Pepper Steak with Bell Peppers and Onion Recipe

Pepper Steak with Bell Peppers and Onion Recipe: Easy Dinner

When I first tried making pepper steak, I was intimidated by the thought of cooking with flank steak and getting the timing right.

But after making this recipe countless times, I can confidently say it’s become one of my go-to weeknight dinners. The combination of tender beef strips, colorful bell peppers, and sweet onions in a savory-sweet sauce never fails to impress my family.

What I love most is how this dish comes together in under 45 minutes, making it perfect for busy evenings when I want something delicious without the fuss.

The best part is watching everyone’s faces light up when they take that first bite of perfectly seasoned pepper steak.

Ingredients Section

• 2 tablespoons olive oil – I prefer extra virgin olive oil for its robust flavor, though regular olive oil works fine for cooking at higher temperatures.
• 2 large bell peppers, sliced into thin strips – Use a mix of colors like red, yellow, and green for visual appeal. Fresh peppers work much better than frozen ones, which release too much water.
• 1 medium onion, chopped – Yellow onions provide the best balance of sweetness and sharpness. I slice them into strips to match the peppers for uniform cooking.
• 2 cloves garlic, minced – Fresh garlic is essential here. Pre-minced garlic from a jar lacks the punch this dish needs.
• 1/3 cup soy sauce – Low-sodium soy sauce gives you better control over the saltiness. Regular soy sauce can overpower the other flavors.
• 1/3 cup honey – This adds the perfect sweetness to balance the salty soy sauce. Pure honey works better than processed alternatives.
• 1/3 cup red wine vinegar – The acidity brightens the entire dish. Rice wine vinegar can be substituted for a milder flavor.
• 1 1/2 pounds flank steak, cut into thin strips – Cut against the grain for maximum tenderness. Freezing the steak for 30 minutes before slicing makes it easier to cut thin strips.
• Note: This recipe serves 6 people as written.

Variations

• For a lower-sodium version: Use coconut aminos instead of soy sauce and reduce the quantity by half. Add a pinch of sea salt to taste.
• Sugar-free option: Replace honey with sugar-free maple syrup or a stevia-based sweetener equivalent to 1/3 cup sugar.
• Spicy kick: Add 1-2 teaspoons of red pepper flakes or a sliced jalapeño pepper with the bell peppers.
• Vegetable boost: Include sliced mushrooms, snap peas, or broccoli florets for extra nutrition and texture.
• Protein alternatives: Substitute chicken breast, pork tenderloin, or even firm tofu for the flank steak.
• Asian fusion: Add 1 tablespoon of fresh grated ginger and 1 teaspoon of sesame oil for an Asian-inspired flavor profile.

Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes

Equipment You Need

• Large skillet or wok – For even heat distribution and proper stir-frying technique
• Sharp knife – Essential for cutting thin, even strips of meat and vegetables
• Cutting board – Preferably separate boards for meat and vegetables
• Small mixing bowl – To combine the sauce ingredients before adding to the pan
• Wooden spoon or spatula – For stirring without scratching your cookware
• Measuring cups and spoons – For accurate ingredient proportions

How to Make Pepper Steak with Bell Peppers and Onion Recipe

The key to perfect pepper steak lies in the preparation and timing of each component. Getting your ingredients ready beforehand ensures smooth cooking and prevents overcooking any element. This method creates layers of flavor while maintaining the perfect texture in every bite.

Preparing the Vegetables

Start by heating the olive oil in your large skillet over medium heat until it shimmers slightly. Add the sliced bell peppers, chopped onion, and minced garlic to the hot oil. Sauté the vegetables for 3-4 minutes, stirring occasionally, until they’re crisp-tender but still have a slight crunch.

Creating the Sauce Base

Once the vegetables reach the perfect texture, transfer them to a bowl and set aside temporarily. Increase your heat to medium-high and pour the soy sauce, honey, and red wine vinegar directly into the same skillet. The mixture will bubble and start to reduce immediately, creating the foundation for your flavorful sauce.

