Name: Pepper Steak Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1/2 cup reduced-sodium soy sauce; 1/4 cup rice wine vinegar; 3 tbsp packed light brown sugar; 2 tbsp cornstarch; 2 tbsp vegetable oil, divided; Kosher salt; Freshly ground black pepper; 1 lb flank steak, thinly sliced against the grain; 1 green bell pepper, seeds and ribs removed, thinly sliced; 1 red bell pepper, seeds and ribs removed, thinly sliced; 3 cloves garlic, finely chopped; 1 tbsp finely chopped peeled ginger; Cooked white rice, for serving

Jump to Recipe

If there’s one dish that always finds its way onto my table when I’m craving something both quick and packed with undeniable flavor, it’s Pepper Steak. This vibrant, saucy stir-fry is a weeknight hero: tender strips of steak seared to perfection, snuggled up with colorful bell peppers and an irresistible garlic-ginger sauce. It’s a restaurant classic you can master at home, and once you dig in, you’ll find yourself returning to Pepper Steak anytime you want a meal that thrills both your tastebuds and your eyes!

Ingredients You’ll Need

What makes Pepper Steak shine is its simplicity: each ingredient works hard to deliver those classic flavors and bold colors. Here’s what you’ll need, along with tips for picking—and using—them at their best:

Reduced-sodium soy sauce: Serves as the salty, umami backbone of the sauce while keeping sodium levels in check.
Rice wine vinegar: Adds a pleasant tang that brightens the rich, savory flavors.
Packed light brown sugar: Brings subtle sweetness and helps balance the salt and tang of the sauce.
Cornstarch: Key for thickening the sauce to that glossy, restaurant-style finish.
Vegetable oil (divided): Neutral in flavor, it’s ideal for high-heat searing and sautéing.
Kosher salt: Offers clean seasoning and enhances the other ingredients.
Freshly ground black pepper: Essential for that signature Pepper Steak bite; don’t be shy with it!
Flank steak, thinly sliced against the grain: Slicing against the grain ensures meltingly tender strips that cook quickly.
Green bell pepper, thinly sliced: Lends a grassy, slightly sweet flavor and gorgeous color contrast.
Red bell pepper, thinly sliced: Sweeter than green, it adds both sweetness and another pop of color.
Garlic, finely chopped: Provides loads of aromatic depth—use fresh for best results.
Peeled ginger, finely chopped: Infuses the dish with fresh, peppery heat; a little goes a long way!
Cooked white rice, for serving: The perfect bed for soaking up every last drop of that amazing sauce.

How to Make Pepper Steak

Step 1: Whisk the Sauce Together

Start by grabbing a medium bowl and combining the soy sauce, rice wine vinegar, light brown sugar, and cornstarch. Whisk until the cornstarch is fully dissolved and the mixture is smooth. This flavorful sauce is what gives Pepper Steak its signature savory-sweet glaze, so don’t skip this step or rush it—a good whisk ensures silky results!

Step 2: Sear the Steak

Heat a large skillet over high heat, then add 1 tablespoon of oil. Working in batches to prevent crowding, lay the thin strips of flank steak in the skillet. Season generously with salt and plenty of black pepper. Let the steak sear on each side until brown and just cooked through—about 8 minutes total. Then, transfer the steak to a plate and set aside. Searing not only locks in the juices but also builds that irresistible flavor every bite of Pepper Steak is known for.

Step 3: Cook the Bell Peppers

In the same skillet (no need to wash—it only deepens the flavor!), turn the heat down to medium and add the remaining tablespoon of oil. Toss in the green and red bell peppers, stirring occasionally. Let them soften and get a little char, which usually takes about 5 minutes. The peppers should be tender-crisp, holding their shape and color to ensure that classic Pepper Steak contrast between crunchy and tender textures.

Step 4: Add Aromatics and Finish

Add the chopped garlic and ginger directly into the peppers, stirring for about one minute until fragrant and toasty. Now, return the steak (with any accumulated juices) to the skillet. Pour in the prepared sauce, and toss everything together so it’s well coated. Taste and season with more salt and pepper, if needed. Let it all cook together for about 2 minutes, stirring frequently, until the sauce thickens to a beautiful glossy finish—your Pepper Steak is now ready!

