Beef Stir-Fry

Pepper Steak Stir-Fry with Onions & Bell Peppers

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Pepper Steak with tender beef strips, red and green bell peppers, onions, garlic, ginger, and savory stir-fry sauce

Pepper Steak Stir-Fry with Onions & Bell Peppers

Pepper Steak is a quick, colorful stir-fry made with tender strips of beef, crisp bell peppers, onions, garlic, and a glossy savory sauce. It is perfect for busy weeknights when you want a flavorful dinner without spending too much time in the kitchen. Pepper Steak combines juicy beef with crisp vegetables and a rich sauce that tastes delicious over rice or noodles.

This recipe uses simple pantry ingredients and cooks quickly in one large skillet or wok. The key is slicing the beef thinly, keeping the pan hot, and cooking the vegetables just until crisp-tender.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: About 35 minutes
Servings: 4

Ingredients

For the Beef

  • 1 1/2 pounds flank steak or sirloin steak
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • 1 tablespoon neutral cooking oil

For the Vegetables

  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large yellow onion, sliced into wedges
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, finely grated
  • 2 green onions, sliced
  • 1 tablespoon neutral cooking oil

Ingredients For the Stir-Fry Sauce

  • 1/3 cup low-sodium soy sauce
  • 1/2 cup beef broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes, optional

For Serving

  • Steamed white rice
  • Brown rice
  • Jasmine rice
  • Noodles
  • Sesame seeds, optional

Why You’ll Love This Recipe

Pepper Steak is fast, satisfying, and full of contrast. The beef stays tender, the peppers remain colorful and crisp, and the onions develop a light sweetness as they cook.

Another reason to love Pepper Steak is its flexibility. You can use different colors of bell peppers, add mushrooms or broccoli, adjust the sweetness, or make the sauce a little spicier.

It is also a practical takeout-style dinner that can be prepared at home with ingredients you can easily find.

How to Make Pepper Steak

Step 1: Slice the Beef

Place the steak in the freezer for about 20 minutes if you have time.

Slightly chilled beef is easier to slice thinly.

Cut the steak across the grain into thin strips, about 1/4 inch thick.

Cutting across the grain helps the beef stay tender after cooking.

Step 2: Marinate the Beef

Place the sliced steak in a bowl.

Add soy sauce, cornstarch, sesame oil, and black pepper.

Toss until every piece is lightly coated.

Let the beef rest for 10 to 15 minutes while you prepare the vegetables and sauce.

Step 3: Make the Sauce

In a medium bowl, whisk together soy sauce, beef broth, oyster sauce, brown sugar, rice vinegar, sesame oil, cornstarch, black pepper, and optional red pepper flakes.

Whisk until the cornstarch is fully dissolved.

The sauce for Pepper Steak should look thin at this point because it will thicken quickly once heated.

Step 4: Prepare the Vegetables

Slice the red and green bell peppers into long strips.

Cut the onion into medium wedges.

Mince the garlic and grate the ginger.

Keep all ingredients near the stove because stir-frying moves quickly once the pan is hot.

Step 5: Heat the Skillet

Place a large wok or heavy skillet over medium-high to high heat.

Add 1 tablespoon cooking oil.

Let the oil heat until shimmering.

Step 6: Sear the Beef

Add half of the beef in a single layer.

Cook for about 1 to 2 minutes without moving it too much, then stir and cook for another minute.

Transfer the beef to a plate and repeat with the remaining strips.

Cooking in batches prevents steaming and helps Pepper Steak develop better browning.

Step 7: Cook the Vegetables

Add another tablespoon of oil if needed.

Add the bell peppers and onion.

Stir-fry for 3 to 4 minutes until they are slightly softened but still crisp.

Step 8: Add Garlic and Ginger

Push the vegetables slightly to one side of the skillet.

Add the garlic and ginger.

Cook for 30 seconds, stirring constantly, until fragrant.

Step 9: Add the Sauce

Whisk the prepared sauce again because cornstarch can settle at the bottom.

Pour it into the skillet.

Stir continuously as the mixture begins to simmer.

The sauce should start thickening within about 1 minute.

Step 10: Return the Beef

Add the cooked beef and any juices from the plate back to the skillet.

Toss everything together until the beef and vegetables are evenly coated.

At this stage, Pepper Steak should look glossy, colorful, and lightly sauced.

Step 11: Finish the Stir-Fry

Cook for another 1 to 2 minutes, just until the beef is heated through and the sauce clings to the ingredients.

Taste and adjust with extra soy sauce, rice vinegar, or black pepper if needed.

