Pepper Steak with Bell Peppers and Onion Recipe

Introduction

Pepper steak with bell peppers and onion is a flavorful and colorful stir-fry that’s perfect for a quick weeknight dinner. Tender beef slices marry beautifully with crisp bell peppers and savory sauce for a satisfying meal. Ready in under 30 minutes, it’s a delicious way to enjoy a classic Asian-inspired dish at home.

Ingredients

• 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
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/4 cup beef broth or water
• Salt and pepper to taste

Instructions

1. Step 1: In a bowl, combine the soy sauce, oyster sauce, and cornstarch. Add the thinly sliced beef and toss to coat. Let the beef marinate for at least 15 minutes.
2. Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef slices in a single layer, working in batches if needed, and sear for 1-2 minutes on each side until browned. Remove the beef from the skillet and set aside.
3. Step 3: In the same skillet, add the remaining tablespoon of oil. Add the sliced bell peppers and onion, sautéing for 3-4 minutes until tender but still crisp.
4. Step 4: Add the minced garlic and grated ginger to the skillet and sauté for another minute until fragrant.
5. Step 5: Return the beef to the skillet. Pour in the beef broth or water and stir to combine all ingredients. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
6. Step 6: Season with salt and pepper to taste. Serve hot with rice or noodles.

Tips & Variations

• Use a high heat and avoid overcrowding the pan when searing beef to get a nice caramelized crust.
• Swap beef broth with chicken broth or vegetable broth for a different flavor profile.
• Add sliced mushrooms or snap peas for extra vegetables and texture.
• If you prefer a spicier dish, add a pinch of crushed red pepper flakes or a drizzle of chili oil.

Storage

Store any leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To prevent the vegetables from getting too soft, avoid reheating multiple times.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin, flank, or ribeye are ideal because they’re tender and cook quickly, but you can also use other cuts as long as they are thinly sliced against the grain for tenderness.

What can I serve with pepper steak?

Pepper steak pairs well with steamed white or brown rice, fried rice, or noodles. It also works nicely with a side of stir-fried greens or a simple salad for a complete meal.

Pepper Steak with Bell Peppers and Onion Recipe

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★★★★★

4.5 from 70 reviews

This Pepper Steak with Bell Peppers and Onion is a classic, flavorful stir-fry dish featuring tender thinly sliced beef seared to perfection with vibrant bell peppers and onions. Enhanced with a savory sauce made from soy and oyster sauces, garlic, and ginger, it’s quick to prepare and perfect for a satisfying weeknight dinner served over rice or noodles.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Beef and Marinade

• 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

Vegetables & Aromatics

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated

Other Ingredients

• 2 tablespoons vegetable oil
• 1/4 cup beef broth or water
• Salt and pepper to taste

Instructions

1. Marinate the Beef: In a bowl, combine the soy sauce, oyster sauce, and cornstarch. Add the thinly sliced beef to the bowl and toss well to coat evenly. Let the beef marinate for at least 15 minutes to absorb the flavors and tenderize.
2. Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef slices in a single layer, working in batches if needed to avoid overcrowding. Sear the beef for 1-2 minutes on each side until browned but not fully cooked through. Remove the beef from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced red and green bell peppers along with the sliced onion. Sauté for 3-4 minutes, stirring often, until the vegetables are tender yet retain a crisp texture.
4. Add Aromatics: Add the minced garlic and grated ginger to the skillet with the vegetables. Cook for an additional minute until fragrant, stirring continuously to prevent burning.
5. Combine and Finish Cooking: Return the seared beef to the skillet. Pour in the beef broth or water and stir to mix all ingredients thoroughly. Allow the mixture to cook for another 2-3 minutes over medium-high heat so the sauce thickens slightly and the beef finishes cooking.
6. Season and Serve: Taste the dish and season with salt and freshly ground black pepper as desired. Serve the pepper steak hot, ideally over steamed rice or noodles for a complete meal.

Notes

• For best results, slice the beef thinly against the grain to ensure tenderness.
• Cooking in batches prevents overcrowding, which allows the beef to sear rather than steam.
• You can substitute beef broth with water if unavailable, but broth adds extra flavor.
• Adjust the amount of garlic and ginger to suit your taste preference.
• Serve immediately to enjoy the vegetables at their crisp-tender best.

Keywords: pepper steak, beef stir-fry, bell peppers, quick dinner, Chinese beef recipe, easy stir-fry, beef with vegetables