Name: Pepper Steak with Bell Peppers and Onion Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1.5 pounds flank steak or sirloin, thinly sliced against the grain; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium onion, sliced; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; ¼ cup low-sodium soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; ¼ teaspoon black pepper; ¼ teaspoon crushed red pepper flakes (optional); ½ cup beef broth or water; Cooked rice for serving

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If you’re ready for a stir-fry that dazzles with color, savor, and speed, Pepper Steak with Bell Peppers and Onion is about to be your new weeknight hero. This crowd-pleaser packs tender strips of beef in a robust, slightly sweet and savory sauce, tumbled with an array of jewel-toned bell peppers and fresh onions. The textures are irresistible: succulent steak, crisp-tender veggies, all drenched in velvety sauce and spooned over fluffy rice. Whether you’re a stir-fry pro or just starting out, you’ll love how easily this dish comes together—and how quickly it disappears!

Pepper Steak with Bell Peppers and Onion Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pepper Steak with Bell Peppers and Onion lies in its powerful simplicity. Each ingredient has a starring role, contributing bold flavor, vibrant color, or satisfying texture. With just a handful of kitchen staples, you’ll create a dish that looks and tastes straight out of your favorite takeout spot.

Flank steak or sirloin (1.5 pounds): Slice it thin against the grain for ultra-tender beef that soaks up the sauce beautifully.
Soy sauce (2 tablespoons + ¼ cup): Divided for marinating beef and creating a savory, umami-rich stir-fry sauce.
Cornstarch (1 tablespoon): Helps tenderize the beef and thickens the sauce for a glossy finish.
Vegetable oil (2 tablespoons): High heat oil is perfect for quick, even searing in the wok or skillet.
Red, green, and yellow bell peppers (1 each): Bring gorgeous color and a sweet, crunchy contrast to the rich beef.
Medium onion (1): Adds a mild sweetness and just the right bite—slice it thin for best results.
Garlic (2 cloves, minced): Infuses every bite with aromatic, savory depth.
Fresh ginger (1 teaspoon, grated): Lends a subtle zing and irresistible fragrance.
Oyster sauce (1 tablespoon): Adds complexity and that glossy, restaurant-style finish.
Hoisin sauce (1 tablespoon): Brings a whisper of sweetness and deep flavor to balance the savory notes.
Sesame oil (1 teaspoon): A nutty accent that rounds out the sauce—drizzle it in for the perfect finish.
Black pepper (¼ teaspoon): Adds gentle warmth to every bite.
Crushed red pepper flakes (¼ teaspoon, optional): For a little heat, toss them in or skip for a milder dish.
Beef broth or water (½ cup): Keeps the sauce luscious and helps everything meld together.
Cooked rice (for serving): The fluffy, comforting base that soaks up every drop of the savory sauce.

How to Make Pepper Steak with Bell Peppers and Onion

Step 1: Marinate the Steak

Start by marrying flavor and texture! Toss your thinly sliced steak in a bowl with 2 tablespoons of soy sauce and the cornstarch. Let the beef marinate for 10 to 15 minutes; this quick soak infuses each bite with umami and ensures maximum tenderness for your Pepper Steak with Bell Peppers and Onion.

Step 2: Sear the Beef

In a large skillet or wok over medium-high heat, pour in 1 tablespoon of oil until shimmering. Add the beef in a single layer (work in batches if needed) and sear it for 1 to 2 minutes per side. You want the meat nicely browned on the outside but still juicy on the inside. Once done, set aside so the veggies can take center stage.

Step 3: Stir-Fry the Vegetables

Add the remaining tablespoon of oil to your pan and toss in the bell peppers and onion. Stir-fry for about 3 to 4 minutes until they’re just starting to soften but still crisp and vibrant. At the last 30 seconds, add in the garlic and ginger—this brings the veggies to life with a mouthwatering aroma that signals dinner’s almost ready!

Step 4: Combine Everything for the Perfect Pepper Steak with Bell Peppers and Onion

Return the cooked beef to the skillet with the veggies. In a small bowl, whisk together the rest of the soy sauce, oyster sauce, hoisin sauce, sesame oil, black pepper, red pepper flakes (if you like a little spice), and the beef broth. Pour this luscious sauce over your beef and veggies, stirring to coat everything evenly. Let it all simmer for 2 to 3 minutes until the sauce thickens just enough to cling lovingly to every bite.

