Pepper Steak with Bell Peppers and Onion might just be the answer to your weeknight dinner struggles. Are you tired of spending hours in the kitchen only to end up with tough, flavorless meat that leaves everyone disappointed? I know that feeling all too well, and that’s exactly why I perfected this recipe.
Hi, I’m Sam from dishfoody.com, and I’m so glad you’re here! Years ago, I found myself stuck in a cooking rut, making the same bland dishes that took forever to prepare. One evening, craving something bold and satisfying but short on time, I grabbed some beef, colorful bell peppers, and onions from my fridge. What happened next changed my weeknight cooking forever. In just 20 minutes, I created a restaurant-quality pepper steak that had my family asking for seconds and thirds. That moment sparked my passion for developing recipes that bring flavor, joy, and simplicity together.
This Pepper Steak with Bell Peppers and Onion delivers on all fronts: tender strips of beef coated in a savory sauce, vibrant vegetables that add crunch and sweetness, and a meal that goes from pan to plate in record time. At dishfoody.com, I share flavorful, feel-good recipes made to make life in the kitchen easier and more joyful, and this dish embodies that philosophy perfectly.
Throughout this guide, you’ll discover why this pepper steak recipe works so beautifully, how to choose the right cut of beef for maximum tenderness, essential prep techniques that guarantee success, and step-by-step instructions that even beginners can follow with confidence. I’ll also share pro tips I’ve learned over years of making this dish, flavor variations to suit different tastes, and answers to common questions. Whether you’re cooking for a busy Tuesday night or want to impress guests with minimal effort, this recipe has you covered.
Why This Pepper Steak with Bell Peppers and Onion Recipe Works
This Pepper Steak with Bell Peppers and Onion recipe has become a staple in my kitchen for several compelling reasons that go beyond just taste. Let me share why this dish consistently delivers:
Uses affordable, easy-to-find cuts of beef: You don’t need expensive ribeye or filet mignon for this recipe. Flank steak, sirloin, or even top round work beautifully and won’t break your grocery budget. These cuts become incredibly tender when sliced properly and cooked with the right technique.
Ready in just 20 minutes from start to finish: Unlike complicated beef recipes that require hours of braising or slow cooking, this pepper steak comes together faster than ordering takeout. The quick cooking method preserves the beef’s natural juices while creating that irresistible caramelized exterior.
Minimal marinating time maximizes tenderness: While some recipes demand overnight marinating, this pepper steak needs just 15 minutes of marinating to achieve fork-tender results. The combination of soy sauce and cornstarch in the marinade works magic on the meat fibers.
Perfect for weeknights or weekend gatherings: The versatility of this dish amazes me every time. Serve it over rice for a casual family dinner, or present it on a beautiful platter for guests who’ll think you spent hours cooking.
One-pan convenience means easy cleanup: After a long day, the last thing anyone wants is a sink full of dishes. This recipe uses a single skillet or wok, making cleanup almost as quick as cooking.
Packed with colorful vegetables for nutrition and visual appeal: The vibrant red, yellow, and green bell peppers along with onions don’t just look beautiful they provide vitamins, fiber, and antioxidants that balance the protein-rich beef.
Adaptable to various dietary preferences: Whether you’re watching carbs, following a gluten-free diet with simple substitutions, or looking for a protein-packed meal, this pepper steak recipe flexes to meet your needs.
Delivers authentic restaurant flavor at home: That savory, slightly sweet sauce with hints of garlic and ginger tastes exactly like what you’d order at your favorite Chinese restaurant, but fresher and customizable to your preferences.
Choosing the Right Meat for Pepper Steak with Bell Peppers and Onion
Selecting the proper cut of beef makes the difference between tough, chewy pepper steak and melt-in-your-mouth tender strips. Let me guide you through the best options and what to look for.
Best Cuts for This Pepper Steak with Bell Peppers and Onion Recipe
Flank Steak: This is my top recommendation for pepper steak with bell peppers and onion. Flank steak features long muscle fibers that, when sliced against the grain, create tender pieces. It absorbs marinades beautifully and cooks quickly over high heat. The beefy flavor stands up wonderfully to the bold sauce.
Sirloin Steak: If you want something slightly more tender and widely available, sirloin works excellently. It’s leaner than some cuts, which means it cooks even faster. Top sirloin offers the best balance of tenderness and flavor for this recipe.
Top Round: For budget-conscious cooks, top round delivers great results when sliced thin and cooked properly. While naturally tougher than flank or sirloin, the quick stir-fry method and marinade compensate perfectly.
Ribeye (for special occasions): When I want to treat myself, I use ribeye despite it being less traditional. The marbling creates incredibly juicy pepper steak, though it costs more and contains more fat.
Why these cuts work: All these options contain enough structure to hold up to high-heat cooking without falling apart, yet they’re tender enough to cook through in minutes. They also slice easily into uniform strips.
