Classic Pepper Steak Recipe (Peppers & Onions)

Pepper steak is a classic dish of tender beef strips stir-fried with bell peppers and onions in a savory, glossy sauce. It tastes like your favorite takeout but comes together in one pan in about 35 minutes, which makes it a perfect weeknight dinner over rice.

This pepper steak recipe keeps it simple with a handful of pantry ingredients and a quick soy-based sauce. Below you will learn which cut of beef to use, how to keep it tender, and easy ways to switch up the flavor, from Chinese-style to a slow cooker version.

What Is Pepper Steak?

It is a stir-fry of thinly sliced beef, sweet bell peppers, and onions coated in a savory sauce thickened to a glossy finish. Despite the name, this dish is not overly spicy. The pepper refers to the bell peppers and a touch of black pepper, not chili heat. It is a Chinese-American favorite that is quick, colorful, and endlessly adaptable.

Why You’ll Love This Recipe

• Better than takeout. Fresh, savory, and ready in about 35 minutes.
• One pan. Everything cooks in a single skillet or wok.
• Budget friendly. A little beef and a few peppers feed the whole family.
• Easy to adapt. Make it Chinese-style, in a slow cooker, or over rice.

Ingredients You’ll Need

• Beef. Sirloin, flank, or ribeye, sliced thin against the grain.
• Bell peppers and onion. Green and red peppers add color and sweetness.
• Garlic and ginger. The aromatic base of the sauce.
• Soy sauce and beef broth. For a rich, savory gravy.
• Cornstarch. To thicken the sauce to that glossy takeout texture.
• Black pepper and a little sugar. For balance and depth.

How to Make Pepper Steak

1. Toss the sliced beef with a little soy sauce and cornstarch until coated.
2. Sear the beef in hot oil over high heat for 2 to 3 minutes, until browned and cooked to a safe internal temperature of 145 degrees F. Remove and set aside. You can check doneness against the USDA safe minimum internal temperature chart.
3. Stir-fry the peppers and onion until crisp-tender, then add the garlic and ginger.
4. Pour in the broth, remaining soy sauce, sugar, and black pepper, then thicken with a cornstarch slurry into a glossy sauce.
5. Return the beef, toss to coat, and serve hot over rice.

Tips for Tender Pepper Steak

• Slice the beef thin and against the grain for the most tender bite.
• Sear it fast over high heat so it browns without drying out.
• Keep the peppers crisp-tender, not mushy, for the best texture.
• Add a cornstarch slurry slowly until the sauce coats the back of a spoon.

Variations to Try

• Chinese pepper steak. Add a splash more soy and a little sesame oil.
• Slow cooker pepper steak. Add everything but the cornstarch and cook low, then thicken at the end.
• Pepper steak stir fry. Keep the heat high and the veggies extra crisp.
• Over rice. Serve the saucy beef and peppers over fluffy white rice.

What to Serve With Pepper Steak

It is best over steamed white or fried rice to soak up the sauce. It also pairs well with lo mein, egg rolls, or a simple cucumber salad. For more beef dinners, try our steak pasta, chipotle steak, or loaded steak nachos.

Storage and Reheating

Store leftovers in a sealed container in the fridge for up to 3 days, or freeze it for up to 2 months. Reheat gently in a skillet with a splash of broth so the sauce loosens and the beef stays tender.

Pepper Steak Recipe

Pepper Steak

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb sirloin or flank steak thinly sliced against the grain
• 2 bell peppers green and red, sliced
• 1 onion sliced
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 3 tbsp soy sauce divided
• 1 cup beef broth
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tsp sugar
• 1 tsp black pepper freshly ground

Method

 

1. Toss the sliced steak with 1 tablespoon of soy sauce and the cornstarch until coated.
2. Sear the steak in the hot oil over high heat for 2 to 3 minutes, until browned and cooked to 145 degrees F. Remove and set aside.
3. Stir-fry the bell peppers and onion for 3 to 4 minutes, then add the garlic and ginger for 30 seconds.
4. Pour in the beef broth, remaining soy sauce, sugar, and black pepper. Simmer, then stir in a cornstarch slurry to thicken into a glossy sauce.
5. Return the steak to the pan, toss to coat, and serve hot over rice.

Notes

Slice the beef against the grain and sear it fast so it stays tender. Use sirloin, flank, or ribeye. For a slow cooker version, add everything but the cornstarch and cook on low, then thicken at the end.

Frequently Asked Questions