Juicy slices of beef, crisp-tender bell peppers, and a glossy, deeply savory sauce come together in this Best Ever Pepper Steak recipe. It’s an absolute go-to for easy weeknight dinners that deliver bold flavors without a lot of fuss. Whether you’re craving classic takeout taste or just want something vibrant and satisfying, this dish guarantees clean plates all around. Trust me, the Best Ever Pepper Steak lives up to its promise – it’s as fun to make as it is to eat!
Ingredients You’ll Need
Good food doesn’t have to be complicated, and this Best Ever Pepper Steak is proof of that! Each ingredient here adds a little something special – from richness and umami to pops of color and crunch. Here’s what you’ll need, along with a few handy tips.
- Flank steak or sirloin (1 ½ lbs, thinly sliced): Slice against the grain for ultra-tender, melt-in-your-mouth bites.
- Soy sauce (2 tbsp for marinade, plus ¼ cup for sauce): Delivers deep savory flavor; opt for low sodium if preferred.
- Cornstarch (1 tbsp for marinade, plus 1 tsp for sauce): The secret to velvet-soft beef and a silky-smooth, glossy sauce.
- Vegetable oil (2 tbsp, divided): Perfect for high-heat stirring and keeping everything from sticking.
- Red bell pepper (1, sliced): Adds sweetness and fabulous color for visual flair.
- Green bell pepper (1, sliced): Brings a mild, earthy flavor that beautifully balances the red pepper’s sweetness.
- Onion (1 small, sliced): Sweet and aromatic, it rounds out the savory base.
- Garlic (3 cloves, minced): A punch of flavor that infuses the whole dish.
- Fresh ginger (1 tsp, minced): Adds zing and freshness to brighten the sauce.
- Oyster sauce (1 tbsp): Brings umami richness and depth to the sauce.
- Hoisin sauce (1 tbsp): A hint of sweetness that ties everything together.
- Brown sugar (1 tbsp): Balances out the savory notes and gives a touch of caramel warmth.
- Beef broth or water (½ cup): Keeps the sauce luscious and coats every bite.
- Mushrooms (optional): For even more variety and meatiness, toss in sliced mushrooms!
- Red pepper flakes (optional): For a kick of heat if you like your Best Ever Pepper Steak spicy.
How to Make Best Ever Pepper Steak
Step 1: Marinate the Steak
Start by combining your thinly sliced steak with soy sauce and cornstarch in a bowl. Toss everything together until the beef is nicely coated. This quick marinade not only seasons the meat but also helps create that lovely, tender texture that makes every bite of Best Ever Pepper Steak so irresistible. Let the steak sit for 15 to 20 minutes while you prep the rest of your ingredients.
Step 2: Sear the Beef
Heat up one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Working in batches if needed, add the marinated steak in a single layer. Sear each side for about 2 to 3 minutes, just until the beef is browned and nearly cooked through. Transfer the steak to a plate and set it aside. This step adds wonderful caramelization and keeps the beef juicy.
Step 3: Cook the Vegetables
With your pan still hot, pour in the second tablespoon of vegetable oil, then toss in the sliced bell peppers and onion. Sauté for 3 to 4 minutes, stirring often, until the veggies are vibrant and just tender-crisp—no mushy peppers here! Stir in the minced garlic and ginger for another 30 seconds; you’ll instantly smell how the aroma deepens.
Step 4: Prepare the Sauce
In a small bowl, whisk together the quarter-cup of soy sauce, oyster sauce, hoisin sauce, brown sugar, beef broth or water, and the cornstarch slurry. This magic blend is what gives Best Ever Pepper Steak its iconic, luscious glaze.
Step 5: Combine and Finish
Slide the seared steak back into the pan with the veggies. Pour in your prepared sauce and toss everything together. Let it cook for another 2 to 3 minutes, stirring, until the sauce thickens and beautifully coats every piece. Serve hot—ideally over a mound of steamed rice or your favorite noodles.
