If you’re craving a dish that’s bursting with bold flavors, tender beef, and vibrant veggies, this Pepper Steak Recipe is your new best friend in the kitchen. Combining the perfect balance of savory soy, fragrant garlic, and crisp bell peppers, it’s not just a meal but an experience that warms the soul. Whether it’s a weeknight dinner or a weekend treat, this recipe hits all the right notes with simplicity and flair, delivering juicy steak and colorful peppers over a bed of fluffy rice.
Ingredients You’ll Need
Gathering the ingredients for this Pepper Steak Recipe is a breeze because they’re straightforward yet essential. Each one plays a crucial role, from the soy sauce adding depth and umami, to the bell peppers bringing that satisfying crunch and bright color.
- Low-sodium beef broth (â…“ cup): Adds rich, savory flavor while keeping the sauce light and not overpowering.
- Low-sodium soy sauce (¼ cup): Brings that classic, salty umami punch—use tamari or coconut aminos if you want it gluten-free.
- Rice vinegar (2 tbsp): Gives a subtle tang that balances the salty and sweet notes perfectly.
- Sesame oil (1 tbsp): Infuses the dish with a warm, nutty aroma that’s unmistakably delicious.
- Cornstarch (2 tsp): The secret to a luxuriously thick and glossy sauce that clings to every bite.
- Fresh grated garlic (1 tsp): Adds a punch of bright, aromatic flavor that wakes up your palate.
- Fresh grated ginger (1 tsp): Gives a gentle warmth and slight zest that pairs beautifully with garlic.
- Flank steak, 1 lb: Your star protein—choose flank, sirloin, ribeye, New York strip, or round steak for tender, juicy slices.
- Olive oil, 2 tbsp (divided): For searing the steak and sautéing the veggies with just the right richness.
- Sweet onion (1, thinly sliced): Brings a natural sweetness that complements the peppers and steak.
- Green bell pepper (1, thinly sliced): Adds crunch and a slightly grassy flavor; any bell pepper color works.
- Red bell pepper (1, thinly sliced): A splash of color and sweetness to make the dish pop visually and in taste.
- Cooked white rice (3 cups): The perfect bed to soak up all those lovely pan juices and sauce.
- Sesame seeds and sliced green onion (optional): For an extra touch of texture and a fresh, herbaceous finish.
How to Make Pepper Steak Recipe
Step 1: Prepare the Sauce
Start by whisking together your low-sodium beef broth, soy sauce, rice vinegar, sesame oil, cornstarch, grated garlic, and grated ginger in a small bowl. This mixture is where all the magic begins, creating a sauce that is both savory and slightly tangy with a silky texture thanks to the cornstarch.
Step 2: Slice and Sear the Steak
Take your flank steak and slice it thinly across the grain for maximum tenderness. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then quickly sear the steak slices in batches until browned but still juicy inside. Set the cooked steak aside — this step locks in flavor and creates that gorgeous caramelized crust.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil, then toss in the sweet onion and bell peppers. Cook, stirring occasionally, until they’re tender but still have a nice crunch — this keeps the dish fresh, colorful, and full of texture.
Step 4: Combine Steak and Sauce
Return the seared steak to the skillet with the veggies, then pour the prepared sauce over everything. Stir well and cook for a few more minutes, allowing the sauce to thicken and coat every morsel of steak and pepper with a glossy finish that’s utterly mouthwatering.
How to Serve Pepper Steak Recipe
Garnishes
Top your pepper steak creation with a sprinkle of toasted sesame seeds and some freshly sliced green onion. These simple garnishes add that extra crunch and a pop of freshness, elevating the dish visually and flavor-wise.
Side Dishes
While the recipe naturally calls for fluffy white rice, consider serving alongside steamed jasmine rice or even cauliflower rice if you’re looking for a low-carb twist. A side of lightly sautéed garlic green beans or a crisp Asian-style slaw also pairs beautifully, adding contrast and brightness.
