If you’re craving a dish that bursts with vibrant colors and bold flavors, this Pepper Steak Recipe is a total winner. Tender, marinated strips of flank or sirloin steak get quickly seared and tossed with sweet bell peppers in a rich, savory sauce that perfectly balances salty, sweet, and umami notes. It’s a fantastic midweek meal that’s ready in just 30 minutes, and the way those colorful peppers shine alongside the juicy steak makes it as beautiful to eat as it is delicious. Once you try this Pepper Steak Recipe, it might just become your go-to for easy, satisfying dinners.
Ingredients You’ll Need
The beauty of this Pepper Steak Recipe is that it relies on simple, fresh ingredients that come together effortlessly to create a dish packed with flavor and texture. Each ingredient plays a special role, whether it’s tenderizing the steak, adding crunch and color, or building that luscious sauce.
- 1 lb flank or sirloin steak, thinly sliced: Choose a lean cut and slice against the grain for maximum tenderness.
- 1 tablespoon soy sauce (for marinade): Adds a savory depth and helps tenderize the meat.
- 1 tablespoon cornstarch (for marinade): Creates a slight velvety coating for the steak when cooked.
- 1 teaspoon sesame oil (for marinade): Infuses a subtle nutty aroma that’s signature to Asian cooking.
- 2 tablespoons oil (for stir-frying): Use a neutral oil with a high smoke point for searing and stir-frying.
- 1 red bell pepper, sliced: Brings sweetness and vibrant color.
- 1 green bell pepper, sliced: Adds a fresh, slightly bitter contrast.
- 1 yellow bell pepper, sliced: Lends brightness and natural sweetness.
- 3 cloves garlic, minced: Provides aromatic punch and depth.
- 1/3 cup soy sauce (for sauce): Forms the savory backbone of the sauce.
- 1/4 cup oyster sauce: Offers rich umami and complexity.
- 1/2 cup beef broth: Adds moisture and a hearty base to the sauce.
- 1 tablespoon brown sugar: Balances the saltiness with a touch of caramel sweetness.
- 1 teaspoon cornstarch (for sauce thickening): Ensures the sauce clings beautifully to the steak and peppers.
- 2 cups cooked jasmine or white rice (for serving): Soaks up the delicious sauce and completes the meal.
How to Make Pepper Steak Recipe
Step 1: Marinate the Steak
Start by slicing your steak thinly against the grain—this is key for tender bites. Mix the steak strips with soy sauce, cornstarch, and sesame oil, then let it marinate for about 10 minutes. This brief marination tenderizes the meat and gives it a flavorful coating that will create a lovely texture when stir-fried.
Step 2: Sear the Steak
Heat up one tablespoon of oil in a large skillet or wok over high heat. Quickly sear the steak in batches until each side is beautifully browned, which usually takes about 1 to 2 minutes per side. Don’t overcrowd the pan; giving the steak room to sear ensures those flavorful caramelized edges. Once cooked, set the steak aside to rest.
Step 3: Stir-Fry the Bell Peppers and Garlic
Using the same pan, add the remaining tablespoon of oil if needed. Toss in the sliced red, green, and yellow bell peppers and stir-fry them for 3 to 4 minutes until they start to soften but still have a little crunch—this keeps the dish vibrant and fresh. Add the minced garlic and sauté for just about 30 seconds to release its fragrant aroma without letting it burn.
Step 4: Whisk Together the Sauce
While the peppers cook, whisk the soy sauce, oyster sauce, beef broth, brown sugar, and cornstarch in a small bowl. This combination will create a perfectly balanced sauce that’s rich, slightly sweet, and thick enough to coat every piece of steak and pepper in your pan.
Step 5: Combine and Simmer
Return the seared steak to the pan with the peppers, pour the prepared sauce over everything, and stir well to combine. Let it all simmer for 2 to 3 minutes or until the sauce thickens and gives everything that glossy finish. This step brings all the flavors together beautifully.
Step 6: Serve Hot Over Rice
Serve your Pepper Steak Recipe hot, spooned generously over fluffy jasmine or white rice to soak up all that savory sauce. It’s the kind of meal that feels comforting and a little bit indulgent without requiring a ton of fuss.
How to Serve Pepper Steak Recipe
Garnishes
A sprinkle of toasted sesame seeds or finely chopped green onions adds a lively crunch and fresh flavor that elevates the dish’s presentation and taste. Don’t skip these little touches—they bring an extra pop to each bite.
Side Dishes
Keep it simple with a side of steamed broccoli or snap peas for an extra boost of green and texture contrast. Alternatively, a light Asian-inspired cucumber salad is incredibly refreshing alongside the rich sauce-coated beef and peppers.
