Pepper Steak with Bell Peppers and Onion

When you’re craving bold flavor wrapped in tender slices of steak and colorful peppers, this Pepper Steak with Bell Peppers and Onion delivers comfort and flair. Perfect for weeknight dinners, casual entertaining, or meal prep, it’s a one-pan dish that feels anything but ordinary.

Inspired by classic Chinese-American stir‑fries and everyday kitchens, this version highlights thinly sliced beef seared to crisp edges, sautéed bell peppers, and sweet onions all bathed in a tangy savory sauce. It comes together quickly—but tastes like it’s taken hours. Ideal with rice, noodles, or as a lettuce wrap filling, it’s both versatile and satisfying.

Why You’ll Love This Recipe

• Quick and easy: Ready in about 30 minutes with minimal hands-on time.

• Vibrant presentation: Bright bell peppers in red, yellow, and green add pop and nutrition.

• Balanced flavor profile: Umami beef, savory-sweet sauce, slight acidity, and fresh aromatics.

• Flexible servings: Serve over rice, noodles, cauliflower rice, or even hoagie rolls (Philly-style twist).

Ingredients Overview

For the Steak & Marinade

• 1 lb (450 g) flank steak, skirt steak, or sirloin thinly sliced across the grain

• 2 Tbsp soy sauce

• 1 Tbsp rice wine (or dry sherry or mirin)

• 1 tsp sesame oil (optional for aroma)

• 1 Tbsp cornstarch or arrowroot

• ½ tsp freshly ground black pepper

• Optional: pinch of red pepper flakes or ground ginger

For the Vegetables & Stir‑Fry

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 medium onion (yellow or white), thinly sliced

• 2–3 garlic cloves, minced

• 1 Tbsp ginger, minced or grated (optional)

• 2 Tbsp neutral oil (canola, vegetable, or peanut)

• 2 scallions, sliced for garnish

For the Sauce

• ½ cup beef broth (or water)

• 2 Tbsp soy sauce

• 1 Tbsp oyster sauce or hoisin sauce

• 1 Tbsp rice vinegar or lemon juice

• 1 tsp sugar or honey

• 1 tsp cornstarch mixed into the liquid (for thickening, if marinade not used)

• Optional: ½ tsp chili garlic sauce or Sriracha for heat

Equipment & Prep Tips

• Wok or large skillet for high-heat stir-frying.

• Sharp knife for slicing beef and peppers thinly against the grain.

• Mixing bowls for marinade and sauce.

• Tongs or spatula to stir-fry efficiently.

• Pro tip: Pat steak slices dry after marinating to get a superior sear.

Step‑by‑Step Instructions

1. Marinate the Beef

1. In a bowl, whisk together soy sauce, rice wine (or substitute), sesame oil, cornstarch, black pepper, and optional ginger or red pepper flakes.

2. Add sliced steak and combine thoroughly. Let it marinate at room temperature for 15–20 minutes (or refrigerate up to 4 hours for deeper flavor).

2. Prep Vegetables

1. Slice bell peppers and onion into uniform thin strips.

2. Mince garlic and ginger.

3. Prepare sauce: in a separate bowl, whisk broth, soy sauce, oyster sauce, vinegar, sugar, and cornstarch.

3. Stir‑Fry Steak

1. Heat 1 Tbsp neutral oil in wok/skillet over high heat until shimmering.

2. Add marinated steak in a single layer. Let it sear without stirring for about 1 minute, then stir‑fry 1–2 additional minutes until browned and almost cooked through. Remove steak to a plate.

4. Stir‑Fry Vegetables

1. Add remaining oil to the hot pan. Introduce onion and bell peppers. Stir‑fry 2–3 minutes until crisp‑tender.

2. Add garlic and ginger; cook another 30 seconds until fragrant.

3. Season with a pinch of salt and pepper if needed.

5. Combine & Thicken

1. Return steak and any juices to the pan.

2. Pour the sauce mixture over, stirring quickly to coat.

3. Let sauce bubble and thicken (~1–2 minutes) while stirring until it clings to beef and vegetables.

4. Taste and adjust seasoning–add more soy sauce for saltiness, vinegar for tang, or chili sauce for heat.

6. Garnish & Serve

1. Sprinkle sliced scallions over the top.

2. Serve hot over rice, noodles, or in lettuce cups.

3. Optional additions: sesame seeds, chopped cilantro, or lime wedges for citrus zing.

Serving Suggestions & Pairings

• Grain options: White rice, jasmine rice, brown rice, noodles (lo mein or spaghetti) or cauliflower rice.

• Side dishes: Steamed broccoli, snap peas, or a simple cucumber salad.

• Sauces: Extra chili oil or Sriracha on the side for spice fans.

• Beverages: Still or sparkling tea, light beer, or Riesling to balance savory-sweet flavors.

Variations & Customizations

Different Proteins

• Use thinly sliced chicken breast or thigh, pork tenderloin, or tofu for a vegetarian/vegan option (use soy sauce marinade and vegetable broth).

Add More Veggies

• Add sliced mushrooms, baby corn, snow peas, diced zucchini, or carrots for variety and nutrition.

Make It Gluten-Free

• Substitute tamari for soy sauce, rice flour for cornstarch, and ensure oyster sauce is GF or use gluten-free hoisin.

Spice It Up

• Add fresh chiles or increase chili garlic sauce. Finish with a drizzle of chili oil.

Cooking Tips for Best Results

1. Marinate for time—even 15 minutes makes a difference for flavor and tender texture.

2. High heat sear—creates caramelization and prevents soggy meat.

3. Don’t overcrowd the pan—to ensure browning, cook in batches if necessary.

4. Slice protein thin—across the grain for tenderness.

5. Stir sauce in fast—cornstarch thickens quickly; move constantly.

6. Prep ahead—vegetables sliced and sauce whisked before cooking makes the process smoother.

Make‑Ahead & Storage Instructions

Prepping Ahead

• Slice and marinate the steak up to 4 hours in advance.

• Slice peppers and onions the night before; store sealed in the fridge.

• Sauce can be whisked and refrigerated ready to add.

Storing Leftovers

• Store cooled stir-fry in airtight containers in the fridge for up to 3 days.

• Keep sauces separate if using rice or noodles, to avoid sogginess.

Freezing

• Freeze fully cooked stir-fry (meat and vegetables) in freezer-safe containers for up to 2 months.

• Thaw overnight and reheat gently in a skillet with splash of broth to refresh.

Reheating Tips

• Stir-fry reheats best—pan-fry leftovers over medium-high heat, adding a bit of water or broth to prevent drying.

• Microwave on medium power with lid or cover, stirring halfway through.

Nutrition & Portion Guide

(Per serving: about ½ cup protein + 1 cup vegetables + sauce with rice)

• Calories: ~450–550 kcal

• Protein: ~28 g

• Fat: ~14–18 g (mostly from oil)

• Carbohydrates: ~45–55 g (with rice or noodles)

• Fiber: ~4–6 g

Reduce calories by using leaner cuts, less oil, low‑sodium sauce; serve over greens or cauliflower rice for lower carbs.

Why This Recipe Stands Out

• Speed meets flavor: in under 30 minutes, you get restaurant-worthy results.

• Colorful visual appeal: Bell pepper trio, juicy beef, glossy sauce—easy on the eyes, rewarding to eat.

• Flexible format: perfect for any diet, season, or preference.

• Shareable plating: toss it into bowls, family-style trays, or bright lettuce cups—great for photos and crowds.

Storytelling & Sharing Inspiration

Picture this dish sizzling in your pan, perfume of garlic, soy, and pepper filling the kitchen—friends gather, hungry and intrigued. Family favorite weeknight hero becomes a potluck star. Share the story behind your version—do you grill the steak first, add more chili, or skip one vegetable and add another? Encourage readers to tag with #PepperSteakDelight or #BellPepperStirFry and share how they customized it.

Creative Leftover Ideas

• Stir-fry tacos: Fill small tortillas with warmed stir-fry, top with cilantro and lime crema.

• Pepper steak fried rice: Chop leftovers, stir with rice and egg for next-day fried rice.

• Asian-style burrito: Wrap stir-fry in a tortilla or flatbread with cucumber slaw or spicy mayo.

Seasonal & Regional Twists

• Spring: Add sugar snap peas, fresh snow peas, and thin-sliced asparagus for crisp spring taste.

• Summer: Add grilled corn kernels or charred zucchini for seasonally sweet crunch.

• Winter: Stir in slivered Brussels sprouts or diced sweet potato and use a deeper savory hoisin-soy blend.

Your Shopping List

Proteins & Pantry Basics

• Flank, skirt or sirloin steak (thin slicing)

• Soy sauce (or tamari)

• Rice wine, sesame oil (optional)

• Cornstarch or arrowroot

Produce

• Red, yellow and green bell peppers

• Medium onion (yellow/white or red)

• Garlic and ginger (optional)

• Scallions for garnish

• Optional vegetables: mushrooms, snap peas, zucchini

Sauce Ingredients

• Beef broth or water

• Soy sauce, oyster or hoisin sauce

• Rice vinegar (or lemon juice)

• Sugar or honey

• Chili garlic sauce or chili oil (if adding heat)

FAQs: Common Questions Answered

Q: What’s the best cut of steak?
Flank, skirt, or sirloin are ideal—they’re flavorful when sliced thin and cook quickly.

Q: Can I skip marinating?
You can, but marinating improves flavor and tenderizes the meat.

Q: Why use cornstarch?
It tenderizes meat and helps sauce thicken and cling to ingredients.

Q: Can I use frozen vegetables?
Yes—just thaw and pat dry before stir-frying to prevent extra moisture.

Q: How do I get crispy peppers without losing crunch?
Cook peppers on high heat and only until crisp-tender (about 2–3 minutes); avoid overcooking.

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