How to Serve Best Ever Pepper Steak
Garnishes
Sprinkle chopped scallions or fresh cilantro over the finished dish for a punch of freshness and color. Toasted sesame seeds are also fantastic—they add an earthy crunch that takes the Best Ever Pepper Steak to the next level!
Side Dishes
This dish practically begs to be served over fragrant jasmine rice, but don’t stop there! Steamed brown rice, cauliflower rice, or udon noodles all work beautifully and soak up every bit of sauce. For an even heartier meal, try pairing with stir-fried bok choy or a crisp cucumber salad on the side.
Creative Ways to Present
Turn dinner into an event! Serve Best Ever Pepper Steak family style on a big platter for everyone to dig in, or make rice bowls piled high with steak and veggies for a fun build-your-own experience. For parties, try tucking a scoopful into lettuce wraps for handheld bites—always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Let any leftover Best Ever Pepper Steak cool to room temperature before transferring to an airtight container. Stored properly in the fridge, it’ll stay delicious for up to 4 days without losing its tender texture or bold flavor.
Freezing
You can freeze your pepper steak, too! Spoon cooled portions into freezer-safe bags or containers, squeezing out excess air before sealing. Freeze for up to 2 months. Thaw overnight in the fridge for best results, then reheat as desired.
Reheating
To reheat, pop your Best Ever Pepper Steak into a skillet or wok over medium heat with a splash of water to loosen the sauce. Stir gently until heated through—this keeps everything juicy and prevents the beef from drying out. You can also microwave in short bursts, stirring halfway through.
FAQs
What cut of beef is best for pepper steak?
Flank steak and sirloin are go-to choices for Best Ever Pepper Steak because they become bite-tender when sliced thinly against the grain. They soak up the flavors of the marinade and cook quickly, making them perfect for stir-fries!
Can I make this gluten-free?
Absolutely! Just be sure to use certified gluten-free soy sauce and hoisin sauce. Double-check the oyster sauce as well, since some brands sneak in gluten-containing additives.
Are there other vegetable options besides bell peppers?
Of course! While bell peppers are classic, sliced mushrooms, snap peas, or even thinly sliced carrots all work. Feel free to add or swap based on what’s in season or what your family loves best.
How can I make this dish spicier?
If you crave some heat, sprinkle in red pepper flakes while cooking or add a drizzle of chili oil at the end. Freshly sliced hot peppers added with the bell peppers also up the fire factor beautifully.
Why marinate the beef with cornstarch?
That cornstarch step is a real game-changer! It creates a light coating that locks in moisture and makes the beef ultra-tender—one of the signature qualities of an authentic Best Ever Pepper Steak.
Final Thoughts
I genuinely can’t wait for you to try this recipe for Best Ever Pepper Steak. It’s big on flavor, a total crowd-pleaser, and easier than you’d ever expect. Grab those peppers and fire up your skillet—you’re just half an hour away from a fantastic meal that’ll find a regular spot in your dinner rotation!
Print
Best Ever Pepper Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Best Ever Pepper Steak recipe is a flavorful and satisfying dish that combines tender slices of steak with colorful bell peppers in a savory sauce. Perfect for a quick and delicious Asian-inspired meal at home.
Ingredients
Steak:
- 1 ½ lbs flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil (divided)
Vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
For the sauce:
- ¼ cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- ½ cup beef broth or water
- 1 tsp cornstarch (mixed with 1 tbsp water)
Instructions
- Marinate the Steak: Combine sliced steak with soy sauce and cornstarch. Marinate for 15–20 minutes.
- Sear the Steak: Heat oil in a skillet, sear steak until browned. Set aside.
- Cook Vegetables: Sauté bell peppers, onion, garlic, and ginger.
- Make the Sauce: Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, beef broth, and cornstarch mixture.
- Combine and Serve: Return steak to the pan, pour in the sauce, cook until thickened. Serve over rice or noodles.
Notes
- Slice steak thinly for quick cooking and tender bites.
- Use any color bell peppers or mushrooms for variation.
- Add red pepper flakes for a spicier kick.
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