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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Jacque Hooper
What a quick and easy recipe that is so robust in flavor too! Made this for dinner last night and it’s a new family favorite meal, indeed!
jordan
one pan recipes are the best and this steak was perfectly cooked!
Heidy McCallum
This was so darn good! Our entire family really loved it and we will definitely be making it again!! Saving right now so I don’t misplace it. So glad your feature Pin and Print options!
Tania
I love how quick & easy this recipe is! I’ll be making it for my dinner party next week, thank you so much:)
Patty at Spoonabilities
One-pan meals are the best! And in under 20 minutes! This is my kind of meal! Sounds delicious.
Jacquelyn Hastert
I love how quickly this dish comes together! I have so many veggies coming in that this is a perfect way to use them.
Des
I can’t wait to give this a try! I love how quickly this comes together and tastes amazing!
Katerina
mmm..this looks incredibly delicious!!! I MUST make!
Chrissie Baker
Oh YUM! Love everything about this recipe! Looks incredible!
Catalina
I am drooling over this dish! It has everything I love! Yummy!
Dorothy at Shockinglydelish
You’ve got to love these one pan meals! I love the little kick this one has!
Beth Pierce
Thanks so much Dorothy! I am glad that you enjoyed it.
Kim Seghers
I love this recipe. It looks simple to make and so delicious! Thank you for sharing!
Michelle
such a great easy work night meal! Steak and peppers is such a good combo 🙂
Jas @ All that's Jas
This is my favorite go-to meal, but I never tried it with Hoisin sauce. I have the feeling, I’m going to love it! Thanks for the recipe!
Laura | Wandercooks
Mmm this is just the recipe I’ve been looking for – low carb, full of flavour (and nutrition of course haha), and one skillet! Anything with less dishes at the end of the day gets my vote! 😀
Veena Azmanov
This is such perfect and flavorful recipe. Would surely make some this weekend.