Name: Pepper Steak with Bell Peppers and Onion
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound beef steak (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

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If you’ve ever craved a flavorful, hearty meal that’s not only quick but also bursting with color and texture, then this Pepper Steak with Bell Peppers and Onion is for you! Imagine tender strips of steak smothered in a savory sauce, with the sweet crunch of bell peppers and the aromatic kick of onions. The flavors meld together perfectly, and every bite is a little bit of comfort and a lot of deliciousness. Trust me—this dish is about to become a weeknight favorite. It’s bold, satisfying, and the best part? It’s so easy to make!

Why You’ll Love Pepper Steak with Bell Peppers and Onion

This recipe isn’t just about throwing ingredients together—it’s about making moments out of simple things. Whether you’re whipping it up for a busy dinner after a long day or serving it for friends and family, this dish is as adaptable as it is mouthwatering. Here’s why it’s a go-to:

Versatile: Whether you’re serving it over rice, noodles, or just on its own, this dish fits every occasion. Weeknight dinners? Check. Special gatherings? Check. It’s that flexible.
Budget-Friendly: You don’t need an expensive cut of beef for this dish. Flank steak or sirloin works beautifully, making it perfect for when you’re cooking on a budget but still want a meal that feels fancy.
Quick and Easy: Ready in under 30 minutes, this pepper steak is perfect for those days when you’re hungry and don’t want to spend forever in the kitchen. The prep is minimal, and the flavors are big!
Customizable: Not a fan of bell peppers? Swap them out for your favorite veggie. Want a bit of heat? Add a few chili flakes or a dash of hot sauce to crank up the spice level.
Crowd-Pleasing: Tender beef, vibrant peppers, and savory sauce—this dish is guaranteed to please everyone at the table. It’s simple, comforting, and full of flavor, making it a favorite for both kids and adults.

Ingredients

Here’s what you’ll need to make this colorful, delicious pepper steak. Don’t let the short ingredient list fool you—this dish packs a punch!

Flank Steak or Sirloin: The beef here is the star of the show. Flank steak is lean yet tender when cooked right, and it absorbs all the savory flavors of the sauce beautifully. Sirloin is a great alternative if you want something a bit juicier.

Bell Peppers: These vibrant peppers add color, crunch, and a slightly sweet flavor. Red, green, yellow—feel free to mix and match to make it as colorful as possible!

Onion: The onion brings in a subtle sweetness that balances the boldness of the beef and peppers. It adds depth and helps round out the dish’s flavor.

Garlic: Fresh garlic makes everything better. It gives the sauce a lovely aromatic base that elevates the entire dish.

Soy Sauce: A must for the savory umami punch. Soy sauce is the backbone of the sauce, creating a perfect salty depth that marries well with the peppers and beef.

Beef Broth: To create the sauce and keep everything moist, beef broth is essential. It adds richness and depth, complementing the soy sauce perfectly.

Cornstarch: This is key to thickening the sauce and giving it that smooth, glossy finish that makes everything feel indulgent.

Ginger: A touch of fresh ginger gives the dish a bit of warmth and earthiness, balancing the soy sauce and beef perfectly.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the easy, flavorful steps that will get this Pepper Steak with Bell Peppers and Onion onto your table in no time!

1. Prepare the Beef
Start by slicing the flank steak (or sirloin) into thin strips against the grain. This ensures the meat is tender and cooks evenly. Set it aside and get ready for the veggies!

2. Sauté the Vegetables
In a large pan or skillet, heat a bit of oil over medium-high heat. Add the bell peppers and onions and sauté for 3-4 minutes until they soften. You want them to maintain their color and crunch, so don’t overcook them.

3. Cook the Beef
Push the vegetables to one side of the pan, and in the same pan, add the beef strips. Cook for 2-3 minutes until browned on all sides. The beef should be tender but still juicy.

4. Make the Sauce
While the beef is cooking, whisk together the soy sauce, beef broth, garlic, ginger, and a little cornstarch in a bowl. Once the beef is browned, pour this sauce mixture over the beef and veggies. Stir everything together, ensuring the sauce coats the beef and peppers evenly.

