Pepper Steak with Bell Peppers and Onion Recipe

If you’re craving a dish that’s colorful, comforting, and full of flavor, Pepper Steak with Bell Peppers and Onion is exactly what you need. This quick-cooking stir fry delivers tender steak, bursting peppers, and a just-sweet-enough sauce—all in just over half an hour. Perfect for busy weeknights or whenever you need a satisfying meal that looks as good as it tastes, this classic Asian-American dinner is one you’ll want to make again and again!

this Recipe

Ingredients You’ll Need

The magic of Pepper Steak with Bell Peppers and Onion lies in its straightforward, just-right ingredient list. Each component brings something important—rich beef, crunchy peppers, aromatic garlic and ginger, and a bold, glossy sauce tie everything together. Here’s what you’ll need and why each ingredient matters:

• Flank steak or sirloin (1 ½ pounds, thinly sliced against the grain): Slicing against the grain keeps the steak tender and succulent in every bite.
• Soy sauce (2 tablespoons, plus ¼ cup for the sauce): This adds deep savoriness and balances the sweet and spicy flavors in the final stir fry.
• Cornstarch (1 tablespoon for the marinade, plus 1 teaspoon for the sauce): Gives the beef its melt-in-your-mouth texture and helps the sauce cling beautifully.
• Vegetable oil (2 tablespoons): Ensures a high-heat sear on the steak and keeps the peppers glistening and vibrant.
• Red bell pepper (sliced): Provides sweetness and gorgeous color to every forkful.
• Green bell pepper (sliced): Adds a fresh, slightly grassy note for a classic pepper steak flavor.
• Yellow onion (sliced): Offers gentle sweetness and that signature aromatic crunch.
• Garlic (2 cloves, minced): Brings unmistakable savory depth to the dish.
• Fresh ginger (1 tablespoon, grated): Zesty, warming, and essential for an authentic stir fry.
• Oyster sauce (2 tablespoons): Rounds out the sauce with umami richness and a lovely sheen.
• Hoisin sauce (1 tablespoon): A touch of sweetness and complexity that brings your sauce to life.
• Brown sugar (1 tablespoon): Balances the savory and spicy notes in the stir fry sauce.
• Beef broth (½ cup): Infuses the sauce with meaty depth and keeps everything juicy.
• Cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water): Thickens the sauce to a gorgeous, glossy finish.

How to Make Pepper Steak with Bell Peppers and Onion

Step 1: Marinate the Steak

Start your Pepper Steak with Bell Peppers and Onion by tossing the thinly sliced beef with 2 tablespoons soy sauce and a tablespoon of cornstarch in a mixing bowl. Let it sit at room temperature for 15 to 20 minutes—this step not only tenderizes the steak but also gives it lots of flavor right from the start.

Step 2: Sear the Steak

Heat a large skillet or wok over medium-high heat and swirl in 1 tablespoon of vegetable oil. Working in batches, quickly sear the marinated beef for just 1 to 2 minutes per side. Remove each batch as soon as it’s browned so you don’t overcook the steak—this is the secret to keeping it juicy and soft!

Step 3: Stir Fry the Peppers and Onions

Add that second tablespoon of oil to the hot pan, then toss in your sliced red and green bell peppers and the yellow onion. Sauté for about 3 to 4 minutes. You want them crisp-tender, still vibrant and full of bite. Just before they’re perfect, stir in the garlic and ginger and cook another 30 seconds until fragrant.

Step 4: Make the Sauce and Combine

In a small bowl, whisk together the rest of the sauce ingredients: ¼ cup soy sauce, oyster sauce, hoisin sauce, brown sugar, and beef broth. Pour your sauce over the vegetables in the pan, bring it to a simmer, and mix in the cornstarch slurry. Let it bubble for about a minute as it thickens to that signature silky texture. Add the cooked steak back to the skillet and toss everything together, making sure every strip of beef and pepper is coated in luscious sauce.

Step 5: Serve and Enjoy

Your Pepper Steak with Bell Peppers and Onion is ready! Dish it up immediately over a fluffy mound of steamed rice or twirl it onto some noodles. Make sure to scoop up plenty of peppers, onions, and glossy sauce for every serving.

How to Serve Pepper Steak with Bell Peppers and Onion

Garnishes

Add a little flourish to your Pepper Steak with Bell Peppers and Onion with classic garnishes like a sprinkle of toasted sesame seeds, sliced green onions, or even a handful of fresh cilantro. A light drizzle of sesame oil just before serving can intensify the nutty aroma and provide an extra pop of flavor.

Side Dishes

This dish absolutely shines over fluffy steamed jasmine or white rice, but don’t hesitate to try it atop rice noodles or even cauliflower rice for a lighter option. Pair it with a side of simple cucumber salad, steamed broccoli, or scallion pancakes for a complete meal that feels like a cozy night in your favorite takeout spot.

Creative Ways to Present

For a fun twist, serve Pepper Steak with Bell Peppers and Onion tucked into crisp lettuce wraps, finished with a hit of chili-garlic sauce. Or pile it into warm tortillas for fusion-style steak fajitas! If you’re thinking appetizer, skewer bite-sized portions on toothpicks for a stunning party platter.

Make Ahead and Storage

Storing Leftovers

If you have extra Pepper Steak with Bell Peppers and Onion, let it cool to room temperature before storing it in an airtight container in the refrigerator. It will keep beautifully for up to three days, making for exceptionally tasty leftovers.

Freezing

Pepper Steak with Bell Peppers and Onion can also be frozen! Portion the cooled stir fry into airtight zip-top bags or freezer-safe containers. For best results, eat within two months. The peppers might soften slightly upon thawing, but the flavor will still be dynamite.

Reheating

To reheat, simply pop your leftovers in a skillet over medium heat, adding a splash of water or broth to loosen the sauce as needed. Stir gently until everything is piping hot and smells as fantastic as it did on day one! The microwave works in a pinch, too—just cover loosely and heat in 30-second bursts, stirring between each.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak and sirloin are traditional choices for Pepper Steak with Bell Peppers and Onion, you can also use skirt steak or even ribeye for a richer, more decadent result—just be sure to slice thinly against the grain for the best texture.

Is this recipe gluten-free?

To make it gluten-free, substitute tamari for the soy sauce and ensure your oyster and hoisin sauces are gluten-free varieties. Everything else in Pepper Steak with Bell Peppers and Onion is naturally gluten-free!

Can I make this dish spicier?

Definitely! For a spicier stir fry, add a pinch of red pepper flakes, a drizzle of chili oil, or a spoonful of chili garlic sauce along with the ginger and garlic. The heat brings a welcome kick without overpowering the other flavors.

What vegetables can I add or substitute?

Pepper Steak with Bell Peppers and Onion is versatile—feel free to add mushrooms, snap peas, or thinly sliced carrots for extra crunch and flavor. Just keep the overall vegetable quantity about the same so the sauce can coat everything evenly.

Can I prepare the sauce ahead of time?

Yes! The sauce for Pepper Steak with Bell Peppers and Onion can be whisked together a day in advance and stored in the fridge. Give it a quick stir before adding it to the skillet for hassle-free cooking on busy nights.

Final Thoughts

If you’re looking to impress your friends or simply treat yourself to a restaurant-worthy meal at home, Pepper Steak with Bell Peppers and Onion is truly a must-try. It’s quick to prep, stunning on the plate, and hit-after-hit delicious. Gather your ingredients, fire up your skillet, and bring this colorful, crave-worthy stir fry to your table tonight!

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