When it comes to delivering major flavor with minimal fuss, it’s hard to beat Pepper Steak with Bell Peppers and Onion. This classic stir-fry combines tender strips of beef with vibrant bell peppers and sweet onions, all tossed together in a savory, silky sauce. Whether you’re craving a comforting weeknight meal or need something delicious on the table fast, this recipe checks every box. I love how the peppers bring a splash of color, the steak soaks up all those luscious Asian-inspired flavors, and every bite feels hearty and satisfying. Trust me, this is a dish you’ll want to put on repeat!
Ingredients You’ll Need
You only need simple, familiar ingredients to make Pepper Steak with Bell Peppers and Onion shine, and each one plays a special role. Every element, from the marinated beef to the punchy peppers, adds a unique taste or texture to the final stir-fry—so don’t skip a thing!
- Flank steak: Thinly sliced against the grain for the most tender, juicy bite in every forkful.
- Soy sauce: Delivers umami depth and salt to balance the sweet and savory flavors.
- Oyster sauce: Brings in a rich, slightly sweet savoriness that takes the sauce over the top.
- Cornstarch: Helps tenderize the beef and thickens the sauce for that gorgeous glossy finish.
- Vegetable oil: Keeps everything from sticking and allows for that classic stir-fry sear.
- Red bell pepper: Adds eye-catching color and a lovely, subtle sweetness.
- Green bell pepper: Offers a pop of color and a light grassy flavor that’s essential here.
- Yellow onion: Sweetens and softens as it cooks, rounding out the edges of the dish.
- Garlic cloves: Perfumes the stir-fry with aromatic depth.
- Freshly ground black pepper: Lends the dish its signature kick and warmth.
- Crushed red pepper flakes (optional): Add these for a little extra fire if you like things spicy!
- Low-sodium beef broth: Forms the body of the sauce without overpowering saltiness.
- Hoisin sauce: A touch of sweetness and complexity that ties everything together.
- Sesame oil: Just a splash creates that unmistakable nutty, toasty aroma.
- Cooked white rice: The perfect fluffy base to soak up every drop of sauce.
How to Make Pepper Steak with Bell Peppers and Onion
Step 1: Marinate the Steak
Start by tossing your thinly sliced steak in a bowl with soy sauce, oyster sauce, and cornstarch. This quick marinade is a game-changer: it tenderizes the beef and ensures each piece gets a flavorful coating. Let the steak sit for at least 15 minutes—you’ll be amazed at the difference in taste and tenderness after this short rest!
Step 2: Sear the Steak
Heat a wok or large skillet over medium-high and swirl in the vegetable oil. Once it’s shimmering, lay the marinated steak in a single layer. Sear each side for just 1–2 minutes, allowing the meat to develop a caramelized crust while staying juicy on the inside. Don’t overcrowd the pan—if needed, do this in batches for the best browning. Set the steak aside once it’s perfectly browned.
Step 3: Sauté the Bell Peppers and Onion
In the same pan, toss in your sliced red and green bell peppers along with the onion. Sauté for 4–5 minutes, stirring frequently, until the veggies are bright and slightly softened. This step unlocks their natural sweetness and builds the colorful base for our Pepper Steak with Bell Peppers and Onion.
Step 4: Add Aromatics and Spices
Stir in the minced garlic, freshly ground black pepper, and, if you like a little heat, the crushed red pepper flakes. Let them cook for about a minute, just until the garlic is fragrant—you’ll instantly smell all those enticing flavors blending together.
Step 5: Make the Sauce
Pour in the beef broth, then add the hoisin sauce and that touch of sesame oil. Mix everything together and bring the sauce to a gentle simmer. Watch as the sauce bubbles and thickens, infusing the vegetables with even more flavor.
Step 6: Finish and Serve
Return the seared steak (along with any juices) to the skillet. Toss everything until the beef and vegetables are well-coated and the sauce is glossy, just 2–3 minutes more. Serve your Pepper Steak with Bell Peppers and Onion piping hot over fluffy white rice, and get ready to dig in!
