If you crave a sizzling skillet dinner that’s as colorful as it is comforting, Pepper Steak with Bell Peppers and Onion hits the spot every single time. This dish brings together juicy slices of steak, tender-crisp bell peppers, and sweet onions, all tossed in a savory, aromatic sauce that begs to be spooned over a heap of hot rice. Every bite feels like a trip to your favorite takeout spot, only fresher and proudly homemade—all in under 30 minutes, with loads of flavor and texture. Whether you’re gathering the family or preparing a weeknight treat, this stir fry delivers big, bold, delicious results.
Ingredients You’ll Need
The magic of Pepper Steak with Bell Peppers and Onion lies in how a handful of pantry and produce staples come together for a truly extraordinary meal. Each ingredient has a special job, from building a deep, savory backbone to adding pops of color and irresistible aroma.
- Flank steak or sirloin (1 1/2 pounds): Slice thinly against the grain for the most tender results; partially freezing the meat can make cutting easier.
- Soy sauce (2 tablespoons + 1/4 cup): A double punch of umami—use some to marinate the beef and more for the stir fry sauce.
- Cornstarch (1 tablespoon): Lightly coats the steak for crisp edges and helps thicken the sauce later.
- Vegetable oil (2 tablespoons): Neutral, high-heat oil that makes all the stir fry magic happen without overpowering the flavors.
- Red bell pepper (1, sliced): Adds a sweet note and a pop of bright color.
- Green bell pepper (1, sliced): Brings a subtle bitterness for balance and that classic pepper steak look.
- Yellow onion (1 medium, sliced): Softens during cooking and infuses every bite with gentle sweetness.
- Garlic (3 cloves, minced): Fragrant and essential—don’t be shy!
- Fresh ginger (1 tablespoon, minced): Lifts the whole dish with its zesty, peppery warmth.
- Oyster sauce (2 tablespoons): Deep, savory richness with a hint of natural sweetness.
- Hoisin sauce (1 tablespoon): Adds complexity and sweet-salty depth for irresistible flavor.
- Sesame oil (1 teaspoon): Just a drizzle for toasty nuttiness at the finish line.
- Crushed red pepper flakes (1/4 teaspoon, optional): Perfect for those who like a subtle kick.
- Beef broth or water (1/2 cup): Keeps everything saucy and helps marry all the wonderful flavors.
- Salt and pepper to taste: Just a pinch or two to round everything off.
How to Make Pepper Steak with Bell Peppers and Onion
Step 1: Marinate the Steak
Start by tossing the thinly sliced beef with 2 tablespoons of soy sauce and the cornstarch in a large bowl. This quick marinade not only adds flavor but also tenderizes the meat and helps it sear beautifully. Set aside for 10 to 15 minutes—just enough time to prep your veggies and assemble the sauce ingredients. This step is your secret weapon for mouthwateringly tender pepper steak!
Step 2: Sear the Steak
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in batches (don’t overcrowd the pan!) and sear for 2 to 3 minutes on each side until browned and just cooked through. Remove each batch to a plate as you go. This ensures you get crispy edges and juicy bites without steaming the meat.
Step 3: Stir-Fry the Vegetables
Add the remaining tablespoon of oil to the hot pan. Toss in the sliced red and green bell peppers, along with the onion. Stir-fry the veggies for 3 to 4 minutes until they are slightly tender but still vibrant and crisp. Next, add in the minced garlic and fresh ginger, stirring for just 30 seconds until their fragrance fills your kitchen—don’t let them burn!
Step 4: Bring Everything Together
Slide the seared beef (and any of its tasty juices) right back into the pan with the veggies. In a small bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, sesame oil, crushed red pepper flakes (if using), and beef broth or water. Pour this rich, glossy mixture over the steak and vegetables, stirring well to coat everything evenly.
Step 5: Simmer and Serve
Let the whole mixture simmer for another 2 to 3 minutes, just until the sauce thickens and envelops every strand of meat and veggies in that irresistible gloss. Taste and season with salt and pepper as needed. Serve your hot and savory Pepper Steak with Bell Peppers and Onion over freshly steamed rice, and get ready for applause at the table!
