Pepper Steak with Bell Peppers and Onion – Classic Chinese-American Stir-Fry

This Pepper Steak with Bell Peppers and Onion is a savory, saucy stir-fry that’s ready in just 30 minutes—making it a weeknight favorite that never disappoints. Tender strips of beef are quickly seared and tossed with crisp-tender bell peppers and onions in a garlicky soy-based sauce that’s rich, flavorful, and completely addictive.

Originally popularized in Chinese-American restaurants, pepper steak takes inspiration from Cantonese beef stir-fry dishes but uses ingredients and techniques suited for American home kitchens. It’s an easy way to enjoy restaurant-style flavor with just a few simple pantry staples and fresh ingredients.

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Ingredients Overview: What Goes Into Pepper Steak Stir-Fry

This recipe is all about balancing bold flavors with quick-cooking techniques to preserve texture and color.

Beef (Flank or Sirloin)

Thinly sliced flank steak is ideal—it’s lean but flavorful and becomes melt-in-your-mouth tender when cooked quickly. You can also use sirloin, skirt steak, or even flat iron. Always slice against the grain for maximum tenderness.

Bell Peppers

Use a colorful mix of red, green, and yellow bell peppers. They add crunch, sweetness, and vibrant visual appeal to the dish.

Onion

Yellow or white onion adds mild sweetness and softens as it cooks, helping round out the sharper flavors of the sauce.

Garlic and Ginger

These aromatics form the base of most Chinese-style stir-fries. They add warmth, depth, and aroma.

Soy Sauce

A key seasoning agent. Use low-sodium soy sauce to control salt levels without sacrificing umami.

Oyster Sauce

Adds rich, slightly sweet depth to the stir-fry sauce. It gives the dish that classic takeout flavor.

Cornstarch

Used to velvet the beef (optional) and to thicken the sauce for that glossy finish.

Beef Broth (or Water)

Creates the base of the sauce and prevents it from becoming too salty or sticky. Water works fine in a pinch, but broth adds extra flavor.

Sesame Oil (optional)

Adds a nutty finish and aroma when drizzled at the end.

Vegetable Oil

A neutral oil like canola or grapeseed is best for high-heat stir-frying.

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Step-by-Step Instructions: How to Make Pepper Steak

1. Slice and Marinate the Beef

Thinly slice 1 lb flank steak against the grain into ¼-inch strips. In a bowl, combine:

• 1 tbsp soy sauce

• 1 tsp cornstarch

• 1 tsp sesame oil (optional)

Toss to coat and let marinate while you prep the vegetables and sauce.

2. Prep the Sauce

In a small bowl, whisk together:

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• ¼ cup beef broth or water

• 1 tsp cornstarch

Set aside. This sauce is salty, slightly sweet, and thickens into a glossy glaze.

3. Prep the Vegetables

• Slice 1 red bell pepper and 1 green bell pepper into strips.

• Slice 1 medium onion into thin wedges.

• Mince 2 garlic cloves and 1 tsp fresh ginger.

4. Stir-Fry the Beef

• Heat 1 tbsp vegetable oil in a large skillet or wok over high heat.

• Add beef in a single layer and sear undisturbed for 1 minute to brown.

• Stir-fry for another 1–2 minutes until just cooked through. Remove and set aside.

5. Cook the Vegetables

• In the same pan, add another ½ tbsp oil.

• Add garlic, ginger, onion, and bell peppers.

• Stir-fry for 2–3 minutes until veggies are slightly tender but still crisp.

6. Combine and Sauce

• Return beef to the pan.

• Pour in the sauce and toss everything together for 1–2 minutes, until sauce thickens and everything is well-coated.

7. Serve

• Serve immediately over steamed jasmine rice or noodles.

• Garnish with scallions or sesame seeds if desired.

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Tips, Variations, and Substitutions

Tips for Success:

• Freeze beef for 15–20 minutes before slicing to make thin slicing easier.

• Don’t overcrowd the pan—cook in batches if needed to keep the beef from steaming.

• Slice vegetables evenly for uniform cooking and visual appeal.

Variations:

• Spicy version: Add 1 tsp chili garlic sauce or crushed red pepper flakes to the sauce.

• Add mushrooms or snow peas for more veggies.

• Swap oyster sauce with hoisin for a sweeter flavor.

Substitutions:

• Chicken or tofu instead of beef for a different protein.

• Tamari or coconut aminos for gluten-free soy alternatives.

• Arrowroot powder instead of cornstarch for paleo-friendly thickening.

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Serving Ideas & Occasions

This pepper steak stir-fry is quick enough for a weeknight but flavorful enough for guests.

Serve It With:

• Steamed jasmine or basmati rice

• Brown rice or cauliflower rice for lighter options

• Lo mein or udon noodles

• Stir-fried broccoli or bok choy on the side

Occasions:

• Quick weeknight dinners

• Meal prep lunches (reheats beautifully)

• Family-friendly meals

• Takeout-style nights at home

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Nutritional & Health Notes

This dish offers a good mix of lean protein, fiber, and antioxidants, especially when served with brown rice or extra vegetables.

Health Highlights:

• Lean beef provides iron, B12, and protein

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

• Onions and garlic support heart health and immunity

• Low-sodium options can easily reduce salt content

To make it healthier:

• Use less oil, especially when searing beef

• Serve with more veggies or leafy greens

• Choose low-sodium soy sauce and broth

One serving (with rice) is typically around:

• 350–400 calories

• 25–30g protein

• 15g fat

• 30g carbs (depends on rice portion)

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FAQ: Pepper Steak with Bell Peppers and Onion

1. What kind of beef is best for pepper steak?

Flank steak is ideal—it’s lean and tender when sliced thin. Sirloin, skirt steak, or flat iron are also great options. Always slice against the grain for tenderness.

2. Can I make this dish ahead of time?

Yes. Slice the beef and prep the vegetables and sauce up to 1 day in advance. Cook everything fresh for the best texture.

3. Can I freeze pepper steak?

You can freeze the cooked stir-fry, but the veggies may soften slightly upon reheating. Freeze in airtight containers for up to 2 months.

4. What’s the difference between pepper steak and Mongolian beef?

Pepper steak includes bell peppers and onions and uses a soy-based sauce. Mongolian beef tends to be sweeter, saucier, and often served without vegetables.

5. Is this dish gluten-free?

Not by default. Use gluten-free soy sauce (or tamari) and ensure your oyster sauce is also gluten-free.

6. Can I use pre-sliced beef from the store?

Yes, but check for thickness and freshness. You may still need to slice it thinner if it’s too chunky.

7. Can I use a cast-iron skillet instead of a wok?

Absolutely. Cast iron holds heat well and creates a good sear, making it perfect for stir-fries if you don’t have a wok.

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