Step 5: Serve Over Steaming Rice

Scoop generous helpings of steaming hot white rice onto plates, and spoon your Pepper Steak and veggie mixture right on top. The rice soaks up all the delectable sauce, making each forkful a savory dream.

How to Serve Pepper Steak

Garnishes

If you want to add an extra flourish to your Pepper Steak, top it with sliced scallions, a sprinkle of toasted sesame seeds, or a scattering of fresh cilantro. These simple garnishes enhance both the appearance and the fresh flavor, making an already inviting dish that much more irresistible.

Side Dishes

Pepper Steak is the star, but consider pairing it with steamed or stir-fried broccoli, snap peas, or even a light cucumber salad for some cooling crunch. If you’re feeling a little extra, a homemade egg drop soup brings out that comforting, takeout-inspired vibe perfectly!

Creative Ways to Present

You can serve Pepper Steak family-style in a big bowl, or make fun rice bowls for individual servings. To make it even more memorable, try stuffing leftovers into a soft tortilla for an East-meets-West wrap, or spoon it over noodles for a stir-fry twist. However you serve it, expect big smiles at your table!

Make Ahead and Storage

Storing Leftovers

If you have extras, allow your Pepper Steak to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. The flavors might mingle even more overnight, making lunches and quick meals just as tasty as the first serving.

Freezing

Pepper Steak also freezes well. For best results, package the cooled steak, peppers, and sauce together in freezer-safe bags or containers (leave the rice out until serving). Freeze for up to 2 months, then defrost overnight in the fridge when you’re ready for another round.

Reheating

To reheat, place the Pepper Steak in a skillet over medium heat, stirring until heated through. If the sauce seems too thick, add a splash of water or beef broth to loosen it up. You can also microwave individual portions in short intervals, stirring in between for even warming.

FAQs

Can I use a different cut of beef for Pepper Steak?

Absolutely! While flank steak is traditional for its tenderness and quick cooking time, you can substitute skirt steak, sirloin, or even ribeye sliced thin. Just be sure to cut against the grain for the most tender results.

What if I don’t have rice wine vinegar?

You can swap rice wine vinegar with apple cider vinegar or even a splash of lemon juice in a pinch. Each brings its own brightness, so feel free to experiment with what you have on hand.

Can I make Pepper Steak ahead of time?

Yes, you can cook Pepper Steak ahead and store it in the fridge for up to three days. Reheat gently to preserve the texture of the steak and peppers. The flavors only get better as they sit!

Is Pepper Steak gluten-free?

If you use gluten-free soy sauce or tamari and double-check all your other sauces and starches, Pepper Steak can be made completely gluten-free. Always read labels to be sure.

Can I add other vegetables?

Certainly! While the classic recipe calls for bell peppers, you can mix in snow peas, mushrooms, or even thinly sliced onions. Just be mindful of their cooking times for the best texture.

Final Thoughts

If you’ve never tried making Pepper Steak at home, now’s the perfect time to treat yourself. Bursting with savory, colorful personality and ready in a flash, it’s a recipe you’ll crave again and again. Give it a try and let Pepper Steak become your new favorite go-to for quick, flavorful dinners!

Pepper Steak Recipe

★★★★★

5.3 from 10 reviews

Author: anna
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Pepper Steak recipe is a quick and flavorful dish that combines tender flank steak with colorful bell peppers in a savory soy-based sauce. Perfect served over a bed of fluffy white rice!

Instructions

Prepare the Sauce: In a medium bowl, whisk together soy sauce, rice wine vinegar, brown sugar, and cornstarch until well combined.
Cook the Steak: Heat 1 tablespoon of oil in a large skillet over high heat. Season the sliced steak with salt and pepper, then cook in batches until browned on all sides. Transfer the cooked steak to a plate.
Sauté the Vegetables: In the same skillet over medium heat, add the remaining oil. Cook the bell peppers until softened, then add the garlic and ginger, cooking until fragrant.
Combine and Serve: Return the beef to the skillet, pour in the sauce, and season with additional salt and pepper if necessary. Cook until the sauce is glossy. Serve the pepper steak over cooked white rice.

Notes

For extra heat, add a dash of sriracha or red pepper flakes to the sauce.
Feel free to customize with your favorite vegetables like onions, broccoli, or mushrooms.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian