If you’re in the mood for a bold, saucy stir-fry that tastes like something straight from your favorite Asian bistro, then Pepper Steak with Bell Peppers and Onion is calling your name. This dish stars tender slices of beef, colorful bell peppers, and sweet slivers of onion, all tossed in a rich, savory sauce that brings everything together in under half an hour. It’s the absolute definition of weeknight worthy—quick, easy, and oozing with flavor. Once you try this Pepper Steak with Bell Peppers and Onion, you’ll want it to become a regular rotation in your kitchen!
Ingredients You’ll Need
Delicious meals don’t have to be complicated, and you’ll find that every ingredient in this Pepper Steak with Bell Peppers and Onion pulls its weight in the final result. Simple pantry staples and fresh produce combine to deliver savory depth and vibrant color in every bite.
- Flank steak or sirloin (1 1/2 pounds, thinly sliced): For maximum tenderness, slice against the grain—incredibly important for that signature melt-in-your-mouth texture.
- Soy sauce (2 tablespoons, plus 1/4 cup for the sauce): The salty backbone that infuses the steak and anchors the sauce with umami richness.
- Cornstarch (1 tablespoon for the marinade, 1 teaspoon for the sauce): Works double duty to tenderize the steak and thicken that glossy stir-fry sauce.
- Vegetable oil (2 tablespoons, divided): Helps achieve a beautiful sear on your steak and crisp-tender veggies.
- Red bell pepper (1, sliced): Adds a pop of sweetness and eye-catching color.
- Green bell pepper (1, sliced): Brings a slightly bitter edge that balances the sauce.
- Yellow onion (1, sliced): Turns soft and sweet as it cooks, mingling beautifully with the peppers.
- Garlic (3 cloves, minced): For that irresistible aromatic punch in every bite.
- Fresh grated ginger (1 teaspoon, optional): The secret weapon for bright, zesty depth; use if you love a little extra zing.
- Oyster sauce (2 tablespoons): Provides luxurious, slightly sweet umami undertones to the sauce.
- Hoisin sauce (1 tablespoon): Adds a touch of complex sweetness that elevates the dish.
- Rice vinegar (1 tablespoon): Brightens up the flavors and balances out the savory notes.
- Brown sugar (1 tablespoon): Just a hint to offset saltiness and bring caramel notes to the sauce.
- Beef broth or water (1/2 cup): Thins the sauce to just the right consistency and melds all the flavors.
How to Make Pepper Steak with Bell Peppers and Onion
Step 1: Marinate the Steak
Start by tossing your thinly sliced steak in a bowl with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Give it a gentle massage so every piece is coated. Let it sit for 10 to 15 minutes while you prep the rest—this simple marinade infuses tons of flavor and guarantees the steak stays juicy and tender during cooking.
Step 2: Whisk Together the Sauce
While the steak marinates, add your sauce ingredients to a small bowl: 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1/2 cup beef broth or water, and 1 teaspoon cornstarch. Whisk until everything is nice and smooth. This magical mixture will become the heart and soul of your Pepper Steak with Bell Peppers and Onion, so make sure it’s ready for action.
Step 3: Cook the Steak
Heat 1 tablespoon of your vegetable oil in a large skillet or wok over medium-high heat until shimmering. Arrange the marinated steak in a single layer so it gets a good sear, cooking it for about 2 to 3 minutes per side. Once beautifully browned, scoop out the steak and set it aside—you want it caramelized, not overcooked!
Step 4: Stir-Fry the Vegetables
Add the remaining tablespoon of oil to your skillet. Toss in the sliced bell peppers, onion, garlic, and ginger if you’re using it. Stir-fry for 3 to 4 minutes until the veggies still have a bit of crisp bite but are starting to get tender and lightly charred. The kitchen should be smelling absolutely divine at this point.
Step 5: Combine and Finish
Return your steak to the pan, then pour in that bold, fragrant sauce. Stir everything thoroughly to coat each slice and veggie evenly. Let it bubble together for another 2 to 3 minutes—the sauce will thicken slightly and really soak into every bite. When it’s glossy and everything is hot, you’re officially ready to plate up your Pepper Steak with Bell Peppers and Onion.
How to Serve Pepper Steak with Bell Peppers and Onion
Garnishes
Bring your Pepper Steak with Bell Peppers and Onion to life with a sprinkle of freshly sliced green onions, toasted sesame seeds, or even a pinch of red pepper flakes for extra heat. Each adds a pop of freshness or a little kick that will keep everyone coming back for another forkful.
