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This classic pepper steak recipe brings a takeout favorite straight to your kitchen! Strips of tender steak are marinated in a savory homemade sauce, then stir-fried with sautéed bell peppers and onions.
- Flavor: Tender beef in a savory garlic-soy sauce with a little kick of peppery flavor.
- Skill Level: This beginner-friendly dish cooks in one pan with minimal prep. So easy!
- Budget Tip: Use affordable cuts of beef (see ingredient tips below); they come out tender and juicy.
- Swaps: Instead of rice, serve over ramen noodles, egg noodles, or cauliflower rice.
- Serving Suggestions: Side dishes like garlic bok choy, asparagus, or Szechuan green beans are always a hit.
Ingredient Tips
- Beef: Top round is my go-to cut for this recipe, but budget-friendly flank and top sirloin steak are great too. Prepare the meat by slicing it against the grain to break down the fibers and help tenderize it.
- Veggies: Green and red bell peppers add color, but any variety works. Yellow, white, or red onions add some crunch and flavor. For extra texture, add in baby corn, snap peas, or sliced carrots.
- Sauce: Fresh ginger and garlic add bold flavor, while soy sauce, Worcestershire, and honey bring a balanced sweet and savory flavor. Mirin is optional but adds a rich umami.
Switch up the Sauce
- Add chili paste or Sriracha for more heat.
- Use low-sodium soy sauce or substitute beef broth for half the soy sauce.
- Substitute honey for white or brown sugar.
How to Make Pepper Steak
- Whisk sauce ingredients together in a bowl (full recipe below).
- Stir fry onion & peppers in a large skillet until tender. Transfer to a plate.
- Sear the beef strips and cook just until browned.
- Add onion & peppers back to the skillet along with the sauce. Cook until thickened.
Storing Leftovers
Store leftover pepper steak in the fridge for up to 4 days. Freeze in zippered bags or an airtight container. Defrost overnight in the refrigerator and reheat on the stovetop or in 30-second intervals in the microwave until just hot.
More Must-Try Stir-Fries
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Pepper Steak
Pepper steak is a tasty and easy dish made with strips of tender beef, fresh bell peppers, and sweet onions, all cooked in a rich and savory sauce.
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To make the marinade, in a medium bowl, combine water, honey, soy sauce, mirin (if using), Worcestershire, garlic, ginger, and red pepper flakes and whisk.
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Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.
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To cook the beef, remove it from the marinade, reserving the marinade.
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Heat a cast-iron skillet or wok over medium-high heat and add canola oil.
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Once the oil is hot, add the sliced onion and green & red peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.
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Add beef to the skillet and cook for 1 minute without moving it to get a nice sear on it. Stir the beef and continue cooking until browned (the beef doesn’t have to be cooked through), about 2-3 minutes.
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Transfer the beef to the plate with the peppers.
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Whisk the cornstarch into the reserved marinade. Pour it into the skillet and, while whisking over medium-high heat, bring it to a boil. Let boil for 2 minutes.
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Reduce the heat to medium and add the onion, peppers, and steak back to the skillet.
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Stir to combine all the ingredients and simmer 1-2 minutes or until heated through.
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Remove from heat and garnish with sliced green onion and sesame seeds if desired. Serve with rice.
- Additional vegetables can be added along with (or in place of) the peppers.
- Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until just heated through.
Calories: 193 | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 851mg | Potassium: 261mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1083IU | Vitamin C: 66mg | Calcium: 28mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
Cuisine American, Asian Fusion, Chinese© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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