Buying Tips for Pepper Steak with Bell Peppers and Onion
Look for bright, cherry-red color: Fresh beef should appear vibrant red, not brown or grayish. Brownish hues indicate oxidation and older meat.
Check the marbling: You want some white flecks of fat running through the meat for flavor and moisture, but not excessive amounts. Flank steak naturally has minimal marbling, which is perfect.
Feel for firmness: Press the package gently. The meat should feel firm and spring back, not mushy or overly soft.
Examine the packaging: Make sure there’s minimal liquid in the package and no tears or punctures. Excess liquid can indicate the meat has been frozen and thawed.
Ask your butcher: Don’t hesitate to request a specific thickness (about ¾ to 1 inch works best) or ask them to show you the grain direction. A good butcher can also trim the meat for you and offer suggestions.
Buy the right amount: Plan for about 6 ounces of raw beef per person for this pepper steak recipe. A 1.5-pound steak serves four generously.
Consider grass-fed options: While more expensive, grass-fed beef offers richer flavor and higher omega-3 content. It cooks slightly faster due to lower fat content, so watch timing carefully.
Substitutions for Pepper Steak with Bell Peppers and Onion
Chicken breast or thighs: Slice boneless chicken into strips for a lighter version. Thighs stay juicier than breasts and handle high heat better. Cooking time remains similar.
Turkey breast: Ground or sliced turkey breast provides a lean alternative with mild flavor that takes on the sauce beautifully.
Shrimp: For a seafood twist, large shrimp (16-20 count) work wonderfully. They cook even faster than beef—just 2-3 minutes total. This creates an entirely different but equally delicious dish.
Tofu or tempeh: Cut extra-firm tofu or tempeh into strips and press out excess moisture. Pan-fry until golden before adding to the sauce. This creates a satisfying plant-based pepper steak with bell peppers and onion.
Seitan: This wheat-based protein mimics the texture of beef remarkably well and absorbs the marinade just like meat does.
Ingredients & Prep for Pepper Steak with Bell Peppers and Onion
Having everything measured and prepared before you start cooking makes this pepper steak recipe flow smoothly. Let’s break down what you need and how to prep it.
Beef Prep Essentials for Pepper Steak with Bell Peppers and Onion
Selecting and trimming: Choose a 1.5-pound flank steak or sirloin. Remove any silver skin (the thin, silvery connective tissue) by sliding a sharp knife underneath it and cutting away from the meat. Trim excessive exterior fat, though a little adds flavor.
Identifying the grain: This step is crucial for tender pepper steak. Look closely at the meat’s surface you’ll see lines running in one direction. These are muscle fibers, and this direction is “the grain.”
Slicing against the grain: Place the beef on a cutting board. Using a sharp knife, cut perpendicular (at a 90-degree angle) to those grain lines. This shortens the muscle fibers, making each bite tender. Slice the beef into strips about ¼-inch thick and 2-3 inches long.
Keeping slices uniform: Consistent thickness ensures even cooking. If some pieces are much thicker, they’ll remain undercooked while thinner pieces overcook.
Chilling for easier slicing: If your beef is too soft to slice cleanly, place it in the freezer for 15-20 minutes. This firms it up just enough for clean, precise cuts.
Patting dry: Before marinating, pat the beef strips with paper towels. Excess moisture prevents proper browning and creates steam instead of that desirable sear.
Marinades and Seasonings for Pepper Steak with Bell Peppers and Onion
The marinade for this pepper steak with bell peppers and onion serves double duty: tenderizing the meat and infusing it with flavor. Here’s what you need:
For the beef marinade:
3 tablespoons soy sauce (use low-sodium if you’re watching salt intake)
1 tablespoon cornstarch (creates a velvety coating called “velveting”)
1 tablespoon vegetable oil
1 teaspoon freshly grated ginger
2 cloves garlic, minced
½ teaspoon black pepper
For the pepper steak sauce:
⅓ cup beef broth
2 tablespoons soy sauce
1 tablespoon oyster sauce (adds umami depth)
1 tablespoon rice vinegar or white vinegar
1 tablespoon brown sugar or honey
1 teaspoon cornstarch (for thickening)
1 teaspoon sesame oil (adds nutty aroma)
½ teaspoon red pepper flakes (optional, for heat)
Marinating time: Combine the beef strips with the marinade ingredients in a bowl. Toss to coat evenly. Let sit for 15 minutes at room temperature. For deeper flavor, marinate up to 2 hours in the refrigerator, but don’t exceed this the acids can make the texture mushy.
Preparing the sauce: Whisk together all sauce ingredients in a small bowl until the cornstarch dissolves completely. Set aside until cooking time. The cornstarch will settle, so give it a quick stir before adding to the pan.
