Pepper Steak with Bell Peppers and Onion is a classic dish that’s full of vibrant colors and hearty flavors. You get tender strips of steak cooked together with crisp bell peppers and sweet onions, all tossed in a savory sauce that’s just the right balance of rich and tangy. It’s the kind of meal that feels both comforting and fresh at the same time.
I love making this dish because it’s wonderfully quick to pull together on a busy weeknight, but it still feels special enough for guests. I usually slice the steak thin so it cooks fast and stays juicy, and I like to use a mix of red, green, and yellow bell peppers for a pop of color. One little tip I always keep in mind is to cook the veggies just enough so they still have a bit of crunch—that way you get that perfect texture contrast with the tender meat.
My favorite way to serve this pepper steak is over a bed of steamed white rice so it soaks up all that flavorful sauce. Sometimes I add a sprinkle of fresh chopped parsley or a squeeze of lime juice right before serving to brighten things up. It’s the kind of dish that tastes just as good the next day, making it great for leftovers too. Whenever I make this, I’m reminded of simple family dinners where everyone digs in happily and no one worries about fancy plating—just good food and good company.
Key Ingredients & Substitutions
Steak: Flank or sirloin is great for this dish because it’s tender and cooks quickly. If you can’t find these, skirt steak or even thinly sliced chicken breast can work well.
Bell Peppers: I like using a variety of colors—red, yellow, and green—for a nice mix of sweetness and crunch. If you have limited options, just pick your favorite color or use poblano peppers for a mild kick.
Onion: A large yellow or white onion adds sweetness and depth. You could also use sweet onions if you prefer a milder flavor.
Sauces: Soy sauce is key for that savory base. If you want to make it gluten-free, use tamari instead. Oyster sauce adds richness but can be skipped or substituted with hoisin sauce.
How Do You Get Tender Steak and Crisp Vegetables Every Time?
The trick is in quick, high-heat cooking and smart prep. First, slice the steak thin against the grain—that stops it from being tough. Then toss it with a bit of cornstarch and soy sauce for a light coating that helps keep it moist.
- Heat your pan until very hot before adding the steak; this helps sear and lock in juices.
- Cook steak quickly, just until it starts to brown, then remove to avoid overcooking.
- Cook the peppers and onions briefly so they stay vibrant and crisp—about 3 to 4 minutes.
- Return steak to the pan and toss with the sauce to combine flavors without overcooking.
Equipment You’ll Need
- Large skillet or wok – I like it because it heats evenly and lets the ingredients cook quickly without crowding.
- Small mixing bowls – perfect for marinating the steak and mixing the sauce separately.
- Sharp knife – ensures thin, even slices of steak and peppers for quick, uniform cooking.
- Measuring spoons and cup – helps keep the sauce and marinade balanced and flavorful.
- Wooden spoon or spatula – for stirring everything together without scratching your skillet.
Flavor Variations & Add-Ins
- Swap beef for chicken or pork strips for a different protein twist that cooks just as fast and is tasty.
- Add sliced mushrooms or snap peas to bring more texture and a fresh, earthy flavor.
- For extra spice, sprinkle in some crushed red pepper flakes or add a dash of hot sauce during cooking.
- Stir in a teaspoon of sesame oil at the end for a nutty aroma that enhances the dish’s richness.
Pepper Steak with Bell Peppers and Onion
Ingredients You’ll Need:
For the Steak and Marinade:
- 1 lb flank steak or sirloin, thinly sliced into strips
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- ½ teaspoon freshly ground black pepper
For the Vegetables and Sauce:
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon Worcestershire sauce
- ¼ cup beef broth or water
- ¼ teaspoon red pepper flakes (optional)
- Salt, to taste
- Fresh parsley or green onions, chopped for garnish (optional)
For Cooking:
- 1 tablespoon vegetable or canola oil
Time Needed:
You’ll need about 10-15 minutes for prepping and marinating the steak, then another 10-15 minutes for cooking. So, the total time to enjoy this delicious pepper steak is around 25-30 minutes, perfect for a quick and hearty meal!
Step-by-Step Instructions:
1. Marinate the Steak:
In a medium bowl, toss the thinly sliced steak with 1 tablespoon soy sauce, cornstarch, and a pinch of black pepper. Make sure the meat is evenly coated. Let it rest for about 10-15 minutes—this helps tenderize the steak and gives it flavor.
2. Prepare the Sauce:
In a separate small bowl, combine the beef broth (or water), the remaining 2 tablespoons soy sauce, oyster sauce (if using), Worcestershire sauce, minced garlic, and red pepper flakes if you like some heat. Stir this mixture well and set aside.
3. Cook the Steak:
Heat the vegetable oil over medium-high heat in a large skillet or wok until it’s hot. Add the marinated steak strips and stir-fry for 2-3 minutes. You want to brown the steak but not cook it completely through yet. Remove the steak from the skillet and set it aside.
4. Cook the Vegetables:
Using the same skillet, add the sliced onions and bell peppers. Stir-fry for about 3-4 minutes until they soften slightly but still have a crisp texture. This keeps the vegetables colorful and flavorful.
5. Combine and Finish Cooking:
Return the steak to the skillet with the vegetables. Pour in the prepared sauce mixture and stir everything together. Cook for another 2-3 minutes, stirring frequently, until the steak is cooked through and the sauce thickens slightly to coat the meat and veggies beautifully.
6. Taste and Serve:
Give the dish a taste and add salt or more black pepper if you like. Remove from heat, transfer to a serving dish, and garnish with freshly chopped parsley or green onions if you’d like. Serve hot over steamed white rice or your favorite noodles for a satisfying meal.
Can I Use Frozen Steak for This Recipe?
Yes, but make sure to fully thaw it in the refrigerator overnight before slicing and marinating. This helps the steak cook evenly and stay tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
Can I Substitute the Beef with Another Protein?
Absolutely! Chicken or pork strips work well and cook quickly. Just adjust the cooking time slightly to ensure the meat is cooked through.
Is There a Way to Make This Recipe Gluten-Free?
Yes! Use tamari instead of soy sauce and ensure oyster sauce is gluten-free or omit it altogether. These swaps keep the flavor while making the dish gluten-friendly.