Best Ever Pepper Steak Recipe
Looking for the best Pepper Steak recipe? This restaurant-quality stir-fry features tender slices of beef, colorful bell peppers, sweet onions, and a rich garlic soy sauce that comes together in just 30 minutes. Perfect for busy weeknights, meal prep, or family dinners, this classic dish is delicious served over steamed rice or noodles.
❤️ Why You’ll Love This Recipe
Tender, juicy beef in every bite
Rich garlic soy sauce with bold flavor
Quick 30-minute meal
Better than takeout
High in protein
Perfect for meal prep
⏱️ Recipe Details
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 470 kcal per serving
Protein: 35 g per serving
🛒 Ingredients
For the Beef
1½ lb (680 g) flank steak, sirloin, or ribeye, thinly sliced against the grain
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon vegetable oil
Vegetables
2 bell peppers (red and green), sliced
1 large onion, sliced
4 garlic cloves, minced
1 teaspoon fresh ginger, grated
Pepper Steak Sauce
⅓ cup low-sodium soy sauce
1 cup beef broth
2 tablespoons oyster sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes (optional)
Garnish
Sliced green onions
Sesame seeds
👨🍳 Instructions
Step 1: Marinate the Beef
In a bowl, toss the sliced beef with:
Soy sauce
Cornstarch
Let it marinate for 15 minutes.
Step 2: Prepare the Sauce
Whisk together:
Soy sauce
Beef broth
Oyster sauce
Worcestershire sauce
Brown sugar
Sesame oil
Black pepper
Set aside.
Step 3: Sear the Beef
Heat the vegetable oil in a large skillet or wok over high heat.
Cook the beef in batches for 2–3 minutes, just until browned.
Remove and set aside.
Step 4: Cook the Vegetables
In the same skillet, stir-fry:
Bell peppers
Onion
Cook for 3–4 minutes until slightly tender but still crisp.
Add:
Garlic
Ginger
Cook for 30 seconds until fragrant.
Step 5: Finish the Dish
Return the beef to the skillet.
Pour in the prepared sauce and bring to a simmer.
Stir in the cornstarch slurry.
Cook for 2–3 minutes, stirring, until the sauce thickens and coats the beef and vegetables.
Step 6: Serve
Serve immediately over:
Steamed jasmine rice
Brown rice
Fried rice
Egg noodles
Garnish with sliced green onions and sesame seeds.
🍽️ Serving Suggestions
Pair your pepper steak with:
Steamed broccoli
Garlic green beans
Fried rice
Lo mein noodles
Vegetable spring rolls
Egg drop soup
Asian cucumber salad
💡 Chef’s Tips
Slice the beef against the grain for maximum tenderness.
Cook over high heat to achieve a quick sear without overcooking.
Avoid overcrowding the skillet—cook the beef in batches if necessary.
Keep the vegetables slightly crisp for the best texture.
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months.
Reheating: Warm gently in a skillet over medium heat or microwave until heated through.
🥗 Nutrition (Per Serving)
Calories: 470 kcal
Protein: 35 g
Carbohydrates: 16 g
Fat: 28 g
Saturated Fat: 8 g
Fiber: 2 g
Sugar: 7 g
Sodium: 980 mg
❓ Frequently Asked Questions
What cut of beef is best for pepper steak?
Flank steak is the traditional choice because it’s flavorful and tender when sliced thinly against the grain. Sirloin and ribeye are also excellent options.
Can I make pepper steak ahead of time?
Yes. It stores well in the refrigerator for up to 4 days, making it a great meal-prep option.
Can I add more vegetables?
Absolutely! Mushrooms, broccoli, snap peas, carrots, zucchini, or baby corn all work wonderfully.
What should I serve with pepper steak?
Steamed rice, fried rice, noodles, steamed vegetables, spring rolls, or Asian-style salads are excellent accompaniments.
