introduction
Pepper Steak with Bell Peppers and Onion is the perfect way to turn simple ingredients into a restaurant-quality meal in under 30 minutes. This vibrant, flavor-packed dish features tender strips of beef cooked with colorful bell peppers and onions in a rich, savory sauce that coats every bite. Ideal for busy weeknights, beginner cooks, or anyone craving a satisfying dinner without extra effort, this easy skillet pepper steak deserves a spot in your regular dinner rotation.
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Ingredients List
For this Beef And Pepper Skillet, you’ll need:
- 1½ pounds flank steak or sirloin, thinly sliced against the grain
- 3 tablespoons vegetable oil, divided
- 2 bell peppers (1 red, 1 green), sliced into strips
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- ½ cup beef broth
- 1 teaspoon brown sugar
- Salt and black pepper to taste
- Sliced green onions and sesame seeds for garnish
Substitutions: Replace oyster sauce with hoisin sauce for a different flavor profile. For a deeper umami taste, add 1 tablespoon of Worcestershire sauce. No flank steak? Ribeye or top sirloin work beautifully too.
Timing
- Prep Time: 15 minutes (includes slicing meat and vegetables)
- Cook Time: 12 minutes
- Total Time: 27 minutes
This Simple Pepper Skillet Dish comes together in less than half the time of traditional beef stir-fries that require marinating, saving you at least 30 minutes of preparation.
Step-by-Step Instructions
Step 1: Prepare the Beef
Slice your steak thinly against the grain (this ensures tenderness). Pat dry with paper towels and season with salt and pepper. Pro tip: Partially freezing the meat for 15-20 minutes makes it easier to slice thinly.
Step 2: Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, beef broth, and brown sugar until smooth. Set aside. For extra flavor depth, add a splash of rice vinegar.
Step 3: Cook the Beef
Heat 2 tablespoons of oil in a large skillet or wok over high heat until shimmering. Add beef in a single layer (work in batches if needed) and sear for 1-2 minutes per side until browned. Remove and set aside. Don’t overcrowd the pan – this ensures proper searing rather than steaming.
Step 4: Sauté the Vegetables
Add remaining oil to the same pan. Add onions and stir-fry for 2 minutes until softened. Add bell peppers and cook for another 3 minutes until slightly tender but still crisp. A splash of water can help steam the vegetables if they’re browning too quickly.
Step 5: Combine and Finish
Add garlic and ginger, stir for 30 seconds until fragrant. Return beef to the pan, pour in the sauce mixture, and stir to combine. Cook for 1-2 minutes until sauce thickens and coats everything. Garnish with green onions and sesame seeds.
Nutritional Information
Per serving (serves 4):
- Calories: 385
- Protein: 38g
- Carbohydrates: 14g
- Fat: 20g
- Fiber: 2g
- Vitamin C: 80% of daily value
- Iron: 25% of daily value
Healthier Alternatives for the Recipe
Transform this Pepper Skillet into a lighter meal by:
- Substituting beef with chicken breast or firm tofu for a leaner protein option
- Using coconut aminos instead of soy sauce for a lower-sodium, gluten-free alternative
- Replacing vegetable oil with avocado oil for healthier fat content
- Adding more vegetables like broccoli, snap peas, or mushrooms to increase fiber and decrease calories per serving
- Using a sugar substitute like monk fruit sweetener instead of brown sugar
Serving Suggestions
Elevate your Homemade Pepper Steak Dinner with these accompaniments:
- Serve over steamed jasmine rice or brown rice for a traditional presentation
- Try cauliflower rice for a low-carb option
- Pair with chilled cucumber salad for a refreshing contrast
- Garnish with crushed peanuts for added texture
- Serve with a side of miso soup for a restaurant-style experience
Common Mistakes to Avoid
- Slicing meat with the grain instead of against it, resulting in tough, chewy beef
- Overcooking the vegetables until they’re mushy instead of crisp-tender
- Not patting the meat dry before cooking, which prevents proper browning
- Adding sauce too early, causing it to reduce too much and become overly salty
- Using cold beef straight from the refrigerator, which can cook unevenly
Storing Tips for the Recipe
This Easy Pepper Steak Dish keeps well in an airtight container in the refrigerator for up to 3 days. For freezing, store the cooled dish for up to 2 months. When reheating, add a splash of water or beef broth to rejuvenate the sauce. For meal prep, store the cooked meat and vegetables separately from rice or noodles to prevent sogginess.
Conclusion
Pepper Steak with Bell Peppers and Onion is more than just a quick weeknight dinner—it’s a versatile, delicious way to bring restaurant flavors home with minimal effort. The colorful presentation and robust flavors make this Skillet Pepper Steak a guaranteed crowd-pleaser that looks like you spent hours in the kitchen. Ready to impress your family or guests? Give this recipe a try tonight and share your results in the comments below!
FAQs
Can I make this recipe ahead of time?
Yes! You can prepare the sauce and slice the vegetables and meat up to 24 hours in advance. Store separately in the refrigerator until ready to cook.
How do I know when the beef is cooked properly for this dish?
For tender results, the beef should be seared quickly over high heat just until browned on the outside but still slightly pink inside, as it will continue cooking when returned to the pan with the sauce.
What’s the best cut of beef for Pepper Steak?
Flank steak, sirloin, or ribeye work best due to their flavor and how they respond to quick cooking methods. Always slice against the grain for maximum tenderness.
Is there a way to make this recipe spicy?
Absolutely! Add 1-2 teaspoons of sriracha, a sliced jalapeño, or red pepper flakes to the sauce for a pleasant heat that complements the peppers and beef.
How can I thicken the sauce if it’s too thin?
Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and gradually stir into the simmering sauce until you reach your desired thickness.