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Pepper Steak: easy pepper steak with bell peppers — Dinner recipe | AfoodrinkDinner

Pepper Steak

This Chinese American-style pepper steak brings tender strips of beef, sweet bell peppers, and a glossy savory sauce to the table in about 30 minutes. Serve it over rice for a simple weeknight dinner that feels generous,

Total time
32 min
Yield
4 servings
Difficulty
Easy

Prep 20mCook 12mChinese AmericanDinner

Pepper steak is a quick stir-fry made with thin slices of beef, bell peppers, onion, and a soy-based sauce. The name comes from both the peppers in the pan and the black pepper in the sauce.

The key is slicing the steak thinly against the grain. That means cutting across the visible lines in the meat, which makes each bite easier to chew.

This version uses a small amount of cornstarch to help the beef brown and to thicken the sauce. Have everything sliced and mixed before you turn on the stove, because stir-frying moves fast.

01What you'll need

Ingredients

14 items · 4 servings

  • 1 pound flank steak or sirloin steak, trimmed
  • 3 tablespoons low-sodium soy sauce, divided
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch, divided
  • 1/2 cup low-sodium beef broth
  • 1 tablespoon oyster sauce
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons neutral oil, such as canola or avocado oil, divided
  • 2 large bell peppers, any color, sliced into thin strips (about 10 ounces/300 g)
  • 1 medium yellow onion, sliced into thin wedges
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 3 cups cooked long-grain white rice, for serving

02How to make it

Step-by-step

  1. 1. Slice the steak

    Cut the steak across the grain into thin strips, about 1/4 inch thick. If the meat feels soft and hard to slice, put it in the freezer for 15 minutes first to firm it up.

  2. 2. Marinate the beef

    In a medium bowl, toss the steak with 1 tablespoon soy sauce, the rice vinegar, and 2 teaspoons of the cornstarch. Let it sit while you slice the vegetables and mix the sauce, about 10 minutes.

  3. 3. Mix the sauce

    In a small bowl, whisk together the beef broth, oyster sauce, sugar, black pepper, the remaining 2 tablespoons soy sauce, and the remaining 1 teaspoon cornstarch. Stir until the cornstarch is fully dissolved.

  4. 4. Heat the pan

    Set a large skillet or wok over medium-high heat. Add 1 tablespoon of the oil and let it heat until it shimmers. A hot pan helps the beef brown instead of steam.

  5. 5. Sear the beef

    Add the steak in a single layer, working in two batches if needed. Cook for 1 to 2 minutes per side, just until browned. Transfer the beef to a plate. It does not need to be fully cooked yet; it will finish in the sauce.

  6. 6. Stir-fry the vegetables

    Add the remaining 1 tablespoon oil to the pan. Add the bell peppers and onion. Cook, stirring often, for 3 to 4 minutes, until the vegetables are bright and slightly tender but still have some crunch.

  7. 7. Add the aromatics

    Stir in the garlic and ginger. Cook for about 30 seconds, just until fragrant. Do not let the garlic brown too much, or it can taste bitter.

  8. 8. Finish with sauce

    Return the beef and any juices on the plate to the pan. Whisk the sauce once more, then pour it in. Cook, stirring, for 1 to 2 minutes, until the sauce turns glossy and coats the beef and vegetables.

  9. 9. Serve hot

    Spoon the pepper steak over the cooked rice and serve right away. The vegetables are nicest while they are still crisp-tender.

03From our kitchen

Cook's tips

  • Make-ahead: Slice the beef and vegetables up to 1 day ahead. Store them in separate covered containers in the refrigerator. Mix the sauce just before cooking, or shake it well if it has been sitting.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Store the rice separately if you can, so it does not soak up all the sauce.
  • Reheating: Warm leftovers in a skillet over medium heat with a splash of water or broth. A microwave also works; cover loosely and heat in short bursts, stirring once or twice.
  • Steak swaps: Flank steak, sirloin, skirt steak, or flat iron steak all work. For a budget option, use thinly sliced round steak, but be careful not to overcook it.
  • Vegetable swaps: Use green, red, yellow, or orange bell peppers. Snow peas, broccoli florets, mushrooms, or thinly sliced carrots can be added, but keep the total amount of vegetables about the same so the sauce still coats everything.
  • No oyster sauce: Use hoisin sauce for a sweeter flavor, or add 1 extra teaspoon soy sauce plus 1 teaspoon brown sugar. The flavor will be different but still good.

Cook's note

For the most tender texture, cut the beef across the grain and avoid crowding the pan. If too much meat goes in at once, the pan cools down and the steak releases liquid instead of browning.

04Frequently asked

Questions & answers

Can I make pepper steak without a wok?

Yes. A large stainless steel or cast-iron skillet works well. Use the widest pan you have so the beef and vegetables can cook quickly without crowding.

Why is my pepper steak tough?

The beef may have been sliced with the grain, cut too thick, or cooked too long. Slice thinly across the grain and sear it quickly over fairly high heat.

Can I use frozen bell peppers?

Yes, but they will be softer and release more water. Add them straight from frozen and cook until the extra liquid mostly evaporates before adding the sauce.

Is pepper steak spicy?

This version is peppery but not hot. For heat, add sliced fresh chile, a pinch of red pepper flakes, or a spoonful of chili garlic sauce to the pan.

Can I serve this without rice?

Yes. Serve it with noodles, cauliflower rice, steamed vegetables, or on its own. If you skip the rice, the nutrition per serving will be lower in calories and carbohydrates.

05Per serving

Nutrition facts

Nutrition Facts

4 servings

Amount per serving

Calories495

% Daily Value*

Total Fat17 g
22%
Saturated Fat4.4 g
22%
Cholesterol70 mg
23%
Sodium653 mg
28%
Total Carbohydrate45 g
16%
Dietary Fiber3 g
11%
Total Sugars6 g
Protein30 g
60%
Vitamin D0.1 mcg
1%
Calcium62 mg
5%
Iron3.8 mg
21%
Potassium688 mg
15%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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