Name: Pepper Steak with Bell Peppers and Onion Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-American
Ingredients: 1 ½ pounds flank steak, thinly sliced against the grain; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 1 tablespoon vegetable oil; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 yellow onion, sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; ¼ cup low-sodium beef broth; 2 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 1 teaspoon black pepper; 1 tablespoon sesame oil; Salt to taste; Optional red pepper flakes for heat

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If you’re seeking a dinner that’s vibrant, quick, and packed with flavor, Pepper Steak with Bell Peppers and Onion checks every box. Thinly sliced flank steak mingles with juicy bell peppers and tender onions in a glossy, savory sauce that clings to every bite. This classic stir-fry is as dazzling to look at as it is satisfying to eat; every trip to the table feels special, but it’s ready in less than thirty minutes. Whether you’re a stir-fry lover, a fan of Asian-inspired meals, or simply need a colorful answer to weeknight dinner boredom, you’ll love adding Pepper Steak with Bell Peppers and Onion to your regular rotation.

Pepper Steak with Bell Peppers and Onion Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pepper Steak with Bell Peppers and Onion lies in its straightforward ingredient list. Every component brings something distinct: crisp veggies for brightness, steak for richness, and a tangy sauce that ties everything together. Gather these essentials and you’re halfway to a restaurant-worthy meal at home!

Flank Steak: Thinly slicing the steak against the grain guarantees tender, melt-in-your-mouth pieces in every bite.
Soy Sauce: Adds deep, umami-rich saltiness, ensuring each piece of beef is perfectly seasoned.
Cornstarch: Coats the steak for a silky texture and helps thicken the sauce as it cooks.
Vegetable Oil: Neutral in flavor, it’s ideal for high-heat stir-frying without overpowering the other ingredients.
Green Bell Pepper: Brings a slightly grassy, fresh flavor and vibrant color to the dish.
Red Bell Pepper: Offers subtle sweetness and an appealing pop of red.
Yellow Onion: Sliced onion adds mellow sweetness and essential aromatics to the base.
Garlic: Three cloves, minced, for unmistakable savory depth.
Fresh Ginger: Grated ginger brightens the dish with gentle zing.
Low-Sodium Beef Broth: Keeps the sauce rich but never too salty.
Oyster Sauce: Provides signature, complex stir-fry flavor with just a hint of sweetness.
Hoisin Sauce: Adds a touch of sweet, tangy personality to round out the sauce.
Black Pepper: Brings a gentle heat that pairs beautifully with the beef.
Sesame Oil: Just a little drizzle for a finishing burst of toasty, nutty aroma.
Salt: Use sparingly; taste first and adjust only if needed after the sauces are combined.
Red Pepper Flakes (optional): For those who love a bit of fire, a sprinkle brings the perfect kick.

How to Make Pepper Steak with Bell Peppers and Onion

Step 1: Marinate and Prep Your Steak

Start by tossing your flank steak slices with soy sauce and cornstarch in a medium bowl. This short marinade is the secret to achieving deliciously tender pieces and helps the sauce cling to every bite later. Give it about 15 minutes—enough time to prep your veggies and get everything ready for a fast, efficient stir-fry.

Step 2: Sear the Steak

Heat up your skillet or wok over medium-high heat with the vegetable oil. Once it’s shimmering, add the marinated steak in a single layer. Let it sear for around 2 to 3 minutes, just until browned on the outside. Don’t crowd the pan; you want those edges slightly crisp. Remove the steak and set it aside so it stays juicy.

Step 3: Sauté the Veggies

In the same pan, toss in the bell peppers and onion. Sauté these for 4–5 minutes, allowing them to soften while still retaining a little crunch—that’s key for texture in Pepper Steak with Bell Peppers and Onion. The colors really pop here, and your kitchen will start to smell amazing. Stir in the garlic and ginger, giving the aromatics just 30 seconds to bloom without burning.

Step 4: Make and Add the Sauce

In a small bowl, whisk together the beef broth, oyster sauce, hoisin sauce, and black pepper. Pour this glossy mixture into the skillet and stir everything to combine. Return the steak to the pan, tossing to coat. After just a few minutes, you’ll notice the sauce thickening and clinging to every bite—this is when you know it’s nearly ready!

Step 5: Finish and Serve

Just before serving, drizzle the sesame oil over the top for that signature nutty aroma. Taste and adjust with a pinch of salt if needed, then sprinkle red pepper flakes for a gentle kick, if you like. Serve the Pepper Steak with Bell Peppers and Onion hot, preferably over rice or a bed of noodles, and enjoy the unbeatable mix of flavors and textures!

