If you’re craving a hearty, flavorful meal that’s quick to prepare, look no further than this Pepper Steak with Bell Peppers and Onion. Juicy strips of steak, crisp bell peppers, and sweet onions come together in a savory, soy sauce-based marinade. This one-pan dish is perfect for weeknight dinners or anytime you want a satisfying meal with minimal cleanup!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes!
- Packed with Flavor: The savory sauce pairs perfectly with the natural sweetness of the veggies.
- Customizable: Adjust the spice level or add your favorite vegetables.
- One-Pan Wonder: Less cleanup means more time enjoying your meal!
Ingredients
- For the Stir-Fry:
- 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
- For the Sauce:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- Optional: 1/2 tsp red pepper flakes for heat
Directions
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, water, rice vinegar, honey, garlic, ginger, sesame oil, and red pepper flakes (if using). Set aside.
- Cook the Steak: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef and set aside.
- Cook the Vegetables: In the same skillet, add the remaining oil and stir-fry the bell peppers and onions for 4-5 minutes, until they’re tender but still crisp.
- Combine and Sauce: Return the cooked beef to the skillet and pour in the prepared sauce. Stir everything together to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens.
- Serve: Remove from heat and serve hot over steamed rice or noodles. Garnish with sesame seeds or chopped green onions if desired.
Expert Tips and Tricks
- Slice Against the Grain: This ensures the steak remains tender and easy to chew.
- Don’t Overcook the Veggies: Aim for tender-crisp peppers and onions for the best texture.
- Adjust the Sweetness: Feel free to add more or less brown sugar to suit your taste.
Recipe Variations and Possible Substitutions
- Spicy Kick: Add red pepper flakes or drizzle sriracha for extra heat.
- Veggie Additions: Try adding mushrooms, snap peas, or zucchini for extra variety.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Serving and Pairing Suggestions
This Pepper Steak with Bell Peppers and Onion pairs wonderfully with:
- Steamed jasmine or basmati rice
- Stir-fried noodles or lo mein
- Cauliflower rice for a low-carb option
- A light side salad or Asian-inspired slaw
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Gently reheat in a skillet over medium heat, adding a splash of water if the sauce thickens too much. Avoid microwaving to keep the steak tender.
FAQs
- Can I use frozen bell peppers? Yes, but fresh peppers will provide a better texture. If using frozen, cook them straight from frozen and avoid overcooking.
- What’s the best steak cut for pepper steak? Flank steak, sirloin, or skirt steak work best. Just make sure to slice thinly against the grain.
- Can I prepare this dish in advance? Yes! Prepare the steak and veggies separately, then combine and reheat with the sauce just before serving.
- Is this recipe kid-friendly? Absolutely! It’s flavorful without being too spicy, making it perfect for all ages.
Conclusion
This Pepper Steak with Bell Peppers and Onion is the perfect balance of savory, sweet, and slightly smoky flavors. Whether you’re looking for a quick weeknight dinner or meal prepping for the week, this dish is sure to become a family favorite. Try it tonight, and you’ll see just how easy and delicious it can be!