Easy Pepper Steak
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This Easy Pepper Steak recipe utilizes simple ingredients to create a bold and flavorful stir-fry dinner all in one pot, in just 30 minutes!
This Easy Pepper Steak stir fry hosts thinly sliced flank steak cooked with onion, red and green bell peppers in a savory sauce. Made entirely in one skillet in just 30 minutes, this is an inexpensive, quick and easy meal that tastes even better than take out!
Why Make This Recipe
- Easy Prep
- 30 Minute Meal
- Uses Simple Ingredients To Create A Flavorful Stir Fry
- Versatile/Inexpensive
- One Pot Meal
- Save Money On Takeout – Homemade is Better!
I always order pepper steak at my local Chinese restaurant, it’s one of my favorite dishes on the take out menu! I wanted to create a recipe that was simple, fast and drool-worthy, all while saving money! This Easy Pepper Steak recipe ticks all those boxes with ease. You can now enjoy this takeout staple in the comfort of your own home!
Ingredient Notes
Sauce
- Soy Sauce – I always opt for low sodium to control the sodium level in my cooking.
- Rice Vinegar – To balance the flavors of the sauce.
- Brown Sugar – For a little hint of sweetness! Make sure it’s packed.
- Cornstarch – This is going to help thicken up our sauce.
Stir Fry
- Vegetable Oil – Substitute sunflower, safflower or avocado oil.
- Steak – Flank steak, sliced thinly against the grain.
- Veggies – Onion and bell peppers, use whatever colors you have.
- Garlic – Fresh is always best! Minced.
How To Make Pepper Steak
Make the sauce
- Combine Ingredients: In a small bowl combine all the sauce ingredients together and set aside.
Stir Fry
- Prep the Steak: Season the flank steak with salt and pepper in a bowl.
- Cook the Steak: Add 1 tbsp of the vegetable oil to a skillet and heat over medium-high heat. Add the seasoned steak and spread it evenly in the skillet. Cook for 1 minute without touching it, then use a spatula to stir the meat around. Continue cooking for another minute then transfer to a plate.
- Cook Veggies: To the same skillet, add the remaining tbsp of vegetable oil and add the peppers and onions – cook for about 4 to 5 minutes or until softened.
- Add Sauce: Return the beef to the skillet and add the garlic. Cook for 30 seconds until the garlic is aromatic. Pour the sauce over everything. Stir and cook for another 30 seconds to 1 minute until thickened.
- Finish and Serve: Garnish with sesame seeds if preferred and serve over cooked rice.
FAQs & Expert Tips
Frequently Asked Questions
Why Is My Steak Dry/Chewy?
It probably has to do with the cooking process! Overcooking can make your meat dry, but undercooked meat can become quite chewy.
How to Serve
I’m all about easy and classic! I like to serve this pepper steak over rice (basmati or jasmine rice are also great choices) but it would be delicious over slurp-able noodles as well! (ramen, soba, udon, egg or rice noodles are all excellent options.
What Else Can I Add To This Stir Fry?
I’ve kept this pepper steak dish traditional, but if you want to add any ingredients feel free! Bean Sprouts, Celery, Sesame Seeds, Snap Peas, Carrot & Broccoli are great options!
- Cuts of beef to use: I prefer using flank steak, but you can also use top round steak (boneless) or top sirloin steak (boneless)
- Beef substitutions: with your choice of protein. Chicken, pork and tofu can all be used as substitutes – just make sure you slice them into small bite-sized pieces!
Leftovers
Your leftover pepper steak will last 3–4 days in the fridge when stored in an airtight container!
Reheating
You can reheat your pepper steak either in the microwave, or covered in a pan over medium heat.
Freezing
If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover pepper steak will keep for 3–4 months in the freezer.
More Related Recipes:
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Easy Pepper Steak
Ingredients
Sauce
- ½ cup soy sauce (low sodium)
- ¼ cup rice vinegar (or less, if you don't like the vinegar taste)
- 1 tablespoon brown sugar (packed)
- 2 tablespoon cornstarch
Stir Fry
- 2 tablespoon vegetable oil
- 1 pound flank steak (sliced thinly against the grain)
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (freshly ground)
- 1 medium onion (sliced)
- 1 medium red bell pepper (thinly sliced)
- 1 medium green bell pepper (thinly sliced)
- 3 cloves garlic (minced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make the sauce
- Combine Ingredients: In a small bowl combine all the sauce ingredients together and set aside.
Stir Fry
- Prep the Steak: Season the flank steak with salt and pepper in a bowl.
- Cook the Steak: Add 1 tbsp of the vegetable oil to a skillet and heat over medium-high heat. Add the seasoned steak and spread it evenly in the skillet. Cook for 1 minute without touching it, then use a spatula to stir the meat around. Continue cooking for another minute then transfer to a plate.
- Cook Veggies: To the same skillet, add the remaining tbsp of vegetable oil and add the peppers and onions – cook for about 4 to 5 minutes or until softened.
- Add Sauce: Return the beef to the skillet and add the garlic. Cook for 30 seconds until the garlic is aromatic. Pour the sauce over everything. Stir and cook for another 30 seconds to 1 minute until thickened.
- Finish and Serve: Garnish with sesame seeds if preferred and serve over cooked rice.
Equipment
Video
Notes
- Your leftover pepper steak will last 3–4 days in the fridge when stored in an airtight container!
- If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover pepper steak will keep for 3–4 months in the freezer.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I’ve made this recipe, and many of your other recipes, time and time again! I used sirloin since the market didn’t have flank, iron or ribeye (it was the day after Thanksgiving). Turned out perfectly! I normally double the recipe so I have leftovers to take to my Mother and Aunt. They think I’m genius 🙂
Can I use white wine vinegar or balsamic vinegar don’t have rice vinegar
Probably white wine vinegar would be best.
I made it using red yellow and green peppers. Toasted the sesame seeds and did everything else exactly as written. It was awesome. AND I JUST RECEIVED MY COOKBOOK!!!!
Thank you for your support, and I’m so glad you like this recipe!
Would it be ok to use top sirloin steak in this recipe?
Sure!
Made for the family last night, was a hit. Keep up the great work. I really like your cooking style, very relatable. I usually have most ingredients in stock. Its a pleasure getting your e-mails.
Thank you, Dana!
Just made this for supper and it was amazing. Thanks for all the great recipes.
I’m so glad you enjoyed it!