Step 12: Garnish and Serve

Remove Pepper Steak from the heat.

Sprinkle with sliced green onions and sesame seeds if desired.

Serve immediately over hot rice or noodles.

Serving Suggestions

Pepper Steak is especially good over steamed jasmine rice, white rice, or brown rice because the rice absorbs the savory sauce.

For a noodle dinner, serve Pepper Steak over lo mein noodles, rice noodles, or simple spaghetti.

You can also pair it with steamed broccoli, bok choy, cucumber salad, or roasted green beans.

For a lighter meal, cauliflower rice or extra stir-fried vegetables work well.

For another savory and comforting side dish, try our Bacon Fried Cabbage with crispy bacon, tender cabbage, onion, garlic, and simple seasonings.

Recipe Tips

Slice the beef as thinly as possible for quick cooking and tender texture.

Always cut across the grain.

Keep the skillet hot before adding the beef.

Do not overcrowd the pan, or the meat will release moisture and steam rather than sear.

For the best Pepper Steak texture, cook the vegetables briefly so they stay crisp and colorful.

Whisk the sauce right before adding it because the cornstarch settles.

Use low-sodium soy sauce so you have more control over the salt level.

Do not overcook the beef after returning it to the sauce.

Easy Variations

Pepper Steak is easy to customize with different vegetables and seasonings.

Add sliced mushrooms, broccoli florets, snap peas, zucchini, or baby corn for more vegetables.

You can make Pepper Steak spicier by adding chili garlic sauce, sriracha, cayenne, or extra red pepper flakes.

For a sweeter sauce, increase the brown sugar or honey slightly.

For a stronger ginger flavor, add another teaspoon of freshly grated ginger.

You can also use thinly sliced chicken or pork instead of beef, adjusting the cooking time as needed.

You may also enjoy our Carrot Cake Protein Muffins for a soft, warmly spiced breakfast made with grated carrots, oats, Greek yogurt, eggs, and protein powder.

Make-Ahead Instructions

Most of the preparation can be done in advance.

Slice and marinate the beef up to 12 hours ahead and keep it refrigerated.

Slice the peppers and onions, mince the garlic, grate the ginger, and mix the sauce up to one day ahead.

Store everything separately in airtight containers.

For the best texture, cook Pepper Steak shortly before serving so the vegetables stay crisp.

Storage and Reheating

Store leftover Pepper Steak in an airtight container in the refrigerator for up to 3 days.

Reheat it in a skillet over medium heat with a splash of beef broth or water.

Stir gently until heated through.

Individual portions can also be microwaved in short intervals.

Avoid reheating for too long because the beef can become tough and the peppers may lose their crisp texture.

Freezing is possible for up to 2 months, although the vegetables may become softer after thawing.

Nutrition Information

Approximate nutrition per serving, without rice or noodles:

Calories: 390
Protein: 38 g
Carbohydrates: 20 g
Fat: 18 g
Saturated Fat: 5 g
Fiber: 3 g
Sugar: 9 g
Sodium: 980 mg

Nutrition values are estimates and may vary depending on the steak, sauces, vegetables, and serving size.

Frequently Asked Questions

What cut of beef works best?

Flank steak, sirloin, skirt steak, or another tender quick-cooking cut works well.

How do I keep the beef tender?

Slice it thinly across the grain, marinate briefly with cornstarch, and avoid overcooking.

Can I use frozen bell peppers?

Yes, but fresh peppers stay crisper and usually give the best stir-fry texture.

Can I make Pepper Steak without oyster sauce?

Yes. Use extra soy sauce with a little hoisin sauce, or simply omit it and adjust the seasoning.

Can I add mushrooms?

Yes. Sliced mushrooms work very well and can be stir-fried with the peppers and onions.

Why is my sauce too thick?

Add a tablespoon or two of beef broth or water and stir until the consistency loosens.

Can I make it ahead?

Yes. Prepare the components in advance, but cook the stir-fry close to serving time for the best texture.

Final Thoughts

Pepper Steak is an easy way to turn tender beef, colorful bell peppers, onions, garlic, and a savory sauce into a satisfying weeknight dinner.

Because Pepper Steak cooks quickly and uses simple ingredients, it is perfect for evenings when you want a homemade takeout-style meal without a complicated recipe.

Keep this Pepper Steak recipe handy for busy family dinners, quick lunches, or meal-prep nights.

With tender beef, crisp vegetables, aromatic garlic and ginger, and a glossy savory sauce, Pepper Steak is a reliable stir-fry that is easy to customize and delicious served over rice or noodles.