Pantry Staples for Pepper Steak with Bell Peppers and Onion
Vegetables:
2 large bell peppers (I use one red and one green for color contrast, but any combination works)
1 large yellow onion
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
Cooking oil: Use vegetable oil, canola oil, or peanut oil something with a high smoke point for the hot pan. You’ll need about 2-3 tablespoons total.
Aromatics: Fresh garlic and ginger are non-negotiable for authentic flavor. Pre-minced versions work in a pinch but lack the bright, aromatic punch of fresh.
Finishing touches:
Sliced green onions for garnish
Sesame seeds for garnish
Cooked rice or noodles for serving
Vegetable prep: Cut bell peppers into strips about ¼-inch wide and 2 inches long, similar in size to your beef strips. Slice the onion into ¼-inch thick strips. Uniform vegetable sizes ensure everything cooks evenly and looks professional.
Organization: Place your prepped beef, vegetables, sauce, and aromatics in separate bowls near your cooking area. Once you start cooking this pepper steak, everything moves quickly, and you won’t have time to chop or measure.
Step-by-Step Cooking Instructions for Pepper Steak with Bell Peppers and Onion
Now comes the exciting part transforming these simple ingredients into an incredible pepper steak with bell peppers and onion. Follow these steps carefully, and you’ll achieve restaurant-quality results every time.
Pre-Cooking Prep for Pepper Steak with Bell Peppers and Onion
Bring ingredients to room temperature: Remove your marinated beef from the refrigerator 10 minutes before cooking. Cold meat hitting a hot pan creates steam and prevents proper searing, resulting in gray, boiled-looking beef instead of beautifully browned pepper steak.
Pat the beef dry again: Even after marinating, use paper towels to remove excess surface moisture from the beef strips. The marinade has already worked its magic inside the meat; now you want a dry surface that will caramelize.
Prepare your cooking station: This cannot be stressed enough for stir-fry dishes like pepper steak. Have your marinated beef, sliced vegetables, minced garlic and ginger, prepared sauce, and cooking oil all within arm’s reach of your stove.
Choose the right pan: A large skillet (12-inch) or wok works best. The wide surface area allows beef strips to brown rather than steam. If you only have a smaller pan, cook the beef in two batches.
Heat your pan properly: Place your empty skillet over high heat for 2-3 minutes until very hot. To test, flick a drop of water onto the surface it should evaporate immediately with a sizzle.
Cooking Method for Pepper Steak with Bell Peppers and Onion
Step 1: Sear the beef (3-4 minutes)
Add 1 tablespoon of oil to your hot pan and swirl to coat. Immediately add the marinated beef strips in a single layer. This is critical don’t crowd the pan or pile the meat up. Work in batches if necessary.
Let the beef cook undisturbed for 2 minutes. Resist the urge to stir or flip. This undisturbed time allows a flavorful brown crust to develop. After 2 minutes, flip or toss the beef and cook for another 1-2 minutes until just cooked through but still slightly pink in the center. The beef will continue cooking later, so slight undercooking now prevents tough, overdone meat.
Transfer the beef to a clean plate and set aside.
Step 2: Cook the vegetables (4-5 minutes)
Add another tablespoon of oil to the same pan (don’t wipe it out those brown bits add flavor). Add the sliced onions and cook for 2 minutes, stirring occasionally, until they begin to soften and develop some color.
Add the bell pepper strips and continue cooking for 2-3 minutes. The peppers should become tender-crisp still with some snap but no longer raw-tasting. They’ll also develop some charred spots, which add wonderful flavor to your pepper steak.
Push the vegetables to the sides of the pan, creating a well in the center.
Step 3: Bloom the aromatics (30 seconds)
Add the remaining ½ tablespoon oil to the center of the pan. Add the minced garlic and grated ginger. Stir constantly for 30 seconds until incredibly fragrant but not browned. This technique, called “blooming,” releases the aromatic compounds and infuses the oil with flavor.
Step 4: Combine and sauce (2-3 minutes)
Give your prepared sauce a quick stir (the cornstarch settles), then pour it into the pan. Stir everything together, mixing the vegetables with the aromatics.
Return the cooked beef and any accumulated juices to the pan. Toss everything together continuously for 2-3 minutes. The sauce will thicken and coat the beef and vegetables with a glossy sheen. Every piece of beef and every vegetable strip should be glistening with sauce.
Step 5: Final seasoning
Taste your pepper steak with bell peppers and onion and adjust seasoning. Add more soy sauce for saltiness, a pinch of sugar for sweetness, or red pepper flakes for heat. Remember, it’s easier to add than to remove, so adjust gradually.
Doneness Check for Pepper Steak with Bell Peppers and Onion
Visual cues: The beef should appear browned on the outside with no pink remaining on most pieces. A few slightly pink centers are fine carryover cooking will finish them. The vegetables should be tender-crisp with bright colors, not dull or mushy.