Side Dishes
This stir-fry is a classic over fluffy steamed rice—white or brown, your choice—but don’t stop there. Try it with udon noodles, quinoa, or even tucked into lettuce cups for a lighter, hands-on approach. The versatile sauce ties everything together, so mix and match your starches to suit your cravings!
Creative Ways to Present
If you’re hosting or want a restaurant-style wow factor, serve your Pepper Steak with Bell Peppers and Onion family-style on a large platter, surrounded by bright green vegetables or a rainbow of sliced chiles. Hosting a casual get-together? Try mini portions in small bowls or tuck the filling into steamed bao buns for a fun appetizer twist.
Make Ahead and Storage
Storing Leftovers
Let any extra Pepper Steak with Bell Peppers and Onion cool to room temperature before storing. Pop leftovers in an airtight container and refrigerate for up to 3 days. The flavors deepen as it sits, making for a seriously tasty lunch the next day.
Freezing
If you want to get ahead or save extra for a rainy day, transfer cooled portions into freezer-safe bags or containers. Freeze for up to 2 months. For best results, separate the stir-fry from any rice or noodles to preserve the texture, then thaw overnight in the refrigerator before reheating.
Reheating
To reheat Pepper Steak with Bell Peppers and Onion, add a splash of water or broth and gently warm in a skillet over medium heat, stirring until hot. The microwave works in a pinch, too—just cover loosely and nuke in short bursts to avoid overcooking the steak or drying out the sauce.
FAQs
What cut of beef is best for Pepper Steak with Bell Peppers and Onion?
Flank steak or sirloin are both fantastic options because they stay tender and juicy when quickly cooked and sliced thin. Just be sure to cut against the grain for the best texture—your steak will be ultra-tender every time!
Can I make this dish gluten-free?
Absolutely! Swap in tamari or a certified gluten-free soy sauce and make sure your oyster and hoisin sauces are also gluten-free. This way, you’ll get all the flavor of Pepper Steak with Bell Peppers and Onion with none of the gluten.
What vegetables can I add or substitute?
While bell peppers and onion are classic, you can add broccoli florets, snap peas, or mushrooms if you’re feeling adventurous. Just slice everything similarly so it cooks evenly, and have fun mixing colors for a beautiful stir-fry.
Is it spicy, and how can I adjust the heat?
The base recipe is mild so everyone can enjoy it. If you like a bit of fire, add red pepper flakes or a dash of sriracha to the sauce, or serve with chili crisp on the side for extra customization.
Do I have to use beef, or can I use another protein?
Pepper Steak with Bell Peppers and Onion is super versatile—you can try thinly sliced chicken breast, pork, or even tofu. Just adjust the cooking time accordingly and be sure to marinate for extra flavor, whichever protein you choose.
Final Thoughts
Few dishes hit that perfect trifecta of quick, satisfying, and downright delicious like Pepper Steak with Bell Peppers and Onion. It’s a recipe I keep close for hectic weeknights and easy entertaining alike, always earning rave reviews. Whip it up for yourself and discover just how irresistible this colorful, savory stir-fry can be—your taste buds will thank you!
Print
Pepper Steak with Bell Peppers and Onion Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and colorful dish, this Pepper Steak with Bell Peppers and Onion is a classic stir-fry beef recipe with a savory sauce. Tender slices of steak are combined with crisp bell peppers, sweet onions, and a delicious sauce, served over steamed rice or noodles.
Ingredients
For the Pepper Steak:
- 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon fresh grated ginger (optional)
For the sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 cup beef broth or water
- 1 teaspoon cornstarch
Instructions
- Marinate the steak: Toss the sliced steak with soy sauce and cornstarch. Marinate for 10–15 minutes.
- Prepare the sauce: Whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, beef broth, and cornstarch. Set aside.
- Cook the steak: Heat oil in a skillet, cook steak until browned. Set aside.
- Sauté vegetables: In the same pan, sauté bell peppers, onion, garlic, and ginger.
- Combine: Return steak to the pan, add sauce, and cook until thickened.
- Serve: Enjoy hot with rice or noodles.
Notes
- Slice the steak thinly for tenderness.
- Don’t overcook the steak to keep it juicy.
- For extra heat, add red pepper flakes or sriracha to the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 8g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg
