Pepper Steak Recipe

This pepper steak recipe is quick, flavorful, and perfect for a weeknight dinner. You get tender beef strips, colorful bell peppers, and a glossy savory sauce — all in one pan.

Why Make This Recipe

It’s faster than takeout and tastes just as good. The beef cooks in minutes, the peppers stay crisp-tender, and the sauce brings everything together without complicated steps.

How To Make Pepper Steak

Ingredients:

For the beef

• 1½ lbs flank steak or sirloin, thinly sliced against the grain
• 3 tbsp soy sauce (low sodium)
• 1 tbsp rice wine or dry sherry
• 1 tsp cornstarch
• ½ tsp black pepper
• 1 tbsp vegetable oil

For the sauce

• ⅓ cup beef broth
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tsp sesame oil

Vegetables

• 3 bell peppers, sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• Green onions, for garnish

Directions:

1. Marinate + prep: Mix soy sauce, rice wine, cornstarch, and pepper. Toss with beef and marinate 30 minutes. In a separate bowl, whisk all sauce ingredients until smooth. Slice peppers and onion, and prep garlic/ginger.
2. Cook beef: Heat a large skillet or wok on high. Add oil and sear beef quickly (about 2–3 minutes) until browned but not overcooked. Remove to a plate.
3. Stir-fry + finish: Stir-fry onion 1 minute, add peppers and cook 2–3 minutes. Add garlic and ginger for 30 seconds. Return beef, pour in sauce, and stir 1–2 minutes until thick and glossy. Garnish with green onions.

Prep Time And Nutrition Facts

This recipe takes about 20 minutes prep, 30 minutes marinating, and 15 minutes cooking. It serves 4, and each serving is roughly 375 calories (depending on rice/noodles).

How To Serve Pepper Steak

Serve hot over steamed rice, noodles, or cauliflower rice. A simple side like cucumber salad or steamed broccoli works great too.

How To Store Pepper Steak

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet with a splash of water to loosen the sauce.

Tips To Make Pepper Steak

• Slice beef against the grain for tenderness.
• Don’t overcrowd the pan — cook beef fast over high heat.
• Mix the sauce in a bowl first so the cornstarch doesn’t clump.
• Keep peppers slightly crisp for the best texture.

Health And Benefits Of This Recipe

This dish is high in protein and includes bell peppers for vitamin C. To make it lighter, use low-sodium soy sauce and serve with extra veggies or cauliflower rice.

Variation (If Any)

• Spicy: add red pepper flakes or sliced jalapeños.
• Gluten-free: use tamari + gluten-free oyster sauce.
• Swap veggies: mushrooms, broccoli, or snap peas work well.

FAQs

1. What cut of beef is best? Flank steak or sirloin are best for quick stir-fry.
2. How do I keep the beef tender? Slice thin, marinate, and cook quickly on high heat.
3. Can I skip oyster sauce? Yes, but it adds great flavor. You can replace with hoisin + a little extra soy sauce.
4. Can I make it ahead? Yes — slice everything and mix sauce ahead. Cook fresh in minutes.
5. Can I freeze it? You can, but peppers get softer. Best eaten fresh or refrigerated.
6. Is pepper steak spicy? Not unless you add heat — it’s savory, not spicy.
7. What should I serve it with? Rice, noodles, or cauliflower rice.

Pepper Steak

This pepper steak recipe is quick, flavorful, and perfect for a weeknight dinner with tender beef strips, colorful bell peppers, and a glossy savory sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 375

Ingredients Method Notes

Ingredients

  

For the beef

• 1.5 lbs flank steak or sirloin, thinly sliced against the grain
• 3 tbsp soy sauce (low sodium)
• 1 tbsp rice wine or dry sherry
• 1 tsp cornstarch
• 0.5 tsp black pepper
• 1 tbsp vegetable oil

For the sauce

• 0.33 cup beef broth
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tsp sesame oil

Vegetables

• 3 pieces bell peppers, sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• Green onions, for garnish

Method

 

Marinate + Prep

1. Mix soy sauce, rice wine, cornstarch, and pepper. Toss with beef and marinate for 30 minutes.
2. In a separate bowl, whisk all sauce ingredients until smooth.
3. Slice bell peppers and onion, and prep garlic and ginger.

Cook Beef

1. Heat a large skillet or wok on high. Add oil and sear beef quickly (about 2–3 minutes) until browned but not overcooked.
2. Remove beef to a plate.

Stir-fry + Finish

1. Stir-fry onion for 1 minute, add peppers and cook for 2–3 minutes.
2. Add garlic and ginger for 30 seconds.
3. Return beef, pour in sauce, and stir for 1–2 minutes until thick and glossy.
4. Garnish with green onions.

Notes

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet with a splash of water to loosen the sauce. Tips: Slice beef against the grain for tenderness. Don’t overcrowd the pan — cook beef fast over high heat. Mix the sauce in a bowl first so the cornstarch doesn’t clump. Keep peppers slightly crisp for the best texture.