If you’re craving something that’s comforting, savory, and loaded with flavor but need dinner on the table fast, this Best Ever Pepper Steak is about to become your new favorite. This colorful stir-fry brings together tender strips of beef, crisp bell peppers, and a glossy sauce packed with just the right blend of sweet, savory, and zing. Every bite is so satisfying and packed with fresh textures, you’ll wonder why you ever ordered takeout. Whether you’re feeding the family or simply want to treat yourself to a foolproof classic, Best Ever Pepper Steak lives up to its name and then some.
Ingredients You’ll Need
What I absolutely love about this dish is how such a short ingredient list turns into a showstopper. Each component has its own job, from building deep umami to adding crunch or bright color. Here’s what goes into creating the magic:
- Flank steak (1 1/2 pounds, thinly sliced against the grain): The go-to cut for maximum flavor and tenderness in stir-fries — slice it thinly for best results.
- Soy sauce (2 tablespoons for marinade, 1/4 cup for sauce): Provides a savory foundation with tons of classic umami depth.
- Cornstarch (1 tablespoon for marinade, 1 teaspoon for slurry): Helps lock in the beef’s juiciness and creates that beautifully silky sauce.
- Vegetable oil (2 tablespoons): Ensures even browning and keeps everything from sticking during the quick stir-fry.
- Green bell pepper (1, sliced): Adds grassy sweetness and vibrant color to every forkful.
- Red bell pepper (1, sliced): Offers a touch more sweetness and makes the dish so visually appealing.
- Onion (1 medium, sliced): Balances out the flavors with a sweet, gentle bite as it cooks.
- Garlic (3 cloves, minced): Brings robust, aromatic warmth that infuses every layer of flavor.
- Fresh ginger (1 tablespoon, minced): Adds zingy brightness and a subtle kick to the sauce.
- Oyster sauce (2 tablespoons): Deeply savory with a touch of sweetness, this creates real dimension in the sauce.
- Rice vinegar (1 tablespoon): Cuts through the richness and brings welcome tang.
- Brown sugar (1 tablespoon): Balances all the salty, savory notes with a gentle caramelized hint.
- Black pepper (1/2 teaspoon): The namesake! For warmth and backbone, freshly cracked for best taste.
- Crushed red pepper flakes (1/4 teaspoon, optional): Adds a pop of gentle heat — adjust to taste, or skip for mild.
- Beef broth or water (1/2 cup): Rounds out the sauce and keeps everything succulent.
- Cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water): Thickens up the sauce into that irresistible, glossy coat.
- Chopped green onions and sesame seeds (for garnish, optional): For a finished look and extra freshness on top.
How to Make Best Ever Pepper Steak
Step 1: Marinate the Steak
Start by tossing your super-thin slices of flank steak with soy sauce and a bit of cornstarch in a medium bowl. The marinade does double duty: it infuses the beef with saltiness while the cornstarch gives each strip that classic velvet texture, sealing in the juices. A quick 10 to 15 minutes is all it needs — perfect time to prep your veggies!
Step 2: Sear the Beef
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Lay the beef in a single layer (avoid crowding) and let it sizzle for about 2–3 minutes per side, just until browned. Don’t worry about cooking it through; you’ll finish it later. Remove the steak to a plate — you want it juicy and just barely cooked for that classic Best Ever Pepper Steak bite.
Step 3: Stir-Fry the Vegetables
Drizzle in the remaining oil. Toss in the sliced bell peppers and onions, stirring and flipping for 3–4 minutes until they’re just tender and starting to pick up a hint of char, but still bright. Next, add in the minced garlic and ginger, cooking for 30 seconds till fragrant and mouthwatering.
Step 4: Mix the Sauce
While the veggies cook, quickly whisk up the sauce: combine 1/4 cup soy sauce, oyster sauce, rice vinegar, brown sugar, black pepper, red pepper flakes (if using), and beef broth in a small bowl. This will be your umami-packed flavor bomb, just waiting to coat every bite.
Step 5: Bring It All Together
Return the browned beef (and any juices!) to the pan. Pour the mixed sauce over everything, allowing it to come to a lively simmer. Stir in the cornstarch slurry and keep things moving — the sauce will magically thicken and turn velvety, perfectly enveloping the steak and veggies in about 1–2 minutes. Once the steak is cooked through and everything glistens, it’s ready for your table.
