There’s something so comforting about the sizzle of steak hitting a hot pan—the rich aroma of seared beef mingling with the sweetness of bell peppers and onions. It’s a dish that feels like a warm hug after a long day, one of those meals that’s both hearty and vibrant. I remember the first time I made pepper steak for my family; my youngest declared it “restaurant-level good,” and that’s when I knew it had earned a permanent spot in our weeknight rotation. Whether you’re craving something quick yet satisfying or need a crowd-pleaser for dinner guests, this pepper steak with bell peppers and onion is a winner every time.

Ingredients You’ll Need

Gathering the right ingredients is half the battle—but don’t worry, this recipe keeps things simple without skimping on flavor. Here’s what you’ll need:

• 1.5 lbs flank steak or sirloin – Thinly sliced against the grain for maximum tenderness. Flank steak is my go-to, but sirloin works beautifully too.
• 2 bell peppers (any color) – I love using a mix of red and green for sweetness and a pop of color.
• 1 large onion – Yellow or white onions caramelize beautifully, adding depth to the dish.
• 3 cloves garlic, minced – Because what’s a stir-fry without garlic?
• 1/4 cup soy sauce – For that umami-rich base. Low-sodium works if you’re watching salt.
• 2 tbsp oyster sauce – The secret ingredient that adds a touch of sweetness and depth.
• 1 tbsp brown sugar – Balances the savory notes with just a hint of caramel-like richness.
• 1 tsp freshly grated ginger – A little zing to brighten everything up.
• 2 tbsp vegetable oil – For high-heat cooking. Peanut or avocado oil also work well.
• 1/2 tsp black pepper – Freshly cracked is best for that peppery bite.

Step-by-Step Instructions

Now, let’s get cooking! Follow these steps for tender, flavorful pepper steak every time:

1. Prep the steak: Slice the steak thinly against the grain—this ensures each bite is melt-in-your-mouth tender. Pat it dry with a paper towel to help it sear beautifully.
2. Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and black pepper. This little sauce is the flavor powerhouse of the dish!
3. Sear the steak: Heat 1 tbsp oil in a large skillet or wok over high heat. Add the steak in a single layer (work in batches if needed) and cook for 2–3 minutes until browned but still slightly pink inside. Transfer to a plate.
4. Sauté the veggies: In the same pan, add the remaining oil and toss in the onions and bell peppers. Stir-fry for 3–4 minutes until they start to soften but still have a bit of crunch. Add the garlic and ginger, cooking just until fragrant (about 30 seconds).
5. Bring it all together: Return the steak to the pan, pour in the sauce, and toss everything to coat. Let it simmer for another minute or two until the sauce thickens slightly and clings to the steak and veggies.

Tip: Don’t overcrowd the pan when searing the steak—this ensures a good sear instead of steaming the meat. And if you love a little heat, a sprinkle of red pepper flakes at the end adds a nice kick!

There’s something undeniably comforting about a sizzling skillet of pepper steak with bell peppers and onion. The tender beef, vibrant peppers, and savory sauce come together in a dish that feels like a warm hug on a busy weeknight. Whether you’re cooking for family or meal prepping for the week, this classic stir-fry never disappoints.

Pro Tips for the Best Pepper Steak

• Slice against the grain: Cutting your steak thinly against the grain ensures maximum tenderness in every bite.
• High heat is key: Get your pan smoking hot before adding ingredients to achieve that perfect sear.
• Don’t overcrowd: Cook in batches if needed to prevent steaming instead of browning.
• Velveting technique: For extra tender beef, try the Chinese velveting method by marinating with baking soda (1/4 tsp per pound) for 15 minutes before cooking.

Delicious Variations to Try

This versatile recipe welcomes creativity:

• Protein swap: Use chicken, pork, or even portobello mushrooms for a vegetarian version
• Pepper rainbow: Mix red, yellow, and orange bell peppers for extra color and sweetness
• Spice it up: Add sliced jalapeños or red pepper flakes for heat
• Sauce variations: Try teriyaki, hoisin, or oyster sauce for different flavor profiles

What to Serve with Pepper Steak

This dish pairs beautifully with:

• Fluffy white rice or brown rice for a healthier option
• Buttery mashed potatoes for ultimate comfort
• Crisp lo mein or chow mein noodles
• A simple green salad to balance the richness
• Steamed broccoli or snap peas for extra veggies

Storage and Reheating Tips

Leftovers (if you’re lucky enough to have any!) keep well:

• Refrigerator: Store in an airtight container for 3-4 days
• Freezer: Freeze for up to 3 months in freezer-safe containers
• Reheating: Warm in a skillet over medium heat with a splash of water or broth to refresh the sauce. Microwave works too – cover and heat in 30-second intervals.

Frequently Asked Questions

What’s the best cut of beef for pepper steak?

Flank steak, sirloin, or ribeye work beautifully. Look for well-marbled cuts that are tender when sliced thin against the grain.

Can I make this dish ahead of time?

Absolutely! The flavors often deepen when allowed to mingle. Just reheat gently before serving.

How can I thicken the sauce if it’s too thin?

Mix 1 teaspoon cornstarch with 1 tablespoon cold water, then stir into the simmering sauce until it reaches your desired consistency.

Is this recipe gluten-free?

It can be! Simply use tamari instead of soy sauce and ensure your other ingredients are gluten-free.

There you have it – everything you need to create a pepper steak that will have everyone asking for seconds. Whether it’s a quick weeknight dinner or a special weekend meal, this colorful, flavorful dish brings joy to the table. The sizzle of the steak hitting the pan, the sweet aroma of bell peppers softening, and the satisfaction of that first bite – these are the simple pleasures that make cooking worthwhile. Wishing you many delicious meals ahead!