Pepper Steak is a super flavor-packed stir-fry dish with tender steak, crisp bell peppers, and onions, all in a sweet and savory ginger sauce. It is quick and easy to prepare, taking less than 30 minutes.
Are you looking for a delicious and healthy dinner idea? Look no further than this easy pepper steak recipe. This dish is packed with flavor and is sure to become a family favorite. It is low in carbohydrates, full of nutrition, and has plenty of protein to satisfy even the heartiest appetite.
This recipe, prepared in one large skillet, is delicious served over rice or Chinese noodles and even better than your local Chinese restaurant! If you like this recipe, try chicken chow mein, beef fried rice, sesame chicken, or sweet and sour chicken.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Beef broth: Low sodium is best.
- Soy sauce: Preferably low-sodium
- Rice vinegar: It is also used in my pork stir fry and vegetable stir fry. Substitute apple cider vinegar or champagne vinegar.
- Mirin: It is sweetened sake. If you can find it, you will love it in your stir-fries. Look for it in the Asian Food Section of your local grocery store. You can substitute with dry sherry and granulated sugar in a 3:1 ratio. So, for every 1 tablespoon of sherry, add 1 teaspoon of sugar.
- Beef: Choose good cuts of beef, such as tenderloin, petite shoulder, porterhouse, or ribeye. If you use flank steak, tenderize it first with a meat mallet.
- Bell peppers: You can use any color bell pepper. I like the way the green and red look.
- Ginger: Use freshly grated ginger or ginger paste. Ginger paste works just as well as fresh ginger; once opened, it lasts about one month in the fridge.
How to make Pepper Steak
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, whisk the beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch in a small bowl. Set it aside for a few minutes. Heat a couple of tablespoons of vegetable oil in a large skillet over medium-high heat. Add the thin slices of beef in a single layer. Sprinkle with a little kosher salt and fresh ground black pepper. Cook the beef until browned on both sides. Plate the beef when done working in batches.
Add another tablespoon of oil to the same skillet over medium-high heat. Heat until almost smoking, then add the green peppers, red peppers, and onions. Cook just until the peppers and onions start to brown on the edges. Remove from the pan and plate.
Lower the heat to medium-low, adding just a bit of oil if necessary. Add the ginger and garlic, cooking for about a minute while stirring constantly. Then, whisk the sauce you set aside and pour it into the skillet with the ginger and garlic. Continue stirring until the sauce thickens. Return the steak, peppers, and onions to the pan and toss to coat. Warm for a few minutes, then serve immediately.
Preparation Tips
- Slice your onions and peppers into thin strips. Pepper Steak stir fry moves fast, and you want your veggies to be crisp-tender.
- Stir fry moves quickly, so it needs your undivided attention. It is not the time to check your email or Facebook page.
- For a change of pace, wrap Pepper Steak in a soft tortilla with sour cream, cheddar cheese, and tomatoes.
- For best results, do not overcook and serve immediately.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
To freeze, cool to room temperature, then spoon the contents into a sturdy freezer container. Freeze for up to 2 months. Reheat in the microwave at reduced power or on the stovetop over low heat. The bell peppers will not be as crisp tender, but the dish will still be delicious.
More Stir Fry Recipe
Pepper Steak Recipe
Ingredients
Sauce Ingredients
- ⅓ cup low sodium beef broth
- ¼ cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons mirin see notes
- ¼ teaspoon sesame oil
- 1 tablespoon cornstarch
Steak and Peppers
- 2-3 tablespoons vegetable oil
- 1¼ lbs. beef petite shoulder flank steak, skirt steak, or top sirloin steak thinly sliced against the grain
- Kosher salt and fresh ground black pepper
- 1 red bell pepper seeded and cut into strips
- 1 green bell pepper seeded and cut into strips
- 1 yellow onion sliced into strips
- 1 tablespoon minced fresh ginger or ginger paste
- 2 cloves garlic minced
Instructions
- Whisk together the beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch in a medium bowl. Set it aside for a few minutes.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer. Sprinkle with a little kosher salt and fresh ground black pepper. Cook the beef until browned on both sides. Plate the beef when done working in batches.
- In the same skillet over medium-high heat, add 1 tablespoon of olive oil. Add the peppers and onions. Cook until just starting to brown on the edges, approximately 2-3 minutes. Remove them from the pan and plate.
- Lower the heat to medium-low, and if necessary, add just a tiny bit more oil. Add the ginger and garlic, cooking for about 1 minute while stirring constantly. Whisk the sauce that you set aside and add it to the skillet with the ginger and garlic. Continue stirring until the sauce is thickened. Return the steak, peppers, and onions to the pan and stir to coat. Warm for a few minutes and serve immediately.
Notes
- Slice your onions and peppers into thin strips. Pepper Steak stir fry moves fast, and you want your veggies to be crisp-tender.
- Stir fry moves quickly, so it needs your undivided attention. It is not the time to check your email or Facebook page.
- For a change of pace, wrap Pepper Steak in a soft tortilla with sour cream, cheddar cheese, and tomatoes.
- For best results, do not overcook and serve immediately.
Nutrition
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Emily
This sounds like a great recipe for people to make over the holidays! I love the addition fo soy sauce for some nice flavouring in the dish.
Stephanie
Yum! This recipe for pepper steak makes it so simple to put a delicious meal on the table in just half an hour. The veggies and steak turned out perfect.
Beth Pierce
Thanks, Stephanie!