Pepper Steak Recipe – Easy Irresistible Dinner Idea

There’s nothing quite like the aroma of sizzling pepper steak wafting through your kitchen. Hearty, flavorful, and packed with tender strips of beef and vibrant bell peppers, this recipe is a guaranteed crowd-pleaser. I first stumbled upon this dish during a weeknight dinner rush when I needed something quick yet satisfying. After tweaking it to suit my family’s taste, it became one of our go-to meals. Whether you’re hosting friends or looking for a comforting dinner idea, this pepper steak recipe hits all the right notes.

What makes this recipe so special is how simple yet elevated it feels (without requiring fancy equipment or ingredients). Plus, it’s versatile enough to adapt to different dietary needs and preferences. Trust me, once you try it, you’ll be adding it to your regular dinner rotation!

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
• Simple Ingredients: Everything you need is likely already in your pantry or fridge.
• Flavorful & Satisfying: The combination of tender beef, crisp peppers, and savory sauce is a match made in heaven.
• Customizable: You can tweak the ingredients to suit your taste or dietary needs.
• Perfect for Any Occasion: Great for family dinners, casual gatherings, or even meal prep.

Unlike many stir-fry recipes, this pepper steak has the perfect balance of flavors. The sauce is rich and savory, with just the right hint of sweetness to complement the peppers. Plus, the steak remains tender and juicy, so every bite is packed with deliciousness. It’s the kind of dish that makes you close your eyes and savor every mouthful.

What Ingredients You Will Need

This pepper steak recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture. Here’s what you’ll need:

• Beef: 1 lb of flank steak, thinly sliced (or sirloin for a more tender option).
• Bell Peppers: 2 medium-sized peppers, one red and one green, sliced into strips.
• Onion: 1 medium onion, sliced (adds a touch of sweetness).
• Garlic: 3 cloves, minced (for depth of flavor).
• Soy Sauce: 1/4 cup (use low-sodium if preferred).
• Oyster Sauce: 2 tablespoons (adds richness).
• Brown Sugar: 1 tablespoon (balances the savory flavors).
• Cornstarch: 1 tablespoon, mixed with 2 tablespoons of water (to thicken the sauce).
• Vegetable Oil: 2 tablespoons (for stir-frying).
• Black Pepper: 1 teaspoon, freshly ground (adjust to taste).

If you’re looking for substitutions, you can swap the soy sauce with tamari for a gluten-free option or use honey instead of brown sugar for a natural sweetness.

Equipment Needed

You don’t need much to make this pepper steak recipe, which is part of its charm. Here’s what you’ll need:

• Large Skillet or Wok: Ideal for stir-frying and evenly cooking the ingredients.
• Sharp Knife: For slicing the beef and vegetables into thin strips.
• Cutting Board: A sturdy surface to prep your veggies and meat.
• Mixing Bowl: To combine the sauce ingredients.

If you don’t have a wok, a non-stick skillet works just as well. Just ensure it’s large enough to prevent overcrowding when stir-frying.

Preparation Method

1. Prep the Ingredients: Slice the flank steak into thin strips, ensuring you cut against the grain for tender pieces. Slice the bell peppers and onion into strips, and mince the garlic.
2. Make the Sauce: In a mixing bowl, combine the soy sauce, oyster sauce, brown sugar, and black pepper. Whisk together until smooth. Set aside.
3. Cook the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the steak strips and cook for 3-4 minutes, stirring occasionally, until browned. Remove the steak from the pan and set aside.
4. Sauté the Vegetables: Add the remaining oil to the skillet. Toss in the onion and garlic, cooking for 1-2 minutes until fragrant. Add the bell peppers and cook for another 3 minutes, until slightly softened but still crisp.
5. Combine Everything: Return the steak to the skillet and pour the sauce over the mixture. Stir well to coat everything evenly.
6. Thicken the Sauce: Mix the cornstarch with water to create a slurry. Pour it into the skillet and stir continuously for 1-2 minutes until the sauce thickens.
7. Serve: Remove from heat and serve hot over steamed rice or noodles. Enjoy!

If your sauce isn’t thickening, ensure the heat is high enough, and give it more time to reduce. For even cooking, don’t overcrowd the skillet—work in batches if necessary.

Cooking Tips & Techniques

• Cut Against the Grain: Always slice the beef against the grain—it’s the secret to tender steak strips.
• Don’t Overcrowd the Pan: Cook the steak in batches if needed to ensure even browning.
• Use High Heat: Stir-frying works best on high heat for that perfect sear and crisp-tender veggies.
• Taste as You Go: Adjust the seasoning and sauce balance to your liking—add a bit more sugar for sweetness or extra pepper for spice.
• Prep Ahead: Slice the veggies and beef earlier in the day to save time during dinner rush.

Variations & Adaptations

• Low-Carb Version: Skip the rice and serve over cauliflower rice or zucchini noodles instead.
• Spicy Kick: Add a teaspoon of chili flakes or sriracha to the sauce for some heat.
• Vegetarian Option: Replace the beef with tofu or mushrooms for a plant-based twist.
• Seasonal Veggies: Swap the bell peppers with broccoli, snap peas, or carrots depending on what’s in season.
• Gluten-Free Adaptation: Use tamari instead of soy sauce and ensure all sauces are gluten-free.

One of my favorite variations is swapping in pineapple chunks for a sweet and tangy twist—it’s a game-changer!

Serving & Storage Suggestions

This pepper steak is best served hot over fluffy steamed rice or egg noodles. Pair it with a simple side salad or spring rolls for a complete meal. For beverages, a chilled iced tea or sparkling water complements the dish beautifully.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. You can also freeze portions for up to 2 months—just thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

This pepper steak recipe is packed with protein and essential vitamins. Here’s a quick breakdown of the nutritional highlights:

• Calories: Approximately 250 per serving (without rice).
• Protein: High in protein thanks to the beef.
• Vitamins: Bell peppers are rich in vitamin C and antioxidants.
• Low Carb: If served as-is without rice or noodles.
• Allergen Note: Contains soy; substitute tamari for a gluten-free option if needed.

This dish is a great way to enjoy a flavorful meal while staying mindful of your nutritional goals.

Conclusion

If you’re looking for a dinner recipe that’s quick, delicious, and sure to impress, this pepper steak is the answer. It’s easy to customize, packed with bold flavors, and comes together in no time. Whether you’re cooking for your family or hosting guests, this dish is always a hit.

I love this recipe because it’s simple yet satisfying—it’s the kind of meal that feels like a treat without being overly indulgent. Plus, the vibrant colors and rich sauce make it as visually appealing as it is tasty.

Give this recipe a try and let me know how it turned out! Share your variations, leave a comment, or pin it for later. Happy cooking!

FAQs

Can I use a different cut of beef?

Yes, sirloin or ribeye are great alternatives, but flank steak is my top choice for its tenderness.

What’s the best way to slice the steak?

Always slice against the grain for tender results. Use a sharp knife to get thin strips.

Can I make this recipe gluten-free?

Absolutely! Swap soy sauce for tamari and ensure your oyster sauce is gluten-free.

How can I make this dish spicier?

Add chili flakes, sriracha, or fresh chopped chili peppers to the sauce for extra heat.

What’s the best way to reheat leftovers?

Reheat in a skillet over medium heat with a splash of water to loosen the sauce.

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