Description
Pepper Steak with Bell Peppers and Onion is a classic takeout-style stir-fry featuring tender strips of beef, vibrant bell peppers, and sweet onions in a savory, slightly tangy sauce. This one-pan wonder is easy to make at home, perfect for busy weeknights, and pairs beautifully with white rice or noodles.
Ingredients
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1 lb flank steak or sirloin, thinly sliced against the grain
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1 tbsp soy sauce (for marinating)
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1 tsp cornstarch (for marinating)
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1 tbsp vegetable or sesame oil
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 yellow onion, thinly sliced
For the Sauce:
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2 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp hoisin sauce (optional for sweetness)
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1 tsp cornstarch
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1/4 cup beef broth or water
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1/2 tsp sugar
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1 clove garlic, minced
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1/2 tsp freshly grated ginger (optional)
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Black pepper to taste
Instructions
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Marinate the steak: In a bowl, toss sliced steak with 1 tbsp soy sauce and 1 tsp cornstarch. Let sit for 10–15 minutes while prepping veggies and sauce.
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Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin (if using), beef broth, cornstarch, sugar, garlic, and ginger.
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Cook the steak: Heat 1 tbsp oil in a wok or large skillet over high heat. Sear beef in a single layer (in batches if needed) for 1–2 minutes per side until browned. Remove from pan and set aside.
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Stir-fry vegetables: Add bell peppers and onion to the pan. Stir-fry for 3–4 minutes until tender-crisp.
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Return the steak to the pan, pour in the sauce, and toss everything to coat. Simmer for 2–3 minutes until the sauce thickens and coats the meat and veggies.
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Serve hot over steamed rice or noodles.
Notes
Thinly slicing the steak is key for tenderness. You can switch up the bell peppers for whatever colors you like or add mushrooms and snap peas. For spice, toss in a pinch of red pepper flakes or a dash of sriracha. This dish also makes great leftovers for lunch the next day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes