If you’re craving a sizzling, savory stir-fry that’s both colorful and packed with flavor, Pepper Steak with Bell Peppers and Onion is about to become your new go-to dinner. This vibrant dish features tender strips of beef tossed with crisp bell peppers and sweet onions, all glazed in a rich, umami-packed sauce that clings to every bite. It’s a meal that feels special enough for a weekend but comes together quickly enough for busy weeknights. Plus, the combination of textures and sweet-salty flavors makes each forkful a little celebration of home cooking at its best.
Ingredients You’ll Need
The beauty of Pepper Steak with Bell Peppers and Onion is in its simplicity. Each ingredient plays a vital role, from building bold flavors to adding pops of color and crunch. Don’t skip any – they all work together for that perfect bite!
- Flank steak or sirloin: Thinly sliced against the grain for melt-in-your-mouth tenderness and hearty, beefy flavor.
- Soy sauce: Used in both the marinade and the sauce, it infuses the beef with deep, savory notes.
- Cornstarch: Helps tenderize the beef and thickens the sauce to just the right glossy consistency.
- Vegetable oil: Neutral oil that’s perfect for high-heat stir-frying without overpowering the other flavors.
- Red bell pepper: Adds sweetness and a burst of color to the dish.
- Green bell pepper: Brings a mild bitterness that balances the overall taste.
- Yellow onion: Sliced for a gentle sweetness that complements the peppers and beef.
- Garlic: Minced for aromatic depth and irresistible savoriness.
- Fresh ginger: Grated for a warm, zesty kick that brightens the sauce.
- Soy sauce (for the sauce): The foundation of the stir-fry’s signature umami character.
- Oyster sauce: Adds a luxurious, savory depth (swap for more soy sauce if needed).
- Hoisin sauce: Lends a hint of sweetness and complexity to the sauce.
- Rice vinegar: A splash of acidity that wakes up all the flavors.
- Brown sugar: Balances the savory notes with a touch of sweetness.
- Water: Helps create just the right consistency for the sauce.
- Cornstarch (for slurry): Ensures the sauce clings beautifully to every bite.
How to Make Pepper Steak with Bell Peppers and Onion
Step 1: Marinate the Beef
Start by tossing your thinly sliced steak with a splash of soy sauce and a dusting of cornstarch in a bowl. This quick marinade not only seasons the meat but also helps lock in moisture so your Pepper Steak with Bell Peppers and Onion comes out deliciously tender. Let it rest for 10 to 15 minutes while you prepare the sauce and veggies.
Step 2: Mix the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, water, and a touch of cornstarch. This glossy, flavor-packed mixture is what gives the dish its irresistible depth. Set it aside so it’s ready to go when the stir-fry comes together.
Step 3: Sear the Beef
Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer, letting it sear for 2 to 3 minutes. Stir occasionally until it’s beautifully browned but not cooked through—this keeps the beef juicy. Remove it from the pan and set aside for later.
Step 4: Stir-Fry the Peppers and Onion
Add the remaining oil to the hot pan, then toss in the sliced red and green bell peppers along with the onion. Stir-fry for 3 to 4 minutes until they’re slightly softened but still have that lovely crunch. Add garlic and ginger, and let them sizzle for another 30 seconds to build up those gorgeous aromas.
Step 5: Combine and Finish
Return the seared beef to the skillet with all those vibrant veggies. Give your sauce another quick stir, then pour it into the pan. Cook everything together for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats every bite. That’s when Pepper Steak with Bell Peppers and Onion really comes to life! Serve piping hot over rice or noodles for a satisfying meal.
How to Serve Pepper Steak with Bell Peppers and Onion
Garnishes
Top your Pepper Steak with Bell Peppers and Onion with a sprinkle of sliced green onions or toasted sesame seeds for a little extra flair. If you like heat, a pinch of crushed red pepper or thinly sliced chilies adds a bold kick and gorgeous color contrast.
Side Dishes
This dish shines when served over fluffy steamed white rice or slippery noodles that soak up every drop of sauce. For a lighter touch, try serving it with cauliflower rice or a simple green salad tossed with a tangy Asian-inspired dressing.
