Pepper Steak with Bell Peppers and Onion

Introduction

If you’re craving a takeout-style dinner but want something homemade and fresher, this Pepper Steak with Bell Peppers and Onion is exactly what you need. Tender strips of beef, sweet bell peppers, and onions all come together in a rich, savory sauce that tastes just like your favorite restaurant dish — only better, because you made it yourself.

The best part? It’s ready in under 30 minutes, making it perfect for busy weeknights when you want something hearty, flavorful, and satisfying without a ton of effort.

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Ingredients You’ll Need

This recipe keeps it simple but packed with flavor:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp soy sauce (low sodium if you prefer)
• 1 tbsp cornstarch
• 2 tbsp vegetable oil (or sesame oil for more flavor)
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (optional but recommended)

For the Sauce:

• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch mixed with 3 tbsp water (slurry for thickening)
• ½ cup beef broth

✨ Pro Tip: Slice your beef while it’s still slightly frozen — it makes those thin, even strips so much easier to cut.

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Timing

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

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Step-by-Step Directions

Step 1: Marinate the Beef

In a bowl, toss sliced beef with 2 tbsp soy sauce and 1 tbsp cornstarch. Let it rest for 10 minutes while you prep the veggies. This keeps the beef tender and gives it that glossy stir-fry texture.

Step 2: Cook the Beef

Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the beef in batches so it sears nicely without steaming. Cook for 2–3 minutes, just until browned, then remove from the pan.

Step 3: Sauté the Veggies

In the same pan, add another 1 tbsp oil. Toss in the onions and bell peppers. Stir-fry for 3–4 minutes until they’re tender-crisp. Add garlic and ginger, stirring until fragrant (about 30 seconds).

Step 4: Make the Sauce

Whisk together soy sauce, oyster sauce, brown sugar, beef broth, and cornstarch slurry. Pour into the pan with the veggies. Stir until the sauce thickens and coats everything.

Step 5: Bring it Together

Add the beef back to the pan and toss to combine. Let it cook for another minute so everything soaks up the sauce.

Step 6: Serve

Serve hot over steamed rice or noodles, and garnish with sesame seeds or chopped green onions if you like.

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Nutrition (per serving, serves 4)

• Calories: 310 kcal
• Protein: 28g
• Carbs: 16g
• Fat: 15g
• Fiber: 2g

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Healthier Twists

• Use low-sodium soy sauce to cut down on salt.
• Swap beef for chicken or tofu for a lighter option.
• Load up with extra veggies like snap peas, mushrooms, or broccoli.
• Serve over cauliflower rice for a low-carb version.

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Serving Suggestions

• Classic: Steamed jasmine or basmati rice.
• Cozy: Over buttery mashed potatoes for a comfort food twist.
• Lighter: With zucchini noodles or stir-fried cabbage.
• Meal prep: Store in containers with rice or noodles for quick grab-and-go lunches.

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Mistakes to Avoid

• Crowding the pan: This will steam the beef instead of searing it. Cook in batches.
• Overcooking the beef: Thin strips cook quickly — just a few minutes is enough.
• Skipping the cornstarch slurry: It’s the secret to that silky, glossy sauce.

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Storing Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove or microwave with a splash of broth to loosen the sauce.
• Freeze for up to 2 months — just thaw overnight in the fridge before reheating.

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Conclusion

This Pepper Steak with Bell Peppers and Onion is a true weeknight hero — fast, flavorful, and better than takeout. With tender beef, colorful veggies, and a rich, savory sauce, it’s the kind of dish that everyone at the table will love. Try it this week, and don’t be surprised if it becomes a regular on your dinner rotation!

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FAQs

Q1: Can I use a different cut of beef?
Yes! Flank, sirloin, or even ribeye works great as long as you slice thinly against the grain.

Q2: Can I make this ahead of time?
You can slice the beef and chop the veggies in advance. Cook fresh for the best texture.

Q3: What if I don’t have oyster sauce?
Use hoisin sauce or just a little extra soy sauce with a splash of Worcestershire.

Q4: Can I make it spicy?
Yes — add sliced chili peppers or a drizzle of sriracha to the sauce.

Q5: What’s the best oil for stir-frying?
Vegetable, canola, or peanut oil works well since they handle high heat.