Pepper Steak Recipe

Strips of tender steak are marinated in a homemade sauce and stir-fried with sautéed bell peppers and onions. Quick, easy, and so delicious!

BEEF: Top round, flank steak, and sirloin steak are favorites in this recipe. Prepare the meat for cooking by slicing it against the grain in order to break down the fibers and help tenderize it.

VEGGIES: Green and red bell peppers give a pop of color, but any peppers will work! Yellow, white, or even red onion slices add some crunch & flavor.

SAUCE: Spring for fresh ginger and garlic for the best flavor! Soy sauce, Worcestershire, Mirin, and honey or sugar for sweetness round out the sauce. Low-sodium soy sauce can be used in this recipe.

VARIATIONS: Try asparagus, baby corn, snap peas, or sliced carrots. Add additional garlic cloves, a splash of rice vinegar, or some chili paste or sriracha if you’d like. Substitute honey for brown sugar.

PRO TIP: Marinating the beef strips in the sauce (without the corn starch added) for up to 24 hours will tenderize the meat and intensify the flavor. Remove beef from the marinade and pour it into a bowl. Whisk in the cornstarch.

Did your family love this Pepper Steak Stir Fry? Leave us a rating and a comment below!

Pepper Steak Stir Fry

This pepper steak stir fry is thinly sliced flank steak cooked with red and green bell peppers in a savory sauce. A quick and easy meal that tastes even better than take out!

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 277 kcal, Carbohydrate 11 g, Protein 32 g, Fat 10 g, Saturated Fat 5 g, Cholesterol 85 mg, Sodium 687 mg, Fiber 1 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 1 tablespoon vegetable oil (divided use)
• 1 red bell pepper (cored, seeded and cut into strips)
• 1 green bell pepper (cored, seeded and cut into strips)
• 1 1/4 pounds flank steak (thinly sliced)
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• salt and pepper to taste
• 1/4 cup soy sauce
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons cornstarch

Instruction:

1. Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan.
2. Add the peppers and cook for 3-4 minutes or until just tender. Remove the peppers from the pan and place on a plate.
3. Add the remaining oil to the pan. Season the flank steak with salt and pepper to taste.
4. Increase heat to high. Add the steak to the pan and cook for 5-6 minutes or until lightly browned.
5. Add the garlic and ginger, then cook for 30 seconds.
6. Place the peppers back in the pan with the steak.
7. In a small bowl, whisk together the soy sauce, sugar, 1/4 cup water and cornstarch.
8. Pour the sauce over the steak mixture and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened, then serve.

Easy Pepper Steak

This delicious one-pan Pepper Steak recipe is an Asian-inspired dish that can be made at home in no time!

Prep: 20min

Total: 40min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 398 kcal, Carbohydrate 31 g, Protein 33 g, Fat 15 g, Saturated Fat 8 g, Cholesterol 88 mg, Sodium 878 mg, Fiber 1 g, Sugar 22 g, servingSize 1 serving

Ingredients:

• 1 pound top round beef (sliced into strips against the grain)
• 2 tablespoons canola oil ( or vegetable oil)
• 1 large onion (thinly sliced)
• 1 green bell pepper (cored and sliced)
• 1 red bell pepper (or orange/yellow, cored and sliced)
• ¾ cup water
• ¼ cup honey ( or brown sugar)
• 3 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic (minced)
• 1 tablespoon ginger (minced)
• ¼ teaspoon red pepper flakes
• 2 tablespoons cornstarch
• green onions (sliced)
• sesame seeds

Instruction:

1. Combine all the marinade ingredients (except cornstarch) in a medium bowl and whisk.
2. Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.
3. When ready to cook, remove beef from marinade reserving the marinade.
4. Heat a cast iron skillet or wok over medium-high heat and add oil.
5. Once the oil is hot, add the sliced onion and peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.
6. Add beef to the skillet and distribute evenly, cook for about 1 minute unmoved, to get a nice sear on it. Stir the beef and continue cooking until browned (beef doesn’t have to be cooked through), about 2-3 minutes.
7. Remove the beef from the skillet and place on a plate with the peppers.
8. Whisk the cornstarch into the reserved marinade. Pour into the skillet and whisk while brining to a boil. Let boil 2 minutes.
9. Reduce heat to medium and add the onion, peppers and steak back to the skillet.
10. Stir to combine all the ingredients and simmer 1-2 minutes or until heated through
11. Remove from heat and garnish with sliced green onion and sesame seeds if desired.

Best-Ever Pepper Steak

You’re a quick stir-fry away from dinner with this Pepper Steak recipe from Delish.com.

Prep: 15min

Total: 30min

Yield: 4 serving(s)

Nutrition Facts: calories 355 Calories, Fat 17 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 77 mg, Sodium 639 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 7 g, Protein 27 g

Ingredients:

• 1/4 c. low-sodium soy sauce
• 2 tbsp. rice wine vinegar
• 4 tsp. packed brown sugar
• 1 tbsp. cornstarch
• 2 tbsp. vegetable oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 lb. flank steak, thinly sliced against the grain
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp. freshly minced ginger
• Cooked white rice, for serving

Instruction:

1. Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.
2. In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
3. Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more.
4. Serve with rice.

The Best Pepper Steak

Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).

Total: 0 3h10min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 339, Fat 16g, Saturated Fat 5g, Carbohydrate 19g, Fiber 2g, Sugar 5g, Protein 28g, Cholesterol 77mg, Sodium 689mg

Ingredients:

• 1 1/2 pounds flank steak
• 4 cloves garlic
• One 1 1/2-inch piece ginger
• 7 tablespoons low-sodium soy sauce
• 1/4 cup Shaoxing wine or dry sherry
• 1 tablespoon sugar
• Freshly ground black pepper
• 1/3 cup beef broth
• 2 teaspoons toasted sesame oil
• 2 tablespoons canola oil
• 1/2 medium white onion, cut into 1-inch pieces
• 1 large red bell pepper (about 8 ounces), cut into 1-inch pieces
• 1 large green bell pepper (about 8 ounces), cut into 1-inch pieces
• 1 tablespoon cornstarch
• Sliced scallions, for topping
• Toasted sesame seeds, for topping
• Steamed white rice, for serving

Instruction:

1. Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
2. Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
3. Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
4. About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
5. Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
6. Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
7. Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
8. Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
9. Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

Quick Easy Pepper Steak by Chef Bae