Step 3: Sauté the Vegetables

Add the remaining 1 tablespoon of oil to your hot skillet. Toss in the sliced onion, red bell pepper, and green bell pepper. Stir-fry everything for about 3 to 4 minutes until the vegetables start to soften, becoming vibrant and fragrant. Stir in the garlic and ginger, and let them sizzle for 30 seconds—just until they release their wonderful aroma.

Step 4: Build the Sauce

In a small bowl, whisk together the ¼ cup of soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, black pepper, and beef broth. Pour this mixture over the sautéed veggies, stirring everything together. Bring the sauce just to a simmer, letting the flavors mingle and deepen.

Step 5: Combine and Finish

Return the seared beef and any accumulated juices to the skillet. Stir well and cook for another 2 to 3 minutes, just until the steak is cooked through and everything is bathed in that mouthwatering sauce. Whisk together the cornstarch slurry (1 teaspoon cornstarch with 1 tablespoon of water) and stir it in. Let the sauce bubble for about 1 more minute until glossy, thick, and perfectly clingy.

Step 6: Serve

Spoon the Pepper Steak with Bell Peppers and Onion over fluffy cooked white rice, letting the sauce soak warmly into every grain. It’s irresistible right from the skillet—serve hot and enjoy!

How to Serve Pepper Steak with Bell Peppers and Onion

Garnishes

A simple sprinkle of sliced green onions or toasted sesame seeds makes Pepper Steak with Bell Peppers and Onion look extra fresh and inviting. Try a few red chili flakes to add a kick, or a handful of chopped cilantro for brightness.

Side Dishes

This dish is classic over steamed white rice, which soaks up all the luscious sauce. Want to mix things up? Serve it with brown rice, fragrant jasmine rice, or even cauliflower rice for a lighter touch. A side of quick-blanched broccoli or a crisp cucumber salad can add lovely color and crunch to your meal.

Creative Ways to Present

For a fun change, serve Pepper Steak with Bell Peppers and Onion inside lettuce cups for a finger-food twist, or pile it onto soft steamed bao buns for a playful, Asian-inspired sandwich. You can even use the savory beef and veggies as a filling for tortilla wraps for a fusion-style dinner!

Make Ahead and Storage

Storing Leftovers

Leftover Pepper Steak with Bell Peppers and Onion keeps beautifully for up to three days in the fridge. Store it in an airtight container and let cool to room temperature before sealing. The flavors deepen overnight, making it just as delicious for lunch the next day.

Freezing

You can absolutely freeze this dish! Place cooled Pepper Steak with Bell Peppers and Onion in a freezer-safe container or zip-top bag, squeezing out as much air as possible. It will keep well in the freezer for up to three months. Thaw overnight in the fridge before reheating for best results.

Reheating

Warm leftovers gently in a skillet over medium-low heat, adding a splash of water or broth if the sauce is too thick. You can also use the microwave—just cover and reheat in short bursts, stirring in between until heated through. The steak stays surprisingly tender, so you won’t miss a thing!

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is traditional for Pepper Steak with Bell Peppers and Onion, sirloin or skirt steak work wonderfully, too. Just slice them thinly against the grain for best texture.

What can I substitute for oyster sauce?

If you don’t have oyster sauce, a mix of a little extra soy sauce and a touch of sugar or fish sauce will add depth. For a vegetarian option, use mushroom stir-fry sauce or a combination of hoisin and soy sauce.

How do I make this dish gluten-free?

It’s easy—simply swap in gluten-free soy sauce (tamari) and a gluten-free hoisin sauce. Many oyster sauce brands are gluten-free as well, but always check the label to be certain.

Can I prepare the vegetables in advance?

Yes! Slice your onions and bell peppers up to two days ahead and store them in airtight containers in the fridge. This makes throwing together Pepper Steak with Bell Peppers and Onion even faster on busy nights.

Is this recipe spicy?

Pepper Steak with Bell Peppers and Onion as written is mild and family-friendly. But if you love some heat, just toss in chili flakes or a little chili oil to taste!

Final Thoughts

Once you try this Pepper Steak with Bell Peppers and Onion, it just might become your go-to for a quick, crowd-pleasing dinner that feels special every time. It’s colorful, deeply satisfying, and brimming with flavor—so I encourage you to give it a try and share it with your favorite people soon!

Pepper Steak with Bell Peppers and Onion Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 18 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Pepper Steak with Bell Peppers and Onion recipe is a flavorful and satisfying dish that combines tender slices of beef with colorful bell peppers and a savory sauce. Perfect served over steamed white rice, this Asian-inspired stir-fry is quick and easy to make for a delicious weeknight dinner.

Ingredients

Scale

Marinated Beef:

1 ½ pounds flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch

Stir-Fry:

2 tablespoons vegetable oil (divided)
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated

Sauce:

¼ cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
½ teaspoon black pepper
½ cup beef broth
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Serving:

cooked white rice (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Beef: Toss the flank steak with soy sauce and cornstarch. Marinate for 15 minutes.
Cook the Beef: Brown the marinated beef in a skillet. Set aside.
Prepare the Vegetables: Sauté onions, bell peppers, garlic, and ginger.
Make the Sauce: Whisk together soy sauce, oyster sauce, hoisin sauce, vinegar, sugar, pepper, and broth. Simmer with vegetables.
Finish the Dish: Add beef back to the skillet. Thicken the sauce with cornstarch slurry. Serve over rice.