How to Serve Pepper Steak with Bell Peppers and Onion
Garnishes
For an extra touch, sprinkle your Pepper Steak with Bell Peppers and Onion with sliced green onions, toasted sesame seeds, or a pinch of additional crushed red pepper flakes. These simple finishes add both beauty and a little extra flavor pop, making your meal look as wonderful as it tastes!
Side Dishes
A mound of fluffy steamed white rice is a classic pairing that soaks up every last drop of sauce, but don’t stop there. Try brown rice for extra nuttiness, or stir-fried noodles for a fun twist. Light sides like sautéed bok choy or snap peas bring freshness and crunch, balancing the richness of your main dish.
Creative Ways to Present
Want to switch things up? Spoon your Pepper Steak with Bell Peppers and Onion into lettuce cups for a fun, hands-on meal, or serve it family-style on a platter at a weekend get-together. You can even tuck the filling into wraps or toasted hoagie rolls for an Asian-inspired sandwich—unexpected and absolutely delicious!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let them cool to room temperature before storing. Place your Pepper Steak with Bell Peppers and Onion in an airtight container in the refrigerator; it’ll be perfectly tasty for up to 3 days. The flavors only get richer as they mingle overnight.
Freezing
You can freeze Pepper Steak with Bell Peppers and Onion for up to 2 months. Allow the dish to cool completely before transferring it to a freezer-safe container or resealable bag. When you’re ready for a quick dinner, thaw overnight in the fridge, then reheat gently.
Reheating
For best results, reheat leftovers in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. You can also microwave individual servings—just cover loosely and stir halfway through to make sure everything heats evenly.
FAQs
Can I use a different cut of beef for Pepper Steak with Bell Peppers and Onion?
Absolutely! While flank steak and sirloin are classic (and super tender when cut properly), you can use skirt steak or even thinly sliced ribeye. Just slice against the grain for the most melt-in-your-mouth texture.
What can I substitute for oyster sauce if I don’t have any?
If you’re out of oyster sauce, try using mushroom stir-fry sauce or a mix of more soy sauce and a touch of brown sugar. While the flavor isn’t exactly the same, either option still offers that balance of salty and sweet.
How do I keep my bell peppers and onions crisp in the stir fry?
The key is high heat and quick cooking! Stir-fry the veggies just until they’re a little tender but still vibrant and crisp, which happens fast—don’t overcrowd the pan, or they may steam and soften too much.
Can I make this recipe gluten free?
Yes, simply swap out the regular soy sauce, oyster sauce, and hoisin sauce for certified gluten-free versions, which are now widely available in most grocery stores.
Is Pepper Steak with Bell Peppers and Onion spicy?
This dish is generally mild, but the optional crushed red pepper flakes add a gentle heat. Adjust up or down to suit your preference, or leave them out for a completely mild meal everyone can enjoy.
Final Thoughts
If you’re looking for a lightning-fast, crowd-pleasing dinner, you can’t beat homemade Pepper Steak with Bell Peppers and Onion. Every forkful is packed with flavor and vibrant color, making mealtime something to look forward to. Gather your ingredients and get ready—once you cook this once, it’ll be a regular on your table!
Print
Pepper Steak with Bell Peppers and Onion Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-American
- Diet: Non-Vegetarian
Description
Enjoy a delicious and savory Pepper Steak with colorful Bell Peppers and Onions. This Asian-inspired stir-fry dish is bursting with flavors and perfect for a quick and satisfying meal.
Ingredients
Steak:
- 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables:
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup beef broth or water
- Salt and pepper to taste
Instructions
- Marinate the Steak: Combine sliced steak with soy sauce and cornstarch. Marinate for 10–15 minutes.
- Sear the Steak: Heat oil in a skillet, sear the beef until browned. Set aside.
- Prepare Vegetables: Stir-fry peppers and onion until tender. Add garlic and ginger.
- Cook: Return beef to the pan. Mix sauces and broth, pour over beef and vegetables. Cook until sauce thickens.
- Serve: Enjoy hot over steamed rice.
Notes
- Slice steak thinly for best results.
- For extra flavor, add mushrooms or snow peas.
- Leftovers reheat well.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
