Pepper Steak Recipe

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Tender strips of beef, seared to perfection and coated in a savory, glossy sauce — that’s the magic of this Pepper Steak recipe. Infused with the bold flavors of garlic, soy, and ginger, and paired with the satisfying crunch of stir-fried bell peppers, this dish hits every mark for a quick, delicious dinner. It’s a stir-fry classic that transforms everyday ingredients into something crave-worthy.

Whether you’re looking to impress guests with a colorful plate or whip up a reliable weeknight meal, pepper steak offers the ideal balance of speed, flavor, and comfort. Served over steamed rice or noodles, it becomes a hearty, satisfying dish that brings the essence of Asian-inspired cooking into your home kitchen.

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Why You’ll Love This Pepper Steak Recipe

• It’s incredibly fast — ready in under 30 minutes.
• Bold, umami-packed sauce with restaurant-quality flavor.
• Great for weeknight dinners, meal prepping, or lunch leftovers.
• Naturally colorful and packed with nutrients from the bell peppers.
• Easy to customize with your favorite vegetables or spice levels.

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Preparation Phase & Tools to Use

To make this pepper steak recipe, you’ll need a few key kitchen tools that help ensure quick cooking and perfect searing. First, a large skillet or wok is essential — it distributes heat evenly and allows for high-heat cooking, which is crucial for that stir-fry texture. A sharp chef’s knife will make slicing your steak and vegetables easier and more uniform, helping everything cook evenly.

Also, use cutting boards (preferably separate ones for meat and vegetables for food safety), a mixing bowl to marinate the beef, and tongs or a spatula to keep things moving in the pan. A measuring set helps you get the sauce ingredients just right. Finally, paper towels come in handy to pat the beef dry, which is a key step for good searing.

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Preparation Tips

Start by selecting the right cut of beef — flank steak or sirloin are both excellent choices for pepper steak, as they’re tender and cook quickly. Slice the meat thinly against the grain; this technique ensures the beef remains tender after cooking. Marinate the meat for at least 15–30 minutes to let the flavors soak in.

When cooking, ensure the pan is hot before adding the beef to avoid steaming — you want a good sear. Cook the vegetables just until tender-crisp; they should still have a bit of bite to contrast the rich sauce. And lastly, prep all ingredients before you start cooking, as stir-frying moves fast and there’s no time to pause once it begins.

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Ingredients for This Pepper Steak Recipe

For the Beef & Marinade:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon freshly ground black pepper

For the Stir Fry:

• 1 tablespoon vegetable oil (or any neutral oil)
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips (optional for extra color)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons water

For the Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)

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Step 1: Marinate the Beef

In a medium mixing bowl, combine the soy sauce, sesame oil, cornstarch, and black pepper. Add the thinly sliced beef and toss until fully coated. Let it marinate for at least 15 minutes — this step enhances tenderness and deepens flavor.

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Step 2: Prepare the Sauce

While the beef is marinating, whisk together the soy sauce, oyster sauce, hoisin sauce, vinegar, sugar, and water in a bowl. Mix well until the sugar dissolves. Set this sauce aside. Also, prepare your cornstarch slurry and keep it ready for thickening later.

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Step 3: Stir Fry the Vegetables

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers. Stir fry for 2–3 minutes until they start to soften but still retain a crisp texture. Remove them from the pan and set aside.

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Step 4: Sear the Beef

In the same pan, increase the heat to high. Add the marinated beef in a single layer (do it in batches if needed). Sear for 2–3 minutes per side until browned and slightly crispy at the edges. Avoid overcrowding the pan — this helps you get a proper sear instead of steaming the beef.

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Step 5: Add Aromatics

Once the beef is browned, lower the heat to medium and add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn them.

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Step 6: Combine Everything

Return the cooked bell peppers and onions to the pan. Pour in the prepared sauce and stir well to combine. Let everything simmer together for 1–2 minutes.

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Step 7: Thicken the Sauce

Pour the cornstarch slurry into the pan while stirring. The sauce will thicken quickly and coat the beef and vegetables evenly. If the sauce gets too thick, add 1–2 tablespoons of water to loosen it.

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Step 8: Final Touch & Serve

Sprinkle with red pepper flakes for a bit of heat (optional). Garnish with chopped green onions or sesame seeds if desired. Serve hot over steamed rice, noodles, or cauliflower rice for a low-carb option.

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Notes

This pepper steak recipe is highly adaptable. You can substitute beef with chicken or tofu if preferred, and swap the bell peppers for other vegetables like snap peas, mushrooms, or broccoli. If you’re looking for a low-sodium option, opt for low-sodium soy sauce and reduce the added salt. For those who enjoy spice, go bold with chili oil or sliced fresh chilies. The key is to slice ingredients evenly and cook on high heat for that signature stir-fry texture.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan: Crowding prevents proper searing and results in steaming rather than browning the beef.
• Skipping the marinade: Marinating adds crucial flavor and tenderness — don’t skip it!
• Undercooked vegetables: Bell peppers should be cooked just until tender-crisp, not mushy.
• Incorrect slicing: Always slice the beef against the grain to ensure tenderness.
• Too thick or too thin sauce: Be careful with the cornstarch slurry — adjust with water as needed to maintain a glossy, smooth sauce.

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Storage Instructions

Allow the pepper steak to cool completely before storing. Place in an airtight container and refrigerate for up to 4 days. For longer storage, freeze in meal-sized portions for up to 2 months. Reheat on the stovetop over medium heat or in the microwave, adding a splash of water or broth to loosen the sauce as it warms. Avoid overcooking when reheating to maintain the texture of the beef and vegetables.

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Estimated Nutrition

Serving Size: 1 cup

• Calories: 290
• Protein: 26g
• Carbohydrates: 12g
• Fat: 15g
• Saturated Fat: 4g
• Fiber: 2g
• Sugar: 4g
• Sodium: 680mg
• Cholesterol: 55mg

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Frequently Asked Questions

What cut of beef is best for pepper steak?

Flank steak and sirloin are top choices because they’re lean, flavorful, and cook quickly. Just be sure to slice against the grain.

Can I use frozen bell peppers?

Yes, but fresh bell peppers give better texture and flavor. Thaw and pat frozen ones dry before using to avoid excess water in the pan.

How spicy is this dish?

It’s mild by default. You can increase the heat by adding chili flakes, fresh chili, or spicy sauce to your liking.

Can I make it gluten-free?

Absolutely. Use tamari or coconut aminos instead of soy sauce and make sure the hoisin and oyster sauces are gluten-free versions.

What can I serve with pepper steak?

Steamed white or brown rice, jasmine rice, noodles, or even lettuce wraps are great pairings.

Can I double the recipe?

Yes. Just make sure to cook in batches so the beef still gets a proper sear.

Is this recipe meal-prep friendly?

Very much so! It holds up well for several days and reheats beautifully.

Do I have to use all three types of bell peppers?

No, you can use any color bell pepper you have. Using multiple colors just adds visual appeal.

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Conclusion

This Pepper Steak recipe brings bold, savory, and satisfying flavor to your table in under 30 minutes. Perfect for busy weeknights, meal prepping, or impressing guests, it’s a dish that’s both comforting and vibrant. With just a few pantry staples and fresh ingredients, you can recreate this takeout favorite at home, knowing exactly what’s in it and customizing it your way. Once you try it, it’ll surely become a go-to in your dinner rotation.

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