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Pepper Steak with Bell Peppers And Onion Recipe | Quick & Savory

I just finished cooking a batch of pepper steak and I can’t wait to share this Pepper Steak with Bell Peppers And Onion Recipe with you. I love how the sizzling beef mingles with sweet bell peppers and onions. It’s hearty, colorful, and satisfying, yet surprisingly easy to make. I felt like a home-chef whipping up a restaurant-style meal right in my own kitchen.

Below is my take on this classic dish: fresh, flavorful, and made with love. If you enjoy bold flavors, you might also like the Cajun Chicken with Garlic Lemon Butter Sauce Recipe for another delicious dinner idea.

Ingredients

1 lb beef sirloin or flank steak, thinly sliced against the grain — slicing this way keeps the meat tender when cooked fast.
2 tbsp soy sauce — for marinating the beef and building savory, umami flavor.
1 tbsp cornstarch — helps tenderize the beef and gives the sauce a silky texture.
1 tsp sesame oil — optional but adds a warm, nutty aroma.
½ tsp black pepper — adds subtle heat and depth.
¼ cup low-sodium soy sauce — forms the base of the stir-fry sauce.
2 tbsp oyster sauce — gives richness and savory depth.
1 tbsp hoisin sauce — offers a sweet, complex layer.
1 tbsp brown sugar — balances the salty notes with gentle sweetness.
½ cup beef broth or water — to thin the sauce and add moisture.
1 tsp cornstarch mixed with 2 tsp water — thickens the sauce perfectly.
2 tbsp vegetable oil — ideal for high-heat cooking.
1 red bell pepper, sliced — sweet and vibrant.
1 green bell pepper, sliced — adds crunch and freshness.
1 yellow or orange bell pepper, sliced — optional but boosts color and sweetness.
1 medium onion, sliced — adds soft sweetness and texture.
2 garlic cloves, minced — aromatic foundation.
1 tsp freshly grated ginger — optional but adds warmth and brightness.
Garnish: sliced green onions, sesame seeds
Serve with: steamed rice or noodles

Note: serves about 4.

Variations

You can customize this recipe to fit your needs:

Gluten-free or soy-free: replace soy sauce with tamari or coconut aminos.
Lower-sugar: reduce or omit the brown sugar.
Spicy version: add red pepper flakes, fresh chilies, or chili paste.
Add vegetables: broccoli, mushrooms, snap peas, or carrots work great.
Vegetarian twist: swap beef for tofu or seitan and use mushroom-based sauces.

For dessert afterward, you might enjoy something sweet like the Rolo Cheesecake Bars Recipe.

Cooking Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Sharp knife — for slicing beef and vegetables thinly.
Cutting board — to prep ingredients safely.
Large skillet or wok — for quick high-heat cooking.
Mixing bowls — to marinate beef and mix sauce.
Measuring spoons/cups — for accurate sauce ratios.
Spatula or tongs — for stir-frying everything evenly.

How to Make Pepper Steak with Bell Peppers and Onion

Here’s how I prepare this flavorful dish step by step.

Marinate the Beef

I combine sliced beef with soy sauce, cornstarch, sesame oil, and pepper. Letting it rest for 10–15 minutes helps tenderize the meat and improves browning later.

Prepare the Sauce

I whisk soy sauce, oyster sauce, hoisin sauce, sugar, and broth together. Then I mix in the cornstarch slurry, which later gives the sauce a glossy, thick finish.

Sear the Beef

I heat oil in a hot skillet and sear the beef in a single layer. It cooks quickly in 1–2 minutes per side, staying tender while developing great color. I remove it before it overcooks.

Stir-Fry the Vegetables

I add more oil and sauté onions, garlic, and ginger until fragrant. Then the bell peppers go in. I cook them briefly, just until they’re crisp-tender and bright.

Combine and Simmer

I return the beef, pour in the sauce, and mix everything well. After simmering for a few minutes, the sauce thickens and coats all the ingredients beautifully.

Garnish and Serve

I finish by sprinkling green onions and sesame seeds on top. Serving it over hot rice or noodles completes the dish perfectly.

Additional Tips for Making this Recipe Better

Here’s what I’ve learned after making this dish many times:

I always slice the steak thinly and against the grain for tenderness.
I pre-chop all vegetables before cooking because stir-frying moves fast.
I avoid overcrowding the pan — it keeps the beef from steaming.
I don’t overcook the peppers; I love them slightly crisp for texture.
If the sauce tastes too salty, I add a splash of broth to balance it.

How to Serve Pepper Steak with Bell Peppers and Onion

This dish looks beautiful served in a wide bowl or plate where the colorful peppers stand out. I usually spoon it over fluffy white rice, jasmine rice, or stir-fried noodles. Topping it with green onions and sesame seeds makes it look restaurant-worthy.

Nutritional Information

(Approximate per serving)

Calories: about 320–360
Protein: around 26–28g
Carbohydrates: roughly 10–12g
Fat: about 20–24g

Make Ahead and Storage

Refrigerating

Store leftovers in an airtight container for 3–4 days. Reheat gently in a skillet or microwave so the meat stays tender.

Freezing

You can freeze this dish for up to 2 months. The peppers soften slightly after thawing, but the flavor stays delicious.

Reheating

For best results, thaw overnight (if frozen) and reheat in a skillet over medium heat until warm.

Why You’ll Love This Recipe

Here are a few reasons this pepper steak recipe is always a hit:

It’s quick and simple — ready in just half an hour, perfect for busy days.
It’s packed with flavor — tender beef, crunchy peppers, and a savory-sweet sauce.
It’s versatile — easy to modify for spice, sweetness, or dietary needs.
It’s nutritious — a balanced mix of protein and vegetables.
It’s a one-pan meal — less cleanup and more convenience.

Ben Carraoli