Pepper Steak with Bell Peppers and Onion Recipe
If you’re craving a vibrant, flavor-packed dinner that dances on your taste buds, the Pepper Steak with Bell Peppers and Onion Recipe is an absolute winner. This dish brings together tender, thinly sliced steak infused with savory soy and oyster sauces, perfectly complemented by the crunch and sweetness of colorful bell peppers and caramelized onions. It’s a meal that’s as visually enticing as it is satisfying, making it a go-to recipe for busy weeknights or casual gatherings alike.
Ingredients You’ll Need
The beauty of this Pepper Steak with Bell Peppers and Onion Recipe lies in its simple yet indispensable ingredients. Each item is chosen to build layers of flavor, texture, and color that come together effortlessly in one pan.
- 1 lb flank steak or sirloin, thinly sliced: Choose a tender cut for quick cooking and juicy results.
- 2 tbsp soy sauce (for marinade): Infuses the steak with umami richness right from the start.
- 1 tbsp cornstarch (for marinade): Helps tenderize the meat and create a silky texture.
- 2 tbsp vegetable oil, divided: Ensures a perfect sear and sauté without sticking.
- 1 red bell pepper, sliced: Adds sweetness and vibrant color.
- 1 green bell pepper, sliced: Provides a fresh, slightly bitter crunch.
- 1 yellow bell pepper, sliced: Brings cheerful brightness and subtle sweetness.
- 1 large onion, sliced: Caramelizes beautifully to offer depth and savoriness.
- 3 garlic cloves, minced: Delivers aromatic warmth and a little kick.
- 1/4 cup soy sauce (for sauce): Enriches the sauce with bold, salty flavor.
- 2 tbsp oyster sauce: Adds a luscious, slightly sweet oceanic essence.
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry): Thickens the sauce to a glossy finish.
- 1/4 cup beef broth or water: Creates a savory base for the sauce and keeps the dish moist.
- 1 tsp sugar: Balances the salty and savory flavors.
- Salt and pepper to taste: Enhances every ingredient’s natural taste.
How to Make Pepper Steak with Bell Peppers and Onion Recipe
Step 1: Marinate the Steak
Start by combining the flank steak slices with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Give everything a good toss so the meat is well-coated. Allow this to sit for about 15 minutes. The soy sauce infuses deep umami, while the cornstarch ensures your steak stays tender and develops a wonderful silky coating once cooked.
Step 2: Prepare the Vegetables
While the steak marinates, slice your red, green, and yellow bell peppers along with the large onion. The variety of peppers adds not only stunning colors but also a range of flavors from sweet to slightly bitter. Keep the slices fairly uniform to ensure they cook evenly alongside the steak.
Step 3: Sear the Steak
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated steak in a single layer—do this in batches if needed to avoid overcrowding. Sear each side for about 1-2 minutes until browned but not overcooked. Remove the steak and set aside to rest. This quick sear locks in juices and builds that irresistible caramelized crust.
Step 4: Sauté the Vegetables and Garlic
In the same skillet, add the remaining tablespoon of oil and toss in the onion slices. Cook for 2-3 minutes until they start softening, then add the minced garlic and bell peppers. Stir-fry for about 4-5 minutes until the peppers retain a bit of crunch but are tender enough to melt in your mouth. This balance keeps the dish exciting and fresh.
Step 5: Make the Sauce and Combine
Pour in the 1/4 cup soy sauce, 2 tablespoons oyster sauce, beef broth, and 1 teaspoon sugar. Stir everything until the sauce just begins to simmer. Next, add the cornstarch slurry (cornstarch mixed with water) gradually to thicken the sauce nicely. Return the seared steak to the pan, toss to coat it beautifully with the sauce and vegetables, and let everything marry for another 2 minutes on low heat.
How to Serve Pepper Steak with Bell Peppers and Onion Recipe
Garnishes
A sprinkle of toasted sesame seeds or freshly chopped green onions really elevates this dish, adding a nutty crunch or fresh herbal zest. These small touches bring an inviting aroma and a pleasing visual finish.
Side Dishes
Serve your Pepper Steak with Bell Peppers and Onion Recipe alongside fluffy steamed rice, fragrant jasmine rice, or even a simple bed of noodles. The starch serves as the perfect canvas to soak up every bit of that luscious sauce.
