If you’re on the hunt for a dish that bursts with flavor, color, and a satisfying mix of textures, look no further than this Pepper Steak with Bell Peppers and Onion. This classic recipe combines tender, juicy beef with the sweetness of bell peppers and the savory punch of onions, all brought together by a luscious, soy-based sauce. Every bite offers a perfect balance of melty beef, crisp vegetables, and comforting warmth that makes it an instant favorite for weeknight dinners or any time you want to impress without stress. It’s a delightful dish that’s as much a feast for the eyes as it is for the palate.

Pepper Steak with Bell Peppers and Onion - Recipe Image

Ingredients You’ll Need

The magic behind this Pepper Steak with Bell Peppers and Onion comes from a handful of simple ingredients that together create a rich symphony of flavor and texture. Each item plays an important role, whether it’s enhancing the savory depth of the beef or adding vibrant color and crispness with fresh vegetables.

1 pound beef steak: Choose sirloin, flank, or ribeye for tenderness and flavor, sliced thinly against the grain to ensure a melt-in-your-mouth texture.
2 tablespoons soy sauce: Brings a salty, umami backbone to the marinade and sauce, tying the dish together.
1 tablespoon oyster sauce: Adds a subtle sweetness and depth that makes the sauce rich and rounded.
1 teaspoon cornstarch: Helps thicken the sauce, giving the dish that lovely glossy finish we all love.
2 tablespoons vegetable oil: Perfect for high-heat cooking to sear the beef and sauté the vegetables evenly without burning.
1 red bell pepper, sliced: Offers a sweet crunch and gorgeous pop of color.
1 green bell pepper, sliced: Adds fresh, mild bitterness that balances the sweetness beautifully.
1 onion, sliced: Provides natural sweetness and a savory bed for the beef and peppers to mingle with.
2 cloves garlic, minced: Delivers a fragrant punch that elevates the entire dish.
1 teaspoon ginger, grated: Adds warm, zesty notes that complement the beef and vegetables perfectly.
1/4 cup beef broth or water: Used to create the saucy finish and keep everything succulent.
Salt and pepper to taste: Essential seasonings that bring harmony and enhance the natural flavors.

How to Make Pepper Steak with Bell Peppers and Onion

Step 1: Marinate the Beef

Begin by mixing the soy sauce, oyster sauce, and cornstarch in a bowl. Toss your thinly sliced beef into this marinade, making sure each piece is well-coated. Giving the meat at least 15 minutes to soak up these flavors is key — it tenderizes the beef and infuses it with savory, luscious notes that make this dish unforgettable.

Step 2: Sear the Beef

Heat 1 tablespoon of vegetable oil in a skillet or wok over high heat. Add the beef slices in a single layer — you may need to do this in batches to avoid overcrowding. Cook each side for 1 to 2 minutes until the beef is nicely browned but not overdone. This quick sear locks in the juices and creates a rich crust. Once done, remove the beef and set it aside.

Step 3: Sauté the Vegetables

Using the same skillet, add the remaining tablespoon of oil. Toss in the sliced bell peppers and onion and sauté them for about 3 to 4 minutes. You want them tender enough to release their sweetness but still crisp, offering a satisfying contrast to the tender beef.

Step 4: Add Aromatics

Next, stir in the minced garlic and grated ginger. Sauté for about a minute until their wonderful aromas fill the kitchen, signaling that the dish is nearly ready for the finishing touches.

Step 5: Combine and Simmer

Return the seared beef to the skillet, pouring in the beef broth or water to bring everything together. Stir gently and cook for another 2 to 3 minutes as the sauce thickens and coats all the ingredients in a glossy, flavorful glaze. Season with salt and pepper to your liking.

How to Serve Pepper Steak with Bell Peppers and Onion

Garnishes

To elevate this Pepper Steak with Bell Peppers and Onion, consider sprinkling freshly chopped green onions or cilantro on top. A handful of toasted sesame seeds can also add a delightful crunch and subtle nuttiness, making the presentation pop and taste even better.

Side Dishes

This dish pairs beautifully with fluffy white or jasmine rice, which soaks up every bit of the savory sauce. Alternatively, serve it alongside noodles for a heartier bite or even with steamed vegetables if you want to keep the meal lighter.

Creative Ways to Present

For a fun twist, serve this Pepper Steak with Bell Peppers and Onion inside warm, buttered tortillas or lettuce cups for a fusion-inspired meal. You can also turn it into a vibrant stir-fry bowl, layering with avocado slices and a squeeze of lime for an exciting flavor dimension.

