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Pepper Steak with Bell Peppers And Onion Recipe
Ben Carraoli

Pepper Steak With Bell Peppers And Onion Recipe

I just finished cooking a batch of pepper steak and I can’t wait to share this 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.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. I finish by sprinkling green onions and sesame seeds on top. Serving it over hot rice or noodles completes the dish perfectly.

Notes

  • 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.