Pepper Steak with Bell Peppers and Onion

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s quick, reliable, and packed with bold flavors. I like how the steak stays tender, the vegetables keep a slight crunch, and the sauce coats everything perfectly. It’s a great option when I want something satisfying without spending too much time in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
2 tbsp vegetable oil

¼ cup soy sauce
2 tbsp oyster sauce
1 tbsp cornstarch
2 tbsp water
1 tbsp rice vinegar
1 tbsp honey or brown sugar
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tsp sesame oil
Optional: ½ tsp red pepper flakes

Directions

I start by whisking together the soy sauce, oyster sauce, cornstarch, water, rice vinegar, honey, garlic, ginger, sesame oil, and red pepper flakes in a small bowl. I set the sauce aside so it’s ready to go.

I heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. I add the beef strips and stir-fry them for about 2–3 minutes until they’re browned and just cooked through, then I remove them from the pan.

In the same skillet, I add the remaining oil and stir-fry the bell peppers and onion for about 4–5 minutes until they’re tender but still crisp.

I return the beef to the skillet and pour in the prepared sauce. I stir everything well and let it cook for another 2–3 minutes until the sauce thickens and coats the beef and vegetables evenly. I remove it from the heat and serve it hot.

Servings and Timing

I usually get 4 servings from this recipe. It takes about 25 minutes total, including prep and cooking, which makes it perfect for busy weeknights.

Variations

I sometimes add mushrooms or snap peas for extra vegetables.
I like using sirloin or skirt steak when I don’t have flank steak.
I add extra red pepper flakes or a drizzle of chili oil when I want more heat.
I swap beef for chicken, shrimp, or tofu when I want a different protein.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat everything gently in a skillet over medium heat, adding a small splash of water if the sauce has thickened too much.

FAQs

Can I make this recipe ahead of time?

I usually cook it fresh, but I sometimes prep the sauce and slice the vegetables ahead to save time.

What cut of beef works best?

I prefer flank steak, but I also use sirloin or skirt steak with great results.

Can I use frozen bell peppers?

I can use frozen peppers, but I find fresh ones give the best texture.

Is this recipe spicy?

I don’t find it spicy unless I add red pepper flakes, which makes it easy to adjust.

What should I serve this with?

I like serving it over steamed rice, noodles, or even cauliflower rice for a lighter option.

Conclusion

I find this Pepper Steak with Bell Peppers and Onion to be a dependable, flavorful dish that fits perfectly into my weekly meal rotation. It’s fast, customizable, and always satisfying, making it a recipe I enjoy making again and again.

Print