Easy Pepper Steak

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

1. Combine Ingredients: In a small bowl combine all the sauce ingredients together and set aside.

Stir Fry

1. Prep the Steak: Season the flank steak with salt and pepper in a bowl.
2. 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.
3. 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.
4. 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.
5. Finish and Serve: Garnish with sesame seeds if preferred and serve over cooked rice.

FAQs & Expert Tips

• 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:

• Kung Pao Chicken
• Garlic Butter Steak Bites
• Chicken Enchilada Quesadillas
• Quick & Easy Beef Stir Fry
• Buffalo Chicken Quesadillas
• Slow Cooker Pepper Steak