I remember a weeknight when I opened the fridge and had just a pound of beef and a couple of peppers, and that quick stir-fry became our go-to comfort meal, the simple Pepper Steak Recipe that felt both fast and satisfying after a long day.
Why You’ll Love It
This pepper steak is fast, forgiving, and perfect for busy evenings when you want a real dinner without fuss, it comes together in under 30 minutes, uses pantry-friendly sauces, and the bright peppers make it a hit with picky eaters and weekday meal-preppers alike.
Serves 4
Prep Time: 15 minutes |
Cook Time: 12 minutes |
Total Time: 27 minutes
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1 red bell pepper, seeded and sliced into strips
- 1 green bell pepper, seeded and sliced into strips
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil, divided
- 3 tbsp soy sauce
- 1 tbsp oyster sauce or 1 tbsp hoisin sauce (optional)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp brown sugar
- 1/4 cup low sodium beef broth or water
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1 tsp toasted sesame oil
- 1 cup cooked jasmine or long grain white rice to serve
- 1 tsp sesame seeds for garnish (optional)
Instructions
- Pat the sliced beef dry and season with 1/4 tsp salt and 1/2 tsp black pepper, toss to coat.
- Whisk soy sauce, oyster or hoisin sauce, vinegar, brown sugar, and beef broth in a small bowl, set aside.
- Heat 1 tbsp oil in a large skillet or wok over high heat until shimmering, add half the beef in a single layer and sear 1 minute per side until browned but not cooked through, remove to a plate and repeat with remaining beef using the other 1 tbsp oil.
- Reduce heat to medium high, add onion and peppers to the pan and stir fry 3 to 4 minutes until slightly softened but still bright.
- Add garlic and cook 30 seconds until fragrant, return all beef to the pan and pour the sauce over, stir to combine.
- Stir the cornstarch slurry again and add to the skillet, cook 1 to 2 minutes until sauce thickens and coats the beef and peppers, finish with sesame oil and a pinch more black pepper.
- Serve immediately over steamed rice and sprinkle sesame seeds if using.
Tips & Tricks
- Slice the beef thin and against the grain for tender bites.
- Get the pan very hot before searing to lock in juices and get good color.
- Cook peppers until just tender to keep bright color and some crunch.
- Use a cornstarch slurry to thicken the sauce quickly and give it a glossy finish.
- Taste and adjust seasoning at the end, adding a splash of soy or vinegar if needed.
Serving Ideas
- Quick weeknight dinner over steamed jasmine rice.
- Meal prep bowls with rice and steamed broccoli for lunches.
- Serve with noodles instead of rice for a family-style dinner.
- Plate alongside a simple cucumber salad for a lighter meal.
- Bring to a casual potluck in a warmed dish and keep sauce glossy.
Frequently Asked Questions
What cut of beef works best for pepper steak
Fast cook cuts like flank, skirt, or sirloin are best, slice thinly against the grain for tenderness.
Can I make this gluten free
Yes, use tamari or gluten free soy sauce and ensure oyster or hoisin sauce is replaced with a GF substitute.
How do I keep the peppers crisp and bright
Cook peppers over medium high heat just until they start to soften, about 3 to 4 minutes, then finish with the sauce.
Can I freeze leftovers
You can freeze the cooked beef and peppers for up to 2 months in a freezer-safe container, thaw overnight and reheat gently to avoid soggy peppers.
Pepper Steak Recipe
This pepper steak is fast, forgiving, and perfect for busy evenings when you want a real dinner without fuss, it comes together in under 30 minutes, uses pantry-friendly sauces, and the bright peppers make it a hit with picky eaters and weekday meal-preppers alike.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1 red bell pepper, seeded and sliced into strips
- 1 green bell pepper, seeded and sliced into strips
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil, divided
- 3 tbsp soy sauce
- 1 tbsp oyster sauce or 1 tbsp hoisin sauce (optional)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp brown sugar
- 1/4 cup low sodium beef broth or water
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1 tsp toasted sesame oil
- 1 cup cooked jasmine or long grain white rice to serve
- 1 tsp sesame seeds for garnish (optional)
Instructions
- Pat the sliced beef dry and season with 1/4 tsp salt and 1/2 tsp black pepper, toss to coat.
- Whisk soy sauce, oyster or hoisin sauce, vinegar, brown sugar, and beef broth in a small bowl, set aside.
- Heat 1 tbsp oil in a large skillet or wok over high heat until shimmering, add half the beef in a single layer and sear 1 minute per side until browned but not cooked through, remove to a plate and repeat with remaining beef using the other 1 tbsp oil.
- Reduce heat to medium high, add onion and peppers to the pan and stir fry 3 to 4 minutes until slightly softened but still bright.
- Add garlic and cook 30 seconds until fragrant, return all beef to the pan and pour the sauce over, stir to combine.
- Stir the cornstarch slurry again and add to the skillet, cook 1 to 2 minutes until sauce thickens and coats the beef and peppers, finish with sesame oil and a pinch more black pepper.
- Serve immediately over steamed rice and sprinkle sesame seeds if using.
Conclusion
This pepper steak is a practical weeknight hero that delivers bold flavor with minimal fuss, it rewards simple prep and a hot pan and scales well for family dinners or meal prep, try the variations to match your pantry and confidence will come after one quick cook, so keep this recipe handy for nights when you need something fast, flavorful, and reliably good.