Cooking the Beef

Add the sliced flank steak to the bubbling sauce mixture and cook for 10-15 minutes, stirring frequently. The beef should cook through while absorbing the sweet and savory flavors of the sauce. You’ll notice the liquid reducing and the meat developing a beautiful caramelized color.

Final Assembly

Return the cooked vegetables to the skillet with the beef and continue cooking for another 10-15 minutes. This final step allows all the flavors to meld together while ensuring everything is heated through. The sauce should coat everything nicely, creating a glossy finish on the meat and vegetables.

Additional Tips for Making this Recipe Better

• I always freeze my flank steak for 30 minutes before slicing – it makes cutting paper-thin strips so much easier and more uniform.
• When I want a thicker sauce, I mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last few minutes of cooking.
• I’ve learned to cook the beef in batches if I’m doubling the recipe – overcrowding the pan leads to steaming rather than proper browning.
• For extra tender meat, I sometimes marinate the sliced beef in half of the sauce mixture for 15-20 minutes before cooking.
• I always taste and adjust the sauce before serving – sometimes I add a splash more vinegar for tang or honey for sweetness depending on my mood.
• Using a wok instead of a regular skillet gives me better heat distribution and makes tossing everything together much easier.

How to Serve Pepper Steak with Bell Peppers and Onion

Pepper steak shines brightest when served over fluffy steamed rice, which soaks up every drop of that incredible sauce. I love garnishing each serving with thinly sliced green onions and a sprinkle of sesame seeds for added color and crunch. For a complete meal, serve alongside steamed broccoli or bok choy to add more vegetables to the plate.

For entertaining, I present this dish family-style in a large serving bowl, allowing everyone to help themselves over their preferred grain. The colorful peppers make for a naturally beautiful presentation that requires minimal additional styling. A wedge of fresh lime on the side adds a bright acidic note that guests can add to taste.

Nutritional Information

This pepper steak recipe provides a well-balanced combination of protein, carbohydrates, and healthy fats in each serving.

• Calories: 344 per serving
• Protein: 33g – excellent source of complete protein for muscle maintenance
• Carbohydrates: 21g – primarily from the natural sugars in honey and vegetables
• Fat: 14g – includes both the olive oil and natural fats from the beef

Make Ahead and Storage

• Refrigeration: Store leftover pepper steak in airtight containers in the refrigerator for up to 3-4 days. The flavors actually improve overnight as everything continues to meld together.
• Freezing: This dish freezes well for up to 3 months in freezer-safe containers. I recommend slightly undercooking the vegetables before freezing to prevent them from becoming mushy when reheated.
• Reheating: Gently reheat in a skillet over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. Microwave reheating works but may make the vegetables softer than ideal.

Why You’ll Love This Recipe

Here are the compelling reasons this pepper steak will become your new favorite dinner solution.

• Incredibly quick and easy – With just 45 minutes from start to finish, this recipe fits perfectly into busy weeknight schedules. The simple ingredient list means less shopping time and more time enjoying delicious food with your family.
• Budget-friendly without sacrificing flavor – Flank steak costs less than premium cuts but becomes incredibly tender when cooked properly in this recipe. You get restaurant-quality results at a fraction of the price of dining out.
• Naturally customizable – The basic recipe serves as a fantastic foundation for endless variations based on your preferences or what’s in your refrigerator. You can easily adapt it for different dietary needs or flavor profiles.
• One-pan convenience – Minimal cleanup makes this recipe perfect for busy families or anyone who hates doing dishes. Everything cooks in one skillet, reducing both prep work and cleanup time significantly.
• Crowd-pleasing appeal – Even picky eaters love the sweet and savory sauce, while the colorful presentation makes it visually appealing for all ages. It’s sophisticated enough for guests yet simple enough for everyday family meals.