Pepper Steak with Bell Peppers

Pepper Steak with Bell Peppers is a quick, high-heat stir-fry that highlights tender slices of beef and vibrant, crisp vegetables in a savory, glossy sauce. By cooking the steak briefly and finishing it in a cornstarch-thickened sauce, you achieve restaurant-style texture and bold flavor in under 30 minutes. The result is a balanced dish with rich umami, gentle sweetness, and a bright pop from fresh peppers.

Why You’ll Love This Recipe

Quick Weeknight Dinner – Ready in just 25 minutes from prep to plate, making it perfect for busy evenings.
Tender, Flavorful Beef – Thinly slicing flank steak against the grain ensures a juicy, melt-in-your-mouth texture.
Balanced Savory Sauce – A combination of soy sauce, oyster sauce, and rice vinegar creates depth with a hint of tang.
Colorful & Nutritious – Three bell peppers add vibrant color, crunch, and a boost of vitamins.
Restaurant-Style Results at Home – High-heat stir-frying delivers authentic texture and flavor without complicated techniques.
Customizable Heat & Sweetness – Easily adjust pepper, sugar, or aromatics to suit your taste preferences.

Ingredients You’ll Need

For the Stir-Fry

1 lb flank steak, thinly sliced against the grain – Provides lean, beefy flavor; slicing against the grain shortens muscle fibers for tenderness.
1 tablespoon vegetable oil – High smoke point oil ideal for quick stir-frying.
1 medium onion, thinly sliced – Adds sweetness and aromatic depth.
1 red bell pepper, sliced – Contributes sweetness and vibrant color.
1 green bell pepper, sliced – Adds mild bitterness for balance.
1 yellow bell pepper, sliced – Enhances sweetness and visual appeal.
2 cloves garlic, minced – Infuses the dish with bold aromatic flavor.
1 teaspoon fresh ginger, minced (optional) – Adds warmth and subtle spice complexity.

For the Sauce

1/4 cup soy sauce – Delivers saltiness and umami backbone.
1 tablespoon cornstarch – Thickens the sauce and lightly coats the beef.
1 tablespoon oyster sauce – Adds savory depth and a hint of sweetness.
1 tablespoon rice vinegar – Balances richness with acidity.
1 teaspoon granulated sugar – Rounds out salty and tangy flavors.
1/2 teaspoon freshly ground black pepper – Enhances the “pepper steak” character.

Step-by-Step Instructions

Prepare the Ingredients

Slice the flank steak thinly against the grain and cut the onion and bell peppers into uniform strips for even cooking. Mince the garlic and ginger finely to prevent burning during stir-frying.

Mix the Sauce

In a small bowl, whisk together soy sauce, cornstarch, oyster sauce, rice vinegar, sugar, and black pepper until completely smooth. Ensure the cornstarch is fully dissolved to avoid lumps.

Sear the Beef

Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the beef in a single layer and cook for 2–3 minutes, stirring occasionally, until just browned; remove immediately to prevent overcooking.

Stir-Fry the Vegetables

In the same pan, cook the onion for about 2 minutes until slightly softened. Add bell peppers, garlic, and ginger, and stir-fry for 3–4 minutes until the vegetables are tender-crisp.

Combine and Thicken

Return the beef to the pan and pour in the prepared sauce. Stir continuously for 2–3 minutes as the sauce thickens and coats the beef and vegetables evenly.

Serve Immediately

Serve hot over steamed rice or noodles, garnished with sliced green onions or sesame seeds if desired.

Recipe Notes & Tips

Slice Against the Grain – Cutting perpendicular to muscle fibers shortens them, ensuring tender bites.
High Heat is Key – Stir-frying requires medium-high to high heat to achieve quick browning without steaming.
Don’t Overcrowd the Pan – Cook beef in batches if needed to maintain a proper sear.
Keep Vegetables Crisp – Aim for tender-crisp texture to preserve color, nutrients, and freshness.
Whisk Sauce Again Before Adding – Cornstarch settles quickly, so stir before pouring into the pan.
Prep Everything First – Stir-frying moves quickly; having ingredients ready prevents overcooking.

Nutritional Information

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 generous servings
Calories: Approximately 320–380 per serving (estimate; excludes rice or noodles)

Perfect Pairings

Steamed Jasmine Rice – Absorbs the savory sauce beautifully.
Garlic Noodles – Adds a rich, aromatic base.
Stir-Fried Bok Choy – Provides additional greens and texture contrast.
Light Cucumber Salad – Offers refreshing crunch and acidity to balance the dish.

Ideal Occasions

Quick Weeknight Dinners – Minimal prep and fast cooking.
Meal Prep for Busy Weeks – Reheats well for lunch portions.
Casual Family Gatherings – Crowd-pleasing flavors for all ages.
Simple Dinner Parties – Impressive presentation with minimal effort.

Storage & Serving Tips

Refrigerate Properly – Store in an airtight container for up to 3–4 days.
Reheat Gently – Warm in a skillet over medium heat to maintain texture.
Freeze with Caution – Beef freezes well, but peppers may soften slightly upon thawing.
Serve Fresh for Best Texture – Stir-fries are best enjoyed immediately after cooking.

Creative Variations to Try

Spicy Kick – Add crushed red pepper flakes or sliced fresh chilies.
Low-Sodium Version – Use reduced-sodium soy sauce and omit added salt.
Add More Vegetables – Incorporate snap peas, mushrooms, or broccoli florets.
Gluten-Free Option – Substitute tamari for soy sauce and ensure oyster sauce is gluten-free.

Troubleshooting Common Issues

Beef is Tough – Slice more thinly against the grain and avoid overcooking.
Sauce Too Thin – Simmer longer or add a small slurry of cornstarch and water.
Sauce Too Thick – Stir in a tablespoon of water or broth to loosen.
Vegetables Too Soft – Reduce cooking time and increase heat slightly.

Why This Recipe Works

This recipe relies on classic stir-fry technique: high heat, quick cooking, and balanced sauce composition. Searing the beef separately prevents moisture buildup and ensures caramelization through the Maillard reaction. The cornstarch in the sauce not only thickens the liquid but also creates a glossy coating that clings to the meat and vegetables. The interplay of salty soy sauce, sweet oyster sauce, bright rice vinegar, and subtle sugar creates a harmonious flavor profile, while bell peppers add texture and natural sweetness. At roughly 320–380 calories per serving (excluding rice), this dish offers a protein-rich, nutrient-dense meal that feels indulgent without being overly heavy.

Final Thoughts

Pepper Steak with Bell Peppers is a reliable, flavor-packed stir-fry that combines speed, simplicity, and satisfying texture. With lean protein, colorful vegetables, and a balanced savory sauce, it’s a wholesome choice for weeknight cooking or casual entertaining. For a lighter option, serve it over cauliflower rice or increase the vegetable ratio while slightly reducing the beef—maintaining bold flavor with fewer calories.