Introduction
Have you ever wanted to enjoy restaurant-quality Pepper Steak right at home? This dish combines tender beef strips, crisp bell peppers, and onions all tossed in a savory, slightly sweet sauce that’s irresistible.
In just 30 minutes, you can recreate this classic stir-fry—perfect for weeknight dinners, meal prep, or impressing guests. It’s high in protein, packed with veggies, and customizable for your flavor preferences.
Ingredients
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the Sauce:
- ½ cup beef broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional for sweetness)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
This is faster than most takeout Pepper Steak meals while being fresher and healthier.
Step-by-Step Instructions
Step 1: Marinate the Beef
- Toss beef slices with 2 tbsp soy sauce and 1 tbsp cornstarch.
- Let sit for 10 minutes to tenderize and coat.
Step 2: Sear the Beef
- Heat 1 tbsp oil in a large skillet or wok over high heat.
- Sear beef for 2–3 minutes per side until browned. Remove and set aside.
Step 3: Sauté Vegetables
- Add remaining oil to the skillet.
- Stir-fry onions, bell peppers, garlic, and ginger for 3–4 minutes until crisp-tender.
Step 4: Combine & Simmer
- Return beef to the skillet.
- Add beef broth, soy sauce, oyster sauce, hoisin sauce, and sesame oil.
- Simmer 2–3 minutes, then add cornstarch slurry. Cook until sauce thickens.
Step 5: Serve
- Serve over steamed rice, brown rice, or cauliflower rice.
- Garnish with sesame seeds or sliced green onions.
Tips for Success
- Cut beef against the grain for tenderness.
- Use high heat to sear beef quickly and preserve texture.
- Don’t overcook bell peppers—they should remain crisp.
- Cook in batches if necessary to avoid overcrowding the pan.
Nutrition (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 28g |
| Carbs | 12g |
| Fat | 18g |
| Fiber | 3g |
Healthier Alternatives
- Low-sodium: Use low-sodium soy sauce and reduce oyster sauce.
- Low-carb: Serve over cauliflower rice.
- Lean beef: Flank or sirloin for less fat.
- Vegetarian: Substitute beef with tofu, tempeh, or seitan.
Serving Suggestions
- Serve over steamed jasmine or brown rice.
- Pair with stir-fried broccoli or bok choy.
- Garnish with fresh cilantro or green onions.
Common Mistakes to Avoid
- Overcrowding the pan → beef will steam instead of sear.
- Overcooking beef → can become tough; sear until just browned.
- Skipping cornstarch slurry → sauce will be thin.
- Overcooking peppers → they should retain crunch.
Storing Tips
- Store leftovers in the fridge for 2–3 days.
- Reheat gently in a skillet, adding water or broth if sauce thickens.
- Freeze without rice for up to 2 months.
Conclusion
This Pepper Steak recipe delivers tender beef, crisp veggies, and a savory sauce in just 30 minutes. Quick, satisfying, and customizable, it’s perfect for weeknight dinners or meal prep.
👉 Try this recipe tonight, leave your feedback in the comments, and subscribe for more easy, restaurant-style meals!
FAQs
Q1: Can I use chicken or shrimp instead of beef?
Yes! Adjust cooking time—chicken 5–7 minutes, shrimp 3–4 minutes.
Q2: Can I make it gluten-free?
Use tamari or coconut aminos instead of soy sauce, and check oyster sauce ingredients.
Q3: Can I prep vegetables ahead?
Yes, slice peppers and onions in advance.
Q4: How can I make it spicier?
Add crushed red pepper flakes or a dash of sriracha.
Q5: Can I freeze this dish?
Yes, freeze without rice for up to 2 months; thaw overnight before reheating.
