Pepper Steak with Bell Peppers and Onion Recipe
If you’re craving a vibrant and flavorful dish that brings together tender beef and crunchy vegetables in perfect harmony, then this Pepper Steak with Bell Peppers and Onion Recipe is exactly what you need. It’s a deliciously simple stir-fry that bursts with the bright colors of green and red bell peppers paired with sweet onions and a savory sauce that has just the right balance of tang and umami. This recipe transforms humble ingredients into a satisfying meal that feels both comforting and exciting, perfect for weeknights when you want something quick but crave bold, satisfying flavors.
Ingredients You’ll Need
The beauty of this Pepper Steak with Bell Peppers and Onion Recipe lies in its straightforward ingredients list. Each element plays a crucial role in developing the unique taste, texture, and visual appeal that makes this dish such a standout. From the tender slices of steak to the crisp bell peppers, these ingredients come together effortlessly to create a delicious masterpiece.
- Flank steak or sirloin (1½ lbs, thinly sliced against the grain): Choosing the right cut and slicing properly ensures juicy, tender beef every time.
- Soy sauce (2 tablespoons): Adds savory depth and a touch of saltiness that enhances the beef’s flavor.
- Oyster sauce (1 tablespoon): Provides a rich, slightly sweet umami boost that makes the sauce irresistible.
- Cornstarch (1 tablespoon): Helps thicken the sauce and gives the beef a delicate, velvety coating.
- Vegetable oil (2 tablespoons, divided): Essential for stir-frying, it ensures quick searing without overpowering other flavors.
- Green bell pepper (1, sliced): Offers a fresh, mildly bitter crunch that contrasts beautifully with the beef.
- Red bell pepper (1, sliced): Adds sweetness and vibrant color to brighten the dish visually and taste-wise.
- Medium onion (1, sliced): Sweet and slightly tangy, it melds perfectly with garlic and ginger in this recipe.
- Garlic (2 cloves, minced): Infuses the dish with its unmistakable warmth and aromatic punch.
- Fresh ginger (1 teaspoon, grated): Adds a gentle zing and freshness to balance the savory elements.
- Low-sodium beef broth or water (¼ cup): Creates the base for the sauce, keeping it light yet flavorful.
- Hoisin sauce (1 tablespoon, optional): Introduces a sweet and slightly smoky complexity if you choose to include it.
- Black pepper (½ teaspoon): Gives a mild heat and peppery aroma that brings everything together.
How to Make Pepper Steak with Bell Peppers and Onion Recipe
Step 1: Marinate the Beef
Start by tossing your thinly sliced beef with soy sauce, oyster sauce, and cornstarch in a medium bowl. This combination not only imparts a rich depth of flavor but also helps give the beef that silky finish once cooked. Let it sit for 10 to 15 minutes while you prepare your vegetables—this is when the magic begins to develop.
Step 2: Cook the Beef
Heat one tablespoon of vegetable oil over medium-high heat in a large skillet or wok. Add the beef and quickly stir-fry it for 2 to 3 minutes until it’s nicely browned but not fully cooked through. Removing it at this stage ensures the beef remains tender after combining with the vegetables later. Set the cooked beef aside to rest while you work on the veggies.
Step 3: Sauté the Aromatics and Vegetables
Using the same pan, pour in the remaining tablespoon of oil. Add minced garlic, grated ginger, sliced onions, and your colorful bell peppers. Stir-fry for about 3 to 4 minutes until the vegetables are crisp-tender. This step is vital for preserving the peppers’ bright color and delivering that satisfying crunch that contrasts with the tender steak.
Step 4: Combine and Finish Cooking
Return the beef to the pan alongside the sautéed vegetables. Pour in the beef broth (or water) and hoisin sauce if you’re using it, then sprinkle black pepper over the mix. Stir everything together and cook for an additional 2 to 3 minutes, allowing the sauce to thicken just slightly while the beef finishes cooking perfectly. This final step melds all the flavors into one harmonious dish.
How to Serve Pepper Steak with Bell Peppers and Onion Recipe
Garnishes
A sprinkle of freshly chopped green onions or cilantro adds a refreshing touch of color and brightness that complements the savory richness of the pepper steak. For an extra pop of flavor, a few red pepper flakes can bring a subtle heat that livens up the dish beautifully.
