Pepper steak stir-fries thinly sliced steak with bell peppers and onion in a savory, slightly sweet sauce, all cooked over high heat for that classic takeout-style sear. It takes about 25 minutes start to finish and has become a go-to viral dinner for being genuinely better than delivery.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Category: Main dish
Why You’ll Love This Pepper Steak
- Genuinely tastes better than takeout, and comes together faster too.
- High-heat stir-frying keeps the vegetables crisp-tender, not mushy.
- One skillet or wok, minimal cleanup.
- Easy to customize with different vegetables or proteins.
Ingredients You’ll Need
- 5 lbs flank steak or sirloin, thinly sliced against the grain
- 3 tbsp soy sauce, divided
- 1 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- 2 bell peppers, sliced (mixed colors)
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 cup beef broth
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/2 tsp black pepper
- Cooked rice, for serving
How to Make Pepper Steak
- Toss the sliced steak with 1 tablespoon soy sauce and the cornstarch. Let sit for 10 minutes.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the steak in a single layer and sear for 1 to 2 minutes per side, until browned. Remove and set aside.
- In the same skillet, add the remaining oil and stir-fry the bell peppers and onion for 3 to 4 minutes, until crisp-tender.
- Add the garlic and ginger, cooking for 30 seconds until fragrant.
- Whisk together the beef broth, remaining soy sauce, oyster sauce, brown sugar, and black pepper.
- Return the steak to the skillet, pour in the sauce, and toss everything together, cooking for 2 to 3 minutes until the sauce thickens slightly.
- Serve hot over rice.
Tips for the Best Pepper Steak
- Slice the steak thinly against the grain for the most tender bites.
- Don’t overcrowd the pan when searing the steak — work in batches if needed.
- High heat and quick cooking is key to keeping the vegetables crisp-tender.
- Have all your ingredients prepped before you start cooking, since this comes together fast.
Variations to Try
- Add mushrooms or snap peas for extra vegetables.
- Use chicken instead of steak for a lighter version.
- Add red pepper flakes for heat.
How to Store It
Store in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain the texture.
Frequently Asked Questions
Can I make this ahead?
The sauce and vegetables can be prepped ahead, but it’s best cooked fresh for the right texture.
What cut of steak works best?
Flank steak or sirloin, thinly sliced against the grain, work best for quick cooking and tenderness.
Can I make this gluten-free?
Yes, use tamari instead of soy sauce and check that your oyster sauce is gluten-free.
Is this recipe spicy?
No, it’s savory and slightly sweet — add red pepper flakes if you want heat.