Pepper Steak with Bell Peppers and Onion Recipe
If you love vibrant flavors packed into a single, satisfying dish, then this Pepper Steak with Bell Peppers and Onion Recipe is going to become one of your absolute favorites. Combining tender, juicy slices of flank steak with the sweet crunch of bell peppers and the mild bite of onions, all coated in a luscious, savory sauce, this recipe brings together the best of texture and taste in a quick and easy stir-fry. It’s an ideal weeknight dinner that feels both comforting and a touch special, with bold Asian-inspired flavors that come together beautifully in just about 35 minutes.
Ingredients You’ll Need
Every ingredient in this Pepper Steak with Bell Peppers and Onion Recipe plays a vital role — from the rich, umami-packed sauces to the fresh, colorful vegetables that add crunch and sweetness. Each component is simple but essential to making this dish shine on your dinner table.
- Flank steak or sirloin (1 1/2 pounds, thinly sliced against the grain): Choose a tender cut for the perfect melt-in-your-mouth texture after stir-frying.
- Soy sauce (2 tablespoons + 1/3 cup for sauce): Adds salty, savory depth, and helps tenderize the steak during marination.
- Cornstarch (2 tablespoons total): Coats the steak for a silky texture and thickens the sauce beautifully.
- Vegetable oil (2 tablespoons, divided): A neutral oil perfect for high-heat cooking and preventing sticking.
- Bell peppers (1 red, 1 green, and optional yellow, sliced): Provides sweetness, bright colors, and a crunchy contrast against the steak.
- Onion (1 medium, sliced): Offers a subtle sweetness and a bit of bite that complements the peppers perfectly.
- Garlic (3 cloves, minced): Injects fragrant warmth and depth to the dish.
- Fresh ginger (1 teaspoon, grated): Brings a zesty lift that brightens the flavors.
- Oyster sauce (2 tablespoons): Delivers a rich, slightly sweet umami that deepens the sauce.
- Hoisin sauce (1 tablespoon): Adds a subtle smoky sweetness that balances the savory notes.
- Rice vinegar (1 tablespoon): Gives a mild tang that cuts through the richness.
- Brown sugar (1 tablespoon): Sweetens the sauce gently for a harmonious flavor.
- Black pepper (1/2 teaspoon): Enhances the spicy warmth without overpowering the dish.
- Water or beef broth (1/4 cup): Helps create a luscious, velvety sauce.
How to Make Pepper Steak with Bell Peppers and Onion Recipe
Step 1: Marinate the Steak
Start by tossing your thinly sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch in a medium bowl. This simple marinade helps tenderize the meat and creates that irresistible silky coating once cooked. Let it sit for 15 to 30 minutes to soak up all the flavor — it’s the secret to getting juicy steak with a velvety finish.
Step 2: Prepare the Sauce
While the steak marinates, whisk together the sauce ingredients in a small bowl: soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, black pepper, water or beef broth, and the remaining teaspoon of cornstarch. This mix is where all the magic happens — it’s rich, savory, slightly sweet, and just tangy enough to make your taste buds sing.
Step 3: Sear the Steak
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Lay the marinated steak slices in a single layer and sear them quickly, about 1 to 2 minutes per side. The goal here is to get a beautiful brown crust while keeping the inside tender and slightly pink. Once browned, remove the steak and set it aside; don’t worry, it will finish cooking with the sauce later.
Step 4: Sauté the Vegetables
Add the remaining tablespoon of oil to the hot skillet, then toss in the sliced bell peppers and onions. Stir-fry them for 4 to 5 minutes until they become just tender but still retain some crunch — the colors should stay vibrant! Add the minced garlic and grated ginger last, cooking for about 30 seconds to release their fragrant aromas without burning.
Step 5: Combine and Finish Cooking
Return the steak to the skillet with the vegetables, then pour the prepared sauce over everything. Stir constantly to coat the steak and veggies evenly. Let this mixture cook for 2 to 3 minutes until the sauce thickens up and the steak reaches your desired doneness. That glossy sauce clinging to the tender beef and crisp veggies is exactly what makes this Pepper Steak with Bell Peppers and Onion Recipe so memorable.
How to Serve Pepper Steak with Bell Peppers and Onion Recipe
Garnishes
To boost the presentation and flavor, sprinkle some thinly sliced green onions or fresh cilantro leaves over the top right before serving. A few sesame seeds tossed on can add a delightful nutty crunch as well. These small details take the dish from homey to restaurant-quality instantly.
