Bright, savory, and ready in under 30 minutes, this stir-fry hits all the comfort notes with crisp peppers and tender slices of beef. Pepper Steak is a perfect weeknight meal that pairs well with rice or noodles and doubles nicely for lunches the next day. If you want a similar take with onions and extra sizzle, try this sizzling Chinese pepper steak with onions for inspiration.
Why You’ll Love This Pepper Steak
- Big, bold flavor from soy and oyster sauce.
- Ready fast for busy weeknights or quick meal prep.
- Family-friendly and easy to scale up for guests.
- Great reheats well for next-day lunches or dinner.
- Comforting, beef-forward profile similar to a Blackstone Philly cheesesteak in spirit.
Ingredients Needed
- Protein
- 1 lb flank steak, sliced
- Veggies
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- Sauce and thickeners
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- Oils and seasoning
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Step-by-Step Instructions 5
1. Marinate the steak
In a bowl, mix the soy sauce, oyster sauce, and cornstarch. Marinate the flank steak in this mixture for about 15-30 minutes.
2. Heat the pan
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
3. Cook the steak
Add the marinated flank steak and sauté until browned, about 3-5 minutes. Remove and set aside.
4. Stir-fry the vegetables
In the same skillet, add the sliced bell peppers, onion, and garlic. Stir-fry for about 5 minutes until the vegetables are tender.
5. Finish together
Return the steak to the skillet, mix everything well, and cook for an additional 2-3 minutes.
6. Season to taste
Season with salt and pepper, if needed.
7. Serve
Serve hot over rice or noodles.
Serving Suggestions Pepper Steak
- Spoon over steamed white or jasmine rice for a classic plate.
- Serve on wide egg noodles or lo mein for a saucier meal.
- Top with sliced green onions and toasted sesame seeds for crunch.
- Pair with steamed broccoli or bok choy for extra greens.
- For a hearty dinner board, serve alongside a small slice of Irish steak pie for a comfort-food combo.
Tips for Success Pepper Steak
- Slice the steak against the grain for the most tender bites.
- Don’t skip the cornstarch in the marinade; it helps thicken the sauce and protect the meat.
- Keep heat at medium-high so vegetables stay crisp while the steak browns.
- Marinate 15-30 minutes — longer can make the texture too soft with cornstarch.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Variations
Here are a few easy ways to change it up:
- Swap flank steak for skirt steak or thinly sliced sirloin.
- Make it spicy by adding sliced jalapeños or a drizzle of sriracha.
- Add mushrooms, snap peas, or baby corn for extra veggies.
Follow us on Pinterest for more cozy ideas.
Pepper Steak
Ingredients
Protein
- 1 lb flank steak, sliced Can be swapped with skirt steak or thinly sliced sirloin.
Veggies
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
Sauce and thickeners
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch Helps thicken the sauce.
Oils and seasoning
- 2 tablespoons vegetable oil For cooking.
- Salt and pepper to taste
Instructions
Marinating the Steak
- In a bowl, mix the soy sauce, oyster sauce, and cornstarch. Marinate the flank steak in this mixture for about 15-30 minutes.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- Add the marinated flank steak and sauté until browned, about 3-5 minutes. Remove and set aside.
- In the same skillet, add the sliced bell peppers, onion, and garlic. Stir-fry for about 5 minutes until the vegetables are tender.
- Return the steak to the skillet, mix everything well, and cook for an additional 2-3 minutes.
- Season with salt and pepper, if needed.
Serving
- Serve hot over rice or noodles.