How to Serve Pepper Steak with Bell Peppers and Onion
Garnishes
A sprinkle of sliced green onions adds a burst of color and freshness on top of your Pepper Steak with Bell Peppers and Onion. For a little crunch, toss on some toasted sesame seeds, or drizzle with an extra dash of sesame oil just before serving for that irresistible aroma.
Side Dishes
Steamed rice is the hands-down classic, but you can also serve this dish with jasmine or brown rice for a wholesome twist. If you’re keeping things light, spoon it over fluffy cauliflower rice or steamed broccoli and let the sauce do the heavy lifting. Even a crisp Asian-style cucumber salad makes a refreshing side to balance those bold flavors.
Creative Ways to Present
Turn your Pepper Steak with Bell Peppers and Onion into a fun rice bowl bar by letting everyone build their own. Or, serve it family-style on a big platter so everyone can help themselves. If you’re feeling adventurous, stuff leftovers in a toasted hoagie roll or wrap them in lettuce leaves for easy hand-held bites. It’s hard to go wrong with such a versatile dish!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Pepper Steak with Bell Peppers and Onion to an airtight container and refrigerate promptly. It will stay fresh for up to 3–4 days, and makes for a fantastic lunch or quick dinner the next day.
Freezing
You can freeze this dish, though the peppers may soften a bit after thawing. Cool everything completely, pack into a freezer-safe container, and freeze for up to two months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
For the best flavor and texture, reheat Pepper Steak with Bell Peppers and Onion gently in a skillet over medium heat until warmed through, adding a splash of beef broth or water to loosen the sauce if needed. You can also microwave it in short bursts, stirring halfway through to ensure even heating.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak is my favorite for tenderness and flavor, sirloin or skirt steak also work beautifully in Pepper Steak with Bell Peppers and Onion. Just remember to slice thinly against the grain for the best texture.
Is this dish very spicy?
Not unless you want it to be! The crushed red pepper flakes are totally optional, so you can skip them for a milder dish or add extra for a spicy kick. The base recipe is mostly savory and peppery rather than hot.
What can I use instead of oyster sauce?
If you don’t have oyster sauce or need an alternative, hoisin sauce or mushroom stir-fry sauce works as a good stand-in. They’ll bring a similar depth and a little sweetness to Pepper Steak with Bell Peppers and Onion.
How do I keep the steak tender?
Marinating the steak with soy sauce and cornstarch helps break down the fibers and keeps it juicy during cooking. Also, keep your pan hot and don’t overcook—the steak should just sear quickly on both sides for the most tender results.
Can I make this recipe low-carb?
Definitely! Instead of rice, try serving Pepper Steak with Bell Peppers and Onion over cauliflower rice or even zucchini noodles. The bold flavors pair perfectly with any lighter base of your choice.
Final Thoughts
Now that you’ve seen how simple and satisfying it is, I truly hope you’ll give Pepper Steak with Bell Peppers and Onion a try! It’s a dish I keep coming back to, and I know it’ll earn a spot in your regular dinner rotation. Let each colorful, savory bite remind you just how joyful homemade cooking can be.
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
- Diet: Non-Vegetarian
Description
Enjoy a flavorful and colorful dish with this Pepper Steak featuring tender flank steak, vibrant bell peppers, and aromatic onions in a savory sauce. Serve over steamed white rice for a satisfying meal.
Ingredients
Marinade:
- 1 ½ pounds flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Stir-Fry:
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup low-sodium beef broth
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- cooked white rice, for serving
Instructions
- Marinate the Steak: Combine soy sauce, oyster sauce, and cornstarch. Toss steak in the mixture and marinate for 15 minutes.
- Sear the Steak: Sear marinated steak in oil until browned. Set aside.
- Prepare the Vegetables: Sauté bell peppers, onion, garlic, and spices.
- Combine Ingredients: Add beef broth, hoisin sauce, and sesame oil. Return steak to the skillet and cook until heated through.
- Serve: Serve hot over cooked white rice.
Notes
- You can use sirloin or skirt steak instead of flank steak.
- Adjust spiciness by controlling the amount of red pepper flakes.
- For a low-carb option, serve with cauliflower rice.
Nutrition
- Serving Size: 1 ½ cups (with rice)
- Calories: 375
- Sugar: 6g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
