Pepper Steak with Bell Peppers and Onion Recipe

If you’re craving a dish that’s both vibrant and packed with savory goodness, this Pepper Steak with Bell Peppers and Onion Recipe is exactly what you need. It strikes the perfect balance between tender, flavorful beef and crisp, colorful veggies—making it a satisfying meal you can whip up any night of the week. I absolutely love how the soy and oyster sauce marinade brings out a rich, umami depth without overpowering the natural flavors.

Whether you’re cooking for family, friends, or just treating yourself, you’ll find that this Pepper Steak with Bell Peppers and Onion Recipe comes together quickly and feels like a restaurant-quality dish at home. It’s especially great when you want dinner on the table fast—but with all the flair and taste of something special. Trust me, once you try it, you’ll want to make it again and again.

this …

Ingredients You’ll Need

These ingredients come together in a simple way but pack a punch in flavor and texture. I always recommend getting fresh bell peppers for the best crunch and picking a tender cut of beef—trust me, it makes all the difference.

• Beef steak: Choose sirloin, flank, or ribeye for tenderness; thinly slicing against the grain ensures each bite stays juicy.
• Soy sauce: Adds that savory, salty kick that’s essential for classic stir-fry dishes.
• Oyster sauce: Brings a subtle sweetness and umami richness that elevates the dish beautifully.
• Cornstarch: Helps to thicken the sauce and gives the beef a light, glossy coating.
• Vegetable oil: Ideal for high-heat cooking without overpowering any flavors.
• Bell peppers (red and green): Provides sweetness and vibrant color; I love mixing colors for visual appeal.
• Onion: Adds natural sweetness and an aromatic base that compliments the peppers and beef.
• Garlic: Fresh and minced, it’s a must for that aromatic punch.
• Ginger: Freshly grated ginger adds a subtle zing and warmth that balances the sauce.
• Beef broth or water: Helps create a saucy base for the dish without making it too heavy.
• Salt and pepper: Adjust to your taste, but remember the soy and oyster sauces already add some saltiness.

Variations

Like any good recipe friend, I tweak this Pepper Steak with Bell Peppers and Onion Recipe depending on my mood or what’s in the fridge. Don’t be afraid to make it your own—you’ll probably discover new favorites along the way.

• Spicy Kick: I love adding a sliced chili or a dash of chili flakes when I want some heat, which makes the flavors pop even more.
• Vegetable Swap: Sometimes I substitute the bell peppers with snap peas or broccoli for a different crunch and texture.
• Low Sodium: Using low-sodium soy sauce helps control salt levels without losing the umami flavor.
• Gluten-Free: Simply swap soy sauce for tamari, and you’re good to go for gluten-free diets.

How to Make Pepper Steak with Bell Peppers and Onion Recipe

Step 1: Marinate the Beef for Maximum Flavor

Start by mixing the soy sauce, oyster sauce, and cornstarch in a bowl. Toss the thinly sliced beef in this marinade, making sure every piece gets coated. I like to let it sit for at least 15 minutes—this is when the magic happens as the meat soaks up all those delicious flavors and tenderizes a bit before cooking.

Step 2: Sear the Beef Until Perfectly Browned

Heat a tablespoon of vegetable oil over high heat in a large skillet or wok. Add the beef slices in a single layer, taking care not to crowd the pan—this helps you get a nice sear instead of steaming the meat. Cook each side for 1-2 minutes until beautifully browned, then remove and set aside. This quick sear locks in juices, keeping the beef tender and flavorful.

Step 3: Sauté the Vegetables to Tender-Crisp

In the same skillet, add the remaining oil and toss in the red and green bell peppers along with the sliced onion. Stir-fry for about 3-4 minutes until they’re tender but still have that satisfying crunch. This step is key—you want the vegetables cooked but not mushy to keep that fresh, vibrant texture.

Step 4: Build Flavor with Garlic and Ginger

Add the minced garlic and grated ginger to the pan and sauté for another minute until fragrant. This quick step floods the dish with aroma, making your kitchen smell like your favorite Asian bistro. I always make sure not to burn the garlic here—keep it moving in the pan to prevent bitterness.

Step 5: Bring It All Together

Return the seared beef to the skillet, then pour in the beef broth or water. Stir everything together, allowing the sauce to thicken and coat the beef and veggies evenly. Let it cook for another 2-3 minutes—you’ll see the sauce get glossy and a bit clingy. Season with salt and pepper to taste and give it one last stir before plating up.

How to Serve Pepper Steak with Bell Peppers and Onion Recipe

Garnishes

I usually sprinkle chopped green onions or fresh cilantro on top—it adds a nice pop of color and a fresh flavor contrast to that savory sauce. Sometimes I like a few toasted sesame seeds too, just for a little extra texture and nutty taste.

Side Dishes

This dish pairs wonderfully with steamed jasmine rice or even noodles for a heartier meal. Occasionally, I serve it alongside a simple cucumber salad to balance the warm, rich flavors with something light and refreshing.

Creative Ways to Present

For special dinners, I’ve served it in a hollowed-out bell pepper “bowl” that guests love—it’s colorful and fun. You could also present it over cauliflower rice for a keto-friendly twist, or on a plate with a drizzle of sriracha mayo for some zing.

Make Ahead and Storage

Storing Leftovers

After we’ve eaten, I store any leftovers in an airtight container in the fridge. It stays fresh for about 2-3 days—long enough for another quick meal. Just be sure to let it cool before sealing to keep everything tasting great.

Freezing

I’ve frozen this pepper steak before with pretty good results. Pack it into freezer-safe containers, and thaw overnight in the fridge before reheating. The veggies will be a little softer after freezing, but the flavors still come through nicely.

Reheating

When reheating, I prefer warming it gently on the stove over medium heat with a splash of water or broth to loosen the sauce. It keeps the beef tender and prevents drying out. The microwave works too—just heat in short intervals and stir in between.

FAQs

Final Thoughts

This Pepper Steak with Bell Peppers and Onion Recipe holds a special place in my weekly rotation because it’s both comforting and exciting, something you can count on when you want a no-fail, tasty dinner. I hope you enjoy making it as much as I do—once you get the hang of the marinade and searing steps, it becomes a quick and rewarding meal you’ll turn to over and over. So grab your knife, prep those vibrant peppers, and get ready to enjoy a dish that’s just as satisfying as it is colorful.

Print