If you’re craving a vibrant, flavorful dish that comes together quickly and satisfies every time, this Pepper Steak with Bell Peppers and Onion Recipe is exactly what you need. It’s a perfect balance of tender, juicy flank steak coated in a savory sauce, mingling beautifully with crunchy bell peppers and sweet onions. This recipe brings the excitement of stir-fry right to your stove with fresh ingredients that deliver layered textures and bold, comforting flavors. Trust me, once you try this, it will become your go-to for busy weeknights or anytime you want a delicious, hearty meal in a flash.
Ingredients You’ll Need
All the ingredients for this Pepper Steak with Bell Peppers and Onion Recipe are simple but play crucial roles in making the dish truly pop. Each component adds its own flair, from tender meat to the vibrant color and crunch of fresh vegetables, finishing with sauces that bring everything together.
- Flank steak (1 1/2 pounds, thinly sliced against the grain): Choosing flank steak ensures tender slices that soak up the marinade and sauce beautifully.
- Soy sauce (2 tablespoons): Adds a rich, salty umami flavor essential to the marinade and stir-fry base.
- Oyster sauce (1 tablespoon): Brings a sweet and savory depth that balances the soy sauce perfectly.
- Cornstarch (1 tablespoon): Helps thicken the sauce and gives the steak a nice, velvety coating.
- Vegetable oil (1 tablespoon): Ideal for high-heat cooking to achieve that perfect sear without burning.
- Red bell pepper (1, sliced): Adds sweetness and vibrant red color to the dish.
- Green bell pepper (1, sliced): Offers a crisp texture and fresh green hue.
- Yellow onion (1, sliced): Introduces a mild sweetness and caramelization during cooking.
- Garlic (3 cloves, minced): Packs a punch of aromatic flavor that lifts the entire recipe.
- Fresh ginger (1 tablespoon, grated): Provides a zesty, warm undertone that complements the garlic.
- Low-sodium beef broth (1/4 cup): Keeps the sauce moist and adds a subtle meaty richness.
- Hoisin sauce (2 tablespoons): Brings a slightly sweet and tangy complexity to the sauce.
- Sesame oil (1 tablespoon): Adds a nutty aroma and final flourish to the dish.
- Black pepper (1/2 teaspoon): Delivers a mild heat and enhances the overall flavor.
- Green onions (2, sliced for garnish): For a fresh, crunchy contrast when serving.
- Cooked white rice (for serving): A perfect base to soak up every bit of that delicious sauce.
How to Make Pepper Steak with Bell Peppers and Onion Recipe
Step 1: Marinate the Steak
Begin by combining your thinly sliced flank steak with soy sauce, oyster sauce, and cornstarch in a medium bowl. Toss the steak until every piece is evenly coated. Let it rest for about 15 minutes while the flavors meld together and the cornstarch starts tenderizing the meat—a crucial step that ensures your steak will be irresistibly juicy and flavorful.
Step 2: Sear the Steak
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the steak, arranging it in a single layer for even browning. Cook undisturbed for around 2 minutes on one side, then flip and brown the other side for another 2 minutes. You’re looking for a nice caramelized crust without overcooking. Once done, remove the steak and set it aside. This step locks in the flavor and keeps the steak tender.
Step 3: Stir-Fry the Vegetables
Using the same skillet, toss in your sliced red and green bell peppers along with the yellow onion. Stir-fry for 3 to 4 minutes until the vegetables start to soften but still hold that satisfying crunch. Then add the minced garlic and freshly grated ginger, letting them cook for about 30 seconds until fragrant—this quick burst releases their aromatic oils without burning.
Step 4: Bring It All Together
Return the seared steak back to the skillet with the vegetables. Pour in the low-sodium beef broth, hoisin sauce, and sesame oil, then sprinkle the black pepper on top. Stir everything thoroughly to combine, cooking for another 2 to 3 minutes. The sauce will thicken slightly and coat the meat and veggies while melding all those delicious flavors.
How to Serve Pepper Steak with Bell Peppers and Onion Recipe
Garnishes
A generous sprinkle of sliced green onions just before serving adds a burst of color and mild sharpness that balances the richness of the sauce. It’s that final touch that makes the dish feel fresh and complete.
Side Dishes
This Pepper Steak with Bell Peppers and Onion Recipe pairs beautifully with simple steamed white rice or jasmine rice, which soaks up every drop of the stunning sauce. For a healthier twist, brown rice or cauliflower rice also work perfectly, adding a nutty or light texture contrast without overpowering the flavors.
