Pepper Steak Recipe
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.
Ingredients
- 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
Instructions
- 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.