How to Serve Best Ever Pepper Steak
Garnishes
You can turn this already gorgeous dish into a true stunner with a scatter of chopped green onions and a sprinkle of sesame seeds. These finishing touches add color, freshness, and just a hint of toasty nuttiness, making your Best Ever Pepper Steak restaurant-worthy in seconds.
Side Dishes
Best Ever Pepper Steak shines brightest with a simple bowl of fluffy steamed rice—white, brown, or even cauliflower rice for a lighter twist. If you’re extra hungry, serve it alongside stir-fried or steamed greens (broccoli, snap peas, or bok choy are perfect). You can also slide it into lettuce cups for a fun, hands-on dinner.
Creative Ways to Present
If you want to switch things up, pile your hot pepper steak on sizzling cast iron skillets to bring a little drama to the table, “fajita-style.” Or, serve it over warm noodles for a hearty variation, letting the sauce soak into every glossy strand. Leftovers? Tuck them into wraps or even spoon them over a baked potato for an unexpected lunch.
Make Ahead and Storage
Storing Leftovers
Got a little extra? Lucky you! Cool the pepper steak to room temperature, then store in an airtight container in the fridge. It keeps beautifully for up to three days, and the flavors even deepen with a bit of rest.
Freezing
To freeze, package cooled Best Ever Pepper Steak in a freezer-safe bag or container, pressing out as much air as possible to minimize freezer burn. It’ll keep its flavor and texture for about two months. Thaw overnight in the fridge for best results before reheating.
Reheating
To reheat, simply warm the pepper steak in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. You can also microwave individual portions—just go slow and stir halfway so everything heats evenly.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak is classic for its flavor and tenderness, you can use sirloin or skirt steak if that’s what you have. Just slice thinly against the grain for the best texture.
Is there a substitute for oyster sauce?
Yes, a mix of hoisin sauce and a dash of Worcestershire sauce can give you a similar depth of flavor. If you’re avoiding shellfish, look for vegetarian oyster sauce made with mushrooms.
Can I make this dish gluten-free?
You sure can! Swap out the regular soy sauce for a gluten-free tamari or coconut aminos, and make sure your oyster sauce is also labeled gluten-free. Everything else is naturally gluten-free.
What vegetables can I add?
This Best Ever Pepper Steak is forgiving and versatile. Feel free to toss in mushrooms, snap peas, or even thinly sliced carrots for a personalized twist. Just make sure not to overcrowd your pan.
How spicy is it with the red pepper flakes?
The crushed red pepper flakes add only a mild background heat; leave them out or reduce the amount for a milder dish, or increase for extra kick. The sauce itself is balanced and not overly spicy.
Final Thoughts
If you’re searching for a quick dinner that tastes like it took all day, Best Ever Pepper Steak will be your go-to again and again. The promise of savory steak, vibrant veggies, and glossy sauce is just too good to resist—so give it a try, and don’t be surprised if it becomes the most-requested meal in your kitchen!
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Best Ever Pepper Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-American
- Diet: Non-Vegetarian
Description
Learn how to make the Best Ever Pepper Steak at home with this easy and flavorful recipe. Tender slices of beef are stir-fried with colorful bell peppers, onions, and a savory sauce, creating a delicious dish that’s perfect for a quick weeknight dinner.
Ingredients
Marinade:
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir-Fry:
- 2 tablespoons vegetable oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup beef broth or water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- Marinate the Steak: Toss sliced steak with soy sauce and cornstarch. Let marinate for 10–15 minutes.
- Cook the Beef: Brown the marinated beef in a skillet, then set aside.
- Prepare Vegetables: Sauté peppers, onions, garlic, and ginger in the skillet.
- Combine Ingredients: Return beef to the skillet, add sauce mixture, and simmer.
- Thicken the Sauce: Stir in cornstarch slurry and cook until thickened.
- Garnish and Serve: Garnish with green onions and sesame seeds. Serve hot over rice.
Notes
- Flank steak is ideal, but sirloin or skirt steak also work well.
- For a lower-sodium option, use coconut aminos and low-sodium broth.
- Leftovers reheat well and make a great next-day lunch.
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 360
- Sugar: 7g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg
