Pepper Steak Recipe
There’s something so comforting about this pepper steak recipe: tender beef slices, crisp bell peppers, and a peppery sauce that’s bursting with savory flavor.
I first fell for homemade pepper steak back in my cooking-club days—right when my kids were little and Chinese takeout felt like a treat I couldn’t quite trust. This savory meal blends thin beef slices with colorful peppers in a simple soy sauce marinade, then stir fries it all in a sizzling hot wok. You know what? It’s easier than you think, and it’s loaded with protein and veggies—perfect for a weeknight family dinner or a cozy date-night for two. Bonus: you can tweak it for low-carb or gluten-free selves, so everyone feels included at the table.
Why You’ll Love This Recipe
- Ready in just 25 minutes—quick enough for busy weeknights
- Uses pantry staples: soy sauce, black pepper, and a hint of sugar
- Beef dish that’s as close to takeout as homemade gets
- A colorful comfort food feast that doubles as a healthy stir fry
- Flexible for dietary tweaks (swap beef for chicken or tofu)
- Perfect for dining in or impressing at potlucks
- Single-pan (or wok) cleanup—minimal mess, maximal flavor
- Family-friendly: mild with an adjustable pepper kick
Ingredients
- 1½ pounds flank steak or sirloin, thinly sliced against the grain (freeze 15 minutes for easier slicing)
- 2 tablespoons cornstarch (for a light crust on beef)
- 2 tablespoons vegetable oil (or peanut oil for nuttiness)
- 1 large green bell pepper, sliced into strips
- 1 large red bell pepper, sliced into strips
- 1 medium yellow onion, cut into wedges
- 3 garlic cloves, minced (or jarred chopped garlic in a pinch)
- 1-inch piece fresh ginger, peeled and grated (substitute ½ teaspoon ground ginger)
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce (adds depth; use mushroom sauce for vegan)
- 1 teaspoon sugar (balances the salt)
- 1 teaspoon freshly ground black pepper (plus extra for garnish)
- ¼ cup beef or chicken broth (or water)
- 2 green onions, thinly sliced (for garnish)
- Sesame seeds, optional
Directions
- Prepare the beef: In a bowl, toss steak slices with cornstarch until lightly coated—this seals in juices and gives a silky sauce. Let rest for 5 minutes.
- Whisk the sauce: In a small bowl, combine soy sauce, oyster sauce, sugar, broth, and black pepper. Give it a quick stir so sugar dissolves—set quietly at the side.
- Heat the wok: Place over medium-high heat, then add oil. When it shimmers (you’ll see wisps of smoke), swirl to coat.
- Sear the beef: Working in batches if needed, lay slices in a single layer. Let them brown undisturbed for 30 seconds, then toss until just cooked—about 1–2 minutes total. Transfer to a plate.
- Stir-fry aromatics: Add garlic and ginger to the same pan. Quickly stir for 15 seconds until fragrant—don’t let garlic burn.
- Toss in veggies: Slide in bell peppers and onion. Stir-fry 2–3 minutes until they start to soften but still have bite—color matters for that wow factor.
- Bring it all together: Return beef and any juices to the wok. Pour in the soy-pepper sauce. Stir constantly until sauce thickens and coats every piece—about 1–2 more minutes.
- Garnish and serve: Sprinkle green onions and sesame seeds. Give a final crack of black pepper. Serve hot over steamed rice or alongside stir-fried noodles.
Servings & Timing
Makes 4–6 servings
Prep Time: 15 minutes (including slicing beef)
Cook Time: 10 minutes
Total Time: about 25 minutes
Variations
- Spicy Kick: Add ½ teaspoon red chili flakes or a drizzle of sriracha to the sauce.
- Low-Carb Twist: Serve over cauliflower rice and swap sugar for a pinch of monk fruit sweetener.
- Veggie-Loaded: Toss in snow peas, shredded carrots, or broccoli florets.
- Swap the Protein: Use thin chicken breast slices or extra-firm tofu for a meat-free version.
- Citrus Brightness: Finish with a squeeze of fresh lime for a zesty lift.