Step 5: Serve Hot Over Rice

Spoon the steaming Pepper Steak with Bell Peppers and Onion over your favorite rice—white, brown, or even cauliflower rice for a lighter take. The delight is in every bite: tender meat, snappy peppers, silky sauce. Dig in while it’s piping hot!

How to Serve Pepper Steak with Bell Peppers and Onion

Garnishes

Elevate your presentation (and flavor!) with a sprinkling of sliced green onions, a dash of toasted sesame seeds, or even a little extra cracked black pepper. These finishing touches add freshness and crunch, making your Pepper Steak with Bell Peppers and Onion even more irresistible.

Side Dishes

This dish sings when paired with classic steamed rice, but it’s also fabulous with jasmine or brown rice, fluffy quinoa, or even crispy noodles for a fun twist. Blanched green beans or a quick cucumber salad make refreshing companions, balancing the rich, savory steak.

Creative Ways to Present

Let your imagination run wild—try spooning the stir-fry onto a sizzling platter for dramatic flair or serving family style with a big bowl of rice and extra sauce on the side. For a low-carb option, pile it atop warm cauliflower rice or wrap it up in crisp lettuce cups for a playful, hands-on experience.

Make Ahead and Storage

Storing Leftovers

Cool any leftovers of your Pepper Steak with Bell Peppers and Onion before transferring to an airtight container. Store in the fridge, where it stays fresh and flavorful for up to three days. The sauce may thicken a bit, but flavors will deepen beautifully.

Freezing

You can absolutely freeze leftovers! Place cooled portions into freezer-safe containers or zip bags, removing as much air as possible. For best taste and texture, enjoy within two months—just know that the veggies might soften a bit once thawed.

Reheating

For a fresh-from-the-wok feel, reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. Microwaving works in a pinch—cover loosely and heat in short bursts, stirring occasionally to distribute heat evenly.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak or sirloin make classic choices for Pepper Steak with Bell Peppers and Onion, you can also use skirt steak or even ribeye for extra richness. Just remember to slice thinly against the grain for the best bite.

Is this recipe very spicy?

Not at all, unless you want it to be! The red pepper flakes add a gentle kick, but you can adjust or omit them to control the heat level. Make it mild or turn up the spice to suit your crowd.

What’s the best way to slice the steak?

For that melt-in-your-mouth tenderness, make sure to slice the beef thin and always against the grain. This helps break down the muscle fibers and makes the finished Pepper Steak with Bell Peppers and Onion delightfully tender.

Can I add other vegetables?

Definitely! Feel free to toss in mushrooms, snap peas, or broccoli florets in step 3 for even more color and crunch. Just be sure to keep total amounts balanced so the sauce can coat everything beautifully.

How do I make this gluten-free?

Simple swaps will do the trick! Use tamari or a certified gluten-free soy sauce in both the marinade and sauce, and double-check that your oyster and hoisin sauces are gluten-free as well.

Final Thoughts

If you’re craving big flavor and fast results, you owe it to yourself to try Pepper Steak with Bell Peppers and Onion. It’s a recipe that never fails to impress, bringing hearty comfort and vibrant color to your table with minimal fuss. Give it a go and enjoy every last saucy, satisfying bite!

Pepper Steak with Bell Peppers and Onion Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A flavorful and colorful dish combining tender slices of steak with vibrant bell peppers and onions in a savory Asian-inspired sauce, served over steamed rice.

Ingredients

Scale

For the Steak:

1.5 pounds flank steak or sirloin, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil

For the Stir-Fry:

1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
¼ cup low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
½ cup beef broth or water
Cooked rice for serving

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Instructions

Marinate the Steak: Toss the sliced steak with 2 tablespoons soy sauce and cornstarch. Marinate for 10–15 minutes.
Sear the Steak: Heat 1 tablespoon of oil in a skillet. Sear the beef in batches until browned. Set aside.
Stir-Fry Vegetables: Stir-fry bell peppers and onion until slightly tender. Add garlic and ginger.
Combine: Return beef to the pan. Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, pepper, red pepper flakes, and broth. Pour sauce into skillet.
Simmer and Serve: Simmer for 2–3 minutes until slightly thickened. Serve over rice.