Pepper Steak with Bell Peppers and Onion is a classic dish packed with bold flavors and colorful veggies. Tender strips of beef are cooked alongside crisp bell peppers and sweet onions, all coated in a savory sauce that’s just the right balance of salty and slightly sweet. It’s a hearty meal that comes together quickly, making it perfect for a weeknight dinner.
I love making this pepper steak because it feels like a restaurant-style dish you can easily whip up at home. One of my tips is to slice the steak thinly and cook it quickly over high heat to keep it juicy and tender. The bell peppers and onions add a nice crunch and a bit of sweetness that perfectly complements the beef. I always find myself going back for seconds!
When I serve this, I usually pile it over a bed of steamed rice or noodles to soak up all that delicious sauce. It’s also great with a side of simple steamed greens or a crisp salad. This is one of those meals that ends up on our regular rotation because it’s filling, flavorful, and satisfying without much fuss.
Key Ingredients & Substitutions
Beef: Sirloin or flank steak works great for this dish. Slice it thinly against the grain to keep it tender. If you prefer, you can use skirt steak or even thinly sliced chicken or tofu as a substitute.
Bell Peppers: Using a mix of red, green, and orange adds great color and flavor contrast. If you can’t find all colors, just use what’s available. Frozen bell peppers can work in a pinch but fresh gives the best crunch.
Onion and Garlic: These add sweetness and aroma. Yellow or white onions work best here, but you can use red onions for a sharper bite. Fresh garlic is key for flavor; garlic powder won’t give the same depth.
Sauces: Soy sauce and oyster sauce form the base. If you want it vegetarian, swap oyster sauce for mushroom sauce or more soy sauce. Worcestershire sauce adds complexity but if you don’t have it, a little balsamic vinegar can work.
Cornstarch slurry: This thickens the sauce and helps it cling to the steak and veggies. You can substitute arrowroot powder or flour mixed with water if cornstarch isn’t available.
How Do You Keep the Beef Tender and Juicy?
Thin slicing and quick cooking are the secret here. Slice the beef thinly against the grain, which shortens the muscle fibers and makes it easier to chew.
- Heat your pan until very hot before adding oil to get a good sear.
- Cook the steak in batches if needed so it doesn’t steam; overcrowding lowers the heat and makes meat tough.
- Quickly sear the beef for 2-3 minutes until browned but still juicy — don’t overcook.
- Remove beef before cooking vegetables, then combine again at the end to keep it tender and avoid overcooking.
Equipment You’ll Need
- Large skillet or wok – I like using a wok because it heats evenly and is great for stir-frying.
- Sharp knife – makes slicing the beef and vegetables easier and safer.
- Cutting board – a stable surface for prepping all your ingredients.
- Measuring spoons and cup – for accurate sauce ingredients and thickening slurry.
- Small bowl – to mix the sauce and cornstarch slurry before adding to the pan.
Flavor Variations & Add-Ins
- Swap beef for chicken, pork, or tofu for different protein options that suit your taste or dietary needs.
- Add a splash of rice vinegar or sesame oil to give the sauce a different flavor twist.
- Mix in sliced mushrooms, snap peas, or broccoli for extra veggies and texture.
- Sweeten it up with a teaspoon of honey or hoisin sauce, especially if you prefer a sweeter glaze.
How to Make Pepper Steak with Bell Peppers and Onion
Ingredients You’ll Need:
For the Steak and Veggies:
- 1 lb (450g) beef sirloin or flank steak, thinly sliced into strips
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 orange or yellow bell pepper, sliced into strips
- 1 medium onion, sliced into strips
- 2 cloves garlic, minced
- 2 tbsp vegetable oil (or other neutral oil) for cooking
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar or honey
- 1/2 tsp black pepper, freshly ground
- 1/4 cup beef broth or water
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
Optional Garnish:
- Fresh chopped parsley or green onions
Time Needed:
This delicious pepper steak takes about 15 minutes prep time and around 10 minutes for cooking, so it’s ready in about 25 minutes total — perfect for a quick and tasty dinner!
Step-by-Step Instructions:
1. Slice and Prepare the Steak:
Slice your beef thinly against the grain into ½-inch strips. This helps make the steak tender and easier to chew.
2. Mix the Sauce:
In a small bowl, combine the soy sauce, oyster sauce, Worcestershire sauce, brown sugar, black pepper, and beef broth or water. Stir until the sugar dissolves, then set the sauce aside.
3. Cook the Steak:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the sliced steak in one layer. Stir-fry for 2-3 minutes until nicely browned but still juicy. Remove the steak from the skillet and set it aside.
4. Stir-Fry the Vegetables:
Add the remaining tablespoon of oil to the skillet. Toss in the minced garlic, sliced onions, and bell peppers. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp and vibrant.
5. Combine Everything:
Return the cooked steak to the skillet with the vegetables. Pour in the prepared sauce and stir everything together well.
6. Thicken the Sauce:
Slowly add the cornstarch slurry while stirring constantly. Cook for another 1-2 minutes, until the sauce thickens and coats the steak and veggies beautifully.
7. Final Touches:
Taste your pepper steak and adjust seasoning if needed by adding a little more black pepper or soy sauce. Remove from heat and sprinkle with fresh chopped parsley or green onions if you like.
8. Serve and Enjoy:
Serve your colorful pepper steak hot over steamed white rice or noodles for a filling and comforting meal.
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to fully thaw the beef before slicing and cooking. Thaw it overnight in the refrigerator or use a cold water bath for quicker thawing. Proper thawing ensures even cooking and tender steak.
Can I Prepare Pepper Steak in Advance?
Absolutely! You can slice the beef and vegetables ahead of time and store them separately in the fridge for up to 24 hours. The sauce can also be mixed in advance. Cook everything fresh just before serving for best results.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to warm evenly.
What Can I Serve with Pepper Steak?
This dish goes great over steamed white rice or noodles to soak up the sauce. For a lighter option, serve with cauliflower rice or alongside steamed greens or a crisp salad.