If you are craving a vibrant, flavorful dish that is as satisfying as it is colorful, the Pepper Steak with Bell Peppers and Onion Recipe is exactly what you need. This dish brings together tender slices of marinated flank steak with the crisp sweetness of red and green bell peppers and the gentle bite of onions. The savory sauce, a perfect harmony of soy, oyster, and hoisin, coats every ingredient beautifully, making each bite a delightful experience. Whether it’s a busy weeknight or a special dinner, this recipe delivers comfort and excitement on one plate.
Ingredients You’ll Need
Simple but essential, each ingredient in this Pepper Steak with Bell Peppers and Onion Recipe plays a crucial role in creating the perfect balance of flavors, textures, and colors that make this dish unforgettable.
- 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain: Choose a lean cut for tender, juicy bites that soak up the sauce.
- 2 tablespoons soy sauce: Adds savory depth and helps tenderize the steak during marination.
- 1 tablespoon cornstarch (for marinade): Helps to create a silky texture on the beef when cooked.
- 2 tablespoons vegetable oil, divided: For high-heat cooking to achieve that perfect sear and to stir-fry vegetables crisp yet tender.
- 1 red bell pepper, sliced: Brings sweet flavor and vibrant red color.
- 1 green bell pepper, sliced: Adds a fresh, slightly bitter contrast with a lovely green hue.
- 1 yellow onion, sliced: Offers natural sweetness and a tender bite when cooked.
- 3 cloves garlic, minced: Introduces aromatic warmth and depth.
- 1 teaspoon fresh ginger, grated: Adds a subtle spicy kick and bright flavor.
- For the sauce:
- 1/4 cup soy sauce: The base for umami-rich flavor.
- 2 tablespoons oyster sauce: Provides a unique, slightly sweet oceanic taste that rounds out the sauce.
- 1 tablespoon hoisin sauce: Adds a touch of sweetness and complexity.
- 1 tablespoon rice vinegar: Lends acidity to brighten the dish.
- 1 tablespoon brown sugar: Balances savory elements with gentle sweetness.
- 1/4 cup water: Helps thin the sauce for perfect coating.
- 1 teaspoon cornstarch (for slurry): Thickens the sauce to a glossy finish.
How to Make Pepper Steak with Bell Peppers and Onion Recipe
Step 1: Marinate the Beef
Start by tossing the thinly sliced flank steak with the soy sauce and cornstarch. This step is crucial because it ensures the beef stays tender and gains a nice velvety coating once cooked. Letting it rest for 10 to 15 minutes allows the flavors to settle and the meat to tenderize, setting the foundation for that perfect pepper steak.
Step 2: Prepare the Sauce
While the beef marinates, whisk together all the sauce ingredients in a small bowl. This mixture is the heart of the dish – rich and balanced with sweet, salty, and tangy notes. Keeping the sauce ready means you can smoothly add it to the stir-fry at just the right moment.
Step 3: Sear the Beef
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and sear for 2 to 3 minutes. Stir occasionally, just enough to brown the meat without overcooking it. Since it will finish cooking with the veggies and sauce, pulling it out now keeps it juicy and tender.
Step 4: Cook the Vegetables
Add the remaining tablespoon of oil to the pan, then toss in the vibrant bell peppers and sliced onion. Stir-fry for about 3 to 4 minutes so they soften slightly but still retain a bit of crunch – this contrast makes the dish exciting. Then, add the garlic and ginger, cooking for another 30 seconds to release their fragrant aroma.
Step 5: Combine and Finish Cooking
Return the seared beef to the pan with the vegetables. Stir the sauce mixture once more and pour it over everything. Cook for another 2 to 3 minutes, stirring constantly so the sauce thickens beautifully and coats every slice of steak and piece of pepper and onion. The glossy sauce ties all the flavors together in a delicious dance you’ll love.
How to Serve Pepper Steak with Bell Peppers and Onion Recipe
Garnishes
For an extra pop of freshness and texture, sprinkle finely chopped green onions or toasted sesame seeds on top right before serving. These simple touches brighten the dish visually and add subtle nutty or fresh herbal notes that enhance each bite.
Side Dishes
This Pepper Steak with Bell Peppers and Onion Recipe shines when paired with fluffy steamed rice or delicate noodles that soak up the luscious sauce. Alternatively, a crunchy side of stir-fried greens or fresh cucumber salad can bring a refreshing balance.
Creative Ways to Present
Try serving this pepper steak over a bed of cauliflower rice for a low-carb option or stuff it inside soft buns for a tasty Asian-inspired sandwich twist. You can also present it family-style in a vibrant bowl for sharing, letting everyone dig in and enjoy the colorful bounty.
Make Ahead and Storage
Storing Leftovers
Store any leftover pepper steak in an airtight container in the refrigerator for up to 3 days. The ingredients hold up nicely, and this dish maintains its wonderful flavor even after chilling.
Freezing
This recipe freezes well if you want to prepare meals in advance. Place cooled portions in freezer-safe containers and freeze for up to 2 months. Defrost overnight in the refrigerator before reheating.
Reheating
Reheat gently over medium heat on the stove to keep the steak tender and the vegetables crisp, stirring frequently. Avoid microwaving if possible to preserve texture, though it’s fine for a quick reheat—just cover to trap steam and heat evenly.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak is ideal for its tenderness and quick cooking, sirloin or even skirt steak works beautifully as long as you slice thinly against the grain for best results.
Is it possible to make this dish vegetarian?
You can swap beef with firm tofu or seitan and adjust the sauce accordingly, omitting oyster sauce or replacing it with a vegetarian-friendly alternative. The combination of peppers and onion will still shine deliciously.
How can I add more heat to the Pepper Steak with Bell Peppers and Onion Recipe?
For those who love spice, adding crushed red pepper flakes or thinly sliced fresh chili peppers during the garlic and ginger step will give your dish a delightful kick without overpowering the other flavors.
Can I prepare parts of this recipe ahead of time?
Yes, you can slice the beef and vegetables up to a day ahead and keep them refrigerated. Also, mixing and refrigerating the sauce in advance saves time on cooking day while maintaining freshness.
What should I serve this dish with for a balanced meal?
Pair it with steamed jasmine rice or noodles and add a side of lightly steamed or stir-fried green vegetables. A crisp cucumber salad or simple miso soup complements the dish for a well-rounded dining experience.
Final Thoughts
This Pepper Steak with Bell Peppers and Onion Recipe has become one of my absolute favorites to share because it’s both approachable and truly rewarding. The combination of tender steak, vibrant vegetables, and that luscious sauce delivers comfort and excitement in every bite. Give this recipe a try—you’ll be amazed at how such straightforward ingredients come together to create a dish that feels special and satisfying every time.
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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: Stovetop
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Pepper Steak with Bell Peppers and Onion is a quick and flavorful Asian-inspired stir-fry dish featuring tender slices of flank steak cooked with vibrant bell peppers, onions, garlic, and ginger in a savory soy-oyster sauce. Perfect for an easy weeknight dinner, it pairs beautifully with rice or noodles and offers a satisfying balance of protein, veggies, and bold flavors.
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
- 2 tablespoons vegetable oil, divided
- 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)
Instructions
- Marinate the Beef: In a bowl, toss the thinly sliced flank steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate for 10 to 15 minutes to tenderize and absorb flavors.
- Prepare Sauce: While the beef marinates, whisk together the sauce ingredients—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, and 1 teaspoon cornstarch—in a small bowl and set aside.
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and sear for 2 to 3 minutes, stirring occasionally until browned but not fully cooked through. Remove the beef from the pan and set aside.
- Cook Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add sliced red and green bell peppers along with the yellow onion. Stir-fry for 3 to 4 minutes until the vegetables are slightly softened but still crisp.
- Add Aromatics: Stir in the minced garlic and grated ginger and cook for an additional 30 seconds until fragrant, ensuring they don’t burn.
- Combine and Finish: Return the seared beef to the skillet. Stir the prepared sauce again to mix the cornstarch slurry, then pour it into the pan. Cook for 2 to 3 more minutes, stirring constantly, until the sauce thickens and coats the beef and vegetables evenly.
- Serve: Serve the pepper steak hot over steamed rice or noodles for a complete meal.
Notes
- For extra heat, add crushed red pepper flakes or sliced chili with the garlic.
- Oyster sauce can be substituted with additional soy sauce for a shellfish-free version.
- This dish is great for meal prep and reheats well, making it convenient for busy weeknights.