Side Dishes
This Pepper Steak with Bell Peppers and Onion Recipe tastes fantastic served over steamed jasmine or basmati rice, which soaks up all those delicious savory juices. If you’re looking for a lighter option, serve it alongside cauliflower rice or noodles for a gluten-free alternative that doesn’t sacrifice any of the wonderful flavors.
Creative Ways to Present
Try serving this dish in warm lettuce cups for a fun, handheld experience that’s both fresh and satisfying. Another creative idea is layering it over a bed of roasted sweet potatoes or quinoa to add a nutty dimension and some extra fiber, making it a meal that feels both hearty and nourishing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them into an airtight container and keep them refrigerated for up to 3 days. The beef and vegetables hold their flavor well, although the peppers might soften slightly—just reheat gently to avoid overcooking.
Freezing
This pepper steak recipe freezes well if you want to prepare meals in advance. Place cooled leftovers in a freezer-safe container or bag and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating thoroughly on the stovetop.
Reheating
To reheat, warm the leftover pepper steak in a skillet over medium heat, adding a splash of water or broth if needed to revive the sauce. Avoid microwaving if possible, as gentle reheating helps maintain the beef’s tenderness and peppers’ texture better.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak or sirloin are preferred for their tenderness and quick cooking time, you can also use skirt steak or even ribeye. Just be sure to slice thinly against the grain to keep the meat tender.
What if I want to make this recipe vegetarian or vegan?
The recipe adapts wonderfully using firm tofu or seitan instead of beef. Simply press and cube the tofu, marinate, and stir-fry the same way. You can swap oyster sauce with a vegan-friendly mushroom sauce or extra soy sauce.
Is there a way to make this dish spicier?
Yes! Feel free to add red pepper flakes, sliced fresh chili, or a dash of hot sauce during cooking or as a garnish to bring heat that complements the savory elements of the pepper steak.
Can I prepare any parts of this dish ahead of time?
You can slice and marinate the beef up to a day in advance, and prepare the vegetables ahead to speed up cooking. Just keep everything refrigerated until you’re ready to cook to maintain freshness.
What kind of rice pairs best with this dish?
Jasmine rice’s fragrant aroma and fluffy texture make it an ideal side, but basmati rice or even brown rice can also complement this dish well by providing a subtle nutty flavor and extra fiber.
Final Thoughts
This Pepper Steak with Bell Peppers and Onion Recipe is one of those fantastic dishes that feels like a celebration of simple ingredients done right. Its vibrant colors, balanced flavors, and tender texture come together effortlessly, making it a reliable favorite to enjoy again and again. I can’t wait for you to try it yourself – trust me, your taste buds will thank you!
Print
Pepper Steak with Bell Peppers and Onion Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free
Description
A flavorful and easy-to-make Pepper Steak featuring tender flank steak stir-fried with colorful bell peppers and onions in a savory sauce. This Asian-inspired dish is perfect for a quick weeknight dinner and pairs wonderfully with steamed rice.
Ingredients
Beef Marinade
- 1½ lbs flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Vegetables and Aromatics
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Other Ingredients
- 2 tablespoons vegetable oil, divided
- ¼ cup low-sodium beef broth or water
- 1 tablespoon hoisin sauce (optional)
- ½ teaspoon black pepper
Instructions
- Marinate the Beef: In a medium bowl, combine the sliced beef with soy sauce, oyster sauce, and cornstarch. Toss well to coat evenly. Let it marinate for 10–15 minutes while you prepare the vegetables.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 2–3 minutes until browned on the outside but not fully cooked through. Remove the beef from the pan and set aside to prevent overcooking.
- Sauté the Vegetables: In the same pan, add the remaining tablespoon of oil. Add minced garlic, grated ginger, sliced onions, and bell peppers. Stir-fry for 3–4 minutes until the vegetables are crisp-tender and slightly softened.
- Combine and Finish Cooking: Return the beef to the skillet with the vegetables. Pour in the beef broth or water, add hoisin sauce if using, and sprinkle in the black pepper. Stir everything together and cook for another 2–3 minutes, allowing the sauce to thicken slightly and the beef to cook completely.
- Serve: Remove from heat and serve the pepper steak hot over steamed rice or your choice of side.
Notes
- For extra heat, add red pepper flakes or sliced chili peppers during the vegetable sauté step.
- This recipe can be adapted with chicken or tofu as a protein alternative.
- Using low-sodium soy sauce and beef broth helps control the sodium content.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
