If you have a craving for something vibrant, flavorful, and satisfying, the Pepper Steak with Bell Peppers and Onion Recipe is exactly what you need on your dinner table. This dish brings together tender strips of beef with crisp bell peppers and sweet onions, creating a colorful plate bursting with savory, slightly sweet, and aromatic notes. It’s wonderfully quick to whip up, making it a perfect weekday meal without sacrificing any of that rich, comforting taste. From the first tangy bite of soy-marinated steak to the subtle warmth of garlic and ginger, this recipe really shows how simple ingredients can deliver incredibly delicious results.
Ingredients You’ll Need
Gathering fresh, quality ingredients is the first step toward making this Pepper Steak with Bell Peppers and Onion Recipe a shining success. Each component plays a crucial role in building layers of flavor, texture, and vibrant color that make this dish so memorable.
- 1 1/2 pounds flank steak or sirloin: Thinly sliced against the grain for maximum tenderness and quick cooking.
- 1/4 cup low-sodium soy sauce: Adds a depth of umami and salty richness without overpowering the flavors.
- 2 tablespoons cornstarch: Helps to give the steak a silky coating and thickens the sauce beautifully.
- 2 tablespoons vegetable oil: Provides a neutral base for cooking that won’t interfere with the fresh flavors.
- 1 red bell pepper (sliced): Brings a sweet crunch and gorgeous color to the mix.
- 1 green bell pepper (sliced): Adds a fresh, slightly bitter contrast that balances sweetness.
- 1 yellow onion (sliced): Offers a mild sweetness and softness that pairs perfectly with the peppers.
- 3 cloves garlic (minced): Infuses the dish with that unmistakable aromatic kick.
- 1 teaspoon freshly grated ginger: Adds warmth and a little zing that brightens the dish.
- 1/2 teaspoon black pepper: Enhances the steak’s natural flavor with a hint of spice.
- 1 tablespoon oyster sauce (optional): Deepens the umami notes for a richer sauce.
- 1/4 cup beef broth or water: Used to create just the right amount of flavorful sauce.
- 1 teaspoon sesame oil (optional): A final drizzle provides a lovely nutty aroma and finish.
- Sliced green onions and sesame seeds (optional): Perfect garnishes that add freshness and texture.
How to Make Pepper Steak with Bell Peppers and Onion Recipe
Step 1: Marinate the Steak
Start by tossing your thinly sliced beef in a bowl with the low-sodium soy sauce and cornstarch. This simple marinade not only flavors the meat but also gives it a tender, glossy coating. Let it sit for 10 to 15 minutes—this little pause makes a big difference in texture and taste.
Step 2: Sear the Steak
Heat up one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Lay the beef strips in a single layer to ensure they sear nicely, cooking for about 2 to 3 minutes per side. You want them just cooked through with a beautiful caramelized crust. Once done, remove the steak and set it aside. This step locks in those meaty juices and flavor.
Step 3: Sauté the Bell Peppers and Onion
In the same pan, add the remaining tablespoon of oil. Toss in the sliced red and green bell peppers along with the yellow onion. Sauté these for about 4 to 5 minutes, cooking until they are tender-crisp. Keeping some crunch is key here to add texture contrast to the tender beef.
Step 4: Add the Aromatics
Next, stir in the minced garlic and freshly grated ginger. Cook it all together for just about a minute until fragrant. These aromatics brighten up the whole dish and bring a lovely complexity that wakes up your palate.
Step 5: Combine and Finish Cooking
Return the cooked beef to your skillet and pour in the oyster sauce if you’re using it, along with the black pepper and beef broth or water. Toss everything together and let it cook for another 1 to 2 minutes. This allows the sauce to thicken slightly and the flavors to meld wonderfully. For an extra special touch, drizzle the sesame oil over the top before removing from heat.
How to Serve Pepper Steak with Bell Peppers and Onion Recipe
Garnishes
To make your Pepper Steak with Bell Peppers and Onion Recipe truly shine, sprinkle sliced green onions and toasted sesame seeds on top just before serving. These little additions add bursts of freshness and a delightful nutty crunch that elevate every bite.
Side Dishes
This dish pairs beautifully with steamed jasmine or basmati rice, which soaks up the savory sauce perfectly. For a lower-carb option, try serving it over cauliflower rice or alongside stir-fried noodles. A simple cucumber salad or steamed bok choy also complements the flavors without overwhelming the palate.
Creative Ways to Present
Want to impress? Serve the pepper steak atop a bed of fluffy quinoa or even wrapped in large lettuce leaves for a refreshing, handheld meal. You can also garnish with a drizzle of chili garlic sauce or a squeeze of fresh lime for an added zing. It’s a versatile dish that adapts beautifully to whatever mood or occasion you have in mind.
Make Ahead and Storage
Storing Leftovers
Leftover Pepper Steak with Bell Peppers and Onion Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the beef and vegetables together helps maintain the flavorful sauce, but if you prefer, you can store the rice or sides separately to keep textures ideal.
Freezing
You can freeze this dish for up to 2 months. To freeze, allow it to cool completely, then pack it tightly in a freezer-safe container or zip-top bag. When you’re ready to enjoy it, thaw overnight in the fridge.
Reheating
Reheat the pepper steak gently in a skillet over medium heat, adding a splash of water or broth to revive the sauce’s silkiness. Avoid microwaving if you want to keep the peppers crisp and the beef tender; stovetop reheating does the best job preserving texture and flavor.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak and sirloin are great for their tenderness and flavor, you can also use skirt steak or even thinly sliced ribeye. The key is to slice against the grain so the meat remains tender after cooking.
Is it okay to skip the oyster sauce?
Yes, skipping oyster sauce won’t ruin the Pepper Steak with Bell Peppers and Onion Recipe, but using it adds a deep umami flavor that enhances the richness of the sauce. You can substitute with hoisin sauce or a splash of Worcestershire sauce if that’s what you have on hand.
How do I make this dish spicier?
If you like a bit of heat, add crushed red pepper flakes during the cooking process or stir in a spoonful of chili garlic sauce when adding the sauce ingredients. Fresh sliced chili peppers work well too if you want a fresh spicy kick.
Can I prepare this recipe ahead of time?
You can prep the steak marinade and slice the vegetables a few hours ahead to save time on busy days. However, it’s best to cook the dish fresh to maintain the bright colors and textures of the peppers and onions.
What’s the best way to slice the steak?
Make sure the steak is very cold before slicing, and use a sharp knife to cut thin slices against the grain. This technique breaks down muscle fibers, ensuring every bite is tender and easy to chew.
Final Thoughts
There’s something truly special about the Pepper Steak with Bell Peppers and Onion Recipe—it’s the kind of dish that feels both comforting and exciting on your plate. With its perfect balance of tender beef, crisp vegetables, and savory-sweet sauce, it’s a quick weeknight winner that’s sure to impress family and friends alike. Don’t hesitate to give it a try and make it your own, because this recipe is as adaptable as it is delicious.
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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-American
- Diet: Dairy-Free
Description
This Pepper Steak recipe features tender slices of flank steak stir-fried with colorful bell peppers and onions in a savory soy-based sauce. Enhanced with garlic, ginger, and optional oyster sauce, this quick and flavorful Asian-American dish is perfect for a satisfying weeknight dinner and pairs wonderfully with steamed rice or noodles.
Ingredients
Beef and Marinade
- 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain
- 1/4 cup low-sodium soy sauce
- 2 tablespoons cornstarch
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Cooking and Seasoning
- 2 tablespoons vegetable oil
- 1/2 teaspoon black pepper
- 1 tablespoon oyster sauce (optional)
- 1/4 cup beef broth or water
- 1 teaspoon sesame oil (optional)
Garnishes (Optional)
- Sliced green onions
- Sesame seeds
Instructions
- Marinate the Beef: In a medium bowl, toss the thinly sliced steak with the low-sodium soy sauce and cornstarch until evenly coated. Let it sit for 10 to 15 minutes to allow the flavors to penetrate and the cornstarch to help create a velvety sauce later.
- Cook the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer. Cook for 2 to 3 minutes on each side until the beef is browned and just cooked through. Remove the steak from the pan and set aside to keep warm.
- Sauté the Vegetables: Add the remaining tablespoon of oil to the skillet. Toss in the sliced bell peppers and onion, sautéing for 4 to 5 minutes until they become tender-crisp and retain some crunch.
- Add Aromatics: Stir in the minced garlic and freshly grated ginger into the vegetable mixture, cooking for 1 minute until fragrant and aromatic.
- Combine and Finish: Return the cooked beef to the pan with the vegetables. Add oyster sauce if using, black pepper, and beef broth or water. Stir everything together and cook for an additional 1 to 2 minutes, allowing the sauce to thicken slightly and the steak to reheat thoroughly.
- Optional Finishing Touch: Drizzle with sesame oil for added depth of flavor. Garnish with sliced green onions and sesame seeds before serving.
Notes
- For a spicy kick, incorporate crushed red pepper flakes or a splash of chili garlic sauce into the stir-fry.
- This dish pairs wonderfully with steamed white or brown rice, noodles, or for a low-carb alternative, cauliflower rice.
- If using oyster sauce, be mindful of additional salt content to adjust seasoning accordingly.
- Cutting the steak thinly against the grain ensures the meat remains tender when cooked quickly.
