You know those nights when you just want something cozy, flavorful, and fast—but you’re not in the mood to fuss over a dozen steps? That’s exactly when this pepper steak recipe comes to the rescue. It’s the kind of dish I’ve made over and over again in my own kitchen—one skillet, simple ingredients, and a whole lot of flavor.
What I love most is how the beef turns beautifully tender while the bell peppers stay colorful and crisp, all coated in a savory sauce that’s perfect over rice. It’s the kind of meal that makes the whole family pause, take a bite, and go, “Mmm, what is this?”
In this post, I’ll walk you through every step, share a few helpful mom-style tips along the way, and show you how to make it your own with easy swaps or add-ins. Whether you’re cooking for a weeknight dinner or just want to make something warm and satisfying, this one’s a winner. Let’s get started!
Why You’ll Love This Pepper Steak Recipe Every Time
This pepper steak recipe is one of those go-to meals you’ll come back to again and again—because it just works. Whether you’re cooking for your family on a busy weeknight or pulling together a cozy dinner for friends, it delivers big flavor with little effort.
- Quick and easy to make: You only need one skillet and about 30 minutes from start to finish.
- Perfect for any occasion: Serve it over rice for comfort food vibes or dress it up with noodles for something a little fancier.
- Customizable: Add more veggies, adjust the sauce, or try it with a different cut of meat—this recipe plays nice with whatever you have on hand.
- Great as leftovers: Reheat it the next day and it’s just as tasty, making it perfect for meal prep too.
Once you give it a try, don’t be surprised if it becomes a weekly favorite. Let’s take a peek at the simple ingredients that bring it all together!
Ingredients for This Pepper Steak Recipe
This pepper steak recipe keeps things simple, flavorful, and flexible. Everything in the list works together to create that rich, savory sauce and tender beef you crave. I’ll walk you through what each ingredient does and how much you’ll need—like we’re chatting in my kitchen before dinner.
Basic Ingredients
- 1 lb beef sirloin or flank steak, thinly sliced – This is your main protein. Slice it thinly across the grain so it cooks quickly and stays tender.
- ¼ cup soy sauce – Adds deep, savory flavor to both the marinade and sauce.
- ½ cup low-sodium beef broth – Builds richness and gives the sauce body.
- 1 tablespoon cornstarch – Thickens everything into that glossy, coat-every-bite sauce.
- 1 tablespoon brown sugar – A touch of sweetness helps balance the saltiness from the soy sauce.
- 3 garlic cloves, minced – Brings that bold, familiar aroma and depth.
- 1 teaspoon fresh ginger, grated – Adds a warm, zesty brightness that cuts through the richness.
- ½ teaspoon ground black pepper – Just enough to give a little kick without overpowering the dish.
- 1 tablespoon sesame oil – For a nutty aroma that makes the beef extra fragrant.
- 2 tablespoons vegetable oil – Perfect for high-heat searing in your skillet.
- 1 large red bell pepper, sliced – Sweet, colorful, and perfect for contrast.
- 1 large green bell pepper, sliced – Earthy and slightly bitter to balance the sweetness.
- 1 medium yellow onion, sliced – Softens beautifully and adds natural sweetness as it cooks.
- 1 tablespoon rice vinegar – A small splash wakes up all the flavors at the end.
Optional Add-Ins
- ¼ tsp crushed red pepper flakes – For those who like just a little extra heat.
- 1 cup mushrooms, sliced – Add a hearty, savory note if you’re feeling it.
- ½ cup pineapple chunks – For a sweet and tangy twist (especially great with rice).
Want to change up the vibe? Try adding hoisin sauce for a richer, sweeter glaze. Or swap in a splash of lime and cilantro at the end for a fresh, Thai-inspired version. Even a little five-spice powder can give it that cozy, takeout-style feel.
Now that we’ve got everything prepped, let’s start cooking! I’ll guide you through every step so your skillet sings with flavor.
How to Make Pepper Steak at Home
This part’s the most fun—watching all the ingredients come together into a sizzling, savory dish. Here’s how to bring your pepper steak to life, one simple step at a time.
1. Marinate the beef
Place the sliced steak in a bowl. Add soy sauce, sesame oil, brown sugar, black pepper, and half of the minced garlic. Use your hands or tongs to toss everything until the beef is well-coated. Let it sit while you prep the veggies—just 10 to 15 minutes is enough for flavor to start building.
