I love this recipe because it’s both simple and flavorful. The beef gets extra tenderness and depth of taste from a quick marinade, and the combination of bell peppers, onions, garlic, and ginger creates a savory, aromatic base. The sauce is rich without being heavy, and this dish pairs beautifully with rice or noodles. It’s a classic stir-fry that always feels satisfying without requiring hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound beef steak (such as sirloin, flank, or ribeye), thinly sliced against the grain 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon cornstarch 2 tablespoons vegetable oil 1 red bell pepper, sliced 1 green bell pepper, sliced 1 onion, sliced 2 cloves garlic, minced 1 teaspoon ginger, grated 1/4 cup beef broth or water Salt and pepper to taste
Directions
I start by preparing the beef: in a bowl I combine the soy sauce, oyster sauce, and cornstarch. I add the thinly sliced beef and toss it to coat, then let it marinate for at least 15 minutes so the flavors really penetrate the meat.
While the beef marinates, I slice the bell peppers and onion into thin strips and mince the garlic and ginger.
I heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Once it’s hot, I add the marinated beef in a single layer (working in batches if needed) and sear it for about 1–2 minutes on each side until browned. I then remove the beef and set it aside.
In the same pan, I add the remaining tablespoon of oil and toss in the bell peppers and onion. I sauté them for about 3–4 minutes until they’re tender but still crisp.
I stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Then I return the seared beef to the skillet and pour in the beef broth or water. I stir everything together and let it simmer for another 2–3 minutes so the sauce thickens slightly and coats the ingredients.
I finish by seasoning with a bit of salt and pepper to taste and serve it hot, typically over steamed rice or with noodles.
Servings and timing
This recipe makes about 4 servings and takes roughly 30–35 minutes from start to finish, including marinating time.
Variations
When I want extra spice, I add a pinch of crushed red pepper flakes or a splash of chili sauce.
I’ve swapped in mushrooms or snap peas for more vegetables and texture.
To make it gluten-free, I use tamari instead of soy sauce.
Leftovers are great tossed with rice noodles for a quick lunch the next day.
For added crunch, I sometimes sprinkle toasted sesame seeds on top before serving.
Storage/Reheating
Leftover pepper steak keeps well in an airtight container in the fridge for up to 3 days. I reheat it on the stovetop over medium heat with a splash of water or broth to loosen the sauce, or use the microwave if I’m short on time.
FAQs
What cut of beef should I use for the best texture?
I prefer tender cuts like sirloin, flank, or ribeye sliced thinly against the grain so the beef stays tender and easy to chew.
Can I prepare this dish ahead of time?
Yes, I sometimes marinate the beef and chop the vegetables ahead of time, then just stir-fry everything when I’m ready to eat.
What can I serve with pepper steak?
It’s delicious over steamed rice, jasmine rice, or with noodles. I’ve also served it with cauliflower rice for a lower-carb option.
Can I make this spicy?
Absolutely — adding red pepper flakes, sliced chilies, or a drizzle of hot sauce gives it some heat.
How do I keep the vegetables crisp?
I don’t overcook them. I sauté the peppers and onions just until tender-crisp so they still have some bite.
Conclusion
This Pepper Steak with Bell Peppers and Onion is a flavorful, satisfying stir-fry that’s easy to make and full of savory goodness. It’s a great choice for a quick dinner or meal prep, and I always enjoy how the tender beef pairs perfectly with crisp, vibrant vegetables.
A classic stir-fry featuring tender beef, crisp bell peppers, and onion in a savory, aromatic sauce. Quick to make and full of bold, balanced flavor—perfect for any weeknight dinner.
Ingredients
1 pound beef steak (sirloin, flank, or ribeye), thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
1 teaspoon ginger, grated
1/4 cup beef broth or water
Salt and pepper to taste
Instructions
Marinate the Beef:
In a bowl, mix soy sauce, oyster sauce, and cornstarch. Add thinly sliced beef and toss to coat. Let marinate for at least 15 minutes.
Prep the Vegetables:
While beef marinates, slice the bell peppers and onion, and mince the garlic and ginger.
Cook the Beef:
Heat 1 tbsp of vegetable oil in a skillet or wok over high heat. Add beef in a single layer and sear for 1–2 minutes per side. Remove and set aside.
Sauté Vegetables:
In the same pan, add the remaining tablespoon of oil. Stir-fry bell peppers and onion for 3–4 minutes until tender-crisp.
Add Aromatics:
Stir in garlic and ginger, cooking for 1 minute until fragrant.
Combine and Simmer:
Return beef to the pan. Pour in beef broth or water. Stir well and let simmer for 2–3 minutes until the sauce slightly thickens.
Finish and Serve:
Season with salt and pepper to taste. Serve hot over rice, noodles, or as desired.
Notes
Use tamari instead of soy sauce for a gluten-free option.
Add mushrooms or snap peas for more texture and nutrition.
For spice, include red pepper flakes, chili sauce, or fresh chilies.
Toasted sesame seeds or a drizzle of sesame oil make great finishing touches.
Pre-slice the vegetables and marinate the beef in advance for even quicker prep.
