Best Ever Pepper Steak with Bell Peppers and Onions
There are some dishes that just transport you back to childhood, to simpler times filled with laughter and the comforting aroma of home cooking. For me, that dish is hands down this incredible Pepper Steak with Bell Peppers and Onions. I still remember rainy Sunday afternoons at my grandmother’s house, the clatter of pots and pans, and the rich, savory smell of beef and simmering vegetables filling every corner of her cozy kitchen. It was always a favorite, a meal that brought everyone together around the table, sharing stories and seconds.
That cherished memory is exactly what inspired me to perfect this classic recipe over the years. I’ve tweaked, tested, and tasted until it became a truly effortless, yet incredibly flavorful version of the dish I grew up loving. This isn’t just an easy dinner; it’s a warm hug on a plate, a delightful culinary journey that promises to become a family favorite in your home too. You’re about to discover a robust, savory, and wonderfully balanced meal that’s perfect for any occasion, from a busy weeknight to a relaxed weekend gathering.
Ready to recreate those comforting vibes in your own kitchen? This tested and approved recipe for Pepper Steak with Bell Peppers and Onions delivers tender strips of beef, crisp-tender bell peppers, and sweet onions coated in a luscious, savory sauce. It’s truly an unforgettable meal that brings big flavors without big fuss, making it the ultimate comfort food for any day of the week.
Why You’ll Love This Recipe
❤️ Here’s why this Pepper Steak with Bell Peppers and Onions will quickly become a cherished part of your meal rotation:
- Unbelievably Flavorful: Each bite is a symphony of savory beef, sweet bell peppers, and aromatic onions, all coated in a rich, deeply satisfying sauce. The blend of soy sauce, beef broth, and a touch of ginger creates an umami explosion that will have everyone asking for more.
- Weeknight Friendly: Despite its impressive taste, this recipe comes together in under an hour, making it an absolute lifesaver for busy weeknights. A little prep work, a quick sear, and a gentle simmer are all it takes to achieve culinary perfection.
- Tender & Juicy Steak: We’ll walk you through the simple steps to ensure your beef strips are wonderfully tender and juicy, never tough or dry. The secret lies in a quick marinade and proper searing technique, locking in all those delicious juices.
- Vibrant & Nutritious: Packed with colorful bell peppers and onions, this dish isn’t just delicious; it’s also full of vitamins and antioxidants. It’s a fantastic way to get your daily dose of veggies in a truly enjoyable way.
- Customizable Comfort: Easily adapt this recipe to your family’s tastes. Prefer more spice? Add some chili flakes. Love extra veggies? Throw in some mushrooms or snap peas. It’s a versatile canvas for your culinary creativity.
- One-Pan Wonder (Mostly): While you might use a separate bowl for marinating, the main cooking happens in one glorious skillet or wok, which means less cleanup and more time enjoying your meal. Who doesn’t love fewer dishes?
- Crowd-Pleaser: This classic dish is a hit with kids and adults alike. Its familiar flavors and satisfying textures make it a guaranteed winner at any dinner table, from casual family meals to more formal gatherings.
What You Need
You only need a few simple pantry staples and fresh ingredients for this recipe! Most items are probably already in your kitchen, making this an easy dish to whip up without a special trip to the store. Check the full printable recipe card below for detailed measurements of everything you’ll need to create this fantastic Pepper Steak.
Expert Tips
💡 Elevate your Pepper Steak game with these pro tips:
- Choose the Right Cut: For the most tender results, opt for flank steak, sirloin steak, or even beef tenderloin. Slice the beef against the grain into thin, uniform strips – this is crucial for tenderness and even cooking. Partially freezing the meat for 15-20 minutes before slicing can make this task much easier.
- Don’t Overcrowd the Pan: When searing the beef, work in batches if necessary. Overcrowding lowers the pan’s temperature, steaming the meat instead of searing it, which results in a gray, tough texture rather than a beautiful brown crust.
- Pre-Marinate for Flavor & Tenderness: A quick 15-30 minute marinade with soy sauce, a touch of cornstarch, and some oil not only infuses the beef with flavor but also tenderizes it. The cornstarch creates a protective coating, ensuring a juicy interior.
- Prep Your Veggies Ahead: Have all your bell peppers and onions sliced and ready to go before you start cooking. This dish cooks quickly, so you’ll want to add ingredients in rapid succession. Uniform slicing ensures they cook evenly to crisp-tender perfection.
- Adjust Sauce Thickness: The cornstarch slurry is your friend for achieving that perfect glossy, clingy sauce. If your sauce is too thin, mix a little more cornstarch with cold water and stir it in. If it’s too thick, add a splash of beef broth or water until it reaches your desired consistency. Always dissolve cornstarch in cold liquid first to prevent lumps.
- High Heat is Key: For a true stir-fry effect and wonderfully caramelized vegetables, cook this dish over medium-high to high heat. This ensures the veggies retain a slight bite and develop lovely charred edges, adding depth of flavor.
- Taste and Adjust Seasoning: Before serving, always taste the sauce and adjust seasonings as needed. You might want a pinch more soy sauce, a dash of sesame oil, or a grind of black pepper to perfectly balance the flavors. Remember, it’s easier to add than to remove!
Variations & Substitutions
This Pepper Steak recipe is incredibly versatile, allowing you to easily adapt it to your preferences or dietary needs. Don’t be afraid to get creative!
