This pepper steak stir fry is thinly sliced flank steak cooked with red and green bell peppers in a savory sauce. A quick and easy meal that tastes even better than take out!
I always order pepper steak at my local Chinese restaurant, it’s one of my favorite dishes. This homemade version is ready in minutes and has that same great restaurant flavor.
There’s nothing better than a delicious Asian dish that’s not only easy to make, but also better than takeout. This pepper steak stir fry is a restaurant quality meal made in the comfort of your own home!
HOW DO YOU MAKE PEPPER STEAK STIR FRY?
This dish is a combination of sauteed bell peppers, browned steak and a savory sauce. The recipe starts by cooking the sliced peppers until tender. The next step is to add the thinly sliced flank steak into the pan. The finishing touch is the 2 minute sauce which gets poured over the meat and vegetables and then simmered until thickened. Add a bowl of steamed rice and dinner is ready!
I used red and green bell peppers in my Chinese pepper steak because that’s what I had on hand. However, any color of bell pepper is perfectly fine. Some bell peppers are sweeter than others. Red, yellow and orange peppers are typically sweeter than green peppers. Some pepper steak recipes call for tomatoes or onions, feel free to add those into the mix if you like.
To make your steak easier to slice, you can place it in the freezer for 20-30 minutes. Partially freezing the meat firms it up and makes it easier to get super thin slices. I typically use flank steak for this recipe as it’s readily available and super flavorful. However, sirloin goes great in place of the flank steak, if it’s preferred or if you have easier access to it.
WHAT KIND OF MEAT IS PEPPER STEAK?
Pepper steak isn’t an actual type of meat. The title can make it appear to be a specific type of steak but it’s just the name of the dish because it contains peppers and steak. The steak often used in pepper steak dishes is flank, sirloin, or round steak.
CAN THE STEAK BE COOKED IN THE OVEN?
If you would like to cook the steak in the oven, that’s perfectly fine to do, although you won’t get that seared brown crust. Simply make sure you don’t leave the meat in the oven for too long so that it dries out and becomes tough. You can place your steak in an oven proof pan and bake it for up to 15 minutes, depending on how well-done you like your steak. Be sure to stir it halfway through the cook time.
My family and I absolutely love a good stir fry. It’s so much nicer to make this steak stir fry at home rather than having to get everyone together to go out and eat. We like serving it over rice or sometimes eating it by itself. Either way, it’s delicious.
OTHER BEEF RECIPES YOU’LL LOVE
- Steak Bites with Garlic Butter
- Slow Cooker Salisbury Steak
- Philly Cheesesteak Stuffed Peppers
- Soy Marinated Flank Steak
- Philly Cheesesteak Pasta
Pepper Steak Stir Fry Video
Pepper Steak Stir Fry
Ingredients
- 1 tablespoon vegetable oil divided use
- 1 red bell pepper cored, seeded and cut into strips
- 1 green bell pepper cored, seeded and cut into strips
- 1 1/4 pounds flank steak thinly sliced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- salt and pepper to taste
- 1/4 cup soy sauce
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons cornstarch
Instructions
- Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan.
- Add the peppers and cook for 3-4 minutes or until just tender. Remove the peppers from the pan and place on a plate.
- Add the remaining oil to the pan. Season the flank steak with salt and pepper to taste.
- Increase heat to high. Add the steak to the pan and cook for 5-6 minutes or until lightly browned.
- Add the garlic and ginger, then cook for 30 seconds.
- Place the peppers back in the pan with the steak.
- In a small bowl, whisk together the soy sauce, sugar, 1/4 cup water and cornstarch.
- Pour the sauce over the steak mixture and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened, then serve.
Lisa says
This recipe is fast and easy! Delicious.
Carole says
We loved this recipe better then our favorite place in chinatown added a little oyster sauce.
Easy says
I also like a lil oyster sauce, adds lil BAM ! . Great easy recipe without to much of the back story.
John says
I loved this Recipe really easy and so good thank you.
Evans says
This looks so yummy! I will try this recipe today.
Tina says
It is yummy!! I tried it to today- it was delicious!! And easy
Beth Evans says
I would love to try this recipe. Looks so delicious
Julie says
Excellent. Better then take out.
Dave Smith says
Just cooked this meal for my wife and myself! I used sirloin steak(from the freezer) and an onion and king oyster mushrooms! I thought it was very tasty and would certainly make this again!! I tried not to overcook the meat!!
Deb says
This has become a staple in our house. The sauce is so good even the kids eat the vegetables! I usually add broccoli too
Judy Depasquale says
Which is the best steak.to use for a softer bite? My mother cant chew on tough rubbery meat?
Sara says
You should use a naturally tender cut such as beef tenderloin, New York Strip or very thinly sliced flank steak.
Michele Hood says
Try tenderizing the meat with some baking soda before you cook it. Cut your meat into the thin, smaller slices, then sprinkle 3/4 tsp on top per 1/2 pound. Work the baking soda through the chunks with your finger and let it sit for a 1/2 hour. Then rinse the meat throughly, dry with a paper towel and cook. Tenderizes it quickly and velvets the beef so it has that melt-in-your-mouth texture of a Chinese restaurant.
Kindra says
I think this is a restaurant quality recipe! It’s really good. I used low sodium soy sauce, and doubled (I like more sauce), but this would’ve been great as is. Next time, I will skip seasoning the meat or I’ll modify it a tad due to the salt content, and use low sodium beef broth to double the sauce instead. These are all personal preferences. The recipe is excellent as is!! I don’t think a restaurant in my area could beat it!
G. Bodnar says
Thank you for your input 💐
Diane Carrier. says
Sorry ! I did like it so much .
Jessica says
This is the best pepper steak recipe I have ever had. I did marinate the steak overnight. Have made it twice in 2 weeks. It’s a family favorite.
Megan says
What do you marinate the steak in overnight?
Emily says
Can London broil be used for this recipe?
Sara says
That should be fine!
Linda says
Can’t wait to try this. Wanting to add broccoli should I use frozen or fresh
Sara says
Either way is fine, I personally prefer fresh broccoli!
Linda says
This recipe was delicious! Had to triple it to feed my family, but they loved it. I added onions. Thank you for sharing it.