5. Simmer
Let everything simmer for 2-3 minutes until the sauce thickens and becomes glossy. The beef will continue to cook in the sauce, soaking up all those wonderful flavors.

6. Serve and Enjoy
Now that everything is nicely cooked and coated in that luscious sauce, it’s time to serve! Spoon the pepper steak over a bed of rice or noodles, and you’ve got yourself a hearty, comforting meal that’s ready in no time.

Nutrition Facts

Servings: 4
Calories per serving: 320

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Pepper Steak with Bell Peppers and Onion

This dish is delicious on its own, but it pairs wonderfully with a variety of sides. Here are a few ideas:

Rice: Serve the pepper steak over a bed of steamed white rice or brown rice. The rice soaks up the savory sauce and makes the meal even more satisfying.
Noodles: Stir-fry some rice noodles or serve the beef on top of egg noodles for a twist. The sauce clings to the noodles, creating a flavorful bite every time.
Crispy Potatoes: For something a little heartier, pair this dish with roasted or crispy potatoes. Their texture pairs nicely with the tender beef and peppers.
Green Salad: Keep things light with a simple green salad on the side, dressed with a light vinaigrette. It’s a fresh contrast to the rich and savory pepper steak.
Steamed Veggies: Want to add even more veggies? Serve this dish with some steamed broccoli or green beans for added color and nutrients.

Additional Tips

Here are a few tips to take this recipe to the next level:

Prep Ahead: Slice the vegetables and meat the night before, so dinner comes together even quicker. Keep them stored in airtight containers in the fridge.
Make it Spicy: If you like heat, add a sliced chili pepper or a dash of hot sauce to the dish. It’ll give your pepper steak an extra kick.
Swap Veggies: Don’t have bell peppers on hand? Try adding mushrooms, snow peas, or even zucchini for a unique twist on the classic recipe.
Leftovers: If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.
Freezer-Friendly: This dish freezes well too! Just let it cool before transferring it to a freezer-safe container. It will last in the freezer for up to 3 months.

FAQ Section

Q1: Can I use a different cut of beef?
A1: Yes! If you don’t have flank steak, you can use sirloin, ribeye, or any other tender cut of beef. Just slice it thinly for the best texture.

Q2: Can I make this dish ahead of time?
A2: Absolutely! You can cook the beef and vegetables and store them in the fridge for up to 3 days. Reheat it gently on the stove or in the microwave before serving.

Q3: How do I store leftovers?
A3: Store any leftover pepper steak in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months for future meals.

Q4: Can I make this dish vegetarian?
A4: Yes! Swap the beef for tofu or tempeh and follow the same steps. The bell peppers and onions will still shine, and the sauce is deliciously savory.

Q5: What’s the best way to reheat this dish?
A5: Reheat it on the stovetop over low heat until warmed through. You may need to add a splash of water or broth to loosen up the sauce.

Q6: Can I use a different type of pepper?
A6: Of course! Feel free to experiment with different peppers like poblano, Anaheim, or even banana peppers for a slight variation in flavor.

Q7: Can I double the recipe?
A7: Yes! This recipe is easy to scale up. Just double the ingredients and cook in a larger pan, or in batches if your pan isn’t big enough.

Q8: Is this dish gluten-free?
A8: It can be! Just make sure to use tamari or a gluten-free soy sauce, and check your beef broth to ensure it’s gluten-free.

Q9: Can I make this dish in a slow cooker?
A9: Yes! Sear the beef and veggies, then add them to the slow cooker with the sauce ingredients. Cook on low for 4-6 hours, and you’ll have tender, flavorful pepper steak.

Q10: Can I add more vegetables to this dish?
A10: Definitely! Feel free to add in some mushrooms, carrots, or snow peas. Just make sure to cook the harder vegetables, like carrots, a bit longer to soften them up.

Conclusion

Pepper Steak with Bell Peppers and Onion is a total winner. It’s quick, easy, and packed with flavor. Whether you’re serving it over rice, noodles, or simply on its own, this dish never disappoints. With minimal effort and maximum flavor, it’s one of those recipes you’ll keep coming back to again and again. So grab your ingredients, heat up your skillet, and get ready to enjoy a meal that’s as satisfying as it is delicious. Happy cooking!