Pepper Steak with Bell Peppers and Onion – A Savory Weeknight Classic

Pepper steak with bell peppers and onion is a timeless stir-fry dish that brings bold flavor and satisfying texture to the table. With its roots in Chinese-American cuisine, this dish became especially popular in the mid-20th century as home cooks began exploring quick, skillet-based meals that packed both flavor and comfort.

Featuring tender strips of beef, vibrant bell peppers, and caramelized onions, all tossed in a rich, soy-based sauce, this pepper steak is both hearty and fragrant. It’s ideal for busy evenings when you crave something homemade but quick, and it’s easily adaptable based on what’s in your pantry or fridge.

With a glossy, savory sauce coating each piece of meat and vegetable, this recipe delivers a beautiful blend of sweetness, umami, and a touch of warmth from black pepper or chili flakes. Whether served over fluffy white rice or tucked into a lettuce wrap for a low-carb twist, this pepper steak is a go-to favorite that never goes out of style.

Ingredients Overview

The beauty of pepper steak lies in its simplicity. With just a handful of ingredients, each one plays a pivotal role in building depth and texture.

• Beef (Top Sirloin or Flank Steak): Look for a well-marbled cut like sirloin, flank, or skirt steak. These cuts are tender when sliced thinly across the grain and sear beautifully. For a budget-friendly option, chuck steak works too — just allow for a longer marination time.

• Bell Peppers: Red, green, and yellow bell peppers bring sweetness, color, and crunch. Red peppers are the sweetest, while green adds an earthy bitterness that balances the dish. Use a mix for visual appeal and balanced flavor.

• Onion: Yellow or white onions are ideal. When cooked, they caramelize slightly and add a subtle sweetness that plays well against the savory sauce.

• Garlic & Ginger: These aromatics build the base of the sauce. Use fresh for the best flavor — grated ginger and minced garlic infuse the oil and coat the beef in a fragrant layer.

• Soy Sauce: Choose low-sodium soy sauce to control salt levels. It provides the umami backbone of the dish.

• Oyster Sauce: Adds complexity and slight sweetness with a thicker consistency than soy sauce. If unavailable, hoisin sauce can work as a substitute.

• Cornstarch: Key for tenderizing the beef and giving the sauce its glossy, clingy texture.

• Sesame Oil: A drizzle at the end adds richness and a nutty finish.

• Black Pepper or Chili Flakes: Cracked black pepper adds gentle heat; red chili flakes are optional for those who like a spicy kick.

• Oil for Stir-Frying: Neutral oils like vegetable or canola oil withstand high heat and won’t overpower the flavors.

Optional Variations:

• Low-sodium: Use coconut aminos instead of soy sauce.

• Gluten-free: Opt for tamari and ensure oyster sauce is certified gluten-free.

• Vegan: Substitute beef with seitan, mushrooms, or tofu, and use a vegan stir-fry sauce.

Step-by-Step Instructions

1. Prep the Beef:
   Thinly slice the beef across the grain — this shortens the muscle fibers, making each bite tender. Toss the slices in a bowl with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a splash of sesame oil. Let it marinate for at least 15–20 minutes.

2. Chop the Veggies:
   While the beef marinates, core and slice your bell peppers into thin strips. Slice the onion into half-moons. Mince the garlic and grate the ginger.

3. Mix the Sauce:
   In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, 1 teaspoon cornstarch, and 1/4 cup water. Stir well to dissolve the cornstarch completely.

4. Sear the Beef:
   Heat a tablespoon of oil in a large skillet or wok over high heat. Add the beef in a single layer — don’t overcrowd. Sear quickly for 1–2 minutes per side until browned but not fully cooked through. Remove and set aside.

5. Sauté Aromatics:
   Add a touch more oil to the pan. Sauté garlic and ginger for 30 seconds, just until fragrant.

6. Cook the Veggies:
   Add the onions first and stir-fry for 1–2 minutes, then add the bell peppers. Cook for another 2–3 minutes until the vegetables are tender-crisp.

