Introduction

Pepper steak is a flavorful, quick-cooking stir-fry that combines tender slices of beef with vibrant bell peppers in a savory sauce. It’s a perfect weeknight dinner served over steamed white rice, bringing a satisfying mix of sweet, salty, and umami flavors to your table.

A black cast iron skillet filled with cooked beef strips mixed with sliced red and green bell peppers. The beef pieces are brown, slightly shiny with a light sauce, and scattered evenly throughout the pan. The bell pepper slices are cooked but still bright and firm, with red and green colors contrasting against the brown beef. A wooden spatula is resting inside the skillet at the right side, partially under some beef strips and peppers. The skillet is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup reduced-sodium soy sauce
1/4 cup rice wine vinegar
3 tablespoons packed light brown sugar
2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
Kosher salt
Freshly ground black pepper
1 pound flank steak, thinly sliced against the grain
1 green bell pepper, seeds and ribs removed, thinly sliced
1 red bell pepper, seeds and ribs removed, thinly sliced
3 cloves garlic, finely chopped
1 tablespoon finely chopped peeled ginger
Cooked white rice, for serving

Instructions

Step 1: In a medium bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, and cornstarch until smooth and combined.
Step 2: Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Working in batches, add the sliced steak, season with salt and pepper, and cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer the cooked steak to a plate.
Step 3: In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the sliced green and red bell peppers and cook, stirring occasionally, until softened, about 5 minutes.
Step 4: Add the chopped garlic and ginger to the peppers and cook, stirring, until fragrant, about 1 minute more.
Step 5: Return the steak to the skillet and pour the prepared sauce over the mixture. Season with additional salt and pepper if needed. Cook, stirring, until the sauce is glossy and has thickened slightly, about 2 minutes.
Step 6: Divide cooked white rice among plates and spoon the pepper steak mixture over the top. Serve immediately.

Tips & Variations

For a more tender steak, marinate the beef in a little soy sauce and cornstarch before cooking.
Swap flank steak with sirloin or skirt steak if preferred, slicing thinly against the grain.
Add sliced onions or mushrooms along with the bell peppers for extra flavor and texture.
If you like a bit of heat, stir in red pepper flakes or a dash of chili sauce to the sauce mixture.

Storage

Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through, adding a splash of water if the sauce has thickened too much. Avoid overcooking during reheating to keep the beef tender.

How to Serve

The dish shows a white plate filled with two main parts: on one side, white steamed rice with a soft, slightly fluffy texture; on the other side, stir-fried beef slices topped with glossy brown sauce and mixed with red and green bell pepper slices, giving a colorful contrast. The beef pieces are brown with a slightly shiny texture from the sauce, while the bell peppers add bright reds and greens, cut into small strips scattered evenly over the beef. A silver fork rests on the right side of the plate, partially placed in the rice and beef mixture. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beef for pepper steak?

Yes, you can use sirloin, skirt steak, or even ribeye if you prefer. Just be sure to slice the beef thinly against the grain for the best tenderness.

What can I serve with pepper steak besides white rice?

Pepper steak pairs well with steamed jasmine or brown rice, noodles, or even cauliflower rice for a lower-carb option. You can also serve it alongside stir-fried vegetables for a complete meal.