Easy Pepper Steak Recipe

Ingredients for Pepper Steak

You don’t need anything complicated to make a delicious homemade Pepper Steak Recipe. A handful of fresh ingredients and a few pantry staples are all it takes.

For the Steak and Vegetables

• Sirloin Steak or Flank Steak: Sirloin is my favorite because it’s naturally tender and cooks quickly. Flank steak works beautifully, too. Just be sure to slice either cut thinly against the grain.
• Soy Sauce and Cornstarch: A quick coating adds flavor and helps protect the beef from drying out as it cooks. Use low-sodium soy sauce if you prefer.
• Avocado Oil: Perfect for stir-frying over medium-high heat. Vegetable oil or canola oil work just as well.
• Bell Peppers: I use red and green for a combination of sweetness and a slightly earthy flavor. Yellow or orange bell peppers are great substitutes.
• Yellow Onion: Adds sweetness as it softens. Sweet onions or white onions work, too.
• Garlic and Fresh Ginger: These give the stir-fry its signature flavor. Fresh is best, but ground ginger can work in a pinch.

For the Pepper Steak Sauce

• Beef Broth: Creates a savory base for the sauce. Choose low-sodium broth to control the saltiness.
• Low-Sodium Soy Sauce: Adds rich, salty umami flavor. Tamari can be used as a gluten-free alternative if needed.
• Brown Sugar: Balances the savory ingredients with a little sweetness. Honey is another option, although it will slightly change the flavor.
• Oyster Sauce: Adds depth and that delicious restaurant-style flavor. For a substitute, look for a vegetarian mushroom-based oyster sauce.
• Rice Vinegar: Adds a little acidity to balance the sauce. Unseasoned rice vinegar works best.
• Sesame Oil: Just a little adds a wonderful nutty finish.
• Cornstarch: Thickens the sauce so it clings to the beef and vegetables.
• Black Pepper and Red Pepper Flakes: Add a subtle peppery kick. Leave out the red pepper flakes for a milder version.

You can find the full ingredient amounts in the printable recipe card below.

How to Make Pepper Steak

This easy Pepper Steak comes together quickly, so I recommend having everything sliced and ready before you heat the skillet.

1. Prepare the beef. Toss the thinly sliced steak with soy sauce and cornstarch until evenly coated.
2. Whisk the sauce. Combine the beef broth, soy sauce, brown sugar, oyster sauce, rice vinegar, sesame oil, cornstarch, and seasonings.
3. Sear the steak. Heat the oil in a large skillet or wok. Cook the beef in batches until browned, then transfer it to a plate.
4. Stir-fry the vegetables. Cook the bell peppers and onion until slightly softened but still crisp.
5. Add the aromatics. Stir in the garlic and ginger and cook briefly until fragrant.
6. Finish the stir-fry. Return the steak to the skillet, add the sauce, and simmer until thickened and glossy.
7. Serve. Spoon over hot rice and dig in!

My favorite tip: Don’t crowd the skillet! Giving the beef room to sear instead of steam makes a big difference in the finished dish.

What Is the Best Steak for Pepper Steak?

Sirloin steak is my favorite cut for Pepper Steak because it’s tender, flavorful, relatively lean, and cooks quickly without a lot of fuss.

Flank steak is another great option. It has a slightly beefier flavor but needs to be sliced thinly against the grain for the most tender results.

Skirt steak and ribeye will also work, although ribeye has more fat, and skirt steak can become chewy if it’s cut incorrectly.

Whatever cut you choose, remember these two things: slice the beef thinly and always cut against the grain. You’ll get tender pieces of steak instead of a stir-fry that requires a little too much chewing.

Easy Pepper Steak Variations

• Make it spicy. Add extra red pepper flakes, a drizzle of sriracha, or a spoonful of chili crisp.
• Add mushrooms. Sliced cremini or button mushrooms make a delicious addition to the savory sauce.
• Use different peppers. Red, orange, and yellow bell peppers are sweeter than green and add even more color.
• Add broccoli. A handful of small broccoli florets adds extra vegetables without much work.
• Try another cut of beef. Skirt steak or thinly sliced ribeye can be used in place of sirloin or flank steak.

I love keeping this recipe simple, but it’s also a great way to use up extra vegetables hanging out in the refrigerator.

How to Store and Reheat Pepper Steak

• Refrigerator: Store leftover Pepper Steak in an airtight container in the refrigerator for up to 3–4 days.
• Freezer: Freeze cooled Pepper Steak in an airtight, freezer-safe container for up to 2–3 months for best quality. The peppers may be softer once thawed.
• Reheating: Warm gently in a skillet over medium-low heat with a splash of beef broth or water to loosen the sauce. You can also microwave individual portions until heated through.
• Make Ahead: Slice the steak and vegetables and prepare the sauce up to one day in advance. Store everything separately in the refrigerator and cook just before serving.

Meal prep tip: Keep the rice separate from the Pepper Steak when storing leftovers so it doesn’t soak up all the sauce.