Creative Ways to Present
For a fun twist, serve your Pepper Steak with Bell Peppers and Onion in lettuce cups for a fresh, hand-held experience. You can also pile it onto a toasted baguette for a fusion-style steak sandwich, or tuck it into wraps for a portable lunch option.
Make Ahead and Storage
Storing Leftovers
Leftover Pepper Steak with Bell Peppers and Onion keeps beautifully in the fridge. Store it in an airtight container for up to three days. The flavors meld together even more overnight, making leftovers just as crave-worthy as the first meal.
Freezing
If you want to freeze this dish, let it cool completely, then transfer to freezer-safe containers. The steak and veggies hold up well for up to two months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, simply warm the Pepper Steak with Bell Peppers and Onion in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. Microwave reheating works too—just cover and heat in short bursts, stirring between each, to preserve the steak’s tender texture.
FAQs
Can I use a different cut of beef for Pepper Steak with Bell Peppers and Onion?
Absolutely! While flank steak and sirloin are classic choices for their tenderness, you can also use skirt steak or even thinly sliced ribeye. Just be sure to cut against the grain for the best texture.
Is there a substitute for oyster sauce?
Yes, if you need a shellfish-free version, simply replace the oyster sauce with extra soy sauce or a touch of mushroom sauce for a similar depth of flavor.
Can I make this dish vegetarian?
Definitely! Swap the beef for sliced portobello mushrooms or tofu. Use vegetarian oyster sauce and plant-based hoisin for a satisfying meatless version of Pepper Steak with Bell Peppers and Onion.
How spicy is this recipe?
The base recipe is mild, but you can easily dial up the heat by adding chili flakes or fresh chili with the garlic. Adjust to your personal taste—this dish is wonderfully flexible!
What’s the best way to slice the steak?
Always slice your beef thinly and against the grain. This makes the steak more tender and helps it absorb all those delicious marinade flavors quickly.
Final Thoughts
There’s something truly satisfying about making Pepper Steak with Bell Peppers and Onion at home—especially when it’s this easy and delicious. If you’re ready to fill your kitchen with mouthwatering aromas and treat yourself to a restaurant-worthy meal, give this recipe a try. You might just find it becomes a regular favorite on your dinner table!
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Pepper Steak with Bell Peppers and Onion Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
A flavorful and colorful Pepper Steak stir-fry featuring thinly sliced flank steak cooked with vibrant bell peppers and onions, tossed in a savory Asian-inspired sauce. Perfect for a quick, satisfying weeknight dinner served over rice or noodles.
Ingredients
Beef Marinade
- 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 cup water
- 1 teaspoon cornstarch (for slurry)
Other
- 2 tablespoons vegetable oil, divided
Instructions
- Marinate the Beef: In a bowl, toss the thinly sliced steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate for 10–15 minutes to tenderize and flavor the meat.
- Prepare the Sauce: While the beef marinates, combine soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, water, and 1 teaspoon cornstarch in a small bowl. Stir well and set aside.
- Cook the Beef: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and sear for 2–3 minutes, stirring occasionally, until browned but not fully cooked. Remove the beef and set aside.
- Stir-fry Vegetables: Add the remaining tablespoon of oil to the skillet. Add the sliced red and green bell peppers along with the yellow onion. Stir-fry for 3–4 minutes until the vegetables are slightly softened but still crisp.
- Add Aromatics: Stir in the minced garlic and grated ginger. Cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Combine and Finish: Return the beef to the skillet with the vegetables. Stir the prepared sauce again to mix. Pour the sauce over the beef and vegetables, stirring constantly for 2–3 minutes until the sauce thickens and everything is evenly coated.
- Serve: Serve the hot pepper steak stir-fry over steamed rice or noodles for a complete meal.
Notes
- For extra heat, add crushed red pepper flakes or sliced chili along with the garlic.
- To make the dish shellfish-free, substitute oyster sauce with additional soy sauce.
- This dish is ideal for meal prep and reheats well for lunches or dinners during the week.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