7. Combine Everything:
   Return the beef to the pan. Pour in the prepared sauce and toss everything together. Let it cook for 1–2 more minutes until the sauce thickens and coats everything evenly.

8. Finish and Serve:
   Drizzle a teaspoon of sesame oil over the top. Taste and adjust with more soy sauce or black pepper if needed. Serve immediately over rice, noodles, or in lettuce cups.

Tips, Variations & Substitutions

• Cut Uniformly: Keep your beef and veggies in similar-sized strips for even cooking.

• Don’t Overcrowd the Pan: Stir-frying relies on high heat and fast cooking. Work in batches if needed to avoid steaming the meat.

• Marinate for Tenderness: Cornstarch and soy sauce help tenderize the beef while adding flavor. Marinating even for 15 minutes makes a difference.

• Add Heat: Sliced Thai chilies, sriracha, or chili paste can kick up the spice level.

• Sweeten the Sauce: A touch of honey or brown sugar can balance the savory flavors.

• Add More Vegetables: Snow peas, mushrooms, or baby corn can easily be added to bulk up the dish.

• Make It Meal-Prep Friendly: It reheats well, so double the batch and portion out for lunchboxes.

Serving Ideas & Occasions

Pepper steak is incredibly versatile and suits various meals and moods:

• Weeknight Dinner: Serve over steamed jasmine or basmati rice with a side of cucumber salad.

• Low-Carb Lunch: Pile into lettuce cups or serve with cauliflower rice.

• Family Gatherings: Add a side of egg rolls or dumplings for an Asian-inspired spread.

• Meal Prep: Portion into containers with rice and blanched green beans for balanced lunches.

• Dinner Parties: Garnish with scallions and sesame seeds for a plated, restaurant-style presentation.

Its warm aroma and glossy finish make it feel special, even though it’s simple enough for everyday cooking.

Nutritional & Health Notes

This pepper steak recipe offers a balance of lean protein, fiber-rich vegetables, and a moderate amount of carbs when served with rice.

• Protein: Beef provides essential amino acids, iron, and B vitamins, supporting muscle health and energy.

• Vegetables: Bell peppers are rich in vitamin C, antioxidants, and fiber.

• Smart Carbs: Pair with whole grain or brown rice for added fiber and slow-releasing energy.

• Reduced Sodium Options: Use low-sodium soy sauce or coconut aminos, and limit added salt.

• Healthy Fats: A small drizzle of sesame oil adds flavor without excessive fat.

For lighter fare, serve with quinoa or zoodles (zucchini noodles), or skip the starch altogether and enjoy it stir-fry style.

FAQs

Q1: What’s the best cut of beef for pepper steak?
A1: Flank steak is commonly used for pepper steak because it’s lean and flavorful. When sliced thinly across the grain and marinated, it becomes incredibly tender. Sirloin and skirt steak are also excellent options.

Q2: Can I use frozen bell peppers?
A2: Yes, but they will have a softer texture and may release more water. To minimize sogginess, sauté them quickly on high heat and avoid overcrowding the pan.

Q3: How can I make this dish spicier?
A3: Add chili flakes, fresh Thai chilies, or a spoonful of sambal oelek when stir-frying. You can also mix a bit of hot sauce into the stir-fry sauce.

Q4: Can this be made gluten-free?
A4: Absolutely. Use tamari in place of soy sauce and ensure your oyster sauce is gluten-free. Also, double-check that your cornstarch and all condiments are labeled gluten-free.

Q5: Is pepper steak good for meal prep?
A5: Definitely. It stores well in the fridge for up to 4 days and reheats nicely in a microwave or skillet. Keep the rice separate for best texture.

Q6: What can I serve with pepper steak besides rice?
A6: Noodles (like lo mein or soba), cauliflower rice, steamed broccoli, or sautéed greens are great sides. You can also serve it over mashed potatoes for a fusion twist.

Q7: Can I make this vegetarian?
A7: Yes. Replace the beef with sliced portobello mushrooms, tofu, or seitan. Use a plant-based oyster sauce alternative or add a splash of hoisin sauce to round out the flavor.

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