Name: Pepper Steak with Bell Peppers and Onion
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb flank steak (thinly sliced against the grain); 1 red bell pepper (thinly sliced); 1 green bell pepper (thinly sliced); 1 yellow bell pepper (thinly sliced); 1 medium onion (thinly sliced); 2 tbsp vegetable oil; 1/4 cup soy sauce; 2 tbsp oyster sauce; 1 tbsp cornstarch; 2 tbsp water; 1 tbsp rice vinegar; 3 cloves garlic (minced); 1 tbsp fresh ginger (grated); 1 tsp sesame oil (optional)

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There was this rainy Tuesday evening when the fridge looked a little sad and dinner inspiration felt miles away. I found a pound of flank steak, a few bell peppers sitting in the crisper drawer, and half an onion that needed using up. An hour later, the kitchen smelled like garlic, ginger, and soy sauce, and I was scraping the last bite of pepper steak with bell peppers and onion off my plate. That dish became my secret weapon: fast, satisfying, and ridiculously flavorful. It felt like takeout, but better, because I made it myself.

This pepper steak with bell peppers and onion combines thinly sliced beef with crisp-tender vegetables in a savory, glossy sauce that clings to every piece. The steak gets a quick sear for caramelization, the peppers and onions stay vibrant and slightly crunchy, and the whole dish comes together in about 25 minutes. Serve it over rice, noodles, or cauliflower rice for a complete meal that feels like a celebration without any fuss.

What makes this dish work

Thinly sliced flank or sirloin steak cooks quickly and stays tender when sliced against the grain. Bell peppers bring sweetness and color while onions add a mild sharpness that balances the savory sauce. The sauce itself is a simple mix of soy sauce, oyster sauce, a touch of vinegar, and cornstarch to create that glossy, restaurant-style finish.

High heat is key. A hot skillet or wok ensures the beef browns without steaming and the vegetables cook fast while retaining their bite. The whole process happens in stages: sear the beef, stir-fry the vegetables, then bring everything together with the sauce at the end.

Cooking pepper steak with bell peppers and onion

Start by marinating the thinly sliced beef in a mixture of soy sauce, minced garlic, grated ginger, and a bit of cornstarch. Let it sit for at least 15 minutes to absorb the flavors. While the beef marinates, slice your bell peppers and onion into thin strips.

Heat oil in a large skillet or wok over high heat. Add the beef in batches, spreading it out in a single layer. Let it sear for about a minute before flipping. Remove the beef once browned but not fully cooked through, as it will finish cooking later.

In the same pan, add a touch more oil and toss in the bell peppers and onions. Stir-fry for 3 to 5 minutes until they soften slightly but still have a crisp edge. Add the beef back to the pan, pour in the sauce made from soy sauce, oyster sauce, rice vinegar, and a cornstarch slurry, then toss everything together until the sauce thickens and coats the beef and vegetables.

Pepper Steak with Bell Peppers and Onion

Pro tips

Slice the beef against the grain for maximum tenderness
Use high heat and work in batches to avoid overcrowding the pan
Don’t skip the cornstarch in the marinade; it helps the beef stay juicy
Prep all ingredients before you start cooking since stir-frying moves fast
Let the beef sear without moving it for the first minute to develop a nice crust

Variations

Swap beef for chicken, shrimp, or tofu for different protein options
Add mushrooms, snap peas, or broccoli for extra vegetables
Use tamari or coconut aminos instead of soy sauce for a gluten-free version
Spice it up with red pepper flakes, fresh chilies, or a drizzle of sriracha
Toss in a handful of fresh basil or cilantro at the end for brightness

Troubleshooting

If your beef turns out tough, you might have cooked it too long or sliced it with the grain instead of against it. If the sauce is too thin, let it simmer for an extra minute or add a bit more cornstarch slurry. If the vegetables are mushy, reduce the cooking time and make sure your heat is high enough.

Substitutions

Replace flank steak with sirloin, skirt steak, or even thinly sliced pork
Use any color bell peppers you have on hand; they all work beautifully
Substitute rice vinegar with apple cider vinegar or white vinegar
If you don’t have oyster sauce, use hoisin sauce or extra soy sauce with a pinch of sugar
Swap vegetable oil for sesame oil for a nuttier flavor

Storage and serving

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce. Avoid microwaving on high power, as it can make the beef chewy.

Serve this pepper steak with bell peppers and onion over steamed jasmine or basmati rice, stir-fried noodles, or cauliflower rice for a lighter option. A side of Asian-inspired slaw or a simple cucumber salad adds freshness and crunch.

Frequently asked questions

Can I use frozen bell peppers? Yes, but fresh peppers provide better texture. If using frozen, cook them directly without thawing to avoid excess moisture.
What’s the best cut of beef for this dish? Flank steak, sirloin, or skirt steak all work well. Just make sure to slice thinly against the grain.
Can I make this ahead? You can marinate the beef and slice the vegetables in advance. Cook everything just before serving for the best texture.
Is this recipe kid-friendly? Absolutely. The flavors are bold but not spicy, making it appealing to most ages.
How do I prevent the beef from being tough? Slice against the grain, marinate with cornstarch, and don’t overcook. High heat and quick cooking are key.
Can I add other vegetables? Yes. Mushrooms, zucchini, snap peas, or baby corn all work well in this stir-fry.
What can I use instead of oyster sauce? Hoisin sauce or a mix of soy sauce and a touch of honey or brown sugar works as a substitute.

This pepper steak with bell peppers and onion is proof that weeknight dinners don’t have to be boring. It’s fast, flavorful, and endlessly adaptable. Whether you’re cooking for yourself or feeding a crowd, this dish delivers every time.