Make Ahead and Storage

Storing Leftovers

Place any remaining Pepper Steak with Bell Peppers and Onion in an airtight container and refrigerate. It will stay fresh for up to 3 days, making it perfect for quick lunches or easy dinners later in the week.

Freezing

This dish freezes well, too! Just make sure to cool it completely before transferring to freezer-safe containers. It can be kept frozen for up to 2 months, ready to reheat whenever you need a tasty, time-saving meal.

Reheating

To reheat, gently warm the pepper steak in a skillet over medium heat, stirring occasionally until heated through. This method helps maintain the texture of the beef and vegetables without drying them out. Avoid using the microwave if possible to keep the flavors and textures at their best.

FAQs

Can I use different cuts of beef for Pepper Steak with Bell Peppers and Onion?

Absolutely! While sirloin, flank, or ribeye are ideal due to their tenderness and flavor, you can experiment with other cuts like skirt steak or even a leaner cut if you’re mindful of marinating and cooking times to prevent toughness.

Is it okay to substitute oyster sauce with something else?

If you can’t find oyster sauce or prefer a vegetarian option, try using hoisin sauce or mushroom-based stir-fry sauce. These alternatives will still add sweetness and depth, although the flavor profile will shift slightly.

Can I make this dish vegetarian?

Definitely! Replace the beef with firm tofu or seitan, and use vegetable broth instead of beef broth. The colorful bell peppers and onions will still shine, and the sauce offers plenty of savory goodness to satisfy your taste buds.

How can I make the sauce thicker or thinner?

If you prefer a thicker sauce, add a bit more cornstarch slurry (cornstarch mixed with cold water) at the end and cook until it reaches your desired consistency. For a thinner sauce, simply add extra broth or water gradually while cooking.

What’s the best way to slice the beef?

Always slice the beef thinly and against the grain—this means cutting perpendicular to the muscle fibers. This technique keeps the meat tender and easier to chew, which is key for the perfect Pepper Steak with Bell Peppers and Onion experience.

Final Thoughts

Trust me, once you try this Pepper Steak with Bell Peppers and Onion, it might just become your new go-to comfort food for busy weeknights or entertaining friends. The vibrant colors, irresistible flavors, and simply satisfying textures make it a dish you’ll want to come back to time and again. So grab your skillet and those fresh bell peppers — let’s make some delicious magic happen!

Pepper Steak with Bell Peppers and Onion

Print Recipe

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4 from 22 reviews

This Pepper Steak with Bell Peppers and Onion recipe features tender, thinly sliced beef marinated in savory soy and oyster sauces, then seared to lock in juicy flavors. Sautéed with crisp red and green bell peppers, sweet onions, garlic, and ginger, it creates a vibrant and aromatic dish perfect for serving over rice or noodles. Ideal for quick weeknight dinners or special occasions, it balances rich protein with colorful vegetables for a delicious and visually appealing meal.

Author: Mari
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American-Chinese

Instructions

Marinate the Beef: In a bowl, mix soy sauce, oyster sauce, and cornstarch. Add the thinly sliced beef and toss well to coat. Let it marinate for at least 15 minutes to infuse flavor and tenderize the meat.
Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef slices in a single layer, working in batches to avoid overcrowding. Sear each side for 1-2 minutes until nicely browned. Remove and set aside to keep warm.
Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced red and green bell peppers and onion, sauté for 3-4 minutes until vegetables are tender but retain some crispness.
Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant to enhance the aroma and flavor base of the dish.
Combine and Simmer: Return the seared beef to the skillet along with any juices. Pour in the beef broth or water and stir to combine all ingredients thoroughly. Let it cook for 2-3 minutes, allowing the sauce to thicken slightly and flavors to meld.
Season and Serve: Adjust seasoning with salt and pepper to taste. Serve hot over steamed rice or noodles for a complete and satisfying meal.

Notes

Always slice beef thinly against the grain to ensure tenderness and quicker cooking.
Marinate the beef for at least 15 minutes to allow flavors to deeply penetrate the meat.
Use a variety of colorful bell peppers to add visual appeal and a balance of sweet and savory flavors.
Season to your personal preference; add more soy or oyster sauce for a saltier taste.
Serve immediately for best texture and flavor, garnishing with fresh herbs if desired.