If you love a dish that’s bursting with vibrant colors and bold flavors, the Pepper Steak with Bell Peppers and Onion Recipe is one you’ll want in your rotation immediately. This recipe combines tender strips of beef with sweet red and green bell peppers and savory onion in a rich, slightly tangy sauce that hits all the right notes without any fuss. It’s a brilliant weeknight dinner that feels a little special but is super fast to pull together. Whether you’re craving something hearty or looking for a way to make vegetables the star, this pepper steak dish does it all with style and comfort.
Ingredients You’ll Need
This Pepper Steak with Bell Peppers and Onion Recipe relies on straightforward, everyday ingredients that come together beautifully to create an unforgettable meal. Each one plays a key role: the flank steak offers rich umami and meaty satisfaction, while the bell peppers bring freshness, crunch, and a splash of color. The onion adds a natural sweetness, and the sauces combine to build that perfect savory sauce that ties everything together.
- 1 ½ pounds flank steak or sirloin, thinly sliced against the grain: Choosing flank steak ensures tenderness and great texture after a quick sear.
- 2 tablespoons soy sauce: Adds salty depth and enhances the beef’s natural flavor.
- 1 tablespoon oyster sauce: Brings a subtle sweetness and a boost of umami that lifts the whole dish.
- 1 tablespoon cornstarch: Helps achieve a silky sauce by thickening the juices perfectly.
- 1 tablespoon vegetable oil (plus more for cooking): A neutral oil ideal for high heat cooking to sear the steak and stir-fry veggies.
- 1 red bell pepper, sliced: For a pop of sweetness and beautiful red color.
- 1 green bell pepper, sliced: Offers a slightly bitter contrast and vibrant green tones.
- 1 yellow onion, sliced: Adds sweetness that balances the peppers and beef.
- 3 cloves garlic, minced: Essential aromatic that brings savory punch and warmth.
- 1 teaspoon fresh ginger, grated: Adds a fragrant spice and brightness to the sauce.
- ½ cup beef broth: Provides body and moistness to the sauce.
- 1 tablespoon hoisin sauce: Sweet and tangy, it amplifies the Asian-inspired flavors.
- 1 tablespoon rice vinegar: Brings acidity to balance the sweetness and richness.
- ½ teaspoon black pepper: Gives a gentle heat that complements the peppers.
- Optional sliced green onions and sesame seeds for garnish: Adds freshness and a nutty crunch to the finished dish.
How to Make Pepper Steak with Bell Peppers and Onion Recipe
Step 1: Marinate the Beef
Begin by tossing your thinly sliced steak in a bowl with soy sauce, oyster sauce, and cornstarch until each piece is well coated. This marinade not only infuses flavor but the cornstarch creates a velvety coating that will lock in juiciness during cooking. Let the beef sit for 15 to 30 minutes to soak up all that goodness.
Step 2: Sear the Beef
Heat a tablespoon of vegetable oil in a large skillet or wok over high heat. Work in batches so the beef browns properly—cook each side for about 1 to 2 minutes until nicely charred but not cooked through. This quick sear seals in the juices and creates a delicious crust. Once browned, set the beef aside.
Step 3: Stir-Fry the Vegetables
In the same skillet, add a little more oil if your pan feels dry. Toss in the sliced bell peppers and onion, stir-frying them for 3 to 4 minutes until they become just tender but still vibrant and crisp. Then add minced garlic and grated ginger, cooking for one more minute until fragrant and aromatic, enhancing every bite.
Step 4: Combine and Finish Cooking
Return the beef to the pan with the vegetables. In a small bowl, whisk together the beef broth, hoisin sauce, rice vinegar, and black pepper. Pour this sauce mixture over the beef and veggies, stirring everything together. Cook for 2 to 3 more minutes until the sauce thickens slightly and the beef is cooked all the way through, creating that perfect balance of flavors and textures.
How to Serve Pepper Steak with Bell Peppers and Onion Recipe
Garnishes
A sprinkle of sliced green onions and a handful of toasted sesame seeds can elevate your pepper steak to something restaurant-quality at home. The green onions add a fresh crunch and mild bite, while the sesame seeds lend a toasty, nutty flair. These small finishing touches not only make the presentation pop but also introduce wonderful layers of texture.
Side Dishes
This dish pairs beautifully with simple steamed jasmine or basmati rice, which soaks up the flavorful sauce perfectly. For a lighter or low-carb option, try serving it over cauliflower rice or alongside stir-fried noodles. Adding a crisp cucumber salad can bring refreshing contrast to the warm, savory beef and peppers.
