Tender strips of beef stir-fried with colorful bell peppers and sweet onions in a rich, savory sauce. This easy Pepper Steak is packed with flavor and makes a delicious weeknight dinner served over warm rice.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Easy
Ingredients
For the Beef
1½ lb (680 g) flank steak or sirloin, thinly sliced
2 tablespoons vegetable oil
2 tablespoons cornstarch
½ teaspoon black pepper
½ teaspoon salt
For the Vegetables
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 large yellow onion, cut into wedges
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
For the Sauce
½ cup (120 ml) beef broth
¼ cup (60 ml) low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
1 teaspoon sesame oil
Instructions
- Prepare the Beef
Pat the steak dry and slice it thinly against the grain.
Toss the beef with cornstarch, salt, and black pepper until lightly coated.
- Prepare the Sauce
In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, brown sugar, cornstarch, and sesame oil. Set aside.
- Sear the Beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
Add the beef in a single layer and cook for about 2–3 minutes per side, until browned. Work in batches if necessary so the pan doesn’t become overcrowded.
Transfer the beef to a plate.
- Cook the Vegetables
Add the remaining tablespoon of oil to the skillet.
Add the onion and bell peppers. Stir-fry for 3–4 minutes, keeping the vegetables slightly crisp.
Add the garlic and ginger and cook for another 30 seconds.
- Add the Sauce
Return the cooked beef to the skillet.
Give the sauce mixture another quick stir, then pour it into the pan.
Cook for 2–3 minutes, stirring constantly, until the sauce thickens and coats the beef and vegetables.
- Serve
Serve the Pepper Steak hot over steamed white rice, brown rice, or noodles.
Garnish with sliced green onions or sesame seeds if desired.
Pro Tips
Slice the beef against the grain for more tender bites.
Freeze the steak for about 15–20 minutes before slicing to make thin cuts easier.
Cook the beef quickly over high heat to get good browning.
Don’t overcrowd the skillet.
Keep the peppers slightly crisp for the best texture.
Taste the sauce before adding extra salt because soy sauce and oyster sauce are already salty.
Variations
Spicy Pepper Steak: Add red pepper flakes or sliced chili peppers.
Mushroom Pepper Steak: Add sliced mushrooms with the bell peppers.
Extra Saucy: Double the sauce ingredients and serve over rice.
Low-Carb: Serve over cauliflower rice or steamed vegetables instead of regular rice.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave until heated through.
Frequently Asked Questions
What cut of beef is best for Pepper Steak?
Flank steak, sirloin, or top round work well when sliced thinly against the grain.
Can I use only green peppers?
Yes. Green bell peppers work perfectly, although adding red or yellow peppers gives the dish more color and a slightly sweeter flavor.
What should I serve with Pepper Steak?
Steamed white rice is the classic choice, but brown rice, noodles, or cauliflower rice also work well.
Can I make this ahead of time?
Yes. Prepare the beef and vegetables ahead of time and refrigerate them separately. Combine and reheat with the sauce when ready to serve.