Ever crave something quick, hearty, and full of flavor after a long day?
Yeah, same here. That’s exactly why I keep this pepper steak recipe in my back pocket. It’s one of those dinners I can whip up in under 30 minutes and still feel like I put in some serious effort. We’re talking tender slices of beef, vibrant bell peppers, and this rich, garlicky sauce that just hugs every bite. So good.
Whether this dish reminds you of your favorite takeout spot or you’re trying it for the first time, it’s a total comfort classic. Super flavorful, shockingly easy, and endlessly tweakable. I’ll walk you through the whole thing—from picking the best cut of beef to smart swaps, tasty add-ins, and even how to stash the leftovers (if you have any!).
So let’s get that skillet hot and dive in.
Why You’ll Love This Pepper Steak Recipe
Fast & Easy: You’ll have dinner ready in about half an hour—perfect for busy weeknights.
Family Favorite: Even the picky eaters tend to love this sweet and savory combo.
One-Pan Wonder: Minimal cleanup, maximum flavor.
Customizable: Make it gluten-free, low-carb, or load it up with extra veggies.
Pantry-Friendly: Just simple stuff like soy sauce, garlic, and peppers.
Ingredients You’ll Need
Here’s what you’ll need to bring this old-school pepper steak to life:
For the Steak Stir-Fry:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp cornstarch (helps with that great texture)
- 2 tbsp vegetable oil (or avocado oil if that’s what you’ve got)
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 medium yellow onion, sliced
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated (optional, but adds a great kick)
For the Pepper Steak Sauce:
- ¼ cup low-sodium soy sauce
- 1 tbsp brown sugar
- 1 tbsp oyster sauce (or hoisin if you prefer)
- ½ cup beef broth or water
- 1 tsp sesame oil
- 1 tbsp cornstarch + 1 tbsp water (your thickening slurry)
Tip: Want a bolder flavor? Add a splash of dark soy sauce or Worcestershire.
Ingredient Substitutions
No stress if you’re out of something—these quick swaps will still get you a great dish:
- Flank steak substitute: Skirt steak, sirloin, or even thin-sliced chuck roast works fine.
- Soy sauce alternative: Tamari (for gluten-free) or coconut aminos for a little sweetness.
- Brown sugar: You can sub in honey or maple syrup—totally works.
- Bell peppers: Red, yellow, green… whatever you’ve got on hand.
- Cornstarch: Arrowroot or potato starch will do the trick too.
How to Make Pepper Steak
Here’s the play-by-play on getting this dish from stovetop to plate:
1. Prep the Steak (5 min):
Slice your beef nice and thin across the grain—it keeps things tender. Toss it with 2 tbsp cornstarch to help it crisp up and give the sauce something to stick to.
2. Sear the Steak (5–6 min):
Heat 1 tbsp oil in a large skillet or wok over medium-high. Add the steak in a single layer (you might need to cook in batches) and sear until browned, about 2–3 minutes per side. Remove and set aside.
3. Cook the Veggies (5 min):
Add the rest of the oil to the pan, then toss in the sliced peppers and onions. Stir-fry until just softened—still a little crisp is great. Add the garlic and ginger and cook for another 30 seconds or so.
4. Make the Sauce (1 min):
Whisk together your soy sauce, brown sugar, oyster sauce, sesame oil, and broth in a small bowl. Quick and easy.
5. Combine & Thicken (5 min):
Pop the steak back in the pan and pour in the sauce. Let it simmer. Stir in your cornstarch slurry and cook until the sauce thickens and gets that nice glossy finish—about 2–3 minutes.
6. Serve & Enjoy:
Serve it up over rice, noodles, or cauliflower rice. Add sesame seeds or scallions if you want a little garnish moment.
Expert Tips for Success
- Slice against the grain—your teeth will thank you later.
- Don’t crowd the pan—brown the steak in batches for the best texture.
- Let the sauce simmer so it thickens up and gets that velvety texture.
- Use a wok or heavy skillet for best heat distribution.
- Have a few extra minutes? Marinate the steak for 15–20 minutes—it really boosts the flavor.
Variations & Add-Ons
Wanna switch things up? Here are some tasty ideas:
- Low-carb/keto: Swap rice for cauliflower rice and skip the sugar (or use a low-carb sweetener).
- Craving heat? Add chili garlic sauce or sliced jalapeños.
- More veggies: Mushrooms, snow peas, zucchini—go wild.
