Pepper Steak Stir-Fry with Bell Peppers and Onions is one of those dishes that brings sizzling aromas and bright colors to your kitchen in minutes. At My Kitchen, I love quick, vibrant dinners that balance flavor and texture. This recipe does just that. Tender slices of beef, crisp bell peppers, and a glossy savory sauce come together in one pan for a meal that’s as satisfying as takeout, but fresher and faster.
Table of Contents
Pepper Steak Stir-Fry Ingredients
For the Steak:
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
For the Stir-Fry:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
For the Sauce:
- 1/4 cup (60ml) soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/4 cup (60ml) water
- 1 tsp cornstarch (optional, for thickening)
Step-by-Step Directions
1. Marinate the Steak
In a medium bowl, combine soy sauce and cornstarch. Add the sliced steak, toss well, and marinate for 15–20 minutes.
2. Prepare the Sauce
In a small bowl, whisk soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and water. For a thicker sauce, stir in the optional cornstarch. Set aside.
3. Cook the Steak
Heat a wok or large skillet over high heat. Add vegetable oil, then sear the steak for 2–3 minutes until browned. Remove and set aside.
4. Stir-Fry the Vegetables
Add a bit more oil if needed. Sauté garlic, ginger, and onions for 1–2 minutes until fragrant. Add bell peppers and stir-fry for 3–4 minutes until tender-crisp.
5. Combine and Serve
Return the steak to the pan. Pour the sauce over the mixture and toss until everything is coated and the sauce thickens slightly (about 2–3 minutes).
Serve hot over steamed rice or noodles.
Pro Tips
- Slice beef against the grain for the most tender texture.
- Freeze steak for 10 minutes before slicing—it makes thin cuts easier.
- For a glossy, restaurant-style finish, add a drizzle of sesame oil at the end.
Substitutions
- Protein: Try chicken, pork, or tofu for a different twist.
- Sauce: Use tamari for gluten-free or add chili paste for heat.
- Veggies: Swap in snap peas, broccoli, or carrots for variety.
Make-Ahead & Storage
- Make-Ahead: Prep and slice everything in advance; cook just before serving.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat—add a splash of water if the sauce thickens too much.
Troubleshooting
- Beef too tough? Slice thinner and don’t overcook.
- Sauce too salty? Add a splash of water or unsalted broth.
- Vegetables soggy? Cook them quickly over high heat to retain crispness.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 320 kcal per serving
What sauce to use for pepper steak?
A mix of soy sauce, oyster sauce, hoisin sauce, and a touch of sesame oil gives a rich, savory flavor with slight sweetness.
What is the secret ingredient in stir-fry beef?
Cornstarch! It helps tenderize the meat and creates that silky coating when seared.
Do you cook peppers or steak first?
Always cook the steak first, remove it, then stir-fry the veggies—this prevents overcooking the beef.
When to add peppers and onions to stir fry?
Add onions first for flavor, then peppers shortly after to keep them crisp.
Can I make this recipe gluten-free?
Yes use tamari instead of soy sauce and check that your oyster and hoisin sauces are gluten-free.
In just 30 minutes, this Pepper Steak Stir-Fry with Bell Peppers and Onions proves that weeknight dinners can be both quick and full of flavor. With tender beef, crisp vegetables, and a rich, savory sauce, every bite delivers that perfect balance of taste and texture. Whether you’re cooking for family or craving a homemade takeout classic, this dish will become a go-to favorite for busy nights. Serve it with steamed rice or noodles and enjoy a restaurant-quality meal right at home.