Side Dishes
This dish pairs beautifully with fluffy steamed rice or tender noodles that soak up every drop of the sauce. For a lighter option, try serving it alongside steamed or stir-fried vegetables like broccoli or snap peas. The clean, simple sides allow the pepper steak to remain the star of the meal.
Creative Ways to Present
Try serving your Pepper Steak with Bell Peppers and Onion Recipe in lettuce wraps for a fresh, handheld version that feels light and fun. Alternatively, pile the pepper steak over a baked sweet potato for a comforting one-dish meal loaded with flavor and texture contrasts. The possibilities to enjoy this versatile dish are endless!
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Pepper Steak with Bell Peppers and Onion Recipe should be stored in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days, making it perfect for easy lunches or quick dinners later in the week.
Freezing
This dish freezes well if you want to save some for later. Let it cool completely before transferring to a freezer-safe container or bag. For best taste and texture, consume within 2 to 3 months, and be mindful that the vegetables might soften slightly after freezing.
Reheating
Reheat leftovers gently in a skillet over medium heat to keep the steak tender and the sauce silky, or microwave covered in short intervals, stirring in between. Adding a splash of water or broth while reheating can help refresh the sauce if it’s thickened too much.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak or sirloin is ideal for tenderness and quick cooking, you can use skirt steak or even ribeye if you prefer. Just be sure to slice against the grain thinly for the best texture.
How can I make this dish spicier?
To add a bit of heat to the Pepper Steak with Bell Peppers and Onion Recipe, toss in some red pepper flakes, fresh sliced chili peppers, or a dash of chili garlic sauce when you add the garlic and ginger. Adjust the level to your liking.
Is this recipe gluten-free?
You can easily make it gluten-free by using tamari or a gluten-free soy sauce alternative and checking your hoisin and oyster sauces for gluten content. Many brands offer gluten-free versions nowadays.
Can I add other vegetables?
Definitely! Mushrooms, snap peas, or even baby corn work wonderfully in this dish. Just add them along with the bell peppers and onions to keep everything cooking evenly.
What can I serve instead of rice?
If you’re not a fan of rice, try serving this pepper steak over quinoa, cauliflower rice, or noodles. All are excellent at soaking up the flavorful sauce and complementing the hearty beef and crisp vegetables.
Final Thoughts
This Pepper Steak with Bell Peppers and Onion Recipe is the kind of meal that quickly becomes a go-to for busy weeknights or when you want a deliciously satisfying dish with minimal fuss. The tender beef, colorful peppers, and flavorful sauce all come together to create a plate that feels special but is super easy to prepare. I can’t wait for you to try it and make it your own — trust me, it’s a winner every single time!
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Pepper Steak with Bell Peppers and Onion Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Pepper Steak with Bell Peppers and Onion is a vibrant, quick-cooking Asian-American stir-fry dish featuring tender thinly sliced flank or sirloin steak, colorful bell peppers, and onions in a savory soy-based sauce. This dish marries bold flavors and satisfying textures, making it a perfect weeknight dinner served over rice, noodles, or steamed vegetables.
Ingredients
Main Ingredients
- 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper (optional), sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce Ingredients
- 1/3 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/4 cup water or beef broth
- 1 teaspoon cornstarch
Instructions
- Marinate the Steak: In a medium bowl, toss the thinly sliced steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate for 15 to 30 minutes to tenderize and infuse flavor.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, black pepper, water (or beef broth), and cornstarch until fully combined. Set aside to let the flavors meld.
- Sear the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in one even layer and sear for 1 to 2 minutes per side until browned but still slightly undercooked. Remove the steak and set aside on a plate.
- Sauté Vegetables: Add the remaining tablespoon of oil to the same skillet. Add the sliced bell peppers and onions, sautéing for 4 to 5 minutes until they are just tender but still vibrant. Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds to release their aromas.
- Combine and Finish Cooking: Return the seared steak to the skillet with the vegetables. Pour in the prepared sauce and stir well to coat everything evenly. Continue cooking for 2 to 3 minutes until the sauce thickens and the steak is cooked through.
- Serve: Serve the pepper steak hot over cooked rice, noodles, or alongside steamed vegetables for a complete meal.
Notes
- For added heat, incorporate red pepper flakes or fresh sliced chilies into the sauce.
- Enhance the vegetable mix by adding mushrooms or snap peas to the skillet.
- Ensure slicing the steak thinly against the grain for maximum tenderness.
- Use low-sodium soy sauce to better control salt content.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-American
