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Pepper Steak With Bell Peppers And Onion Recipe
Ash Tyrrell

Pepper Steak With Bell Peppers And Onion Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.