Pepper Steak with Bell Peppers and Onion is a classic dish that brings together tender slices of beef, colorful bell peppers, and sweet onions all cooked in a flavorful sauce. The peppers add a nice crunch and a subtle sweetness that balances the savory meat perfectly. It’s a simple, comforting meal that’s packed with both taste and a bit of color on your plate.
I’ve always enjoyed making this recipe because it comes together quickly on a weeknight, but still feels special enough for guests. I like to use a mix of red, green, and yellow bell peppers to make the dish look bright and inviting. A little tip I’ve learned is to slice the steak thinly against the grain so it stays tender and easy to eat.
My favorite way to serve pepper steak is over a bed of fluffy white rice to soak up all those delicious juices. It’s one of those meals that feels like a warm hug after a busy day. Whenever I make it, it usually ends up disappearing quickly because everyone loves the hearty flavors and the mix of vegetables alongside the beef.
Key Ingredients & Substitutions
Steak: Flank or sirloin works best for tenderness and quick cooking. Slice thinly against the grain to keep it juicy and easy to chew. You can substitute with skirt steak or even thin beef strips from stew meat if needed.
Bell Peppers: Red, green, and yellow peppers add sweetness and color. If you want a milder taste, use more yellow or orange peppers. For a twist, add some poblano or banana peppers for mild heat.
Onion: A large yellow or white onion is perfect for sweetness and texture. For a sharper flavor, try red onions but add them last as they cook faster.
Sauce Ingredients: Soy sauce and oyster sauce create a deep umami flavor. Worcestershire sauce adds tang. If you need gluten-free, choose tamari or gluten-free soy sauce and skip oyster sauce or use a mushroom-based substitute.
How Can I Make the Beef Tender and Sauté the Veggies Just Right?
Getting the beef tender and the veggies crisp-tender takes a few simple steps:
- Slice Thinly Against the Grain: This shortens muscle fibers and makes the beef softer.
- High Heat and Quick Sear: Sear the beef quickly on high heat just until browned. Don’t overcook; it will cook more later with the sauce.
- Cook Veggies Separately: After removing the beef, sauté peppers and onions until they start to soften but still have crunch. This keeps the veggies from getting mushy.
- Add Garlic Last: Garlic burns quickly, so toss it in towards the end to keep the flavor fresh.
- Thicken with Cornstarch Sauce: The cornstarch mixed in the sauce helps it cling to the beef and veggies, making each bite flavorful.
With these steps, your pepper steak will be tender, juicy, and full of great texture!
Equipment You’ll Need
- Large skillet or wok – I prefer a wok for quick, even frying and stir-frying.
- Sharp knife – makes slicing the steak and vegetables easier and safer.
- Cutting board – keeps your workspace organized and protects your countertops.
- Small bowl – for mixing the sauce ingredients before cooking.
- Measuring spoons and cups – to get the sauce just right.
- Serving spoon or spatula – for stirring and serving everything hot from the pan.
Flavor Variations & Add-Ins
- Protein swap: Use chicken strips or tofu for a different twist on the dish.
- Extra spice: Add a splash of Sriracha or chili paste if you like some heat.
- Vegetable tweak: Include sliced mushrooms, snap peas, or baby corn for added texture and flavor.
- Sweet element: Toss in pineapple chunks or a drizzle of honey to make the dish sweet and savory.
Pepper Steak with Bell Peppers and Onion
Ingredients You’ll Need:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 large onion, sliced into strips
- 3 cloves garlic, minced
- 2 tbsp vegetable oil (or any neutral cooking oil)
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch
- 1/2 cup beef broth or water
- 1 tsp sugar
- 1/2 tsp black pepper (freshly ground if possible)
- 1/4 tsp crushed red pepper flakes (optional for mild heat)
- Chopped fresh parsley or cilantro for garnish (optional)
How Much Time Will You Need?
This dish takes about 10 minutes of preparation to slice the steak and vegetables, and about 15 minutes to cook everything. In total, you’ll spend roughly 25 minutes from start to finish—a great option for a tasty weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, mix together the soy sauce, oyster sauce, Worcestershire sauce, beef broth (or water), sugar, black pepper, crushed red pepper flakes (if using), and cornstarch. Stir well until the cornstarch dissolves. Set this aside while you cook the rest.
2. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced steak in a single layer, cooking for 1-2 minutes per side until browned but not fully cooked. Remove the beef from the pan and set aside.
3. Stir-Fry the Vegetables:
In the same pan, add the remaining tablespoon of oil. Toss in the sliced onions and bell peppers and stir-fry for about 3-4 minutes, until they soften a little but still have some crunch. Add the minced garlic and cook for about 30 seconds more until fragrant.
4. Combine and Thicken the Sauce:
Return the beef to the pan with the vegetables. Pour the sauce mixture over everything. Stir constantly for 2-3 minutes as the sauce thickens and coats the beef and veggies. Check that the beef is fully cooked.
5. Final Touches and Serve:
Give it a quick taste and add salt or more pepper if you want. Remove from heat and sprinkle with fresh parsley or cilantro if using. Serve immediately over cooked white rice or noodles to enjoy all the flavors.
Can I Use Frozen Steak for This Recipe?
Yes, but be sure to fully thaw the steak before slicing. Thaw it overnight in the fridge or quickly in cold water. Slicing the steak while partially frozen is easier, but cooking raw frozen steak will result in uneven cooking.
How Can I Make This Recipe Gluten-Free?
Use gluten-free tamari instead of regular soy sauce and opt for a gluten-free oyster sauce or substitute with mushroom sauce. Ensure your Worcestershire sauce is gluten-free or omit it to keep the dish safe.
Can I Prepare This Dish Ahead of Time?
You can slice the beef and vegetables and mix the sauce ahead. Keep them refrigerated separately and cook just before serving for the best texture and flavor. Avoid cooking too far in advance to maintain the steak’s tenderness.
How Should I Store Leftovers?
Store leftover pepper steak in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to avoid drying out the beef, adding a splash of broth if needed to keep it moist.