Internal temperature: If you want to be precise, beef should reach 145°F for medium doneness. However, thinly sliced beef in this pepper steak recipe cooks so quickly that by the time you insert a thermometer, it’s often already done. Trust the visual cues and timing more than temperature for this particular dish.
Texture test: Cut a piece of beef in half. It should be tender and easy to bite through, not rubbery or tough. The vegetables should have some resistance when you bite them but not be crunchy-raw.
Sauce consistency: The sauce should cling to the beef and vegetables, not pool at the bottom of the pan. If it seems too thin, let it simmer for another minute. If too thick, add a splash of beef broth or water.
Resting for Pepper Steak with Bell Peppers and Onion
Unlike large steaks that benefit from a long rest, this pepper steak with bell peppers and onion is best served immediately. The thin strips don’t retain heat as long as thick cuts, and the vegetables are at their peak texture right after cooking.
Immediate serving: Transfer your finished pepper steak to a serving platter or individual plates right away. The residual heat will continue cooking the beef slightly, bringing it to perfect doneness.
Garnishing: Sprinkle with sliced green onions and sesame seeds just before serving. These fresh garnishes add color, texture, and flavor that complete the dish.
Keeping warm: If you must wait a few minutes before serving, cover the pepper steak loosely with foil. Don’t seal tightly or the vegetables will steam and become soggy.
Pro Tips for Perfect Pepper Steak with Bell Peppers and Onion
After making this pepper steak with bell peppers and onion countless times, I’ve learned tricks that take it from good to absolutely outstanding. These insider tips will help you avoid common mistakes and achieve professional results.
Avoiding Tough or Dry Pepper Steak with Bell Peppers and Onion
Never skip slicing against the grain: This single step makes the biggest difference in tenderness. Even tough cuts become tender when sliced correctly. Take an extra minute to identify the grain direction before cutting.
Don’t overcook the beef: The most common mistake is cooking the beef too long. Remember, thin strips cook in just 3-4 minutes total. Set a timer if needed. Overcooked beef becomes tough and chewy, ruining your pepper steak.
Avoid overcrowding the pan: When beef strips touch each other in the pan, they steam instead of sear. This creates gray, tough meat with no flavorful crust. If your pan seems crowded, cook in two batches. The extra two minutes is worth it.
Control your heat: High heat is essential for proper searing, but if your stove runs extremely hot, reduce to medium-high. Burnt garlic and scorched vegetables taste bitter and ruin the dish.
Use the velveting technique: The cornstarch in the marinade creates a protective coating around each beef strip. This technique, borrowed from Chinese restaurant kitchens, keeps the meat incredibly tender and creates that silky texture you love in takeout pepper steak.
Don’t marinate too long: While marinating adds flavor, exceeding 2 hours can make the texture mushy. The acids and enzymes in soy sauce and ginger break down proteins great in moderation, but overdoing it creates an unpleasant texture.
Add beef back at the end: Cooking the beef separately, then adding it back just to warm through and coat with sauce, prevents overcooking. This two-stage approach gives you more control.
Tool Recommendations for Pepper Steak with Bell Peppers and Onion
Large skillet or wok: A 12-inch skillet or 14-inch wok provides enough surface area to sear the beef properly. Carbon steel woks are my favorite for authentic stir-fry texture, but a heavy-bottomed stainless steel or cast-iron skillet works beautifully too.
Sharp chef’s knife: Slicing beef into thin, uniform strips requires a sharp blade.
PrintPepper Steak with Bell Peppers and Onion: Best 20 Minute Recipe
Tender strips of beef stir-fried with colorful bell peppers and onions in a savory, peppery sauce a quick and flavorful dinner that pairs perfectly with rice or noodles.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Ingredients
- 1 lb flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tsp freshly ground black pepper
- 1/2 cup beef broth
- 1 tbsp oyster sauce
- 1 tsp sugar
Instructions
- 1. In a bowl, toss sliced steak with soy sauce and cornstarch; set aside for 10 minutes.
- 2. Heat 1 tablespoon oil in a large skillet or wok over high heat.
- 3. Add beef and sear quickly until just browned; remove and set aside.
- 4. Add remaining oil to the skillet and sauté bell peppers and onion until crisp-tender.
- 5. Add garlic and black pepper; cook until fragrant.
- 6. Return beef to the skillet and stir to combine.
- 7. Pour in beef broth, oyster sauce, and sugar.
- 8. Cook for 2–3 minutes until sauce thickens and coats the beef.
- 9. Remove from heat and serve hot.
Notes
- Slice beef against the grain for maximum tenderness.
- Adjust black pepper to taste for more or less heat.
- Serve over steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg
Keywords: pepper steak, beef stir fry, bell pepper steak, quick beef dinner