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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!
Just made this for dinner and it was so yummy!! The recipe was so easy! Thanks for sharing this one? It’s a keeper!!
Really quick and easy. Very good. Cooked exactly as recipe stated. Little salty for us with BP issues. I’ll work on the saltiness. Thank you!
Love this recipe! It doesn’t take very long and it’s delicious every time!
I added an extra bell pepper, 2 vidalia onions, tripled the amount of steak, and doubled the sauce. This recipe is awesome!!! It fed 4 adults and 3 of us had seconds. Lol! I will definitely make this often and probably triple the sauce next time.
So easy and flavorful, I added broccoli, water chestnuts and bamboo. I definitely will making this again!!
I made the recipe, but made it more keto friendly. I substituted brown sugar stevia for the brown sugar, konjak root powder for corn starch and coconut aminos for soy sauce. It was excellent. I also added portobello mushrooms that I cooked with the pepper’s and added 1/8 cup of red pepper oil to the sauce.. Thank you for such a wonderful guide.
Amazingly delicious!!!! I made it twice because I wanted the steak more tender than first batch. I pounded the and added tenderizer. I then cooked steak just to brown both side leaving just a tad pink as not to over cook. I also used regular Kikkoman and diluted it by half, much more flavor than low sodium & not salty. It was perfect flavor over the rice. Alyssa is an amazing chief. I love her recipes.
Made your pepper steak. It was amazing, as good as any I’ve had anywhere. I used left over ribeye. Yummy!!!
This was so, so good. You’ve gotten the flavours spot on! Without a doubt the best stir fry ever (and I’ve made many). And it was really simple. I added onion and an orange pepper. I also used fillet steak, cooked it first, let it rest then added to the peppers and onions with the sauce. Well done 10 stars if I could.
This recipe Is much better if you substitute Poblano, Hatch, or another Mexican chile, for
bell peppers.
Easy peasy! Really was done in no time at all. For meat we had leftover canned venison, corned venison and some venison hotdogs – ridiculous I know – but it worked great! Otherwise generally followed the recipe. Added some homemade jalapeno dust for heat.
My family and I absolutely love this recipe! I always double everything and serve with Quinoa. It’s absolutely delicious!!!!! I did add a whole sweet onion ( we love onion) but other than that made it just as the recipe states. ?
My family and I absolutely love this recipe! I always double everything and serve with Quinoa. It’s absolutely delicious!!!!!
Loved it. Hubby doesn’t usually like sweet but ate every bite. Next time I’ll add more onion.
Amazing, yummy
Have been doing a bunch of home chef lately, been getting adventurous about full meals.
My wife said this was my best meal yet.
Made this and even the kid that doesn’t eat vegetables liked it. I’ll double the sauce next time and maybe add more veggies. I find it similar to Panda’s Black Pepper Angus Steak.
Delish but use salt reduced soy…