Pepper Steak is a super flavor-packed stir-fry meal full of tender steak, crisp bell peppers, and onions, all in a sweet and savory ginger sauce. This dish is quick and easy to prepare, coming together in less than 30 minutes.
Easy and Healthy Pepper Steak Recipe
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. All prepared in one large skillet, this recipe is delectable 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, and sweet and sour chicken.
What is Pepper Steak?
Pepper steak is a Chinese stir-fry dish of thinly sliced beef with green and red bell peppers and onions in a savory ginger sauce.
Pepper Steak Ingredients
For the sauce, you will need low-sodium beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch.
You will need vegetable oil, steak, kosher salt, black pepper, red bell pepper, green bell pepper, yellow onion, fresh ginger, and garlic.
How to make Pepper Steak
First, whisk together 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.
In the same skillet over medium-high heat, add another tablespoon of oil. 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, and if necessary, add just a tiny bit of oil. 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 is thickened. Return the steak, peppers, and onions to the pan and toss to coat. Warm for a few minutes and serve immediately.
Recipe Tips
- Use good cuts of beef like tenderloin, petite shoulder, porterhouse, or ribeye. If using flank steak, tenderize it first with a meat mallet.
- Slice your onions and peppers into thin strips. Pepper Steak stir fry moves fast, and you want your veggies to be crisp-tender.
- Have everything sliced and all your ingredients ready to go.
- Mirin 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.
- 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.
- Other vegetables to consider adding or substituting are broccoli, asparagus, carrots, snap peas, cabbage, or baby corn.
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
One Skillet Steak and Peppers
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
- 1 ¼ 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
- Use good cuts of beef like tenderloin, petite shoulder, porterhouse, or ribeye. If using flank steak, tenderize it first with a meat mallet.
- Slice your onions and peppers into thin strips. Pepper Steak stir fry moves fast, and you want your veggies to be crisp-tender.
- Have everything sliced and all your ingredients ready to go.
- Mirin 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, you will add 1 teaspoon of sugar.
- 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.
- Other vegetables to consider adding or substituting are asparagus, carrots, snap peas, cabbage, or baby corn.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
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Lorraine
This was absolutely mouth watering! Better than my favorite Asian restaurant. Kudos to you, for a job well done.
Beth Pierce
Thank you, Lorraine!
Lillana
We gave your recipe a try a last night! Safe to say it may now be a family favorite.. Absolutely delicious!!
Veronica
OOoh this was so delicious. That sauce was amazing! What a wonderful weeknight meal…so easy and so delish!
Beth Pierce
Thanks, Veronica! I am so happy that you liked the pepper steak!
Angelina
Quick, easy and delicious – my favorite kind of meal! Everybody loved it.
Beth Pierce
Awesome!
Jen Fisher
I love eating stir-fry and this Pepper Steak recipe was easy to make and so flavorful! I served it over Chinese Noodles because my husband prefers most of our stir fry dishes that way. Thanks for all the great recipes.
Juliet Simon
The sauce on this was sooooo tasty! Pepper steak is hubby’s favorite and this recipe is outstanding. Thanks for sharing the recipe, Beth!
Beth Pierce
The pleasure is all mine, Juliet!
Bailey
This Pepper Steak was delicious! Tender steak with crunchy peppers, seasoned with soy sauce, garlic, and ginger. It’s a tasty and satisfying meal. Definitely recommend trying it!
Beth Pierce
Thanks, Bailey! So happy that you liked it!
Kathy Leaonard
This Pepper Steak is amazing! It’s a great dish for a hearty meal that’s both flavorful and satisfying. Highly recommend for a delicious dinner option!
Beth Pierce
Thank you, Kathy!
Sabrina
This is my family’s new favorite dinner! The sauce and the flavor was perfect with rice! It was delicious!
Melissa Watkins
Love how quick your recipe was to make! Packed with flavor and absolutely delicious! We will make this again. Thanks for sharing the recipe.
Beth Pierce
My pleasure, Melissa!
Genesis
This was AWESOME – the whole family was raving over it. So juicy and flavorful.
Beth Pierce
Thank you, Genesis! So glad that they liked it
Julia
I am happy to give this 5 stars, after seeing all the reviews. However, I would really appreciate it if you could give the metric gram alternative in your recipes. I don’t think I am alone in not using “cups”. Instead I weigh my mixing bowls and then add the amounts in grams, as it is both accurate and less messy:). I tend to give up on a recipe if it has a lot of cups to convert. Thank you. In hopeful anticipation…!.
Trista
Is there anywhere to find the old recipe? We haven’t made it in a while and I’m super disappointed to find out the recipe has been changed with ingredients we don’t have around the house. Thanks!
Beth Pierce
I think this is what you are looking for.
Author: Beth Pierce
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes
Yield: 4 servings 1x
Category: main meal beef
Method: stir fry
Cuisine: Chinese
INGREDIENTS
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3 tablespoons olive oil
1 tablespoon fresh grated ginger root or ginger root paste
3 tablespoons Hoisin sauce
1 1/4 lbs trimmed steak and cut into bite size strips (such as petite shoulder, sirloin or T-bone)
1 green pepper julienne cut
1 red pepper julienne cut
1 medium sweet onion cut in thin wedges
2 cloves garlic minced
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
INSTRUCTIONS
In large skillet over medium heat add 1 tablespoon olive oil. Add ginger and cook for 30 seconds. Add 1 tablespoon Hoisin sauce and stir to blend. Turn heat up to medium high and add steak. Cook until browned and slightly crispy; stirring several times. Cook 3-4 minutes depending on how you like your steak. Remove from pan and plate.
In same skillet over medium high heat add 1 tablespoon olive oil. Add pepper and onions and cook until just starting to brown on the edges; approximately 2-3 minutes. Remove from pan and plate.
In same skillet over low heat add 1 tablespoon olive oil. Cook garlic for 30 seconds. Add cider vinegar, honey and Dijon mustard. Simmer for 1-2 minutes. Whisk in Worcestershire sauce and 2 tablespoons Hoisin sauce. Return steak, peppers and onions to pan and stir to coat. Warm for 1-2 minutes