Pepper Steak with Bell Peppers and Onion Recipe
If you’ve ever craved a hearty, savory meal that’s both colorful and bursting with flavor, Pepper Steak with Bell Peppers and Onion is the answer. This restaurant favorite is surprisingly simple to make at home, yet impressive enough to serve to guests. Tender strips of beef, vibrant bell peppers, and aromatic onions come together in a glossy, garlicky sauce that coats every bite. Whether you’re a stir-fry enthusiast or someone who just appreciates a balanced, palate-pleasing dinner, this dish promises familiar comfort and a little touch of weeknight excitement.
Ingredients You’ll Need
The beauty of Pepper Steak with Bell Peppers and Onion lies in its straightforward ingredient list. Each component is purposeful: the steak brings richness, the peppers and onion add crunch and color, and the sauce ties everything together with layers of umami and spice.
- Beef steak (1 pound, such as sirloin, flank, or ribeye): Thinly slicing against the grain ensures each bite is satisfying and tender.
- Soy sauce (2 tablespoons): Infuses the beef with savory depth and saltiness.
- Oyster sauce (1 tablespoon): Adds a touch of sweetness and classic stir-fry flavor complexity.
- Cornstarch (1 teaspoon): Helps the marinade cling to the beef and thickens the final sauce.
- Vegetable oil (2 tablespoons): A neutral oil is ideal for high-heat searing and quick cooking.
- Red bell pepper (1, sliced): Offers vibrant color and a slight sweetness.
- Green bell pepper (1, sliced): Balances the dish with a mildly bitter, grassy note.
- Onion (1, sliced): Turns deliciously soft and slightly caramelized in the pan.
- Garlic (2 cloves, minced): Gives the dish its irresistible aroma and depth.
- Ginger (1 teaspoon, grated): Brightens and sharpens the sauce beautifully.
- Beef broth or water (1/4 cup): Helps loosen the sauce, melding all the flavors.
- Salt and pepper to taste: For finish and balance—always adjust to personal preference.
How to Make Pepper Steak with Bell Peppers and Onion
Step 1: Marinate the Beef
Start by tossing the steak slices with soy sauce, oyster sauce, and cornstarch in a roomy bowl. This not only jump-starts flavor infusion but also gives the beef surface a silky sheen that translates into a luscious sauce. Letting it rest for at least fifteen minutes works magic, making every piece savory from the inside out.
Step 2: Sear the Steak
Heat up a tablespoon of oil in your largest skillet or wok over high heat. Lay the marinated beef in a single layer, being careful not to crowd the pan (this helps get that gorgeous brown sear). It only needs one to two minutes per side before you remove the steak—don’t overcook, tender is the name of the game here!
Step 3: Sauté the Vegetables
In the same pan, add your second tablespoon of oil. Drop in the sliced bell peppers and onion, stirring often for about three to four minutes. The goal: keep them crisp enough for texture, but cooked enough to turn sweet and slightly charred around the edges.
Step 4: Add Aromatics
Next comes the punch of freshness—toss in your minced garlic and grated ginger. Sauté everything for another minute until those fabulous scents hit your nose. You’ll know it’s ready when it’s deeply aromatic and undeniably mouthwatering.
Step 5: Bring it Together
Return the browned steak to the skillet, and pour in the beef broth or water. Stir well to bring all those flavors together, scraping up any delicious browned bits from the pan. Let everything cook together for two to three more minutes until the sauce slightly thickens and every bite glistens.
Step 6: Season and Serve
Taste and adjust with salt and pepper as needed. Spoon the Pepper Steak with Bell Peppers and Onion hot over fluffy rice or noodles, letting the sauce soak into every grain. Enjoy how easy and rewarding homemade stir-fry can be!
How to Serve Pepper Steak with Bell Peppers and Onion
Garnishes
For a fresh pop and extra wow factor, sprinkle your Pepper Steak with Bell Peppers and Onion with thinly sliced green onions or a handful of chopped cilantro. Toasted sesame seeds lend a lovely crunch, and a light drizzle of chili oil can provide just the right kick for spice lovers.
Side Dishes
This flavorful main is a natural partner for fluffy steamed white rice, jasmine or basmati are excellent choices, but it’s also wonderful over simple egg noodles. For veggies, lightly steamed broccoli or a crisp Asian cucumber salad will complement the dish without overshadowing those wonderful peppers and beef.
Creative Ways to Present
If you’re serving a crowd or want to impress, try plating the Pepper Steak with Bell Peppers and Onion in a vibrant, shallow bowl with extra sauce pooled around the edges. Or, for a more casual touch, tuck the steak and vegetables into lettuce cups for a playful, hand-held twist that’s big on flavor and fun to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Pepper Steak with Bell Peppers and Onion keeps beautifully! Transfer any extras to an airtight container and refrigerate for up to 2–3 days. The flavors meld even more as it rests, making lunchtime the next day a delicious treat.
Freezing
You can freeze this dish for future cravings, though the peppers may lose a bit of their crunch after thawing. Place cooled portions in freezer-safe containers, leaving a little room for expansion, and freeze for up to two months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat Pepper Steak with Bell Peppers and Onion gently on the stovetop over medium heat, adding a splash of water or broth if the sauce needs loosening. If short on time, the microwave works too—cover loosely and heat in bursts, stirring in between to ensure even warming.
FAQs
What’s the best cut of beef for Pepper Steak with Bell Peppers and Onion?
Flank steak is a classic choice for its balance of tenderness and beefy flavor, but sirloin and ribeye are also fantastic. The most important step is thinly slicing against the grain, which makes any cut melt-in-your-mouth tender.
Can I make Pepper Steak with Bell Peppers and Onion gluten-free?
Absolutely! Just use a certified gluten-free soy sauce (such as tamari) and double-check that your oyster sauce is gluten-free. Cornstarch is naturally gluten-free, so no worries there.
Is it okay to use frozen bell peppers?
Frozen bell peppers can be used in a pinch. Toss them straight into the pan from frozen and expect a slightly softer texture, but all the flavor will still be there. Fresh peppers do offer a crisper bite and brighter color.
Can I substitute other vegetables?
Yes, feel free to get creative! While classic Pepper Steak with Bell Peppers and Onion relies on its namesake veggies, snow peas, snap peas, or mushrooms make delightful additions or swaps. It’s a perfect recipe for using up stray produce.
How do I prevent the beef from becoming tough?
Thin slicing is key, as is a quick, hot sear in the pan. Marinating with the cornstarch and sauce mixture helps retain moisture, so avoid overcooking and always let the beef rest at room temperature for a bit before cooking.
Final Thoughts
There’s nothing quite like inviting someone to your table with a vibrant serving of Pepper Steak with Bell Peppers and Onion—it’s comforting, colorful, and full of life. If you’ve never tried making it at home, give it a go and prepare to fall in love with the depth of flavors and just how fast it comes together. Enjoy every bite!
Print
Pepper Steak with Bell Peppers and Onion Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Tender slices of beef stir-fried with colorful bell peppers, onions, and a savory sauce make this Pepper Steak with Bell Peppers and Onion a delicious and easy weeknight meal.
Ingredients
For the Beef:
- 1 pound beef steak (such as sirloin, flank, or ribeye), thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
For the Vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Additional Ingredients:
- 1/4 cup beef broth or water
- Salt and pepper to taste
Instructions
- Marinate the Beef: In a bowl, combine soy sauce, oyster sauce, and cornstarch. Add the thinly sliced beef, toss to coat, and marinate for at least 15 minutes.
- Sear the Beef: Heat 1 tablespoon of oil in a skillet over high heat. Sear beef slices until browned, then set aside.
- Sauté Vegetables: In the same skillet, sauté bell peppers and onion until tender. Add garlic and ginger, sauté until fragrant.
- Combine Ingredients: Return beef to skillet, add broth or water. Cook until sauce thickens.
- Season and Serve: Season with salt and pepper. Serve hot with rice or noodles.
Notes
- Thinly slice beef against the grain for tenderness.
- Marinate beef for at least 15 minutes for flavor.
- Use colorful bell peppers for variety.
- Adjust seasoning to taste.
- Serve immediately for freshness.
- Store leftovers in the refrigerator and consume within 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Pepper Steak, Stir-Fry, Beef and Peppers
