If you are craving a classic dish that bursts with vibrant colors and bold flavors, this Pepper Steak with Bell Peppers and Onion Recipe is an absolute must-try. Tender slices of flank steak get coated in a flavorful marinade, then tossed together with crisp red and green bell peppers and sweet onions, all coated in a luscious, savory sauce. It’s the perfect balance of tender meat, crunchy vegetables, and a sauce that brings everything together with that unbeatable Asian-inspired flair. Whether you want a quick weeknight dinner or a dish to impress friends, this recipe never fails to deliver delight in every bite.
Ingredients You’ll Need
This Pepper Steak with Bell Peppers and Onion Recipe keeps things simple but relies on fresh, quality ingredients that each bring their own magic to the plate. Every component is thoughtfully selected to build layers of flavor, texture, and color—making the cooking process straightforward and the results spectacular.
- 1 1/2 pounds flank steak or sirloin (thinly sliced against the grain): This ensures tenderness and easy cooking in the stir-fry.
- 2 tablespoons soy sauce: Provides a salty umami base for the marinade and sauce.
- 1 tablespoon cornstarch: Helps the marinade cling to the beef and thickens the sauce.
- 2 tablespoons vegetable oil: Ideal for high-heat stir-frying without interfering with flavors.
- 1 red bell pepper (sliced): Adds sweet crunch and vibrant color to the dish.
- 1 green bell pepper (sliced): Offers a slightly bitter contrast to balance the sweetness of the red pepper.
- 1 medium yellow onion (sliced): Brings natural sweetness and depth when cooked.
- 3 cloves garlic (minced): Gives an aromatic bite that awakens the senses.
- 1 tablespoon fresh ginger (minced): Adds a warm and zesty spice that lifts the entire dish.
- 1/4 cup low-sodium soy sauce: Keeps the sauce rich without overpowering saltiness.
- 2 tablespoons oyster sauce: Delivers a subtle sweetness and depth to the savory sauce.
- 1 tablespoon hoisin sauce: Adds a tangy, slightly sweet complexity to the mix.
- 1 teaspoon sesame oil: Infuses a nutty aroma to finish the sauce beautifully.
- 1/4 teaspoon crushed red pepper flakes (optional): Gives a gentle kick if you like a little heat.
- 1/2 cup beef broth or water: Used to loosen the sauce and help it thicken perfectly.
- Salt and pepper to taste: Essential seasonings to balance the overall flavor.
How to Make Pepper Steak with Bell Peppers and Onion Recipe
Step 1: Marinate the Steak
Start by combining your thinly sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch in a bowl. Toss everything together so the beef is well coated. Let this marinate for 10 to 15 minutes. This step is key because the soy sauce infuses flavor while the cornstarch tenderizes and helps create a silky sauce later on.
Step 2: Sear the Beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches, being careful not to crowd the pan, and sear for 2 to 3 minutes per side until beautifully browned. Cooking the steak in small batches ensures it caramelizes perfectly instead of steaming. Once browned, remove the beef and set it aside.
Step 3: Cook the Vegetables
Add the remaining tablespoon of oil to the pan and toss in the sliced red and green bell peppers along with the yellow onion. Stir-fry for 3 to 4 minutes until they soften just slightly but still retain a lovely crunch. Then add minced garlic and fresh ginger and cook for another 30 seconds until fragrant, filling your kitchen with mouthwatering aromas.
Step 4: Combine and Simmer
Return the seared beef to the pan. 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. Pour this sauce over the beef and vegetables. Stir everything together and let it cook for 2 to 3 more minutes, allowing the sauce to thicken slightly and coat every piece in glossy, flavorful goodness.
Step 5: Serve Hot
Your Pepper Steak with Bell Peppers and Onion Recipe is ready to enjoy! Serve it immediately over a bed of steaming hot rice to soak up the rich sauce, and prepare for a meal that warms your soul.
How to Serve Pepper Steak with Bell Peppers and Onion Recipe
Garnishes
A sprinkle of toasted sesame seeds adds a subtle crunch and nutty aroma that pairs perfectly with the sesame oil in the dish. Freshly chopped green onions bring a bright, fresh element that balances the hearty flavors beautifully. If you want a little zing, a wedge of lime on the side works wonders.
Side Dishes
This is a complete main dish on its own, but pairing it with fluffy jasmine or basmati rice makes the meal extra comforting. For some greens, a simple cucumber salad or steamed broccoli can offer crisp contrast that complements the rich pepper steak.
Creative Ways to Present
Try serving this Pepper Steak with Bell Peppers and Onion Recipe in lettuce cups for a fresh, handheld version. Alternatively, layer it over cooked quinoa or cauliflower rice for a low-carb twist. For entertaining, a family-style platter loaded with colorful veggies alongside the steak invites everyone to dig in and savor each mouthful together.
Make Ahead and Storage
Storing Leftovers
Leftover pepper steak can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making it a great option for next-day meals.
Freezing
If you want to save it longer, freezing is a convenient choice. Place cooled leftovers in a freezer-safe container or heavy-duty freezer bag. Pepper steak freezes well for up to 2 months without losing much quality.
Reheating
For the best texture, gently reheat leftover pepper steak in a skillet over medium heat until warmed through. Adding a splash of water or broth helps loosen the sauce and keeps the beef tender. Avoid microwaving for too long to prevent the veggies from getting soggy.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! Flank steak or sirloin are excellent choices because they’re tender and thinly sliced, but you can use skirt steak or even a well-trimmed ribeye if preferred. Just be sure to slice against the grain for the best texture.
What if I don’t have oyster or hoisin sauce?
While those sauces add wonderful flavor, you can substitute with extra soy sauce mixed with a little honey and a dash of Worcestershire sauce for a close approximation. It won’t be quite the same, but still delicious!
Is this recipe spicy?
The recipe itself is mild, with the crushed red pepper flakes being optional. You can easily adjust the heat by adding more or leaving it out entirely, making it very flexible for all tastes.
Can I add other vegetables?
Yes! Mushrooms, snow peas, or even sliced carrots make great additions. Just add them during the vegetable cooking step and adjust the cooking time slightly to keep everything crisp-tender.
What should I serve with Pepper Steak with Bell Peppers and Onion Recipe for a complete meal?
Steamed rice is classic, but for variety try brown rice, quinoa, or even noodles. Adding a light vegetable side like steamed broccoli or a fresh salad rounds out the meal beautifully.
Final Thoughts
This Pepper Steak with Bell Peppers and Onion Recipe is one of those dishes that feels like a warm hug on a plate—simple to make but packed with layers of delicious flavor and texture. It’s perfect for weeknight dinners yet impressive enough for guests. I can’t wait for you to try it and make it your own, bringing that wonderful combination of tender beef, crisp veggies, and rich sauce to your table again and again.
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: Dairy-Free
Description
This Pepper Steak with Bell Peppers and Onion is a vibrant and flavorful stir-fry dish featuring tender slices of flank or sirloin steak cooked with colorful bell peppers, onions, garlic, and ginger in a savory Asian-inspired sauce. Perfectly balanced with soy, oyster, and hoisin sauces and finished with a touch of sesame oil and crushed red pepper flakes, this quick and easy recipe delivers a satisfying meal that pairs wonderfully with steamed rice.
Ingredients
Beef Marinade
- 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables
- 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 and Seasoning
- 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
- 2 tablespoons vegetable oil
Instructions
- Marinate the beef: In a bowl, combine the thinly sliced steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss well to coat all pieces evenly. Set aside and let the steak marinate for 10 to 15 minutes to tenderize and develop flavor.
- Cook the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches to avoid overcrowding, then sear each side until browned, about 2 to 3 minutes per side. Remove the cooked beef from the pan and set aside.
- Stir-fry the vegetables: Add the remaining 1 tablespoon of oil to the hot pan. Add the sliced red and green bell peppers along with the sliced yellow onion. Stir-fry these vegetables for 3 to 4 minutes or until they become slightly tender but still crisp.
- Add aromatics: Incorporate the minced garlic and fresh ginger to the pan with the vegetables. Stir-fry briefly for about 30 seconds until fragrant, taking care not to burn the garlic.
- Combine beef and sauce: Return the browned beef to the skillet with the vegetables. In a small bowl, mix together the remaining 1/4 cup soy sauce, oyster sauce, hoisin sauce, sesame oil, crushed red pepper flakes (if using), and beef broth or water. Pour this sauce over the beef and vegetables.
- Finish cooking: Stir everything well to coat evenly. Continue cooking for an additional 2 to 3 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
- Serve: Serve the pepper steak hot over steamed rice for a complete and delicious meal.
Notes
- For easier slicing, partially freeze the steak for about 30 minutes before cutting thinly against the grain to ensure tenderness.
- Add sliced mushrooms or snow peas during the vegetable stir-fry step for extra flavor and texture.
- Leftovers reheat well and make for quick and convenient lunches throughout the week.
