Print

Quick 30-Minute Tender Pepper Steak Stir-Fry

A close-up serving of glossy, saucy pepper steak mixed with bright red and green bell peppers and onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-quality Pepper Steak at home in 30 minutes. This recipe delivers tender beef strips, crisp bell peppers, and onions coated in a savory Asian sauce, perfect for a fast weeknight dinner over rice.

Ingredients

Scale
  • 1.5 lbs flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce (for marinade)
  • 1 teaspoon cornstarch (for marinade)
  • 1 tablespoon vegetable oil (for searing)
  • 1 large green bell pepper, cut into strips
  • 1 large red bell pepper, cut into strips
  • 1 medium yellow onion, cut into wedges
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1/2 cup beef broth
  • 1/4 cup soy sauce (for sauce)
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • Cooked white rice, for serving

Instructions

  1. In a medium bowl, toss the sliced flank steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let it marinate for 10 minutes.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated steak in a single layer (work in batches if necessary) and sear quickly until browned, about 1-2 minutes per side. Remove the steak and set it aside.
  3. Add the bell pepper strips and onion wedges to the same skillet. Stir-fry for 3-4 minutes until they start to soften but remain crisp.
  4. Add the minced ginger and garlic to the vegetables and cook for 30 seconds until fragrant.
  5. In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, oyster sauce, and brown sugar. Pour this sauce mixture into the skillet. Bring the sauce to a simmer.
  6. Return the seared steak to the skillet. Stir to coat everything in the sauce.
  7. Pour the cornstarch slurry into the simmering sauce while stirring constantly. Cook for 1 minute until the sauce thickens to coat the beef and vegetables.
  8. Remove from heat and stir in the sesame oil.
  9. Serve your Pepper Steak immediately over cooked white rice.

Notes

  • To ensure your steak stays tender, slice it thinly against the grain before marinating.
  • For a better takeout flavor, use low-sodium soy sauce for better control over the final salt level.
  • If you prefer a thicker sauce, increase the cornstarch in the slurry slightly.

Nutrition

Find it online: https://delishcraze.com/quick-pepper-steak-recipe-30-minute-dinner/