Easy Pepper Steak: A Takeout Favorite Made at Home
If you’re looking for a quick, flavorful dinner that tastes like it came from your favorite restaurant, this pepper steak recipe is about to become a weeknight staple. Tender strips of beef are stir-fried with colorful bell peppers and onions, then tossed in a rich, savory sauce that perfectly coats every bite.
The best part? This classic dish comes together in just 30 minutes, making it ideal for busy evenings when you want something delicious without spending hours in the kitchen.
Why You’ll Love This Recipe
Pepper steak is one of those meals that feels special while using simple ingredients you can easily find at the store/your pantry. Juicy beef, crisp-tender peppers, and a savory soy-based sauce creates a comforting meal full of protein and fiber.
Serve it over fluffy white rice or noodles for a complete dinner that the whole family will enjoy.
Ingredients You’ll Need for Pepper Steak
- Flank steak or sirloin steak, thinly sliced
- Bell peppers (a mix of red and green)
- Yellow onion
- Garlic
- Ginger
- Soy sauce
- Brown sugar
- Cornstarch
- Rice vinegar
- Salt & pepper
- Thinly slice your beef and season with salt & pepper
- Heat a large pan- a wok or braiser– on medium heat with 1/4 cup neutral oil. Brown the meat for about 8-10 minutes then remove from the pan
- Add the sliced peppers and onions and cook for another 5-7 minutes, then mix in the ginger and garlic
- Pour in the coconut aminos, cornstarch slurry, brown sugar and salt & pepper
- Let the sauce thicken for another 5 minutes
Tips for the Best Pepper Steak
Slice the Beef Thinly
For tender bites, slice the steak against the grain into thin strips. If the meat is difficult to cut, place it in the freezer for about 20 minutes before slicing. Some grocery stores even sell pre-cut “pepper steak beef”
Don’t Overcook the Peppers
The peppers should remain slightly crisp to provide texture and freshness. A quick stir-fry helps them retain their vibrant color and flavor.
Let the Sauce Thicken
The cornstarch slurry helps create a glossy sauce that clings to the beef and vegetables. Allow it to simmer for a minute or two until it reaches the perfect consistency.
This homemade pepper steak delivers all the bold flavors of your favorite takeout dish with simple ingredients and minimal effort. It’s hearty, colorful, and packed with savory goodness in every bite.
Whether you’re cooking for your family or meal prepping for the week, this recipe is one you’ll find yourself making again and again!
Other easy weeknight recipes:
Chicken Stir-fry
Salmon Couscous Salad
One-pan Chicken and Couscous
Pepper Steak
Ingredients
- 1-1 1/2 lbs flank stank thinly sliced. You can also use sirloin
- 1/4 cup avocado oil or other neutral oil
- 1 medium yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1/3 cup coconut aminos or 1/4 cup low sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves crushed garlic
- 1 tsp grated ginger
- 1 tbsp cornstarch mixed with 1/4 cup water
- Salt & pepper to taste
- Sesame seeds, to top
Directions
- Thinly slice your meat into thin strips and season with salt & pepper
- Heat a skillet or wok on medium heat with 1/4 cup avocado oil
- Once the oil is hot, add the meat into the pan and cook on medium/high for 8-10 minutes to brown, flipping occasionally
- Remove the beef and set aside.
- Lower the flame to medium and add the thinly sliced peppers and onion to the oil with a pinch of salt. Cook for 5-7 minutes to soften
- Add the grated garlic and ginger and mix well.
- Add the meat into the pan with the coconut aminos, cornstarch mixture, rice vinegar and brown sugar. Add a pinch of salt & black pepper
- Cook together on medium/high for another 5 minutes until the sauce has thickened
- Garnish with sesame seeds when done. Serve over rice or noodles.
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