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Pepper Steak with beef strips and colorful bell peppers in a pan.

Classic Pepper Steak

A savory and colorful dish featuring tender strips of beef stir-fried with crisp bell peppers and onions in a rich, flavorful sauce. This quick and satisfying meal pairs perfectly with steamed rice for a restaurant-quality dinner at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1.5 lbs flank steak or sirloin thinly sliced against the grain
  • 2 tbsp soy sauce low sodium preferred
  • 1 tbsp cornstarch
  • 1 tsp baking soda for tenderizing
  • 1 tbsp vegetable oil
For the Sauce
  • 1/4 cup beef broth
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sugar
  • 1/2 tsp black pepper freshly ground
For the Stir Fry
  • 3 tbsp vegetable oil divided
  • 1 large green bell pepper sliced into strips
  • 1 large red bell pepper sliced into strips
  • 1 large yellow bell pepper sliced into strips
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
For Serving
  • 4 cups cooked white rice jasmine or long-grain
  • 2 stalks green onions sliced for garnish
  • 1 tsp sesame seeds for garnish (optional)

Equipment

  • Wok or large skillet
  • Sharp Knife
  • Cutting Board
  • Small Bowl
  • Measuring Spoons

Method
 

Prepare the Beef
  1. Slice the beef against the grain into thin strips, about 1/4 inch thick and 2-3 inches long.
  2. In a medium bowl, combine the sliced beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, baking soda, and 1 tablespoon vegetable oil. Mix well to coat all pieces. Let marinate for at least 15 minutes while preparing other ingredients.
Prepare the Sauce
  1. In a small bowl, whisk together beef broth, oyster sauce, soy sauce, cornstarch, sugar, and black pepper until well combined and cornstarch is dissolved. Set aside.
Cook the Dish
  1. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until just smoking. Add the marinated beef in a single layer (you may need to do this in batches to avoid overcrowding). Cook without stirring for 1 minute to sear, then stir-fry for 2-3 minutes until beef is browned but still slightly pink inside. Remove to a plate.
  2. Add the remaining 1 tablespoon of oil to the wok. Add onions and stir-fry for 1 minute until they begin to soften.
  3. Add the sliced bell peppers, garlic, and ginger to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
  4. Return the cooked beef to the wok. Stir the prepared sauce to recombine and pour it over the beef and vegetables. Cook, stirring constantly, until the sauce has thickened and everything is heated through, about 1-2 minutes.
Serve
  1. Serve the pepper steak hot over cooked white rice. Garnish with sliced green onions and sesame seeds if desired.

Notes

For best results, slice the beef very thinly and marinate it to tenderize. Adjust the black pepper to your preferred spice level. You can substitute beef broth with water or chicken broth if unavailable.