Quick and Delicious Pepper Steak
You want dinner fast. You also want it to taste amazing. This pepper steak recipe is your answer.
It’s a simple, one-pan meal that comes together quicker than ordering takeout. You get tender beef, crisp peppers, and a savory sauce every time.
This guide will show you exactly how to make it, with no fluff and no confusing steps.
Quick and Delicious Pepper Steak
This recipe skips the long hours in the kitchen but delivers big on flavor. It’s perfect for a weeknight when you’re short on time but don’t want to settle for a boring meal.
We’ll cover everything from the right cut of beef to getting the sauce just right.
What You’ll Need
For the Steak and Marinade:
- 1 lb flank steak or sirloin, sliced thin
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
For the Stir-fry Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 cup beef broth
For the Vegetables:
- 1 tablespoon vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
Tools You’ll Use
- Large skillet or wok
- Sharp knife
- Cutting board
- Mixing bowls (2 small, 1 medium)
- Whisk
- Measuring spoons and cups
- Spatula or tongs
Pro Tips
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Slice Against the Grain. Look for the lines (muscle fibers) running down the steak. Cut across them, not parallel. This shortens the fibers and makes the beef super tender.
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Don’t Crowd the Pan. Cook the beef in batches if you need to. Giving the meat space ensures it sears to a nice brown color. Too much in the pan at once will steam it, making it grey and tough.
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Prep Everything First. This dish cooks very fast. Have your vegetables sliced, your sauce mixed, and everything ready before you turn on the heat. This is what chefs call “mise en place.”
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Get The Pan Hot. A very hot pan is key to a good sear. Add the oil and wait until it shimmers slightly before adding the beef. This locks in the juices.
Substitutions and Variations
Here are a few simple swaps you can make if you don’t have all the ingredients.
| Original Ingredient | Good Substitute | Notes |
|---|---|---|
| Flank Steak | Sirloin, Skirt Steak | Any tender cut works. |
| Bell Peppers | Broccoli, Snap Peas | Use any crisp veggie. |
| Soy Sauce | Tamari, Coconut Aminos | For gluten-free options. |
| Brown Sugar | Honey, Maple Syrup | Adjust to your taste. |
You can also add a pinch of red pepper flakes to the sauce for a little heat. Or throw in some sliced mushrooms with the peppers and onions.
Make-Ahead Tips
You can do most of the prep work ahead of time to make dinner even faster.
- Slice the beef and store it in an airtight container in the fridge for up to 24 hours.
- Chop all the vegetables and keep them in a separate container in the fridge.
- Whisk the stir-fry sauce together and store it in a jar. Give it a good shake before using.
How to Make Pepper Steak
Step 1: In a medium bowl, toss the sliced steak with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and sesame oil. Set it aside to marinate while you prep everything else.
Step 2: In a small bowl, whisk together all the stir-fry sauce ingredients: 1/4 cup soy sauce, rice vinegar, brown sugar, 1 tablespoon cornstarch, ginger, garlic, and beef broth.
Step 3: Heat 1/2 tablespoon of oil in a large skillet over high heat. When the oil is hot and shimmering, add the beef in a single layer. Cook for 1-2 minutes per side until browned. Do not overcook.
Step 4: Remove the beef from the skillet and set it aside on a plate.
Step 5: Add the remaining 1/2 tablespoon of oil to the same skillet. Add the sliced onions and bell peppers. Cook for 4-5 minutes, stirring often, until they are crisp-tender.
Step 6: Pour the stir-fry sauce into the skillet with the vegetables. Bring it to a simmer and cook for 1-2 minutes until the sauce thickens slightly.
Step 7: Add the cooked beef back to the skillet. Stir everything together to coat the beef and vegetables in the sauce. Cook for one more minute to heat the beef through.
Step 8: Serve immediately.
Nutrition and Diet Info
This table gives a general idea of the nutrition. Actual values can change based on your ingredients.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30g |
| Fat | 15g |
| Carbohydrates | 20g |
- For a Keto Diet: Replace the brown sugar with a keto-friendly sweetener. Swap the cornstarch for a pinch of xanthan gum to thicken the sauce. Serve over cauliflower rice.
- For a Gluten-Free Diet: Use tamari or coconut aminos instead of soy sauce. Ensure your beef broth is gluten-free.
Meal Pairing and Time-Saving Ideas
This dish is great on its own, but it pairs well with a few simple sides.
- Serve over: Steamed white or brown rice, quinoa, or noodles.
- For efficiency: Start your rice cooking before you begin prepping the steak and vegetables. It will be ready when the stir-fry is done.
Leftovers and Storage
If you have any leftovers, they store very well.
- Storage: Let the pepper steak cool completely. Store it in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to reheat is in a skillet over medium heat. You can also microwave it, but the vegetables might get a little soft.
Frequently Asked Questions
Q1. Why did my beef turn out tough?
Ans: Two common reasons. You may have sliced it with the grain instead of against it. Or you may have overcooked it. The beef only needs a few minutes in the hot pan to sear.
Q2. Can I use chicken or pork instead of beef?
Ans: Yes. Slice chicken breast or pork loin thinly and follow the same steps. Cooking times may vary slightly, so make sure the meat is cooked through.
Q3. My sauce is too thin. How can I fix it?
Ans: Make a small slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Slowly whisk it into the simmering sauce until it reaches your desired thickness.
Wrapping Up
Now you know how to make a quick and delicious pepper steak. The steps are simple, and the results are fantastic.
Go ahead and give it a try this week.
Come back and leave a comment to let me know how it turned out. I’d love to hear about it.
