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Pepper Steak with Bell Peppers and Onion

This Pepper Steak with Bell Peppers and Onion recipe brings tender, juicy beef together with sweet, crisp bell peppers and onions in a savory soy-based sauce. Quick, colorful, and family-approved, it’s perfect over rice or noodles for a wholesome dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American, Chinese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 1 lb flank steak or sirloin thinly sliced against the grain
  • 3 bell peppers red, green, yellow, sliced into strips
  • 1 large onion sliced
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 2 cloves garlic minced
  • 1 tsp ground black pepper
  • 1/2 cup beef broth
Optional Add-ins
  • 1 tsp red pepper flakes for heat
  • 1 tbsp hoisin sauce for sweetness
  • 1 tbsp sesame oil for depth of flavor
  • Fresh scallions or sesame seeds for garnish

Equipment

  • Large skillet or wok
  • Sharp chef’s knife
  • Cutting board
  • Mixing bowls

Method
 

Slice the steak thinly against the grain and toss with cornstarch and a pinch of salt. This step tenderizes the meat and helps it brown nicely.
    Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices in a single layer and sear until browned on both sides, about 2–3 minutes. Remove and set aside.
      In the same pan, add onions and bell peppers. Stir-fry for 3–4 minutes until slightly softened but still crisp.
        Add garlic and cook for 30 seconds until fragrant.
          Pour in soy sauce, oyster sauce, beef broth, and black pepper. Stir everything together.
            Return the beef to the pan and toss until coated with sauce and heated through.
              Serve hot over rice or noodles, garnished with scallions or sesame seeds if desired.

                Notes

                Pepper Steak with Bell Peppers and Onion – Helpful Tips

                Cooking Tips & Techniques
                • Slice the beef thinly against the grain to keep it tender when stir-fried.
                • Use high heat for quick cooking — this helps sear the beef without overcooking the vegetables.
                • Marinate the beef in soy sauce, garlic, and a splash of cornstarch slurry for 15–20 minutes for extra flavor and tenderness.
                • Add onions and bell peppers at the very end to keep them slightly crisp, not mushy.
                • Stir-fry in small batches to avoid steaming the beef.
                Serving Suggestions
                • Serve over steamed jasmine rice or fried rice for a classic takeout-style meal.
                • Pair with noodles like lo mein or rice noodles for variety.
                • Garnish with sesame seeds, chopped green onions, or fresh cilantro for freshness.
                • Serve with a side of egg rolls or wonton soup for a full Asian-inspired dinner spread.
                Make-Ahead & Storage
                • Make-Ahead: Marinate beef and prep vegetables in advance to save time.
                • Refrigerator: Store leftovers in an airtight container for up to 3 days.
                • Freezer: Freeze cooked pepper steak for up to 2 months. Thaw in the fridge overnight before reheating.
                • Reheat: Warm in a hot skillet or wok with a splash of broth or soy sauce to refresh flavors — avoid microwaving too long or the beef will toughen.
                Tasty Variations to Try
                • Spicy Pepper Steak: Add chili flakes, sriracha, or sliced Thai chilies for heat.
                • Sweet & Tangy: Mix in pineapple chunks or a splash of orange juice for a fruity twist.
                • Teriyaki Style: Swap the sauce base with teriyaki glaze for a sweeter flavor.
                • Low-Carb: Serve over cauliflower rice or zucchini noodles instead of rice.
                • Extra Veggie Boost: Add mushrooms, snap peas, or baby corn for more texture.