Name: Pepper Steak with Bell Peppers and Onion Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-American
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil, divided; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 medium onion, sliced; 2 garlic cloves, minced; 1/4 cup beef broth; 2 tablespoons oyster sauce; 1 tablespoon low-sodium soy sauce; 1 tablespoon hoisin sauce; 1 teaspoon sugar; 1/2 teaspoon black pepper

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If you’re searching for a quick, colorful, and deeply satisfying dinner, Pepper Steak with Bell Peppers and Onion should shoot right to the top of your list. This savory stir-fry bundles tender beef with crisp bell peppers and sweet onions in a luscious, glossy sauce. The harmony of textures and flavors—salty, sweet, just a hint of peppery spice—makes this dish a true classic that always feels like a treat, even though it’s speedy enough for any weeknight. From its vivid colors to its mouthwatering aroma, you’ll want to make this time and again!

Pepper Steak with Bell Peppers and Onion Recipe - Recipe Image

Ingredients You’ll Need

This Pepper Steak with Bell Peppers and Onion comes together with simple ingredients you probably already know and love. Each one serves a special purpose: for flavor depth, for texture, or to create that unmistakable, silky stir-fry sauce you crave.

Flank steak or sirloin (1 lb, thinly sliced against the grain): Slicing the beef thin keeps it tender and ensures every bite soaks up the delicious sauce.
Soy sauce (2 tablespoons, plus 1 tablespoon low-sodium): Adds the essential salty-savory backbone—don’t skip the low-sodium for a balanced taste!
Cornstarch (1 tablespoon): This secret weapon keeps your beef juicy and helps thicken the sauce for that classic stir-fry gloss.
Vegetable oil (2 tablespoons, divided): Use a neutral oil with a high smoke point to get that perfect sear on your steak and veggies.
Red bell pepper (1, sliced): Brings sweetness and bold color; feel free to mix in orange or yellow for extra variety!
Green bell pepper (1, sliced): The slightly grassy, fresh flavor balances the red pepper’s sweetness beautifully.
Medium onion (1, sliced): Sliced onions turn caramel-sweet and add lovely depth to every forkful.
Garlic cloves (2, minced): Don’t skimp—fresh garlic lifts up the entire dish with its irresistible aroma.
Beef broth (1/4 cup): A little goes a long way to expand the sauce and round out the umami notes.
Oyster sauce (2 tablespoons): A dash of this instantly dials up the depth and that signature stir-fry taste.
Hoisin sauce (1 tablespoon): Adds a touch of sweetness and complexity—truly the “it factor” in this sauce combo.
Sugar (1 teaspoon): Just a bit to balance out all those bold savory notes.
Black pepper (1/2 teaspoon): Cracked fresh over the top, it’s the final touch that wakes up the entire dish.

How to Make Pepper Steak with Bell Peppers and Onion

Step 1: Marinate the Beef

Start by tossing your thinly sliced beef with two tablespoons of soy sauce and all the cornstarch in a mixing bowl. Give it a good stir so every strip gets coated evenly. Let the beef marinate while you prep the vegetables—it just takes 15 minutes and ensures each bite is full of flavor and stays ultra-tender once cooked.

Step 2: Sear the Beef

Heat up half of your vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add your marinated steak. Stir-fry for 2 to 3 minutes—it should brown beautifully on the outside while turning juicy and tender inside. Once it’s cooked through, scoop the beef onto a plate and keep it handy—you’ll bring it back soon!

Step 3: Sauté Bell Peppers and Onion

Pour the remaining oil into your hot skillet, then toss in the sliced red pepper, green pepper, and onion. Stir-fry for another 3 to 4 minutes, just until the veggies become tender-crisp. Add your minced garlic and cook for 30 more seconds, letting it turn fragrant but not brown. The vivid colors and aroma at this point are irresistible!

Step 4: Make the Sauce

While the veggies cook, whisk together your beef broth, oyster sauce, extra soy sauce, hoisin sauce, sugar, and black pepper in a small bowl. This tangy, savory mixture is the heart of Pepper Steak with Bell Peppers and Onion and comes together in seconds.

Step 5: Combine and Finish

Add your cooked steak back to the skillet. Pour the prepared sauce on top and toss everything together thoroughly. Cook for 1 to 2 minutes more, just until the sauce thickens and everything is glossy and piping hot. Serve the Pepper Steak with Bell Peppers and Onion straight from the pan over a bed of fluffy rice—you’re in for a treat!

