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Lunch Dinner One Pot 30 Minutes or Less Beef
4.6 from 52 votes

Easy Pepper Steak

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By: Joanna Cismaru 14 Comments

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pin for 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!

pepper steak over a bed of rice in a bowl
Table of Contents Open
  • Why Make This Recipe
  • Ingredient Notes
    • Sauce
    • Stir Fry
  • How To Make Pepper Steak
    • Make the sauce
    • Stir Fry
  • Frequently Asked Questions
    • Why Is My Steak Dry/Chewy?
    • How to Serve
    • What Else Can I Add To This Stir Fry?
  • Expert Tips
  • Leftovers
    • Reheating
    • Freezing
  • More Related Recipes:
  • Easy Pepper Steak
    • Video
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

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

overhead shot of all ingredients needed to make pepper steak

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.
freshly made pepper steak in a skillet

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!

Expert Tips

  1. Cuts of beef to use: I prefer using flank steak, but you can also use top round steak (boneless) or top sirloin steak (boneless)
  2. 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!
overhead shot of pepper steak in a skillet

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.

overhead shot of pepper steak over a bed of rice in a bowl

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
  • Mongolian Beef

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.

pepper steak over a bed of rice in a bowl
4.56 from 52 votes

Easy Pepper Steak

Prep 15 minutes minutes
Cook 15 minutes minutes
Total 30 minutes minutes
4
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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!
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Video

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

  • 12-inch Cast Iron Skillet

Notes

  1. Your leftover pepper steak will last 3–4 days in the fridge when stored in an airtight container!
  2. 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

Serving: 1servingCalories: 290kcal (15%)Carbohydrates: 16g (5%)Protein: 27g (54%)Fat: 13g (20%)Saturated Fat: 8g (50%)Cholesterol: 68mg (23%)Sodium: 1273mg (55%)Potassium: 608mg (17%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 1042IU (21%)Vitamin C: 65mg (79%)Calcium: 43mg (4%)Iron: 3mg (17%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

pepper steak over a bed of rice in a bowl

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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14 Comments
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Bettybreeden
Bettybreeden
Posted: 2 months ago

5 stars
Great, cheap, easy dinner. 👍

0
Reply
Susan Moran
Susan Moran
Posted: 6 months ago

5 stars
So yummy!! It was fast and easy. I was cooking bacon for another dish and decided to use the same cast iron pan…OMG…yum…but caloric! Who cares right?

0
Reply
lilian
lilian
Posted: 7 months ago

5 stars
ymmiiiii

0
Reply
Debra Kay Colaluca
Debra Kay Colaluca
Posted: 10 months ago

5 stars
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 🙂

0
Reply
Lorraine zoppa
Lorraine zoppa
Posted: 1 year ago

5 stars
Can I use white wine vinegar or balsamic vinegar don’t have rice vinegar

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lorraine zoppa
Posted: 1 year ago

Probably white wine vinegar would be best.

0
Reply
Tracy B
Tracy B
Posted: 1 year ago

5 stars
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!!!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tracy B
Posted: 1 year ago

Thank you for your support, and I’m so glad you like this recipe!

0
Reply
Jamie
Jamie
Posted: 2 years ago

Would it be ok to use top sirloin steak in this recipe?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jamie
Posted: 2 years ago

Sure!

0
Reply
Dana Stewart
Dana Stewart
Posted: 2 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dana Stewart
Posted: 2 years ago

Thank you, Dana!

0
Reply
Rhonda Notschaele
Rhonda Notschaele
Posted: 2 years ago

5 stars
Just made this for supper and it was amazing. Thanks for all the great recipes.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rhonda Notschaele
Posted: 2 years ago

I’m so glad you enjoyed it!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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