Ingredients

For the Beef

• 1½ pounds flank steak, sirloin, or ribeye, thinly sliced against the grain
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• ½ teaspoon black pepper

For the Sauce

• ½ cup low-sodium beef broth
• ¼ cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• ½ teaspoon crushed red pepper flakes (optional)

For the Vegetables

• 1 large green bell pepper, sliced
• 1 large red bell pepper, sliced
• 1 medium yellow onion, sliced
• 1 tablespoon vegetable oil

Optional Garnishes

• Sesame seeds
• Sliced green onions
• Fresh cilantro
• Extra cracked black pepper
• Red pepper flakes

Instructions

Step 1: Prepare the Beef

Place the sliced beef in a bowl.

Add the soy sauce, cornstarch, and black pepper. Toss until the beef is evenly coated and let it marinate for 10–15 minutes while preparing the remaining ingredients.

Step 2: Make the Sauce

In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, sesame oil, garlic, ginger, and crushed red pepper flakes until smooth.

Set aside.

Step 3: Cook the Beef

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the beef in a single layer and cook for 2–3 minutes per side until browned.

Cook in batches if necessary to avoid overcrowding the pan.

Transfer the cooked beef to a plate.

Step 4: Cook the Vegetables

Add the remaining tablespoon of vegetable oil to the skillet.

Add the sliced onion and bell peppers.

Stir-fry for 4–5 minutes until the vegetables are crisp-tender.

Step 5: Combine Everything

Return the beef to the skillet.

Whisk the sauce again and pour it over the beef and vegetables.

Cook for 2–3 minutes, stirring constantly, until the sauce thickens and evenly coats everything.

Step 6: Serve

Remove from the heat and garnish with sesame seeds, sliced green onions, or fresh cilantro if desired.

Serve hot over steamed white rice, brown rice, fried rice, or noodles.

Tips for the Best Pepper Steak

• Slice the beef thinly against the grain for the most tender texture.
• Marinating the beef helps keep it juicy and flavorful.
• Stir-fry over high heat for the best restaurant-style results.
• Avoid overcooking the bell peppers—they should remain slightly crisp.
• Whisk the sauce before adding it to the pan, as the cornstarch will settle.
• Prepare all ingredients before cooking since stir-frying moves quickly.

Recipe Variations

Spicy Pepper Steak

Add sliced jalapeños, extra crushed red pepper flakes, or a drizzle of sriracha for additional heat.

Mushroom Pepper Steak

Add sliced mushrooms along with the bell peppers for extra savory flavor.

Garlic Pepper Steak

Double the garlic for a bold garlic-forward version.

Pineapple Pepper Steak

Stir in pineapple chunks for a sweet and savory twist.

Low-Carb Pepper Steak

Serve over cauliflower rice instead of regular rice for a lower-carb meal.

Teriyaki Pepper Steak

Replace the sauce with teriyaki sauce for a sweeter, Japanese-inspired variation.

Serving Suggestions

Pepper Steak pairs perfectly with:

• Steamed jasmine rice
• Brown rice
• Fried rice
• Lo mein noodles
• Rice noodles
• Garlic noodles
• Stir-fried vegetables
• Egg rolls
• Spring rolls
• Asian cucumber salad

It’s perfect for weeknight dinners, meal prep, family meals, and casual entertaining.

Storage

Store leftover Pepper Steak in an airtight container in the refrigerator for up to 4 days.

Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

To Reheat

• Stovetop: Reheat over medium heat with a splash of beef broth or water until warmed through.
• Microwave: Heat in 30-second intervals, stirring between each interval until hot.
• Meal Prep: Portion with cooked rice or noodles into individual containers for quick lunches and dinners throughout the week.