If you’re slicing the steak yourself, pop it in the freezer for 15 minutes first. It’ll be easier to slice thin and even.
2. Make the sauce
In a small bowl, whisk together beef broth, cornstarch, rice vinegar, ginger, and the remaining garlic. Whisk until completely smooth. This will be your flavorful sauce base that ties everything together later.
3. Sear the beef
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot and shimmering, add half the beef in a single layer—don’t crowd the pan. Let it sear undisturbed for about 60 seconds to get that golden-brown crust, then stir and cook just until browned (about 1–2 more minutes). Transfer to a plate and repeat with the remaining beef.
If your beef starts steaming instead of searing, lower the heat slightly or cook in smaller batches for better browning.
4. Cook the vegetables
Add the remaining tablespoon of oil to the same skillet. Toss in the bell peppers and onion. Stir frequently for 3–4 minutes until they start to soften but still hold a little bite. You’ll notice the edges begin to brown, and the colors stay nice and bright.
5. Bring it all together
Return the beef (and any juices) to the skillet. Give the sauce one last whisk and pour it in. Stir everything gently to coat. Let it bubble for 2–3 minutes, stirring occasionally, until the sauce thickens and clings to the meat and veggies.
Too thick? Add a splash of beef broth to loosen it up. Too thin? Let it simmer another minute.
6. Taste and finish
Turn off the heat and give everything a final taste. Adjust the seasoning if needed—maybe a little extra pepper or a dash more soy sauce if you like it saltier. Serve hot over steamed rice, noodles, or even tucked into lettuce cups for something fun.
And just like that, dinner’s ready! The colors, the aroma, that savory sauce—it all comes together like a cozy kitchen hug. Next, I’ll share some of my favorite tips and tasty twists to help you make this pepper steak recipe truly your own.
Easy Tips and Variations for the Best Pepper Steak Recipe
Every home cook has their little secrets—and after making this pepper steak recipe more times than I can count, I’ve picked up a few that make all the difference. Whether you’re cooking it for the first time or looking to tweak it to fit your family’s taste, these tips and ideas will help you make it just right.
Helpful Cooking Tips
- Slice it thin, and against the grain: This helps even budget-friendly cuts cook up nice and tender. If slicing feels tricky, pop the meat in the freezer for 10–15 minutes first—it makes cleaner cuts easier.
- Don’t overcrowd the pan: Sear the beef in batches so it browns instead of steams. That caramelized edge adds so much flavor.
- Mix the sauce right before using: Give it a quick stir just before pouring it in so the cornstarch doesn’t settle at the bottom.
Easy Variations
- Slow cooker pepper steak: Combine everything (except cornstarch and bell peppers) in the slow cooker and cook on LOW for 6 hours. Add the peppers and a cornstarch slurry during the last 30 minutes.
- Pepper steak and rice bowls: Serve it over steamed white or jasmine rice for a comforting dinner the whole family can get behind.
- Add extra veggies: Bell peppers are classic, but feel free to toss in mushrooms, broccoli, or snap peas for more color and crunch.
- Make it saucier: Love extra sauce for your rice? Just double the broth and soy sauce, then adjust the cornstarch to 2 tablespoons to keep it thick.
- Switch the protein: You can easily use thin-sliced chicken or even tofu if you want to change it up while keeping the same tasty sauce.
This recipe is incredibly forgiving, so once you get the hang of it, don’t be afraid to put your own spin on it. Now that your skillet’s clean, let’s talk about serving this meal with flair!
Serving Ideas for Pepper Steak That Work for Any Occasion
The best part about this pepper steak recipe? It pairs beautifully with so many things, whether you want cozy comfort or a fun twist on dinner. I’ve served it all sorts of ways, and these combos are always a hit in our house.
Try These Serving Ideas:
- Classic over rice: You can’t go wrong with warm white rice or jasmine rice—it soaks up the sauce perfectly.
- Tossed with noodles: Try it with lo mein or even spaghetti if that’s what you’ve got. A fun, slurpy option the kids usually love.
- Lettuce wraps: Spoon the beef and peppers into large lettuce leaves for a light, hands-on option that’s great for casual dinners.
- Stuffed in tortillas: Think of it as a steak fajita with an Asian twist. Add a splash of lime and a few avocado slices and you’ve got something special.
- Meal prep bowls: Divide everything into containers with rice and roasted veggies for easy lunches all week long.
Whether you’re serving it straight from the skillet or plating it up for guests, this dish always brings smiles. And if you’re lucky enough to have leftovers, you’re in for a treat—here’s how to keep them tasting just as good.
How to Store and Reheat Leftover Pepper Steak the Right Way
This pepper steak holds up beautifully, making it a great candidate for next-day meals or freezer-friendly portions. Here’s how to store and warm it up without losing flavor or texture.
Storing Tips
- Fridge: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze in single or family-sized portions in freezer-safe bags or containers. Lay them flat for easier stacking. It’ll keep for up to 2–3 months.
Reheating Tips
- On the stove: Warm in a skillet over medium heat with a splash of broth or water to loosen the sauce and keep it silky.
- In the microwave: Heat in 45-second bursts, stirring in between, until warmed through. Cover loosely to avoid drying out.
- From frozen: Thaw overnight in the fridge before reheating, or reheat gently from frozen in a skillet over low heat.
With just a few simple steps, your leftovers can taste nearly as good as the first bite.
More Delicious Recipes You’ll Love
Pepper Steak Recipe You’ll Love Every Time
Ingredients
- 1 lb beef sirloin or flank steak thinly sliced
- ¼ cup soy sauce
- ½ cup low-sodium beef broth
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 3 garlic cloves minced
- 1 teaspoon fresh ginger grated
- ½ teaspoon ground black pepper
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 medium yellow onion sliced
- 1 tablespoon rice vinegar
Optional Add-Ins:
- ¼ teaspoon crushed red pepper flakes
- 1 cup sliced mushrooms
- ½ cup pineapple chunks
Instructions
- Marinate sliced beef in soy sauce, brown sugar, sesame oil, black pepper, and half the garlic (10–15 min).
- In a separate bowl, whisk broth, cornstarch, vinegar, ginger, and remaining garlic until smooth.
- Heat 1 tbsp oil in a skillet, sear half the beef until browned (about 2–3 min), remove, and repeat with the rest.
- Add remaining oil, cook peppers and onion until tender-crisp (3–4 min).
- Return beef to the skillet. Stir the sauce and pour it in. Cook for 2–3 min until thickened.
- Taste, adjust seasoning if needed, and serve hot over rice or noodles.
Notes
FAQs About This Pepper Steak Recipe
What kind of beef should I use for pepper steak?
For this beef pepper steak recipe, I recommend sirloin, flank, or even flat iron steak. These cuts are flavorful and work well when sliced thinly against the grain. If you’re in a pinch, top round can work too—just marinate it a little longer and slice carefully for tenderness.
Can I prep this pepper steak in advance?
Absolutely! You can slice the beef and veggies a day in advance and store them separately in the fridge. The sauce can also be mixed and stored in a sealed container. When it’s time to cook, everything comes together fast—which makes it a great prep-ahead meal.
Is this pepper steak and rice combo freezer-friendly?
Yes, it freezes well! Let it cool fully, then portion it into freezer-safe containers with or without rice. When you reheat, just add a splash of broth or water to freshen up the sauce. It’s a handy option for busy nights.
Can I turn this into a slow cooker pepper steak recipe?
You sure can. Place the beef, soy sauce, broth, brown sugar, garlic, and ginger in the slow cooker and cook on LOW for about 6 hours. Add sliced peppers and a cornstarch slurry during the last 30 minutes to thicken the sauce and keep the veggies tender but not overcooked.
What’s the best way to serve this easy pepper steak recipe?
This dish is super flexible. Most often, I serve it over warm rice or noodles. But it’s also great in lettuce wraps, tacos, or even tucked into lunch boxes as part of a meal prep bowl. It’s a solid go-to for all kinds of serving styles.
Can I adjust the spice level?
Definitely. The base recipe isn’t spicy, but if you like a little kick, just toss in a pinch of crushed red pepper flakes or serve it with a drizzle of chili sauce on the side. You’re totally in charge here!
Conclusion
This pepper steak recipe is the kind of dish that brings everyone to the table with a smile—hearty, flavorful, and surprisingly easy to pull off on a weeknight. From the tender strips of beef to the colorful peppers and savory sauce, it’s a meal that feels comforting yet a little special at the same time.