Creative Ways to Present
For a fun twist, pile the stir-fry onto crispy lettuce cups for a handheld delight or scatter it over warm quinoa to introduce nutty undertones. You can also serve it with a side of pickled vegetables to add a zingy contrast to this savory favorite.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The pepper steak keeps well for up to 3 days, making it a fantastic option for quick, flavorful lunches or easy dinners when time is short.
Freezing
If you want to freeze your Pepper Steak with Bell Peppers and Onion Recipe, place the cooled dish in a freezer-safe container. It freezes best for up to 2 months. Be mindful that bell peppers may soften slightly after thawing but the flavor remains wonderful.
Reheating
Reheat gently in a skillet over medium heat or microwave until warmed through. Adding a splash of beef broth or water during reheating helps keep the sauce luscious and prevents the steak from drying out.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak or sirloin work best for their tenderness and quick cooking, you can substitute skirt steak or top round if thinly sliced against the grain. Just watch cooking times closely to avoid toughness.
Is there a vegetarian version of the Pepper Steak with Bell Peppers and Onion Recipe?
Yes! Swap the beef for firm tofu or seitan to maintain protein and texture. Use vegetable broth instead of beef broth and follow the same marinating and cooking steps for a delicious plant-based alternative.
How spicy is this recipe?
This version focuses on savory and slightly sweet flavors, with no added heat. If you love spice, feel free to toss in some crushed red pepper flakes or fresh sliced chilies while cooking the vegetables.
Can I prepare the marinade in advance?
Definitely! Marinate the steak up to a day ahead and keep it covered in the refrigerator. This deepens the flavors and saves time on the day you want to cook.
What sides pair well with Pepper Steak with Bell Peppers and Onion Recipe?
Steamed white rice, brown rice, or even noodles work beautifully. Stir-fried greens or a crisp Asian-style salad can also complement the dish and add extra freshness.
Final Thoughts
Making the Pepper Steak with Bell Peppers and Onion Recipe is like inviting a burst of color and flavor into your kitchen that turns an ordinary meal into something truly special. It’s straightforward, versatile, and endlessly satisfying, perfect for sharing with family or surprising yourself with a stellar dinner. Give it a try and enjoy every delicious bite!
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Pepper Steak with Bell Peppers and Onion Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A flavorful and quick Pepper Steak recipe featuring tender flank steak stir-fried with colorful bell peppers and onions in a savory soy-based sauce. Perfect for a weeknight dinner, this dish balances savory, sweet, and umami flavors with vibrant vegetables and a satisfying texture.
Ingredients
Marinade
- 1 lb flank steak or sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
Main Ingredients
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 3 garlic cloves, minced
Sauce
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/4 cup beef broth or water
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Marinate the Steak: In a bowl, combine the thinly sliced flank steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Mix well to coat the meat evenly and let it marinate for about 10 minutes to tenderize and absorb the flavors.
- Prepare the Vegetables: While the steak marinates, slice the red, green, and yellow bell peppers and the large onion into thin strips. Mince the garlic cloves finely for maximum flavor release during cooking.
- Cook the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced bell peppers and onions and stir-fry for about 3-4 minutes until they begin to soften but still retain some crunch. Add the minced garlic and cook for another 30 seconds until fragrant. Remove the vegetables from the skillet and set aside.
- Cook the Steak: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the marinated steak to the hot pan and stir-fry for about 3-5 minutes until the meat is cooked through and lightly browned.
- Prepare the Sauce: In a small bowl, mix together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1/4 cup beef broth or water, and 1 teaspoon sugar. Pour this sauce mixture over the cooked steak in the skillet.
- Thicken the Sauce: Stir the 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) to re-mix, then slowly pour it into the skillet while stirring to thicken the sauce. Continue stirring for 1-2 minutes until the sauce has thickened and coats the steak well.
- Combine and Season: Return the sautéed bell peppers and onions to the skillet and toss everything together to evenly coat with the sauce. Cook for an additional 1-2 minutes to heat through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Remove from heat and serve the pepper steak hot with steamed rice or noodles for a complete meal.
Notes
- Use flank steak or sirloin for best tenderness; slice thinly against the grain.
- Marinating the steak helps tenderize the meat and intensify flavor.
- Adjust the amount of sugar depending on your taste preference for sweetness in the sauce.
- Vegetables should remain slightly crisp to add texture contrast.
- Oyster sauce adds a rich umami flavor but can be substituted with hoisin sauce for a different profile or to make it vegetarian (adjust ingredients accordingly).
- Serve immediately for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
