Pepper Steak with Bell Peppers and Onion Recipe | Savory Skillet Meal
I recently made this pepper steak stir-fry with bell peppers and onion, and wow, it turned out better than I expected. When I sliced into those strips of beef, tossed them with vibrant peppers, and drowned it all in a savory sauce, my kitchen smelled like a restaurant.
I was craving something fast but satisfying, and this recipe delivered. It’s one of those dishes where a few fresh ingredients give so much flavor. After finishing, I felt proud — dinner was done in no time, and everyone wanted seconds.
If you love hearty beef dinners, you can also enjoy a flavorful twist with this crockpot honey garlic steak bites recipe for another easy night.
Ingredients Section
Here’s what I use when I make Pepper Steak with Bell Peppers and Onion, along with pro tips for choosing and using them well:
- 1 tablespoon vegetable oil (divided use) — I split the oil so I can sear the steak at high heat and cook the vegetables separately without burning.
- 1 red bell pepper, cored, seeded, and cut into strips — red peppers are sweeter; great for balancing savory meat.
- 1 green bell pepper, cored, seeded, and cut into strips — gives a sharper, more vegetal taste and adds color contrast.
- about 1¼ pounds flank steak, thinly sliced — flank is flavorful, affordable, and ideal when cut thin across the grain for tenderness.
- 2 teaspoons minced garlic — fresh is best; garlic adds aroma and a punch.
- 1 teaspoon minced ginger — optional, but gives warmth and a subtle zing.
- Salt and pepper, to taste — simple seasoning first, because the sauce already adds a lot of flavor.
- ¼ cup soy sauce — gives the salty, umami backbone. Low-sodium versions work if you’re watching salt.
- 1½ tablespoons sugar — balances the salt and adds slight gloss. You can adjust depending on how sweet you like it.
- 1 1⁄2 tablespoons cornstarch — mixed with water to thicken the sauce so it clings to steak and veggies.
Note: serves 4 people, perfect with rice or some side vegetables.
Variations
Here are some ways to tweak or adapt this recipe depending on your dietary needs or flavor preferences:
- For less sugar: cut down on sugar, or use honey or a sugar substitute.
- For gluten-free: use tamari instead of soy sauce.
- For more veggies: add onions or mushrooms, snap peas, or carrots along with or instead of bell peppers.
- For spicy: add red pepper flakes or minced chili, or a dash of sriracha.
- For different meats: instead of flank steak, you can use sirloin, top round, or even thinly sliced steak tip. If the cut is tougher, marinate it first. Explore more options in this collection of steaks recipes for new ideas.
Cooking Time
Here’s a breakdown of how long everything takes when I make this dish:
- Prep Time: ~ 10 minutes — slicing steak, chopping peppers, mixing sauce.
- Cooking Time: ~ 20 minutes — stir-frying peppers, searing beef, thickening sauce.
- Total Time: ~ 30 minutes.
Equipment you need
Here are the kitchen tools I use, and what each one is for:
- Large skillet or wok — to get good sear on steak and have space for stir-frying vegetables.
- Sharp chef’s knife — for thinly slicing steak and cleanly cutting peppers.
- Cutting board — big enough to work with both meat and vegetables without overcrowding.
- Small bowl — for mixing soy sauce, sugar, and cornstarch into a smooth sauce.
- Spatula or wooden spoon — to stir-fry, toss ingredients, scrape pan, and distribute sauce.
How to Make Pepper Steak with Bell Peppers and Onion Recipe?
Here’s how I go about making the dish, in steps from prep to plating.
Preparing the Beef and Vegetables
I start by slicing the flank steak thinly across the grain. This helps meat stay tender instead of chewy. While I let the steak sit, I wash and slice the bell peppers into strips of similar size so they cook evenly. I also chop the garlic and ginger so they are ready to go.
Cooking the Peppers First
I heat a tablespoon of oil in a large pan over medium-high heat. I add the bell peppers and cook them for about 3-4 minutes until they begin to soften, but still have some bite. I then remove them from the pan so they don’t overcook while I deal with the beef.
Searing Beef, Adding Sauce, and Finishing
Next I increase the heat to high and sear the sliced steak in the remaining oil, seasoned with salt and pepper. Once browned, I stir in garlic and ginger for about 30 seconds.
Then I return the peppers, pour in a sauce made of soy, sugar, cornstarch mixed with water, bring it to a simmer, and cook for 2-3 minutes until the sauce thickens and coats everything nicely. Then it’s done and ready to serve.
Additional Tips for Making this Recipe Better
From my experience, here are some things I do that make this turn out even better:
- I chill the steak in the freezer for about 20-30 minutes before slicing. It firms up, so I can slice very thin strips more easily without squishing.
- I don’t overcrowd the pan. If I put too much meat or vegetables at once, it steams instead of sears. Better to do in batches.
- I taste the sauce before thickening completely. Adjust sugar or soy so it’s not too salty or too sweet.
- I sometimes double the sauce if I want a more gravy-like coating. Many people say more sauce improves it.
- At the end, I let the dish rest just a minute off the heat so flavors settle and sauce slightly thickens more as it cools. For a similar flavor profile with a little elegance, you might also enjoy this easy balsamic glazed steak tips and mushrooms recipe.
How to Serve Pepper Steak with Bell Peppers and Onion Recipe?
Serving ideas remain the same: over rice, garnished with green onions or sesame seeds, or paired with a side salad or stir-fried greens.
Nutritional Information
- Calories: ~ 277 kcal per serving
- Protein: ~ 32 g
- Carbohydrates: ~ 11 g
- Fat: ~ 10 g
Make Ahead and Storage
Storing
Cool to room temperature, then refrigerate in an airtight container for 3-4 days.
Freezing
Freeze in portions for up to 2-3 months, undercooking vegetables slightly to keep texture.
Reheating
Thaw overnight and reheat gently on the stove, adding a splash of water if needed.
Why You’ll Love This Recipe?
- Fast and easy—about 30 minutes from start to finish.
- Restaurant-quality flavor at home.
- Versatile and customizable.
- Balanced with protein and veggies.
- Bright peppers and glossy sauce make it beautiful.
Pepper Steak With Bell Peppers And Onion Recipe
Ingredients
Method
- I start by slicing the flank steak thinly across the grain. This helps meat stay tender instead of chewy. While I let the steak sit, I wash and slice the bell peppers into strips of similar size so they cook evenly. I also chop the garlic and ginger so they are ready to go.
- I heat a tablespoon of oil in a large pan over medium-high heat. I add the bell peppers and cook them for about 3-4 minutes until they begin to soften, but still have some bite. I then remove them from the pan so they don’t overcook while I deal with the beef.
- Next I increase the heat to high and sear the sliced steak in the remaining oil, seasoned with salt and pepper. Once browned, I stir in garlic and ginger for about 30 seconds. Then I return the peppers, pour in a sauce made of soy, sugar, cornstarch mixed with water, bring it to a simmer, and cook for 2-3 minutes until the sauce thickens and coats everything nicely. Then it’s done and ready to serve.
Notes
- I chill the steak in the freezer for about 20-30 minutes before slicing. It firms up, so I can slice very thin strips more easily without squishing.
- I don’t overcrowd the pan. If I put too much meat or vegetables at once, it steams instead of sears. Better to do in batches.
- I taste the sauce before thickening completely. Adjust sugar or soy so it’s not too salty or too sweet.
- I sometimes double the sauce if I want a more gravy-like coating. Many people say more sauce improves it.
- At the end, I let the dish rest just a minute off the heat so flavors settle and sauce slightly thickens more as it cools.
