Pepper Steak Recipe
Tender strips of beef kissed with sweet soy and crunchy fresh peppers, this quick skillet dinner delivers juicy flavor and colorful veggies in every bite.
The moment this Pepper Steak hits the pan, the savory steam fills the kitchen with sweet soy, garlic, and the bright scent of fresh peppers. Each tender bite of beef, coated in a light cornstarch slurry, gets surrounded by crisp strips of bell pepper and onion that soak up all the glossy sauce.
I love making this on a weeknight because it comes together in just minutes, yet feels like a special takeout order. It is perfect when you want something comforting, colorful, and deeply flavorful without spending hours in the kitchen. Serve it over steamed rice or noodles to catch every saucy drip.
A few nights ago I doubled the recipe and fed the whole crew, watching the empty plate and second helpings disappear in record time. If you enjoy a colorful, crowd pleasing dinner that still feels indulgent, this Pepper Steak will become a go to in your rotation.
Recipe at a Glance
Ingredients
Steak and marinade
Peppers and aromatics
Sauce
Optional add ins and serve
Substitutions & Variations
Step-by-Step Instructions
Slice and marinate the beef
Pat the flank steak dry, slice thinly across the grain, then toss with soy sauce, cornstarch, grated ginger, garlic, and black pepper in a medium bowl until coated. Let it rest for 5 to 10 minutes while you prep the vegetables.
Prep the peppers and aromatics
Thinly slice the bell peppers, onion, and green onions. Mince the extra garlic and ginger so they are ready to go before you start cooking.
Whisk the sauce
In a small bowl, combine soy sauce, oyster sauce, rice vinegar, honey or brown sugar, sesame oil, beef broth, and the cornstarch slurry. Stir until smooth and set aside.
Sear the steak
Heat the cooking oil in a large skillet or wok over medium high heat until shimmering. Add the marinated beef in a single layer and sear without stirring for about 1 to 2 minutes, then toss and cook for another 2 to 3 minutes until browned but still slightly pink in the center.
Cook the peppers and onion
Push the steak to one side, add a splash of oil if needed, then add the sliced onion and bell peppers. Stir fry for 3 to 4 minutes until the peppers are crisp tender but still vibrant.
Add aromatics
Stir in the sliced garlic, ginger, and green onions, and cook for about 30 seconds until fragrant.
Simmer in sauce
Pour the prepared sauce around the edges of the pan, let it bubble for a few seconds, then toss everything together for 1 to 2 minutes until glossy and lightly thickened.
Finish and garnish
Remove from heat, taste and adjust with a pinch of salt or extra soy if needed, then sprinkle with toasted sesame seeds and scallions.
Serve hot
Scoop the pepper steak over steamed rice or noodles, spooning ample sauce over each portion so the colorful vegetables and tender strips are coated.
Store and reheat
Cool completely, then keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until steaming hot.
Pro Baker Tips
Storage & Serving Notes
Serving Suggestions
Serve this glossy Pepper Steak over fluffy rice or your favorite noodles, and finish with a sprinkle of sesame seeds.
Frequently Asked Questions
Go Make It!
I hope you enjoy this vibrant Pepper Steak at your table as much as my family did at ours. It is quick, colorful, and satisfying, and it proves that a little soy, fresh peppers, and good company make for one seriously delicious weeknight dinner.