- Smoky Flavor: Drizzle a bit of toasted sesame oil right before serving.
Storage & Reheating
Refrigerator: Keep leftovers in an airtight container for up to 3 days—veggies stay crisp and beef won’t dry out thanks to the sauce.
Freezer: Not ideal for bell peppers, but you can freeze the beef and sauce separately for up to 1 month; thaw overnight in the fridge.
Reheat: Warm gently in a skillet over medium-low heat, adding a splash of broth or water if the sauce tightens up.
Make-Ahead: Marinate beef slices and prep veggies a few hours ahead; stir-fry everything just before dinner.
Notes
- Slicing tip: Partially freeze the steak for 10–15 minutes—makes slicing paper-thin so each bite stays tender.
- Sauce thickness: If it seems too thin, mix ½ teaspoon cornstarch with 1 tablespoon water and stir in at the end.
- Wok wisdom: A carbon-steel wok gives the best “wok hei” flavor, but any heavy skillet works fine.
- Taste as you go: Adjust sugar or soy levels depending on your soy sauce brand—some are saltier than others.
FAQs
Q: Can I make this gluten-free?
A: Absolutely—use tamari or coconut aminos instead of soy sauce and double-check your oyster sauce (or swap for mushroom sauce).
Q: What cut of beef is best?
A: Flank steak, sirloin, or skirt steak all work beautifully when sliced thin across the grain.
Q: How do I prevent soggy peppers?
A: Keep your wok piping hot and stir-fry peppers just until they’re bright and tender-crisp—overcooking leads to mush.
Q: Can I prep ahead?
A: Yes—slice and marinate beef up to 12 hours ahead and chop veggies the night before for a speedy cook.
Q: Is there a vegetarian option?
A: Swap beef for firm tofu or seitan and use vegan oyster sauce for a plant-based pepper steak style dish.
Q: Why is my sauce too thin?
A: Either your cornstarch ratio was off or the pan was too cool—add a quick slurry (1 tsp cornstarch + 1 Tbsp water) and stir until it thickens.
Q: Can I double the recipe?
A: Sure! Cook beef in batches to avoid crowding the pan and maintain that perfect sear.
Q: What sides pair well?
A: Steamed jasmine rice, garlic fried rice, or simple bok choy tossed with garlic and sesame oil.
Conclusion
This pepper steak recipe marries the comfort of Chinese cuisine with the convenience of homemade dining in—it’s quick, flavorful, and endlessly adaptable. Give it a whirl on your next family dinner night, then come back and let me know which variation you loved most or share a photo of your vibrant plate!
For more easy cooking wins, check out my Garlic Chicken Stir-Fry or Beef and Broccoli recipe—happy cooking!
Pepper Steak Recipe
Ingredients
- 1½ pounds flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons cornstarch for a light crust on beef
- 2 tablespoons vegetable oil or peanut oil for nuttiness
- 1 large green bell pepper, sliced into strips
- 1 large red bell pepper, sliced into strips
- 1 medium yellow onion, cut into wedges
- 3 cloves garlic, minced or jarred chopped garlic in a pinch
- 1-inch piece fresh ginger, peeled and grated substitute ½ teaspoon ground ginger
- ¼ cup low-sodium soy sauce or tamari for gluten-free
- 2 tablespoons oyster sauce adds depth; use mushroom sauce for vegan
- 1 teaspoon sugar balances the salt
- 1 teaspoon freshly ground black pepper plus extra for garnish
- ¼ cup beef or chicken broth or water
- 2 green onions, thinly sliced for garnish
- Sesame seeds optional
Instructions
- Toss steak slices with cornstarch until lightly coated. Let rest.
- Combine soy sauce, oyster sauce, sugar, broth, and black pepper. Set aside.
- Add oil to a heated wok.
- Brown steak slices, then transfer to a plate.
- Add garlic and ginger to the wok.
- Stir-fry bell peppers and onion until soft.
- Return beef to the wok, pour in the soy-pepper sauce, and stir until thickened.
- Sprinkle with green onions and sesame seeds. Serve hot over rice or noodles.
