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Easy pepper steak recipe on a bed of white rice on a bamboo plate
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5 from 1 vote

Easy Pepper Steak Recipe

Tender strips of beef, colorful bell peppers, and onions are tossed in a savory garlic-ginger sauce for an easy Pepper Steak that comes together in about 30 minutes. Serve it over steamed rice for a quick dinner that tastes even better than takeout.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Chinese
Servings: 4 servings
Author: Kellie
Cost: $15

Equipment

  • 1 skillet
  • 1 chef's knife
  • 1 cutting board
  • 1 whisk
  • 1 measuring cup
  • 1 measuring spoons
  • 1 Medium mixing bowl

Ingredients

For the Steak

  • 1 1/2 pounds sirloin steak or flank steak thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon avocado oil or vegetable oil divided
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 medium yellow onion sliced
  • 2 garlic cloves minced
  • 1 teaspoon fresh grated ginger

For the Pepper Steak Sauce

  • 1/2 cup beef broth
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes optional

Instructions

  • Prepare the beef. Add the sliced steak to a bowl with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Toss until evenly coated and set aside while you prepare the remaining ingredients.
  • Make the sauce. In a small bowl or measuring cup, whisk together the beef broth, soy sauce, brown sugar, oyster sauce, rice vinegar, sesame oil, cornstarch, black pepper, and red pepper flakes.
  • Cook the steak. Heat 2 teaspoons of oil in a large skillet or wok over medium-high heat. Add the steak in a single layer, working in batches if necessary so you don't overcrowd the pan. Cook for 1–2 minutes per side until browned. Transfer the beef to a plate.
  • Cook the vegetables. Add the remaining oil to the skillet. Add the bell peppers and onion and stir-fry for 3–4 minutes, until slightly softened but still crisp.
  • Add the aromatics. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant.
  • Finish the Pepper Steak. Return the beef and any accumulated juices to the skillet. Whisk the sauce again, then pour it over the beef and vegetables.
  • Thicken the sauce. Toss everything together and simmer for 1–2 minutes, until the sauce is glossy and thick enough to coat the steak.
  • Serve. Spoon the Pepper Steak over hot steamed rice and serve immediately.

Notes

  • Best Steak: Sirloin is my favorite because it's tender, flavorful, and cooks quickly. Flank steak works well, too. Slice thinly against the grain for the best results.
  • Easy Slicing: Freeze the steak for 20–30 minutes before slicing to make thin, even pieces easier to cut.
  • Don't Crowd the Pan: Sear the steak in batches to prevent steaming.
  • Sauce: Whisk the sauce again immediately before adding it to the skillet since the cornstarch settles.
  • Make Ahead: Slice the steak and vegetables and prepare the sauce up to one day in advance. Refrigerate separately until ready to cook.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
  • Freezing: Freeze in an airtight container for up to 2–3 months for best quality. The peppers may soften when thawed.
  • Reheating: Warm gently in a skillet with a splash of beef broth or water until heated through.

Nutrition

Serving: 0g | Calories: 328kcal | Carbohydrates: 16g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 1612mg | Potassium: 663mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2370IU | Vitamin C: 132.6mg | Calcium: 50mg | Iron: 3.2mg