If you’re craving a dish that combines tender, juicy beef with the sweet crunch of bell peppers and the savory punch of onion, you’re going to love this Pepper Steak with Bell Peppers and Onion Recipe. It’s a comforting stir-fry that comes together quickly but packs a ton of flavor, making it a fantastic weeknight dinner or a crowd-pleaser for guests. The balance of tender flank steak with colorful peppers and aromatic garlic and ginger creates a dish that feels both fresh and richly satisfying.
Ingredients You’ll Need
Each ingredient in this Pepper Steak with Bell Peppers and Onion Recipe plays an essential role in bringing harmony to the plate. Simple yet impactful, the ingredients combine to create a vibrant medley of flavors and textures that make every bite unforgettable.
- Flank steak or sirloin (1 1/2 pounds): Thinly sliced against the grain for tender, quick-cooking beef strips.
- Low-sodium soy sauce (1/4 cup): Adds umami depth without overpowering the other flavors.
- Cornstarch (2 tablespoons): Creates a light coating on the beef that helps thicken the sauce.
- Vegetable oil (2 tablespoons): Perfect for high-heat sautéing, bringing a subtle richness.
- Red and green bell peppers (1 each, sliced): Provide vibrant color and a sweet crunch.
- Yellow onion (1, sliced): Adds a natural sweetness and slight bite when cooked just right.
- Garlic (3 cloves, minced): Brings aromatic intensity and depth.
- Fresh ginger (1 teaspoon, grated): Offers a zesty warmth that brightens the dish.
- Black pepper (1/2 teaspoon): Enhances the savory notes with subtle heat.
- Oyster sauce (1 tablespoon, optional): Boosts umami and adds a touch of sweetness.
- Beef broth or water (1/4 cup): Creates a saucy base that keeps everything moist and delicious.
- Sesame oil (1 teaspoon, optional): Provides a fragrant, nutty finish.
- Green onions and sesame seeds (for garnish, optional): Add color and texture for a beautiful presentation.
How to Make Pepper Steak with Bell Peppers and Onion Recipe
Step 1: Marinate the Beef
Start by tossing your thinly sliced flank steak with soy sauce and cornstarch in a bowl. This simple marinade not only infuses the beef with savory flavor but also ensures the meat stays tender and juicy after cooking. Let it rest for about 10 to 15 minutes to absorb all those tasty flavors.
Step 2: Sear the Steak
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Spread the beef out in a single layer to get a perfect sear and cook it for 2 to 3 minutes on each side. You want that beautiful brown crust while keeping the inside succulent. Once cooked, remove the steak from the pan and set it aside to rest while you prepare the veggies.
Step 3: Cook the Vegetables
Add the remaining tablespoon of oil to the pan, then toss in the vibrant red and green bell peppers along with the sliced yellow onion. Sauté them for about 4 to 5 minutes until they become just tender yet still crisp—this contrast of textures is what makes the dish so delightful.
Step 4: Add Aromatics and Combine
Stir in minced garlic and freshly grated ginger, cooking everything for another minute to release those warm, enticing aromas. Return the steak to the skillet, then pour in oyster sauce if using, black pepper, and beef broth or water. Mix thoroughly and let it cook for an additional 1 to 2 minutes until the sauce thickens slightly and everything is heated through.
Step 5: Finish with Sesame Oil and Garnishes
If you love that rich, toasty flavor, drizzle a teaspoon of sesame oil over the stir-fry right at the end. Then sprinkle sliced green onions and sesame seeds on top for a final pop of color and subtle texture before serving.
How to Serve Pepper Steak with Bell Peppers and Onion Recipe
Garnishes
Fresh garnishes elevate this Pepper Steak with Bell Peppers and Onion Recipe beyond just a stir-fry. Green onions sliced thinly bring a bright, fresh bite, while toasted sesame seeds add a delightful nutty crunch that complements the rich beef and crisp veggies perfectly.
Side Dishes
This dish pairs beautifully with steamed rice to soak up the flavorful sauce or alongside egg noodles for a comforting bowl. If you want a lighter option, cauliflower rice is a fantastic low-carb substitute that keeps things vibrant and healthy.