Creative Ways to Present
Want to impress at your next dinner gathering? Serve the pepper steak over a bed of fluffy rice in colorful bowls and garnish with extra green onions and even toasted sesame seeds. For a low-carb option, wrap strips of the pepper steak and veggies in large lettuce leaves for a fresh, handheld treat that’s as fun to eat as it is tasty.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover pepper steak to an airtight container and store in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making leftovers even more delicious. Just be sure to keep the rice separate to maintain its texture.
Freezing
You can freeze this dish, but for best texture, freeze only the cooked steak and vegetables without the rice. Place in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating for a quick meal anytime.
Reheating
Reheat leftovers over medium heat in a skillet or microwave, adding a splash of beef broth or water if the sauce thickened too much. Stir occasionally to heat evenly and bring back that fresh-from-the-wok quality.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! Sirloin or skirt steak are excellent alternatives to flank steak since they also slice thin and cook quickly. Just remember to cut against the grain for maximum tenderness.
Is this recipe spicy, and can I adjust the heat?
This Pepper Steak with Bell Peppers and Onion Recipe is mild by itself, but you can easily add red pepper flakes, chili paste, or fresh sliced chili peppers during cooking to bring up the heat according to your taste.
Can I make this dish gluten-free?
Yes! Use gluten-free tamari instead of soy sauce and make sure the oyster and hoisin sauces are gluten-free brands. This way, the dish stays just as flavorful without any gluten worries.
How can I make this dish vegetarian or vegan?
To adapt this recipe, swap the beef for firm tofu or seitan and use vegetable broth instead of beef broth. Use mushroom-based oyster sauce or a vegan hoisin alternative to keep the rich sauce flavor.
What’s the best way to slice the steak?
The key is slicing thinly against the grain. This means cutting perpendicular to the direction of the muscle fibers, which makes every bite tender rather than tough or chewy.
Final Thoughts
There’s something truly comforting and exciting about this Pepper Steak with Bell Peppers and Onion Recipe. It’s quick enough for any night of the week, colorful enough to brighten your plate, and packed with flavors that feel like a warm hug from the inside out. Give it a try—it’s a guaranteed crowd-pleaser that will make you want to come back to the kitchen again and again!
Print
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-American
Description
This Pepper Steak with Bell Peppers and Onion recipe features tender flank steak stir-fried with colorful bell peppers and onions in a savory Asian-inspired sauce. Marinated in soy and oyster sauces, then stir-fried with garlic and fresh ginger, the dish is finished with hoisin and sesame oils for a perfect balance of flavor. Served hot over steamed rice, it makes a quick and satisfying main course that’s perfect for weeknight dinners.
Ingredients
Beef and Marinade
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster 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 tablespoon fresh ginger, grated
Sauce and Cooking Oils
- 1 tablespoon vegetable oil
- 1/4 cup low-sodium beef broth
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
Garnish and Serving
- 2 green onions, sliced (for garnish)
- Cooked white rice (for serving)
Instructions
- Marinate the Steak: In a medium bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, and cornstarch. Toss thoroughly to coat the meat evenly. Let it marinate for 15 minutes to enhance flavor and tenderness.
- Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer and cook for about 2 minutes per side, or until nicely browned. Remove the steak from the pan and set it aside.
- Cook the Vegetables: Using the same skillet, add the sliced red and green bell peppers along with the sliced yellow onion. Stir-fry for 3 to 4 minutes until the vegetables are slightly tender but still crisp.
- Add Aromatics: Add the minced garlic and grated ginger to the pan with the vegetables. Stir-fry for an additional 30 seconds until fragrant, ensuring not to burn the garlic.
- Combine and Finish: Return the cooked steak to the skillet. Pour in the low-sodium beef broth, hoisin sauce, sesame oil, and sprinkle black pepper evenly. Stir well to coat all ingredients with the sauce. Cook for another 2 to 3 minutes until the sauce thickens slightly and everything is heated through.
- Garnish and Serve: Remove the skillet from heat. Garnish with sliced green onions on top. Serve the pepper steak hot over cooked white rice for a complete meal.
Notes
- You can substitute sirloin or skirt steak for flank steak if preferred.
- For a spicier kick, add a pinch of red pepper flakes or a sliced chili pepper during the stir-fry step.
- This dish pairs wonderfully with jasmine or brown rice as alternatives to white rice.
- Ensure to slice the steak thinly against the grain for the most tender texture.
