Last week, I stood in my kitchen staring at a lonely flank steak from the market, wondering how to turn it into something the family would devour without ordering takeout. That’s when I remembered my go-to pepper steak with bell peppers and onion – that easy pepper steak dinner that always saves the day. One bite, and the tender beef mingling with those sweet, crisp peppers and savory sauce had everyone scraping their plates clean. It’s the kind of skillet pepper steak recipe that feels like comfort food but comes together faster than you can say “Chinese takeout.”
I’ve tweaked this over years of busy evenings, adding a touch more ginger for that warm kick and ensuring the veggies stay snappy. No more soggy peppers here. Whether you’re new to stir-fries or a pro, this beef and pepper skillet delivers big on flavor with minimal fuss. Picture the sizzle, the aroma filling your home, and that glossy sauce clinging to every strip. Let’s dive into making your own simple pepper skillet dish tonight.
Ingredients for Skillet Pepper Steak
Gathering these keeps things straightforward – most are pantry staples with a quick veggie chop. Focus on thin slicing for melt-in-your-mouth beef.
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tbsp vegetable oil, divided
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 tsp sesame oil
- Salt and black pepper to taste
- Optional: 1/4 tsp red pepper flakes for heat
How to Cook Steak and Bell Peppers: Step-by-Step
Start with prepping everything – slicing thin ensures quick cooking and tenderness. Heat 1 tbsp oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer, season lightly with salt and pepper, and sear for 1-2 minutes per side until browned. Don’t crowd the pan; work in batches if needed. The key? High heat for that perfect char without overcooking. Remove beef and set aside – it’ll finish later.
Lower to medium-high, add remaining oil. Toss in bell peppers and onion, stir-frying 4-5 minutes until crisp-tender, edges caramelizing slightly. The smell hits different here – sweet peppers meeting garlicky whispers. Stir in garlic and ginger for 30 seconds until fragrant, avoiding burn.
Whisk soy, oyster sauce, cornstarch slurry (cornstarch + water), vinegar, honey, sesame oil, and flakes if using. Pour over veggies, return beef, and toss 2 minutes until sauce thickens and glazes everything. Taste, adjust seasoning. Boom – your pepper skillet is ready, glossy and irresistible.
Pro Tips for the Best Easy Pepper Steak Dish
Slice beef frozen for paper-thin cuts – trust me, game-changer for tenderness. Use a hot pan; cold starts steam instead of sear. Cornstarch slurry is your thickener secret; no more watery sauce. Fresh ginger zings more than powder, but paste works in a pinch.
- High smoke point oil like avocado prevents burning.
- Taste sauce before adding beef – balance sweet-salty.
- Rest veggies post-cook for color pop.
Recipe Variations
Swap beef for chicken thighs or shrimp in this simple pepper skillet dish. Go veggie with tofu or mushrooms. Add broccoli or snap peas for bulk. Spice lovers, up the flakes or add sriracha. Low-carb? Serve over cauliflower rice instead of jasmine.
Ingredient Substitutions
- No oyster sauce? Hoisin or extra soy + sugar.
- Gluten-free: Tamari and arrowroot powder.
- Sweetener swap: Brown sugar or maple syrup.
- No flank? Sirloin or skirt steak shines.
Troubleshooting Tips
Tough beef? Slice against grain and marinate 15 mins in soy-garlic. Soggy veggies? Don’t cover pan. Thin sauce? Simmer longer or more slurry. Over-salted? Dash vinegar balances it quick. Leftovers dry? Reheat low with broth splash.
Storage and Serving Suggestions
Stores airtight in fridge 3-4 days; freezes 2 months. Reheat skillet over medium, add water for sauce revival. Serve family-style with rice, or in bowls with quinoa. Pairs great with egg rolls, fried rice, or cucumber salad for crunch contrast. Weeknight hero or meal prep star – this homemade pepper steak dinner never disappoints.
FAQs
Can I make pepper steak with bell peppers and onion ahead? Yes! Marinate beef morning-of, chop veggies. Cook evening – flavors deepen.
Best cut for skillet pepper steak recipe? Flank or sirloin – affordable, tender when thin-sliced.
Spicy version? Add flakes or fresh chili to beef and pepper skillet.
Low-carb easy pepper steak dinner? Skip rice, use zucchini noodles or greens.
Kid-friendly? Mild sauce makes this simple pepper skillet dish a hit.
Vegetarian swap? Tofu soaks up sauce perfectly in pepper skillet.
Pepper Steak with Bell Peppers and Onion
Equipment
- Large skillet or wok
- Tongs
- Whisk
Ingredients
- 1 lb flank steak or sirloin thinly sliced against the grain
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp vegetable oil divided
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 tsp sesame oil
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes optional for heat
Instructions
- Heat 1 tbsp oil in large skillet over high heat. Sear beef strips 1-2 min per side in batches. Remove and set aside.
- Add remaining oil. Stir-fry bell peppers and onion 4-5 min until crisp-tender.
- Add garlic and ginger; cook 30 seconds until fragrant.
- Whisk sauce ingredients: soy, oyster, cornstarch slurry, vinegar, honey, sesame oil.
- Return beef to skillet, pour sauce over. Toss 2 min until thickened and glossy.
- Serve hot over rice. Garnish if desired.
Notes
- Slice beef thin against grain for tenderness.
- High heat essential for sear.
- Adjust spice with flakes.
- Serves 4; prep 10 min, cook 15 min.
