Pepper Steak Recipe

Introduction

Pepper steak is a flavorful and easy-to-make stir-fry featuring tender beef strips and vibrant bell peppers in a savory, slightly sweet sauce. This classic dish comes together quickly and is perfect for a satisfying weeknight dinner.

Ingredients

• 1 pound top round beef, sliced into strips against the grain
• 2 tablespoons canola oil or vegetable oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, cored and sliced
• 1 red bell pepper (or orange/yellow), cored and sliced
• ¾ cup water
• ¼ cup honey or brown sugar
• 3 tablespoons soy sauce
• 1 tablespoon mirin or dry sherry (optional)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, minced
• ¼ teaspoon red pepper flakes
• 2 tablespoons cornstarch
• Green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Instructions

1. Step 1: In a medium bowl, whisk together water, honey, soy sauce, mirin (if using), Worcestershire sauce, garlic, ginger, and red pepper flakes to make the marinade.
2. Step 2: Add the beef strips to the marinade and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally.
3. Step 3: Remove the beef from the marinade, reserving the marinade for later.
4. Step 4: Heat a cast-iron skillet or wok over medium-high heat and add the canola oil.
5. Step 5: When the oil is hot, add the sliced onion and bell peppers. Stir-fry for about 5 minutes, until tender. Transfer vegetables to a plate.
6. Step 6: Add the beef to the skillet and cook without stirring for 1 minute to sear it, then stir and continue cooking for 2-3 minutes until browned but not fully cooked through.
7. Step 7: Transfer the beef to the plate with the cooked peppers and onions.
8. Step 8: Whisk the cornstarch into the reserved marinade. Pour it into the skillet and whisk over medium-high heat until it comes to a boil. Let it boil for 2 minutes until thickened.
9. Step 9: Reduce heat to medium and return the beef, onions, and peppers to the skillet. Stir everything together and simmer for 1-2 minutes until heated through.
10. Step 10: Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve hot with rice.

Tips & Variations

• Use flank steak or sirloin instead of top round for a more tender texture.
• Swap honey with brown sugar for a deeper caramel flavor.
• Add mushrooms or snap peas for extra vegetables and crunch.
• If you prefer less heat, reduce or omit the red pepper flakes.
• Marinate the beef overnight for even more flavor.

Storage

Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking when reheating to keep the beef tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen beef for this recipe?

It’s best to use fresh beef that has been thawed completely. Frozen or partially frozen beef won’t marinate properly and may cook unevenly.

What can I serve with pepper steak?

Pepper steak pairs wonderfully with steamed white or brown rice, but you can also serve it with noodles, quinoa, or even cauliflower rice for a low-carb option.

Pepper Steak Recipe

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★★★★★

4.8 from 61 reviews

Pepper Steak is a flavorful and vibrant stir-fry dish featuring tender strips of top round beef cooked with colorful bell peppers and onions in a savory-sweet sauce. Marinated for tenderization and bursting with garlic, ginger, and a hint of heat from red pepper flakes, this classic Asian-inspired recipe is quick to prepare and perfect served over steamed rice for a delicious, satisfying meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Beef and Marinade

• 1 pound top round beef (sliced into strips against the grain)
• ¾ cup water
• ¼ cup honey (or brown sugar)
• 3 tablespoons soy sauce
• 1 tablespoon mirin (or dry sherry, optional)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic (minced)
• 1 tablespoon fresh ginger (minced)
• ¼ teaspoon red pepper flakes

Vegetables and Cooking

• 2 tablespoons canola oil (or vegetable oil)
• 1 large yellow onion (thinly sliced)
• 1 green bell pepper (cored and sliced)
• 1 red bell pepper (or orange/yellow, cored and sliced)
• 2 tablespoons cornstarch

Garnishes

• Green onions (sliced)
• Sesame seeds

Instructions

1. Make the Marinade: In a medium bowl, whisk together water, honey, soy sauce, mirin (if using), Worcestershire sauce, minced garlic, minced ginger, and red pepper flakes until well combined to create the flavorful marinade.
2. Marinate the Beef: Add the sliced beef strips into the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally to evenly coat the beef and tenderize it.
3. Prepare to Cook: Remove the beef from the marinade, reserving the marinade for later use. This reserved liquid will be used for the sauce.
4. Heat the Skillet: Place a cast-iron skillet or wok over medium-high heat and add the canola oil. Allow the oil to heat until shimmering to ensure a good sear.
5. Cook the Vegetables: Add the thinly sliced onion along with the green and red bell peppers to the hot skillet. Stir-fry the vegetables for about 5 minutes, or until they are tender but retain some crunch. Transfer them to a plate to keep warm.
6. Sear the Beef: Add the marinated beef strips to the hot skillet. Cook undisturbed for 1 minute to get a nice sear on one side. Then stir and cook for another 2-3 minutes until the beef is browned but not fully cooked through.
7. Combine Beef and Vegetables: Transfer the seared beef to the plate with the cooked vegetables to combine the ingredients.
8. Make the Sauce: Whisk the cornstarch into the reserved marinade until smooth. Pour this mixture into the same skillet over medium-high heat. Whisk continuously and bring to a boil. Let it boil for 2 minutes until the sauce thickens.
9. Simmer Together: Reduce the heat to medium, return the beef and vegetable mixture back to the skillet with the thickened sauce. Stir thoroughly to coat everything, and simmer for 1-2 minutes until heated through and flavors meld.
10. Garnish and Serve: Remove from heat, garnish with sliced green onions and sesame seeds if desired. Serve hot alongside steamed rice for a complete meal.

Notes

• Marinating the beef overnight enhances flavor and tenderness but a minimum of 2 hours works well.
• Use top round beef or similar lean cuts for tenderness when sliced thin against the grain.
• Adjust red pepper flakes to control the spiciness of the dish.
• Vegetable oil can be substituted for canola oil if preferred.
• Serve with steamed jasmine rice or brown rice for a balanced meal.
• For gluten-free version, substitute soy sauce with tamari or gluten-free soy sauce.

Keywords: pepper steak, stir fry beef, Asian beef recipe, quick dinner, marinated beef stir fry, bell pepper beef