This recipe comes together fast, uses simple pantry ingredients, and packs bold flavor with minimal prep. The beef is juicy and tender, the peppers add natural sweetness and crunch, and the sauce is rich, savory, and perfectly coats every bite. It’s healthier and more affordable than takeout, and you can customize it easily to suit your preferences or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Flank steak or sirloin (thinly sliced against the grain)
Bell peppers (any color, sliced)
Onion (sliced)
Garlic (minced)
Soy sauce
Cornstarch
Water or beef broth
Brown sugar
Ground black pepper
Vegetable oil or sesame oil (for cooking)
Cooked white rice (for serving)
Directions
In a small bowl, mix soy sauce, water or broth, cornstarch, brown sugar, and black pepper. Set aside.
Heat oil in a large skillet or wok over medium-high heat.
Add sliced beef and sear until browned and just cooked through. Remove and set aside.
In the same skillet, add a bit more oil if needed. Sauté onions and bell peppers until slightly tender but still crisp.
Add garlic and cook for 30 seconds until fragrant.
Return the beef to the skillet and pour in the sauce mixture.
Stir everything together and cook for 2–3 minutes until the sauce thickens and coats the beef and vegetables.
Serve hot over cooked rice.
Servings and timing
This recipe makes about 4 servings. Prep time: 10 minutes Cook time: 15 minutes Total time: approximately 25 minutes
Variations
Spicy Pepper Steak: Add red pepper flakes or a splash of sriracha for heat.
Low-Sodium: Use low-sodium soy sauce to control salt content.
Ginger Twist: Add freshly grated ginger for extra depth.
Vegetable Boost: Include mushrooms, snap peas, or broccoli for more variety.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. The sauce may thicken more after chilling, so add a splash of water or broth when reheating to loosen it. This dish is not ideal for freezing due to the texture changes in the peppers.
FAQs
What cut of beef is best for pepper steak?
Flank steak or sirloin are ideal because they’re tender and cook quickly when sliced thin.
Can I use frozen peppers?
Yes, but they may release more water and be softer. Thaw and pat them dry before cooking.
How do I make the steak tender?
Slice it thinly against the grain and don’t overcook. Marinating briefly in the sauce can also help.
Can I make this ahead?
You can prep the ingredients and sauce ahead, but cook it fresh for the best texture.
Is pepper steak spicy?
Not traditionally, but you can add heat with chili flakes or hot sauce.
What can I serve with pepper steak?
White rice, brown rice, noodles, or cauliflower rice are all great options.
Can I double the recipe?
Yes, just be sure not to overcrowd the pan when cooking the beef—work in batches if needed.
Can I use chicken instead of beef?
Yes, thinly sliced chicken breast or thighs work well as a substitute.
How thick should I slice the beef?
About 1/4 inch thick or thinner. Thinner slices cook faster and stay tender.
Do I need a wok?
A wok is ideal for stir-fry, but a large skillet works just fine.
Conclusion
Easy Pepper Steak is a quick and delicious way to bring bold flavor to your dinner table with minimal fuss. With tender beef, crisp vegetables, and a savory-sweet sauce, this meal is sure to become a regular in your weeknight rotation. Serve it over rice, customize it to your liking, and enjoy a satisfying homemade takeout-style dish any night of the week
Easy Pepper Steak is a quick and savory stir-fry featuring tender slices of beef, vibrant bell peppers, and a flavorful garlic-soy sauce. Ready in under 30 minutes, it’s perfect for a satisfying weeknight dinner served over rice or noodles.
Ingredients
1 lb flank steak or sirloin, thinly sliced against the grain
2 bell peppers (any color), sliced
1 medium onion, sliced
2 cloves garlic, minced
1/4 cup soy sauce
1/2 cup water or beef broth
1 tablespoon cornstarch
1 tablespoon brown sugar
1/4 teaspoon ground black pepper
2 tablespoons vegetable or sesame oil
Cooked white rice, for serving
Instructions
In a small bowl, whisk together soy sauce, water or broth, cornstarch, brown sugar, and black pepper. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add sliced beef and sear until browned and just cooked through, about 3–4 minutes. Remove and set aside.
Add remaining oil to the skillet. Sauté bell peppers and onions for 3–4 minutes until slightly tender but still crisp.
Add minced garlic and cook for 30 seconds until fragrant.
Return beef to the skillet and pour in the prepared sauce.
Stir well and cook for 2–3 minutes, until the sauce thickens and coats the beef and vegetables.
Serve hot over cooked white rice.
Notes
Slice beef thinly against the grain for maximum tenderness.Use low-sodium soy sauce for a lower-salt option.Add red pepper flakes or sriracha for a spicy version.Substitute tamari for a gluten-free version.Reheat with a splash of water or broth to loosen the sauce.