How to Serve Pepper Steak with Bell Peppers and Onion

Garnishes

A sprinkle of sliced green onions or toasted sesame seeds instantly lifts the presentation and adds a pop of freshness. If you like a little heat, scatter a few crushed red pepper flakes or thinly sliced fresh chili over the top right before serving. These little touches take your Pepper Steak with Bell Peppers and Onion from everyday to extraordinary.

Side Dishes

This dish finds its soul mate in steamed white rice or jasmine rice, soaking up every bit of the savory sauce. For a balanced meal, pair it with a crisp Asian slaw, a handful of steamed broccoli, or even some simple stir-fried snow peas. Each of these sides lets the main event—the flavorful Pepper Steak with Bell Peppers and Onion—shine brightly.

Creative Ways to Present

For something fun, serve your Pepper Steak with Bell Peppers and Onion in lettuce cups for a light, hands-on meal. You can also spoon it onto a bed of noodles or stuff it into toasted sandwich rolls for an Asian-inspired steak sandwich with plenty of crunch and zing. It’s a dish that welcomes creativity!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pepper Steak with Bell Peppers and Onion, you’re in luck—it keeps beautifully for up to 3 days in the refrigerator! Transfer everything to an airtight container as soon as it’s cooled and refrigerate. The flavors meld and deepen, making leftovers sometimes even more irresistible the next day.

Freezing

You can freeze Pepper Steak with Bell Peppers and Onion, though the veggies may soften a bit when thawed. Let the dish cool completely first, then transfer to a freezer-safe container or heavy-duty zipper bag. It’ll stay tasty for up to 2 months. For best results, try to freeze individual portions—this way you can reheat just what you need!

Reheating

For the best taste and texture, warm leftovers in a skillet over medium heat, adding a splash of water or beef broth to loosen the sauce if needed. If you’re in a hurry, the microwave works too—cover loosely and heat in short bursts, stirring in between. However you reheat, enjoy the vibrant flavors of Pepper Steak with Bell Peppers and Onion all over again.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak or sirloin keep things wonderfully tender, you can substitute with skirt steak or even ribeye. Just remember to slice thinly against the grain for the best results with Pepper Steak with Bell Peppers and Onion.

What if I don’t have oyster sauce or hoisin sauce?

If you’re missing one of these mainstays, don’t fret—just double up on whichever you have, or add a splash more soy sauce plus a pinch of sugar. The flavor profile will still be delicious and satisfying.

Can I make this dish gluten-free?

Yes, you can! Simply swap the regular soy sauce for a gluten-free alternative like tamari, and check that your oyster and hoisin sauces are gluten-free too. This way, everyone can enjoy Pepper Steak with Bell Peppers and Onion without worry.

How do I adjust the spice level?

If you love things with a kick, stir in red pepper flakes or a sliced fresh chili with the peppers and onions. For a milder version, stick with the black pepper only or reduce it a bit for the perfect balance.

Can I add extra vegetables?

Certainly! Mushrooms, snap peas, or thinly sliced carrots all pair beautifully here. Just sauté these alongside the bell peppers and onion for even more color and flavor in your Pepper Steak with Bell Peppers and Onion.

Final Thoughts

I can’t recommend trying Pepper Steak with Bell Peppers and Onion enough—it’s one of those go-tos that never fails to impress, whether you’re cooking for friends or just spicing up a regular weeknight. Grab your skillet and get ready for a meal bursting with flavor and color. Happy cooking!

Pepper Steak with Bell Peppers and Onion Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a flavorful and colorful meal with this Pepper Steak recipe. Tender slices of beef are stir-fried with bell peppers, onions, and a savory sauce, creating a delicious dish that pairs perfectly with steamed rice.

Ingredients

Scale

For the Beef:

1 lb flank steak or sirloin, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided

For the Stir-Fry:

1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 garlic cloves, minced
1/4 cup beef broth
2 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1/2 teaspoon black pepper

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Instructions

Marinate the Beef: In a bowl, toss the sliced beef with 2 tablespoons soy sauce and cornstarch. Let marinate for 15 minutes.
Stir-Fry the Beef: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 2–3 minutes until browned. Remove from the pan and set aside.
Prepare the Vegetables: Add the remaining tablespoon of oil to the skillet. Stir-fry the bell peppers and onion for 3–4 minutes until tender-crisp. Add garlic and cook for another 30 seconds.
Make the Sauce: In a small bowl, whisk together beef broth, oyster sauce, additional soy sauce, hoisin sauce, sugar, and black pepper.
Combine and Cook: Return the beef to the skillet and pour the sauce over everything. Toss well to coat and cook for 1–2 more minutes until the sauce thickens slightly and the beef is cooked through.
Serve: Serve hot over rice.