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A delicious and savory Pepper Steak dish is presented as the featured image.

Easy Pepper Steak

This easy pepper steak recipe delivers tender steak strips and crisp-tender bell peppers in a rich, savory sauce. It's a quick and delicious alternative to takeout, perfect for a weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sirloin steak, thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1/2 onion, sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1/2 cup beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce optional
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1/4 teaspoon red pepper flakes optional
  • Cooked rice, for serving
  • Sesame seeds, for garnish optional
  • Chopped green onions, for garnish optional

Equipment

  • Medium bowl
  • small bowl
  • Large skillet or wok
  • whisk
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife
  • spatula

Method
 

  1. In a medium bowl, combine the sliced steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, sesame oil, and black pepper. Mix well and marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
  2. In a small bowl, whisk together the beef broth, 2 tablespoons soy sauce, oyster sauce (if using), brown sugar, cornstarch, and red pepper flakes (if using). Set aside.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the sliced bell peppers and onion to the skillet. Stir-fry for 3-5 minutes, or until the vegetables are crisp-tender. Remove from skillet and set aside.
  5. Add the minced garlic and ginger to the skillet and stir-fry for another minute, until fragrant. Remove from skillet and set aside.
  6. Add the marinated steak to the same skillet. Stir-fry the steak for 2-3 minutes, or until it is browned and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
  7. Return the vegetables to the skillet.
  8. Pour the prepared sauce over the steak and vegetables.
  9. Bring the sauce to a simmer, stirring constantly, until it thickens. This should only take a minute or two.
  10. Remove the skillet from the heat.
  11. Serve the Pepper Steak over cooked rice.
  12. Garnish with sesame seeds and chopped green onions, if desired.

Notes

For tougher steak, slice it very thinly against the grain and ensure it is marinated. To avoid a watery sauce, use the correct amount of cornstarch. Feel free to adjust seasonings to your taste, adding more soy sauce for saltiness, brown sugar for sweetness, or red pepper flakes for heat. Pepper Steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.