How to Serve Pepper Steak with Bell Peppers and Onion

Garnishes

The easiest way to elevate your Pepper Steak with Bell Peppers and Onion visually and flavor-wise is by sprinkling on some fresh garnishes. A shower of thinly sliced green onions or a handful of toasted sesame seeds adds freshness and crunch. If you like extra color, try finely chopped cilantro or a squeeze of lime juice—each brings something unique to your finished bowl.

Side Dishes

This dish pairs wonderfully with fluffy steamed rice or a tangle of chewy noodles; both absorb the savory sauce and complete the meal. If you’re after a lighter touch, cauliflower rice or sautéed greens make delicious lower-carb options that will still soak up those bold flavors.

Creative Ways to Present

Pepper Steak with Bell Peppers and Onion makes a show-stopping main course, but don’t overlook small-plate style! Try serving it tucked into lettuce cups for a fun, hand-held variation, or pile it into a bento box with pickled veggies and fruit for a lunch that’s anything but routine.

Make Ahead and Storage

Storing Leftovers

Let any extra Pepper Steak with Bell Peppers and Onion cool to room temperature before transferring to an airtight container. It keeps beautifully in the refrigerator for up to three days, making it the ultimate meal for tasty lunches or busy nights.

Freezing

If you want to plan ahead, this stir-fry freezes surprisingly well. Package it in a freezer-safe container for up to two months. When freezing, consider slicing the steak and veggies a little thicker to help retain their shape and texture after reheating.

Reheating

For best results, reheat Pepper Steak with Bell Peppers and Onion in a skillet over medium heat with a splash of water or broth; this revives the sauce and helps everything stay succulent. The microwave works in a pinch, though the vegetables may soften a bit more—still every bit as flavorful!

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is the classic choice for Pepper Steak with Bell Peppers and Onion, sirloin or skirt steak work just as well. Aim for a cut that you can slice thinly and across the grain for tenderness.

Is there a vegetarian way to make this recipe?

Definitely! Swap the flank steak for strips of portobello mushrooms or firm tofu. Use vegetarian oyster sauce (or mushroom sauce) and vegetable broth to keep the flavors bold and satisfying.

How spicy is this dish?

The base recipe for Pepper Steak with Bell Peppers and Onion is mild and family-friendly. Add red pepper flakes to dial up the heat, or leave them out entirely for a gentler flavor profile.

Can I prepare the components ahead of time?

Yes! You can slice the steak, bell peppers, and onion earlier in the day and store them in separate airtight containers in the fridge. This makes dinnertime a breeze when you’re ready to stir-fry.

What’s the best way to keep the steak tender?

Tossing the steak with cornstarch and soy sauce, then cooking it very briefly over high heat, helps keep the meat juicy and tender. Slicing against the grain is also crucial for that classic Pepper Steak with Bell Peppers and Onion texture.

Final Thoughts

With its punchy flavor and unbeatable ease, this Pepper Steak with Bell Peppers and Onion is one of those recipes you’ll come back to again and again. Give it a try—you may just discover your new favorite stir-fry, ready to impress any night of the week!

Pepper Steak with Bell Peppers and Onion Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A flavorful and colorful dish, this Pepper Steak with Bell Peppers and Onion is a classic Asian-inspired stir-fry that’s quick and easy to make. Tender slices of flank steak are cooked with crisp bell peppers, onions, garlic, and ginger in a savory sauce, perfect for serving over rice or noodles.

Ingredients

Scale

For the Steak:

1 ½ pounds flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil

For the Stir-Fry:

1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
¼ cup low-sodium beef broth
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon black pepper
1 tablespoon sesame oil
Salt to taste
Optional red pepper flakes for heat

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Instructions

Marinate the Steak: Toss sliced flank steak with soy sauce and cornstarch. Let it marinate for 15 minutes.
Cook the Steak: Brown the marinated steak in a skillet, then set it aside.
Prepare the Stir-Fry: Sauté bell peppers and onion until tender-crisp. Add garlic and ginger.
Combine: Return the beef to the skillet. Add a sauce made from beef broth, oyster sauce, hoisin sauce, and black pepper.
Finish: Cook until the sauce thickens slightly. Drizzle with sesame oil, season with salt, and add red pepper flakes if desired. Serve hot over rice or noodles.