Creative Ways to Present
Feeling adventurous? Try serving the pepper steak on a bed of steamed greens or wrapped inside warm lettuce leaves for a fun and fresh way to enjoy this flavorful dish. You can even turn it into a filling for Asian-inspired tacos or stuffed peppers for a real crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Once cooled, place your leftover pepper steak in an airtight container and refrigerate for up to 3 days. The flavors actually meld nicely overnight, so leftovers often taste even better the next day.
Freezing
If you want to save some for longer, this dish freezes well. Portion it into freezer-safe containers and store for up to 2 months. Just be aware that the texture of the peppers might soften a bit after freezing, but the flavors will still be delicious.
Reheating
To warm up, gently reheat the stir-fry on the stovetop over medium heat, stirring occasionally until heated through. This method keeps the beef tender and veggies from becoming too mushy. Microwaving works too but use shorter bursts to avoid overcooking.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak or sirloin are ideal because they’re tender and quick to cook, you can also use skirt steak or ribeye. Just be sure to slice thinly against the grain for the best texture.
What can I substitute for oyster sauce if I don’t have it?
If you don’t have oyster sauce on hand, you can use hoisin sauce or a bit more soy sauce with a tiny pinch of sugar to mimic the sweetness and depth oyster sauce provides.
Is this recipe gluten-free?
This recipe can be made gluten-free by using tamari instead of soy sauce and ensuring the oyster sauce is gluten-free as well. Always check your labels to be sure.
Can I make this dish spicier?
Definitely! Adding crushed red pepper flakes, a splash of chili garlic sauce, or even a diced fresh chili during the garlic and ginger step will turn up the heat to your liking.
How do I keep the vegetables crisp-tender and not mushy?
The key is to cook the peppers and onions just until tender-crisp—usually 4 to 5 minutes over medium-high heat. Avoid overcrowding the pan so they sauté rather than steam, which keeps their wonderful crunch.
Final Thoughts
This Pepper Steak with Bell Peppers and Onion Recipe is one of those dishes that feels like a warm hug after a busy day. With simple ingredients coming together in a quick, satisfying stir-fry, it’s a recipe you’ll find yourself making again and again. Give it a try tonight—you’ll be amazed at how easy and delicious homemade pepper steak can be!
Print
Pepper Steak with Bell Peppers and Onion Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
- Diet: Dairy-Free
Description
A vibrant and flavorful Pepper Steak with Bell Peppers and Onion, featuring tender slices of flank steak stir-fried with colorful bell peppers, onions, and aromatic garlic and ginger. This quick stovetop recipe combines savory soy and oyster sauces for a delicious Asian-American main course that pairs perfectly with rice or noodles.
Ingredients
Beef and Marinade
- 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain
- 1/4 cup low-sodium soy sauce
- 2 tablespoons cornstarch
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Cooking and Seasonings
- 2 tablespoons vegetable oil
- 1/2 teaspoon black pepper
- 1 tablespoon oyster sauce (optional)
- 1/4 cup beef broth or water
- 1 teaspoon sesame oil (optional)
Garnish (Optional)
- Sliced green onions
- Sesame seeds
Instructions
- Marinate the Steak: In a medium bowl, toss the thinly sliced steak with the low-sodium soy sauce and cornstarch until evenly coated. Let it rest for 10–15 minutes to absorb the flavors.
- Cook the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer and cook for 2–3 minutes on each side until browned and just cooked through. Remove the steak from the pan and set aside.
- Sauté Vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Toss in the sliced red and green bell peppers and yellow onion. Sauté for 4–5 minutes until the vegetables are tender-crisp.
- Add Aromatics: Stir in the minced garlic and freshly grated ginger into the vegetables. Cook for an additional 1 minute until fragrant.
- Combine and Sauce: Return the cooked beef to the pan with the vegetables. Add the oyster sauce if using, black pepper, and beef broth or water. Stir well to combine and cook for 1–2 more minutes until the sauce thickens slightly and the beef is heated through.
- Finish and Garnish: Drizzle with sesame oil if desired. Garnish with sliced green onions and sesame seeds before serving to add extra flavor and texture.
Notes
- For a spicier version, add crushed red pepper flakes or a splash of chili garlic sauce during the cooking process.
- Serve over steamed rice, noodles, or use cauliflower rice for a low-carb option.
- Using low-sodium soy sauce helps control the salt content in this dish.
- Marinating the beef with cornstarch helps achieve a tender texture and a slight thickening effect in the sauce.
