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Trust me on this one. If you want the most tender pepper steak you’ve ever made at home, this recipe is it. It’s fast, saucy, and I give you just enough tips to make it work on a busy night!
Read This Before You Order Takeout
- It actually turns out tender! No chewy steak, no wondering what went wrong. My pepper steak recipe just works.
- It’s fast enough for a weeknight! Simple ingredients and straightforward steps, and it tastes just like take-out, maybe even better!
- The sauce is so good! The kind you want extra rice for because you’re definitely not letting it go to waste.
Pepper Steak Ingredients
- Steak: You don’t have to use flank steak; you could use sirloin, round, or skirt steak.
- Bell Pepper: Use your favorite color of bell peppers or add some of your favorite vegetables.
How to Make Pepper Steak Stir-Fry
This simple pepper steak recipe is sure to become part of your dinner rotation. You get good protein, veggies, and this dish is ready in 30 minutes! I like serving it with rice and some garlic edamame!
- Cook Peppers: In a medium-sized skillet or wok over medium-high heat, add oil. Add red bell pepper and green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
- Cook Steak: Turn the heat to high and add sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
- Make Sauce: In a small bowl, whisk minced garlic, brown sugar, soy sauce, sesame oil, ground ginger, and cornstarch.
- Combine: Add the cooked peppers back to the skillet, then pour in the sauce mixture. Continue to cook for 1-2 minutes until the sauce starts to thicken. Garnish with green onions, if desired, then serve pepper steak over rice.
Alyssa’s Pro Tip
Slicing the Steak: Always slice the meat against the grain for tender steak. If it’s hard to cut, I suggest freezing it for 1-2 hours before slicing.
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Pepper Steak
An easy pepper steak made with tender beef, crisp peppers, and a savory sauce you’ll want over everything.
Ingredients
Peppers and Steak
- 2 tablespoons vegetable oil
- 1 chopped red bell pepper cut into 1 inch cubes or strips
- 1 chopped green bell pepper cut into 1 inch cubes or strips
- 1 ½ pounds sliced flank steak sliced in strips against the grain
Sauce
- 3 cloves minced garlic
- ¼ cup packed brown sugar packed
- ½ cup soy sauce low-sodium
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
Instructions
- In a medium-sized skillet or wok over medium-high heat, add 2 tablespoons vegetable oil. Add 1 chopped red bell pepper and 1 chopped green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
- Turn the heat to high and add 1 ½ pounds sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
- In a small bowl, whisk 3 cloves minced garlic, ¼ cup packed brown sugar , ½ cup soy sauce , 2 teaspoons sesame oil , 1 teaspoon ground ginger, and 1 tablespoon cornstarch.
- Add the cooked peppers back to the skillet, then pour in the sauce. Continue to cook for 1-2 minutes until the sauce starts to thicken. Serve over rice.
Video
Notes
Storage & Reheating Instructions
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Reheating: Reheat in the microwave or on the stovetop until heated through.
- Freezer: Freeze leftovers in a freezer-safe airtight container for up to 3 months.
Nutrition
Calories: 407kcalCarbohydrates: 21gProtein: 40gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 102mgSodium: 1717mgPotassium: 790mgFiber: 1gSugar: 16gVitamin A: 1042IUVitamin C: 63mgCalcium: 63mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
What are the nutrition facts per serving?
Hi Gabriel!
I am currently in the process of updating my recipe cards to show nutritional data. In the meantime, please use myfitnesspal.com for nutritional information. Thanks so much for following along with me!
Delicious and easy. I used Gardein beefless cubes which made this vegan.
Fantastic! Flavorful and so good. The family loved it!
I have made this twice now and this time doubled sauce so there was plenty sauce for leftover rice. My husband likes more than the recipe I used to make ( my moms recipe). It’s a keeper. I also sprinkle sesame seeds on top.
This recipe is simply amazing! I made it last night for dinner and there were no leftovers! Will definitely be making this a regular meal in my home. Thanks for sharing!
Could you follow the recipe the same if you’re using a crockpot?
Yes, that will be great!
WOW! i followed the recipe exactly except for the cut of meat and it was the most delicious meal i’ve eaten in a long time. the sauce is very versatile as well. you could do chicken or pork with any veggies you like really. it’s that good!
Will be making soon! Wondering if this could be made in the crockpot somehow??? It is so hot outside, I don’t want to use my stove, haha.
That is great you are so warm there. We are just starting to get into the heat. Yes, a crockpot would be great! Let me know how it turns out!
quick and easy and very good
Love this recipe. I am not much of a cook and this recipe was easy to make and follow. Ingredients were easy to find. Thank you so much for sharing this recipe you just made one mommy’s life easier haha..
Great and easy recipe. Made it in less than the time suggested. Perfect soccer practice day recipe.
Added orange/red peppers, celery, and water chestnuts. Added some crunch and more veggies versus meat. Great additions.
Wondering on calories though? Seems relatively low cal. But it would be nice to know. Cooking for my wife who is restricting her calories.
I like to use skinny taste.com or myfitnesspal.com for any nutritional information. Hope that helps you find the information you are looking for. I am so glad that you have enjoyed this recipe. Thank you for sharing!
Husband loved this recipe. Said it was as good as anything the Chinese restaurant down the road had made…and we eat there at least once a month! I made it exactly with the ingredients called for but added a medium onion for extra vegetable and flavor. I would agree that the low sodium soy sauce is a must-do. I didn’t think it was too salty–just right. Thanks for a very good pepper steak recipe!
I made this this evening. I generally leave recipes with steak to my husband. After making countless recipes from this site, I felt empowered to make this one. I feel that the order was out of place. If I did this again, I would make the steak first, then let it rest, then slice it up.
While resting, get sauce ready, then cook the peppers. Combine steak with peppers and pour sauce on top. Sauce is very salty even with 1/2 regular soy sauce & 1/2 water.
Might try this one again?
I would think that slicing the steak against the grain BEFORE cooking would make the cooking of it faster. If you put the steak in the freezer for a few minutes before slicing, it will slice easier. Otherwise, I think that I agree about cooking the steak first, then sauteing peppers, and adding meat and sauce back in.
Very good! I doubled the meat and sauce to feed the family. I used two red peppers because the hubby doesn’t like green. Make sure you use low sodium soy sauce (as listed on ingredient list). I only had regular on hand and it was very salty. Family still loved it, but it will be even more amazing next time when I use the correct ingredient! Thank you for the delicious Chinese recipes. So far my family loves this Pepper Steak Stir-fry, your General Tso’s and the Slow Cooker Thai Peanut Chicken.
Made this a second time with the low sodium soy …. Perfect! I had sliced red, yellow and orange bell peppers on hand and they all went in. Excellent!
Hi I made the crock pot chicken pot pie the other night and my family loved it! It was so easy. I added asparagus and fresh baby spinach to my leftovers when i reheated it for lunch the next day. Tonight Im making the flank steak with peppers! Thanks again and keep em comming. Amy from little falls.
Love the recipe’s
Too much soya sauce. Good recipe but I will use two tablespoons of regular soya sauce and top up with wine.
Cheers doug. It’s in my recipe binder.