There is nothing quite as satisfying as a perfectly balanced stir-fry that delivers bold flavors and vibrant colors in every bite. The Stir-Fried Pepper Steak with Bell Peppers and Onions Recipe is just that kind of dish—full of tender, savory beef strips mixed with crisp bell peppers and sweet onions, all coated in a luscious sauce that brings every ingredient together beautifully. Whether you’re craving a quick weeknight dinner or a crowd-pleaser for guests, this recipe is guaranteed to delight your taste buds and bring warmth to your table.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, from the tender beef that provides substance to the crunchy bell peppers and onions that add freshness and color. Simple but essential, these ingredients come together to create a dish bursting with flavor and texture.
- 1 lb beef steak (sirloin or flank), thinly sliced against the grain: Choosing the right cut ensures tenderness and quick cooking.
- 2 tbsp soy sauce: Adds a deep umami flavor that seasons the beef perfectly.
- 1 tbsp oyster sauce: Brings a slightly sweet, savory note that enhances the overall sauce.
- 1 tbsp cornstarch: Helps thicken the sauce and gives it a delightful glossy finish.
- 1 red bell pepper, sliced into strips: Offers vibrant color and a subtle sweetness.
- 1 green bell pepper, sliced into strips: Adds a fresh, slightly bitter contrast to the sweet red pepper.
- 1 large onion, sliced into strips: Provides natural sweetness and a little crunch when cooked just right.
- 2 cloves garlic, minced: Infuses the dish with aromatic depth and savory warmth.
- 1 tbsp fresh ginger, grated: Delivers a zesty, slightly spicy kick that enlivens the entire recipe.
- 2 tbsp vegetable oil: Perfect for stir-frying to get that beautiful sear and maintain crisp veggies.
- ¼ cup beef broth: Adds moisture and enriches the sauce with robust flavor.
- 2 tbsp soy sauce (for the sauce): Intensifies the seasoning in the stir-fry sauce for extra umami impact.
- 1 tbsp oyster sauce (for the sauce): Enhances the sauce’s sweetness and depth.
- 1 tbsp brown sugar: Balances savory elements with a touch of caramelized sweetness.
- 1 tsp cornstarch (for the sauce): Gives the sauce a smooth, thick consistency that clings to every bite.
- ¼ tsp freshly ground black pepper: Adds a mild heat and brightens the overall flavor profile.
How to Make Stir-Fried Pepper Steak with Bell Peppers and Onions Recipe
Step 1: Prepare the Beef
Start by slicing your beef thinly against the grain—this is key for tenderness. Then, marinate it briefly in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of cornstarch. This will flavor your steak beautifully and help it develop a nice sear while keeping it juicy inside.
Step 2: Mix the Stir-Fry Sauce
In a small bowl, whisk together the beef broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, brown sugar, 1 teaspoon cornstarch, and freshly ground black pepper. Set this aside; it’s going to be the magic that ties your stir-fried pepper steak with bell peppers and onions recipe together with a silky, well-balanced glaze.
Step 3: Cook the Beef
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat until shimmering. Quickly stir-fry the marinated beef in batches for about 2 minutes each until it is nicely browned but still tender inside. Transfer the beef to a plate and keep warm.
Step 4: Sauté the Aromatics and Vegetables
Add the remaining tablespoon of oil to the pan, then toss in the minced garlic and grated ginger. Let their aroma fill the kitchen as you stir for about 30 seconds. Next, add the sliced bell peppers and onions, stir-frying for 3 to 5 minutes until they soften slightly but retain a pleasant crispness.
Step 5: Combine and Simmer
Return the beef to the pan with the vegetables, then pour the prepared stir-fry sauce over the top. Stir constantly as the sauce thickens and coats every strip of steak and vegetable in glossy flavor. This final simmer will take just a few minutes and bring the whole dish together beautifully.
How to Serve Stir-Fried Pepper Steak with Bell Peppers and Onions Recipe
Garnishes
Fresh herbs like chopped green onions or cilantro add a burst of color and brightness that perfectly complement the rich, savory beef. A sprinkle of toasted sesame seeds can also add a wonderful nutty crunch.
Side Dishes
This stir-fry pairs wonderfully with steamed jasmine rice or noodles to soak up every last bit of sauce. You might also enjoy it alongside lightly sautéed greens or a crisp Asian-style cucumber salad for a refreshing contrast.
Creative Ways to Present
For a fun twist, serve this stir-fry over warmed lettuce leaves for a hand-held, low-carb option. Alternatively, try tucking it into warm tortillas or serve it over a bed of quinoa for a wholesome variation that’s packed with nutrition and flavor.
Make Ahead and Storage
Storing Leftovers
Place any leftover stir-fried pepper steak with bell peppers and onions recipe in an airtight container and store in the refrigerator for up to 3 days. The flavors will continue to develop overnight, making it a great dish to make ahead.
Freezing
This dish doesn’t freeze as well as some others because the bell peppers and onions can become mushy when thawed. If you want to freeze it, consider freezing the cooked beef and the vegetables separately to preserve texture, and combine them fresh when reheating.
Reheating
Reheat leftovers gently over medium heat, adding a splash of beef broth or water if the sauce has thickened too much. Avoid reheating on very high heat to keep the beef tender and the vegetables from becoming overcooked.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin and flank steak are preferred for their tenderness and quick cooking, you can also use skirt steak or even ribeye if you want a richer flavor. Just be sure to slice thinly against the grain.
Is it necessary to marinate the beef?
Marinating helps tenderize the meat and infuse it with flavor, but if you’re short on time, you can skip this step and still have a tasty stir-fry. Just add the seasoning directly during cooking and adjust to taste.
Can I make this recipe vegetarian?
Definitely! Swap the beef for firm tofu or a medley of hearty mushrooms like shiitake or portobello, and use vegetable broth instead of beef broth in the sauce for a delicious plant-based version.
What can I substitute for oyster sauce?
If you’re allergic or don’t have oyster sauce on hand, you can use hoisin sauce or mushroom stir-fry sauce as alternatives. These will maintain a savory-sweet balance in the dish.
How do I achieve the perfect crispness in the bell peppers?
To keep your bell peppers crunchy, avoid overcooking them. Stir-fry on high heat just until they are tender-crisp, usually about 3 to 5 minutes, then add the sauce and cook only briefly more until everything is hot and coated.
Final Thoughts
If you’re looking for a dish that combines simplicity with bold, unforgettable flavors, the Stir-Fried Pepper Steak with Bell Peppers and Onions Recipe is an absolute must-try. It’s perfect for cozy family dinners or impressing friends without hours in the kitchen. Trust me, once you make it, this vibrant and satisfying stir-fry will become one of your favorite go-to meals!
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Stir-Fried Pepper Steak with Bell Peppers and Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Entree
- Method: Stovetop
- Cuisine: Asian
Description
This Pepper Steak with Bell Peppers and Onion is a flavorful and colorful stir-fry dish featuring tender beef slices cooked with vibrant bell peppers and onions in a savory sauce. Perfect for a quick weeknight meal, it combines soy and oyster sauces with fresh garlic and ginger to create a delicious Asian-inspired dinner that serves four.
Ingredients
Beef and Marinade
- 1 lb beef steak (sirloin or flank), thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
Vegetables
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 large onion, sliced into strips
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Sauce and Cooking
- 2 tbsp vegetable oil
- ¼ cup beef broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp cornstarch
- ¼ tsp freshly ground black pepper
Instructions
- Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Mix well and let it marinate for at least 10 minutes to tenderize and infuse flavor.
- Prepare the Sauce: In a separate small bowl, whisk together beef broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, brown sugar, 1 teaspoon cornstarch, and freshly ground black pepper until smooth. Set aside.
- Cook the Vegetables: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic, grated ginger, and sliced onions. Sauté for 2-3 minutes until fragrant and onions begin to soften. Add the green and red bell pepper strips and stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp. Remove vegetables from skillet and set aside.
- Cook the Beef: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the marinated beef in a single layer, cooking for about 2-3 minutes per side until browned and cooked through. Avoid overcrowding to ensure proper searing.
- Combine and Finish: Return the cooked vegetables to the skillet with the beef. Pour the prepared sauce over the mixture and stir well to combine. Cook for 2-3 minutes until the sauce thickens and coats the beef and vegetables evenly.
- Serve: Remove from heat and serve the pepper steak hot over steamed rice or noodles, garnished with extra black pepper if desired.
Notes
- Be sure to slice the beef against the grain to ensure tenderness.
- Marinating the beef helps make it more flavorful and tender.
- You can substitute beef broth with water or chicken broth if desired.
- Adjust the sweetness by varying the amount of brown sugar to your taste.
- This dish pairs well with jasmine or basmati rice.
