Pepper Steak with Onions – Fast & Flavorful

Introduction

This pepper steak with onions is the kind of dish that checks every box—quick to make, full of bold flavor, and incredibly satisfying. Made with thinly sliced beef, stir-fried bell peppers, and a savory, glossy sauce, it’s a fast and flavorful dinner perfect for busy weeknights.

A classic take on Chinese-style pepper steak, this dish comes together in under 30 minutes and is ideal for anyone searching for bell pepper steak recipes or beef and peppers stir fry easy recipes. With tender beef and crisp veggies smothered in a rich garlic-soy sauce, each bite is warm, hearty, and deeply comforting.

Ingredients Overview

This dish uses simple, pantry-friendly ingredients while offering plenty of flexibility for substitutions or custom touches.

Beef

• Flank steak, skirt steak, or sirloin are best—tender, flavorful, and easy to slice thin.

• Cut against the grain into thin strips (¼ inch or less) for a tender bite.

• Marinating the beef briefly improves flavor and texture.

Bell Peppers

• Red, green, or yellow bell peppers add sweetness and color.

• Sliced into strips for quick cooking and crisp-tender texture.

• Use 2 different colors for visual appeal and balance.

Onion

• Yellow or white onion, thinly sliced, adds sweetness and depth when stir-fried.

• Sautéed just until softened to retain texture.

Marinade & Sauce

• Soy sauce – adds salty umami flavor.

• Oyster sauce – brings richness and depth.

• Garlic and ginger – for warmth and aromatics.

• Cornstarch – thickens the sauce and gives it that restaurant-style gloss.

• Brown sugar or honey – balances saltiness with mild sweetness.

• Beef broth or water – helps loosen the sauce and infuse moisture.

Oil

• Use a high-heat oil like canola, vegetable, or peanut oil for stir-frying.

Step-by-Step Instructions

1. Prep the Beef

• Thinly slice 1 lb flank steak against the grain into strips.

• In a bowl, toss with:

  • 1 tbsp soy sauce

  • 1 tsp cornstarch

  • ½ tsp oil

• Let marinate while prepping other ingredients (10–15 minutes).

2. Make the Stir-Fry Sauce

In a small bowl, whisk together:

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp brown sugar or honey

• ½ cup beef broth or water

• 1 tsp cornstarch

• Optional: 1 tsp rice vinegar or Shaoxing wine for added depth

3. Sear the Beef

• Heat 1 tbsp oil in a large skillet or wok over high heat.

• Add beef in a single layer. Sear 1–2 minutes per side until browned (work in batches if needed).

• Remove beef and set aside.

4. Cook the Vegetables

• In the same pan, add:

  • 1 tbsp oil

  • 1 sliced onion

  • 2 sliced bell peppers (mixed colors)

• Stir-fry for 3–4 minutes until just tender but still crisp.

• Add 2 cloves minced garlic and 1 tsp minced ginger, stir for 30 seconds.

5. Combine and Sauce

• Return beef to the pan.

• Pour in the prepared sauce.

• Stir everything together and cook for 1–2 more minutes until the sauce thickens and coats the beef and veggies.

6. Serve

• Serve hot over steamed rice, noodles, or cauliflower rice for a lower-carb option.

• Garnish with green onions or sesame seeds if desired.

Tips, Variations & Substitutions

Pro Tips:

• Freeze beef for 15–20 minutes before slicing for cleaner, thinner cuts.

• Use high heat and don’t overcrowd the pan to avoid steaming.

• Pre-mix your sauce so the stir-fry moves quickly.

Variations:

• Spicy Kick: Add sliced red chili, sriracha, or crushed red pepper to the sauce.

• Extra Veggies: Mushrooms, snap peas, or baby corn all work well.

• Low-Carb Option: Serve over steamed broccoli or zoodles.

Substitutions:

• No oyster sauce? Use hoisin sauce or soy sauce + a dash of Worcestershire.

• No beef? Use sliced chicken breast or tofu.

• No beef broth? Water with a touch of soy sauce works just fine.

Serving Ideas & Occasions

This dish is bold and saucy—perfect for serving with something that soaks up flavor.

Serve With:

• Steamed jasmine or basmati rice

• Fried rice or lo mein noodles

• Stir-fried bok choy or broccoli

• Egg rolls or dumplings for a fuller meal

Ideal For:

• Quick weeknight dinners

• Meal prep (stores and reheats beautifully)

• Family-style meals with sides and sauces

It’s a simple dish with big flavor that everyone loves—great for satisfying takeout cravings at home.

Nutritional & Health Notes

This pepper steak is:

• High in protein

• Loaded with antioxidants from bell peppers

• Naturally dairy-free and easy to make gluten-free (use GF soy sauce)

To make it lighter:

• Use leaner cuts of beef like sirloin

• Reduce oil by using a non-stick pan

• Skip sugar and rely on bell peppers’ natural sweetness

Serve with brown rice or cauliflower rice for added fiber and lower carbs.

FAQs

Q1: What cut of beef is best for pepper steak?

A1: Flank steak, skirt steak, or sirloin are best. They’re flavorful and tender when sliced thin and cooked quickly.

Q2: Can I use frozen bell peppers?

A2: Yes, but fresh peppers hold their shape and color better. If using frozen, stir-fry them straight from the freezer to avoid sogginess.

Q3: How do I keep the beef tender?

A3: Slice thinly against the grain and cook quickly over high heat. Marinating in cornstarch and soy sauce also helps tenderize the meat.

Q4: Can I make this ahead?

A4: Absolutely. Cook and cool fully, then store in the fridge for up to 4 days. Reheat in a skillet or microwave with a splash of water.

Q5: Is this recipe gluten-free?

A5: It can be! Use gluten-free soy sauce (tamari) and make sure your oyster sauce is also gluten-free.

Q6: Can I make it vegetarian?

A6: Yes—use extra-firm tofu or seitan instead of beef. Cook until browned, then proceed with the recipe as usual.

Q7: What’s the best oil for stir-fry?

A7: Use oils with a high smoke point, such as canola, peanut, sunflower, or avocado oil. Avoid olive oil, which can burn at high heat.

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