- Feeling fancy? A splash of rice vinegar or a pinch of Chinese five spice totally changes the vibe.
- Pepper steak with gravy: Add more broth and a bit of butter for a cozier, diner-style sauce.
Serving Suggestions
Pair this dish with any of these and you’re golden:
- Classic white or jasmine rice
- Brown rice or quinoa for a little extra fiber
- Steamed broccoli or bok choy
- Garlic noodles or even stir-fried rice
- Iced tea or a cold beer to balance all the rich, savory flavors
Storage & Reheating
Got leftovers? Sweet.
- Fridge: Pop it in an airtight container and store for up to 4 days.
- Freezer: Freeze just the steak and sauce (no rice) in a zip-top bag for up to 2 months.
Reheating:
- Microwave: Add a splash of water or broth so it stays nice and saucy.
- Stovetop: Medium-low heat and a quick stir gets it back to delicious.
Nutrition Information (Per Serving )
- Calories: 350
- Protein: 28g
- Carbs: 15g
- Fat: 20g
- Sugar: 5g
- Fiber: 2g
- Sodium: 700mg
(These are rough estimates and can vary depending on your ingredients.)
Prep, Cook & Total Time
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
FAQ (Frequently Asked Questions)
What cut of steak is best for pepper steak?
Flank steak is a great choice because it’s lean and flavorful. Sirloin, skirt steak, or even thin-sliced chuck roast also work well if sliced thinly against the grain.
Can I make pepper steak ahead of time?
Yes! You can cook the steak and veggies ahead of time and store them in the fridge. Reheat with the sauce just before serving for best flavor and texture.
Is pepper steak gluten-free?
It can be! Just use tamari instead of soy sauce and make sure your oyster or hoisin sauce is gluten-free. Double-check labels to be sure.
How do I keep the steak tender?
Slice it thinly against the grain and don’t overcook it. Coating the beef in cornstarch also helps it stay tender and gives the sauce something to cling to.
Can I use chicken instead of beef?
Definitely! Thinly sliced chicken breast or thighs work great. Just adjust the cooking time so the chicken stays juicy and fully cooked through.
Conclusion
If you’re after a weeknight meal that’s big on flavor, easy to pull together, and sure to hit the spot, this pepper steak’s got you covered. It’s saucy, savory, and seriously satisfying—like your favorite takeout but homemade and maybe even better.
So next time you’re wondering what to make for dinner, give this one a go. And hey, if you add your own twist or sub in a fun ingredient, I’d love to hear about it!
Leave a comment, rate the recipe, or share it with someone who loves a good steak dinner as much as you do.
Pepper Steak Recipe
Ingredients
Method
- Prep the Steak (5 min):
- Slice your beef nice and thin across the grain—it keeps things tender. Toss it with 2 tbsp cornstarch to help it crisp up and give the sauce something to stick to.
- Sear the Steak (5–6 min):
- Heat 1 tbsp oil in a large skillet or wok over medium-high. Add the steak in a single layer (you might need to cook in batches) and sear until browned, about 2–3 minutes per side. Remove and set aside.
- Cook the Veggies (5 min):
- Add the rest of the oil to the pan, then toss in the sliced peppers and onions. Stir-fry until just softened—still a little crisp is great. Add the garlic and ginger and cook for another 30 seconds or so.
- Make the Sauce (1 min):
- Whisk together your soy sauce, brown sugar, oyster sauce, sesame oil, and broth in a small bowl. Quick and easy.
- Combine & Thicken (5 min):
- Pop the steak back in the pan and pour in the sauce. Let it simmer. Stir in your cornstarch slurry and cook until the sauce thickens and gets that nice glossy finish—about 2–3 minutes.
- Serve & Enjoy:
- Serve it up over rice, noodles, or cauliflower rice. Add sesame seeds or scallions if you want a little garnish moment.
Notes
- Pro Tip: Slice steak thinly against the grain for tenderness, and don’t overcrowd the pan—cook in batches for a better sear.
- Flavor Boost: Let the sauce simmer to thicken and deepen the flavor. Marinating the steak for 15–20 minutes makes it even better.
- Variations: Go low-carb with cauliflower rice, spice it up with chili garlic sauce, or toss in extra veggies like mushrooms or snow peas.
- Serving Ideas: Perfect over white rice, garlic noodles, or alongside steamed broccoli.
- Storing Leftovers: Refrigerate up to 4 days or freeze (just the steak and sauce) for 2 months. Reheat gently on the stove or with a splash of broth in the microwave.
