Description
This quick and flavorful Pepper Steak recipe combines tender beef strips with crisp bell peppers and onions in a savory soy-based sauce. Ready in under 30 minutes, it’s perfect for busy weeknights and delivers restaurant-quality taste at home with minimal ingredients. Enjoy it served with rice, noodles, or in lettuce wraps for a versatile and crowd-pleasing meal.
Ingredients
Scale
Beef and Vegetables
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 cup red bell pepper, thinly sliced
- 1 cup green bell pepper, thinly sliced
- 1 cup yellow bell pepper, thinly sliced
- 1 medium onion, sliced into rings or half-moons
- 2 cloves garlic, minced
Sauce
- 3 tbsp soy sauce
- ½ cup beef broth
- 1 tbsp cornstarch
- Freshly cracked black pepper, to taste (about 1 tsp)
- Optional: 1 tsp minced fresh ginger
Other
- 2 tbsp oil (vegetable or canola) for cooking
Instructions
- Prepare the Ingredients: Slice the beef thinly against the grain for tender bites. Cut the bell peppers into thin strips and slice the onion into rings or half-moons. Mince the garlic finely and, if using, mince the ginger. Set all aside.
- Make the Sauce: In a small bowl, whisk together the soy sauce, beef broth, minced garlic, freshly cracked black pepper, cornstarch, and optional ginger until smooth. This mixture will thicken to coat the steak and vegetables.
- Cook the Beef: Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the beef strips in a single layer and sear for about 2 minutes per side until browned but not fully cooked through. Remove the beef and set aside to prevent overcooking.
- Cook the Vegetables: Add a splash more oil to the pan if needed, then add the sliced bell peppers and onions. Stir-fry for 3-4 minutes until slightly softened but still crisp and vibrant.
- Combine and Finish: Return the beef to the pan and pour the prepared sauce over the mixture. Stir quickly to combine and cook for another 2-3 minutes, allowing the sauce to thicken and the beef to finish cooking. The final dish should be juicy with tender beef and crisp-tender vegetables.
Notes
- Slice the beef thinly to ensure fast cooking and tender results.
- Use high heat to achieve a good sear that locks in flavor and moisture.
- Avoid overcrowding the pan; cook the beef in batches if necessary to prevent steaming.
- Freshly cracked black pepper is key for authentic flavor.
- Let the dish rest for a minute off heat before serving to meld flavors.
- Serve with steamed rice, noodles, or in lettuce wraps for variety.
- Use tamari to make this recipe gluten-free.
- Optional: add chili flakes or jalapeños for heat, or mushrooms for extra umami.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat gently in a skillet with a splash of water or broth to maintain tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Pepper Steak, quick dinner, stir-fry, beef recipe, easy Asian recipe, weeknight meals, gluten-free, healthy dinner