Pepper Steak Recipe

If you’re looking for a Pepper Steak Recipe that’s both comforting and bursting with fresh flavors, you’re going to love this one. I absolutely love how the tender strips of beef soak up the savory, slightly tangy sauce — it just feels like a warm hug on a plate. Whether you’re cooking a quick weeknight dinner or want to impress guests with minimal fuss, this recipe hits all the marks.

When I first tried this Pepper Steak Recipe, I was amazed at how simple ingredients came together to create something so satisfying. The combination of bell peppers and onions adds a lovely crunch and sweetness that balances perfectly with the beef and that rich sauce. You’ll find that this dish is not only delicious but also quick enough to whip up any night of the week, making it a dependable favorite in my kitchen.

this …

Ingredients You’ll Need

The ingredients list for this Pepper Steak Recipe is straightforward, and you probably have many on hand. Fresh bell peppers, quality beef, and a balanced sauce are the keys here, so pay attention to those details for best results.

• Low sodium beef broth: This adds depth of flavor without overpowering the sauce’s balance.
• Low sodium soy sauce: Using low sodium helps control saltiness, so your dish won’t be too salty.
• Rice vinegar: Gives the sauce a subtle tang that brightens the dish.
• Mirin: A sweet rice wine that adds a gentle sweetness; if you don’t have it, you can use a splash of sugar or omit it.
• Sesame oil: Just a tiny bit adds that nutty aroma enhancing the flavor.
• Cornstarch: This helps thicken the sauce to that perfect silkiness.
• Vegetable oil: Use a neutral oil with a high smoke point for searing the beef and cooking vegetables.
• Beef petite shoulder flank steak, skirt steak, or top sirloin: Thinly sliced against the grain to keep it tender.
• Kosher salt and fresh ground black pepper: Essential for seasoning the beef to perfection.
• Red and green bell peppers: Fresh peppers give crunch and vibrant color; I like to include more than one color for variety.
• Yellow onion: Adds sweetness and depth when cooked just right.
• Fresh ginger or ginger paste: This adds warmth and complexity.
• Garlic: Minced fresh, garlic elevates the entire dish with bright aromatics.

Variations

I love that this Pepper Steak Recipe is so adaptable—you can tweak it to fit your mood, dietary needs, or whatever you have in your fridge. Feel free to experiment and make it your own!

• Protein Swap: I’ve had great success swapping beef for thinly sliced chicken or even firm tofu for a vegetarian twist.
• Heat it Up: Sometimes I add a diced jalapeño or a pinch of red pepper flakes when I want a little kick.
• Veggie Add-ins: Snow peas, mushrooms, or snap peas work wonderfully if you want more veggies.
• Gluten-Free: Use tamari in place of soy sauce to keep it gluten-free without sacrificing flavor.

How to Make Pepper Steak Recipe

Step 1: Mix Your Flavorful Sauce

Start by whisking together the beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch in a medium bowl. Set this aside so the cornstarch can dissolve and your sauce can thicken nicely later. This little prep step makes all the difference to get that silky, clingy sauce your Pepper Steak Recipe needs.

Step 2: Sear the Beef Just Right

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When it’s shimmering, add your thinly sliced beef in a single layer – don’t overcrowd the pan or you’ll steam instead of sear. Season lightly with kosher salt and fresh ground black pepper. Cook for just a couple of minutes per side until you get a nice brown crust, then plate the beef and repeat with any remaining slices. Searing the beef in batches really locks in the flavor and helps keep it tender.

Step 3: Cook the Peppers and Onions

In the same skillet, add about a tablespoon more vegetable oil if needed. Toss in your sliced red and green bell peppers along with the onions. Cook over medium-high heat for 2-3 minutes until they’re just beginning to brown on the edges but still have that lovely crunch. Remove these from the pan and plate them separately for now. This step keeps the veggies vibrant and avoids overcooking.

Step 4: Aromatics and Sauce Come Together

Lower the heat to medium-low and add a touch more oil if your pan looks dry. Stir in the minced ginger and garlic, cooking for about a minute while stirring constantly—you want those fragrant aromatics to bloom without burning. Now whisk your sauce mixture again to ensure the cornstarch is well dissolved, then pour it into the skillet. Keep stirring as the sauce thickens nicely, which means it’s time to invite the beef, peppers, and onions back into the pan. Toss everything together so every piece gets coated in that luscious sauce. Give it a couple more minutes to warm through and meld flavors before serving straight away.

How to Serve Pepper Steak Recipe

Garnishes

I usually sprinkle some thinly sliced green onions or a few sesame seeds on top just before serving—it adds a fresh, pretty touch and a little extra flavor. Sometimes a handful of chopped cilantro also brightens it up nicely.

Side Dishes

For sides, I often go with steamed jasmine or basmati rice to soak up all that delicious sauce. Stir-fried noodles work wonderfully too, or even a simple cucumber salad for a refreshing contrast.

Creative Ways to Present

Once, I served this Pepper Steak Recipe over a bed of cauliflower rice and garnished with sliced avocado for a lighter, keto-friendly option—and my guests loved it. At holiday dinners, plating it with colorful roasted veggies on the side makes it feel special and festive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it stays good for up to 3 days. When I reheat, I find it’s best to do it gently on the stovetop over low heat so the beef stays tender and the peppers keep some texture.

Freezing

I’ve successfully frozen this Pepper Steak Recipe by cooling it completely before packing into freezer-safe containers. It keeps well for 1-2 months. Just a heads up: the peppers lose some crispness after freezing, but the flavor is still spot-on when reheated.

Reheating

Reheat leftovers gently on the stovetop or in the microwave at a reduced power setting to avoid overcooking the beef. Adding a splash of beef broth or water helps loosen the sauce and keeps everything moist.

FAQs

Final Thoughts

This Pepper Steak Recipe has become one of those staples I turn to when I want something delicious without overthinking dinner. The layers of flavor, tender beef, and colorful veggies always bring smiles around my table. I hope you’ll give it a try—you’ll enjoy how easily it comes together and how good the leftovers taste too. Trust me, once you make this, it’ll quickly become a favorite in your recipe rotation.

Print