- Different Cuts of Beef: While sirloin and flank steak are great, you can also use skirt steak or even stew beef (though it will require a longer braising time). For a quicker cook, thinly sliced chicken or pork can be substituted.
- Add More Veggies: Feel free to toss in other quick-cooking vegetables like snap peas, broccoli florets, sliced mushrooms, carrots, or even a handful of spinach at the end.
- Spice It Up: For a kick, add a pinch of red pepper flakes with the garlic, or a dash of sriracha to the sauce. Fresh grated ginger also adds a wonderful, zesty warmth.
- Low-Carb/Keto Option: Serve the Pepper Steak over cauliflower rice, zoodles (zucchini noodles), or alongside a simple green salad instead of traditional rice. You can also use a low-carb thickener for the sauce like xanthan gum (use sparingly!).
- Gluten-Free: Simply use tamari instead of regular soy sauce to make this dish entirely gluten-free. Ensure your beef broth is also GF-certified.
- Vegan/Vegetarian Twist: Replace the beef with firm tofu (pressed and cubed), tempeh, or thick-sliced portobello mushrooms. Use vegetable broth instead of beef broth. The rest of the flavors work beautifully with plant-based proteins.
Storage & Freezing
This Pepper Steak with Bell Peppers and Onions is fantastic for meal prep and stores beautifully, making it an excellent candidate for delicious leftovers!
- Refrigerator: Store any leftover pepper steak in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld even further overnight, making it taste even better the next day!
- Reheating: For best results, reheat gently on the stovetop over medium heat with a splash of water or broth to prevent drying out and to loosen the sauce. You can also microwave it, stirring occasionally, until heated through.
- Freezing: This dish freezes well! Allow the pepper steak to cool completely before transferring it to a freezer-safe airtight container or heavy-duty freezer bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the bell peppers might be a little softer after freezing and thawing, but the flavor will still be excellent.
FAQ
What cut of beef is best for Pepper Steak?
Flank steak and sirloin steak are generally considered the best options due to their tenderness and ability to absorb flavor. Skirt steak is another great choice. Always remember to slice against the grain for maximum tenderness!
Can I make Pepper Steak ahead of time?
Absolutely! Pepper steak is a fantastic dish for meal prepping. You can slice your vegetables and beef a day in advance. The cooked dish also reheats wonderfully, often tasting even better the next day as the flavors deepen. Store it in an airtight container in the fridge.
How do I prevent the beef from being tough?
There are a few key tricks! First, slice the beef thinly and against the grain. Second, a quick marinade (even 15 minutes) with a touch of cornstarch helps tenderize it. Third, sear the beef quickly in hot oil in small batches to get a good crust without overcooking. Finally, don’t overcook it – beef strips cook very fast!
What can I serve with Pepper Steak?
Traditional accompaniments include steamed white rice or brown rice, which perfectly soaks up the delicious sauce. Other great options include noodles (like lo mein or egg noodles), quinoa, or even mashed potatoes. For a lighter meal, serve it with a simple side salad.
And there you have it – your new go-to recipe for Pepper Steak with Bell Peppers and Onions! I truly hope this dish brings as much joy and comfort to your family as it has to mine. It’s more than just a meal; it’s a memory in the making, a dish that proves simple ingredients can create extraordinary flavors. Don’t forget to pin this recipe for later, and when you make it, come back and let me know how much you loved it!
Easy Skillet Pepper Steak with Bell Peppers & Onions
Ingredients
- 1.5 lbs flank steak or sirloin steak, thinly sliced against the grain
- 1 tbsp soy sauce (or tamari for GF)
- 1 tbsp olive oil, plus more for cooking
- 1 tsp cornstarch
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger (optional, but recommended)
- For the Sauce:
- 1/2 cup beef broth
- 1/4 cup soy sauce (or tamari)
- 1 tbsp rice vinegar
- 1 tbsp brown sugar (or honey/maple syrup)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 2 tbsp cornstarch, mixed with 3 tbsp cold water (slurry)
- Cooked rice, for serving
Instructions
- Step 1 Prepare the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp soy sauce, 1 tbsp olive oil, and 1 tsp cornstarch. Toss to coat evenly. Let marinate for at least 15 minutes while you prep the vegetables.
- Step 2 Sautu00e9 Vegetables: Heat 1-2 tbsp olive oil in a large skillet or wok over medium-high heat. Add the sliced bell peppers and onion. Sautu00e9 for 3-5 minutes until crisp-tender and slightly softened. Remove vegetables from the skillet and set aside.
- Step 3 Sear the Beef: Add another tablespoon of olive oil to the hot skillet. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until nicely browned. Remove beef from the skillet and set aside with the vegetables.
- Step 4 Make the Sauce: In the same skillet, reduce heat to medium. Add minced garlic and grated ginger (if using) and cook for 30 seconds until fragrant. Pour in the beef broth, 1/4 cup soy sauce, rice vinegar, brown sugar, sesame oil, and black pepper. Bring to a gentle simmer.
- Step 5 Thicken the Sauce: Stir in the cornstarch slurry (2 tbsp cornstarch mixed with 3 tbsp cold water). Whisk constantly until the sauce thickens to your desired consistency, about 1-2 minutes.
- Step 6 Combine & Serve: Return the seared beef, bell peppers, and onions to the skillet. Toss everything gently to coat with the sauce. Cook for another 1-2 minutes until heated through.
- Step 7 Serve immediately over steamed white rice or brown rice, garnished with sesame seeds or sliced green onions if desired. Enjoy!