Creative Ways to Present
For a fun twist, serve the Pepper Steak Recipe in lettuce cups for a light, hand-held meal, or pile it over fried rice or noodles for a different take. You can even turn it into a hearty wrap with some fresh herbs and a drizzle of chili sauce if you like a little heat. The possibilities are endless and exciting!
Make Ahead and Storage
Storing Leftovers
Leftover Pepper Steak keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even tastier the next day. Just be sure to store it separately from any rice if you want to keep textures perfect.
Freezing
If you want to freeze this Pepper Steak Recipe, portion it into freezer-safe containers once completely cooled. It freezes well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat leftovers gently in a skillet over medium heat to preserve the tenderness of the steak and the fresh crunch of the peppers. Add a splash of beef broth or water to loosen the sauce if it has thickened too much. Microwave works in a pinch, but stovetop reheating is best for texture.
FAQs
Can I use other cuts of beef for this Pepper Steak Recipe?
Absolutely! While flank or sirloin are preferred for their tenderness and quick cooking, you can substitute with skirt steak or even ribeye if you want a more marbled, rich bite. Just adjust cooking time accordingly to avoid overcooking.
What can I use instead of oyster sauce?
If you don’t have oyster sauce on hand, hoisin sauce or a mix of soy sauce with a small amount of fish sauce can replicate the umami flavor. Be mindful of saltiness and adjust quantities to taste.
Is it possible to make this recipe vegetarian?
Yes! For a vegetarian version of this Pepper Steak Recipe, swap the beef for firm tofu or seitan and use vegetable broth instead of beef broth. The sauce and peppers remain the same, preserving that delicious flavor profile.
How do I make the sauce thicker or thinner?
To thicken the sauce more, simply add a bit more cornstarch slurry (cornstarch mixed with water) and simmer until desired consistency. To thin the sauce, stir in small amounts of broth until it reaches your preferred texture.
Can I prepare parts of this Pepper Steak Recipe in advance?
Definitely! You can slice and marinate the beef up to a day ahead, and chop the bell peppers as well. This prep saves time on cooking day and makes the assembly smooth and speedy.
Final Thoughts
This Pepper Steak Recipe is one of those dishes that brings comfort and excitement to the dinner table at once. It’s quick, packed with flavor, and versatile enough to adapt to your pantry and preferences. I hope you enjoy making it as much as you love eating it — once you try it, it just might become a staple that you keep coming back to week after week!
Print
Pepper Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Pepper Steak recipe features tender, thinly sliced flank or sirloin steak stir-fried with colorful bell peppers in a savory and slightly sweet sauce made with soy, oyster sauce, and beef broth. Ready in just 30 minutes, it’s a flavorful and satisfying meal served over jasmine or white rice, perfect for a quick weeknight dinner.
Ingredients
For the Marinade
- 1 lb flank or sirloin steak, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Stir-Fry
- 2 tablespoons oil (divided for cooking)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
For the Sauce
- 1/3 cup soy sauce
- 1/4 cup oyster sauce
- 1/2 cup beef broth
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
For Serving
- 2 cups cooked jasmine or white rice
- Optional: sesame seeds or green onions for garnish
Instructions
- Prepare the Steak: Slice the steak thinly against the grain to ensure tenderness. In a bowl, combine the sliced steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well and let it marinate for 10 minutes to absorb the flavors.
- Cook the Steak: Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the marinated steak in batches and sear each side for 1-2 minutes until browned. Remove the steak from the pan and set aside to keep warm.
- Stir-Fry the Vegetables: In the same pan, add the remaining tablespoon of oil if needed. Add the sliced red, green, and yellow bell peppers. Stir-fry for 3-4 minutes until they become slightly tender but still crisp. Add the minced garlic and stir for another 30 seconds until fragrant.
- Prepare the Sauce: In a small bowl, whisk together 1/3 cup soy sauce, 1/4 cup oyster sauce, 1/2 cup beef broth, 1 tablespoon brown sugar, and 1 teaspoon cornstarch to create a smooth sauce without lumps.
- Combine and Simmer: Return the cooked steak to the pan with the peppers. Pour in the prepared sauce and stir everything together. Reduce heat to medium and simmer for 2-3 minutes, allowing the sauce to thicken and coat the beef and vegetables evenly.
- Serve: Serve the flavorful pepper steak hot over 2 cups of cooked jasmine or white rice. Garnish with sesame seeds or sliced green onions if desired for added texture and flavor.
Notes
- Be sure to slice the steak against the grain for maximum tenderness.
- Adjust the amount of brown sugar in the sauce to taste if you prefer it less sweet.
- Use a wok or large skillet to ensure even cooking and to avoid overcrowding the pan.
- You can substitute beef broth with water or vegetable broth if needed.
- Serve immediately for the best texture and flavor.