Creative Ways to Present
For an extra special touch, serve this Pepper Steak Recipe in individual bowl meals or over a bed of vibrant rice noodles. Another fun idea is to spoon it into lettuce wraps for a handheld, fresh bite — perfect for casual dinner parties or when you want to impress without fuss.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store your Pepper Steak Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making tomorrow’s meal just as delicious – if not better!
Freezing
You can freeze the cooked pepper steak mix (without rice) in freezer-safe containers for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or broth if the sauce looks dry. Stir occasionally until warmed through to keep the steak tender and juicy.
FAQs
Can I use a different cut of beef for the Pepper Steak Recipe?
Absolutely! Flank steak is classic, but sirloin, ribeye, New York strip, or round steak all work wonderfully. Just be sure to slice thinly against the grain for the best tenderness.
Is there a vegetarian version of Pepper Steak Recipe?
While this recipe centers around beef, you can substitute with firm tofu or portobello mushrooms for a satisfying vegetarian alternative that still captures the peppery, savory essence.
What can I use instead of soy sauce?
If you need a gluten-free option, tamari or coconut aminos are perfect substitutes. They maintain that umami flavor without the gluten.
How do I prevent the bell peppers from becoming mushy?
Cook the peppers over medium heat just until they are tender-crisp. Avoid overcooking so they keep their color and a slight crunch.
Can I make this Pepper Steak Recipe spicy?
Definitely! Add a pinch of crushed red pepper flakes or a dash of sriracha to the sauce for some heat that complements the dish beautifully.
Final Thoughts
There’s just something so satisfying about this Pepper Steak Recipe that makes it a forever favorite in my kitchen. It’s quick, full of vibrant flavors, and easy to customize. Give this recipe a try, and I promise it will soon become your go-to weeknight winner, warming up your meals and your heart with every mouthful.
Print
Pepper Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Pepper Steak recipe features tender slices of flank steak cooked with vibrant bell peppers and sweet onions in a savory soy-based sauce. Served over fluffy white rice, it’s a quick and flavorful stovetop dish perfect for a satisfying weeknight dinner.
Ingredients
Sauce
- â…“ cup low-sodium beef broth (vegetable or chicken will also work)
- ¼ cup low-sodium soy sauce (for gluten free, use tamari or coconut aminos)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp cornstarch
- 1 tsp grated fresh garlic
- 1 tsp grated fresh ginger
Stir-Fry
- 1 lb. flank steak (sirloin, ribeye, New York strip, or round steak also work) thinly sliced against the grain
- 2 tbsp olive oil (divided, or any neutral oil)
- 1 sweet onion (thinly sliced)
- 1 green bell pepper (thinly sliced, any color will work)
- 1 red bell pepper (thinly sliced)
To Serve
- 3 cups cooked white rice
- Sesame seeds and sliced green onion (optional, for garnish)
Instructions
- Prepare the sauce: In a small bowl, whisk together the low-sodium beef broth, low-sodium soy sauce, rice vinegar, sesame oil, cornstarch, grated fresh garlic, and grated fresh ginger until cornstarch is fully dissolved. Set the sauce mixture aside.
- Cook the steak: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced flank steak and stir-fry for about 3-4 minutes until browned but still tender. Remove the steak from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the thinly sliced sweet onion, green bell pepper, and red bell pepper. Stir-fry for about 5 minutes until the vegetables are crisp-tender.
- Combine steak and sauce: Return the cooked steak to the skillet with the vegetables. Pour the prepared sauce over the steak and vegetables. Cook, stirring constantly, for 2-3 minutes until the sauce thickens and everything is evenly coated.
- Serve: Serve the pepper steak hot over cooked white rice. Sprinkle with sesame seeds and sliced green onions if desired for garnish.
Notes
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Be sure to slice the steak thinly against the grain to ensure tenderness.
- You can customize this recipe by using different types of bell peppers or adding mushrooms for variation.
- Use any neutral oil like avocado or canola if olive oil is unavailable.
- Leftover pepper steak can be stored in an airtight container in the refrigerator for up to 3 days.
