What cut of beef works best for pepper steak?

Flank steak or sirloin are ideal cuts because they stay tender when sliced thin and cooked quickly. Always cut against the grain for the best texture.

Can I make pepper steak without a wok?

Yes, a large skillet works perfectly. Keep the heat high and avoid overcrowding to ensure a proper sear instead of steaming the beef.

How can I make my pepper steak sauce thicker?

Combine one teaspoon of cornstarch with equal parts cold water, then stir it into the sauce as it simmers. The sauce will thicken within a minute.

Can I use chicken instead of beef?

Yes, substitute with thinly sliced chicken breast or thighs. Cook the chicken the same way, but reduce the searing time slightly.

How long can I store leftover pepper steak?

Store leftovers in an airtight container for up to four days in the fridge or freeze for up to two months. Reheat gently with a bit of water or broth.

Pepper Steak Recipe – 5 Easy Steps to Juicy, Flavor-Packed Bliss

Name: Pepper Steak
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound flank or sirloin steak, sliced thin against the grain; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon minced garlic; ½ teaspoon ground black pepper; 1 tablespoon vegetable oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small yellow onion, sliced; 1 teaspoon grated fresh ginger; ½ cup beef broth; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 1 tablespoon oyster sauce (optional); 1 teaspoon cornstarch mixed with 1 tablespoon water; Green onions and sesame seeds for garnish

Description

Pepper steak is a quick and flavorful stir-fry featuring tender strips of beef, colorful bell peppers, and a glossy savory sauce that’s ready in under 30 minutes.

Ingredients

Scale

1 pound flank or sirloin steak, sliced thin against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon minced garlic
½ teaspoon ground black pepper
1 tablespoon vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small yellow onion, sliced
1 teaspoon grated fresh ginger
½ cup beef broth
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon oyster sauce (optional)
1 teaspoon cornstarch mixed with 1 tablespoon water
Green onions and sesame seeds for garnish

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Instructions

Slice beef thinly and marinate with soy sauce, cornstarch, vinegar, sesame oil, garlic, and black pepper for 15 minutes.
Heat a skillet or wok over medium-high heat and add oil. Sear the beef in batches until browned, then remove and set aside.
Add bell peppers, onions, and ginger to the same skillet. Stir-fry for 3–4 minutes until just tender.
Return beef to the skillet and pour in the sauce mixture. Stir constantly until the sauce thickens and coats the ingredients evenly.
Serve hot over rice and garnish with green onions and sesame seeds.

Notes

Slice beef against the grain for tenderness.
Avoid overcrowding the pan for better browning.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6
Sodium: 880
Fat: 20
Saturated Fat: 5
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 20
Fiber: 2
Protein: 32
Cholesterol: 85