Creative Ways to Present
Looking to impress or spice things up? Serve the Pepper Steak with Bell Peppers and Onion Recipe in lettuce cups for an interactive, fun experience. Alternatively, use it as a filling for warm tortillas or flatbreads with a drizzle of sriracha mayo for a fusion twist. The versatility means this recipe can adapt to your mood and occasion effortlessly.
Make Ahead and Storage
Storing Leftovers
Leftover pepper steak is delicious and keeps well in an airtight container in the refrigerator for up to 3 days. Be sure to cool it down quickly before storing to preserve quality and flavor. When ready, it makes an excellent next-day meal or quick lunch.
Freezing
If you want to keep this dish longer, you can freeze Pepper Steak with Bell Peppers and Onion Recipe for up to 2 months. For best results, freeze in meal-sized portions. When freezing, avoid adding garnishes ahead of time; instead, add fresh green onions and sesame seeds when reheating and serving.
Reheating
Reheat the dish gently in a skillet over medium heat until warmed through, adding a splash of beef broth or water if the sauce has thickened too much. Microwaving works, too—just cover to retain moisture and stir occasionally. This flavor-packed stir fry retains its freshness even on the second or third day.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak or sirloin is ideal for tenderness and quick cooking, you can also use skirt steak or even a well-marbled ribeye if you prefer a richer flavor. Just slice thinly against the grain for the best texture.
Is this recipe spicy?
The basic Pepper Steak with Bell Peppers and Onion Recipe has a mild heat level, mostly from black pepper. If you like more spice, feel free to add red pepper flakes or a dash of chili oil to kick things up without overwhelming the other flavors.
Can I make this dish gluten-free?
Yes! Use tamari instead of soy sauce and check that your oyster and hoisin sauces are gluten-free brands. These simple swaps will keep the flavor authentic without the gluten.
What can I substitute for hoisin sauce?
If you don’t have hoisin sauce on hand, a mix of soy sauce, honey, and a splash of rice vinegar can work as a quick substitute. It won’t be exactly the same but will mimic the sweet-savory balance nicely.
Can I add other vegetables to this recipe?
Definitely! Mushrooms, snap peas, or even julienned carrots would be fantastic additions. Just adjust the cooking time so everything remains crisp-tender and vibrant.
Final Thoughts
This Pepper Steak with Bell Peppers and Onion Recipe is that rare dish that feels both indulgent and simple to make. With vibrant veggies, tender beef, and a sauce that sings, it’s a fantastic choice whether you’re cooking for family or friends. Don’t hesitate to try it out soon—it just might become your new favorite go-to dinner!
Print
Pepper Steak with Bell Peppers and Onion Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
A quick and flavorful Pepper Steak stir-fry featuring tender flank steak with crisp bell peppers and onions, coated in a savory sauce with garlic, ginger, and hoisin. Perfect for a weeknight dinner served over rice or noodles.
Ingredients
Beef Marinade
- 1 ½ pounds flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Vegetables & Aromatics
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce & Seasoning
- ½ cup beef broth
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- ½ teaspoon black pepper
Cooking Oil & Garnishes
- 1 tablespoon vegetable oil (plus more for cooking as needed)
- Optional: sliced green onions and sesame seeds for garnish
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, and cornstarch. Toss thoroughly until the beef is evenly coated. Set aside and let it marinate for 15 to 30 minutes to develop flavor and tenderize.
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in batches to avoid overcrowding. Sear each batch for 1 to 2 minutes per side until browned but not fully cooked through. Remove the beef from the pan and set aside.
- Cook the Vegetables: In the same pan, add a little more oil if necessary. Stir-fry the sliced red and green bell peppers along with the yellow onion for about 3 to 4 minutes until they are just tender but still crisp, maintaining their vibrant color.
- Add Aromatics: Stir in the minced garlic and grated ginger. Cook for about 1 minute, stirring constantly to release their fragrant flavors without burning.
- Combine Beef and Sauce: Return the seared beef to the pan. In a small bowl, whisk together the beef broth, hoisin sauce, rice vinegar, and black pepper. Pour this sauce mixture over the beef and vegetables in the skillet.
- Simmer and Thicken: Stir everything together well and cook for an additional 2 to 3 minutes, allowing the sauce to thicken slightly and the beef to finish cooking through.
- Garnish and Serve: Remove from heat and garnish with optional sliced green onions and sesame seeds for added flavor and texture. Serve hot over cooked rice or noodles for a complete meal.
Notes
- Adjust the spice level by adding red pepper flakes or a splash of chili oil for heat.
- Use low-sodium soy sauce and beef broth to reduce sodium content if desired.
- This dish reheats well and is perfect for meal prep as flavors intensify over time.
