Craving Takeout? This Easy Recipe Brings Takeout Straight to Your Kitchen!

This classic pepper steak recipe brings a takeout favorite straight to your kitchen! Strips of tender steak are marinated in a savory homemade sauce, then stir-fried with sautéed bell peppers and onions.

Flavor: Tender beef in a savory garlic-soy sauce with a little kick of peppery flavor.
Skill Level: This dish cooks in one pan in less than 30 minutes. So easy!
Budget Tip: Use affordable cuts of beef; they come out tender and juicy.
Swaps: Instead of rice, serve over ramen noodles, egg noodles, or cauliflower rice.
Serving Suggestions: Side dishes like garlic bok choy, asparagus, or Szechuan green beans are always a hit.

marinating steak in a bowl with a bowl of veggies to make Easy Pepper Steak

Ingredient Tips for Pepper Steak

Beef: Top round is my favorite cut of beef for this pepper steak recipe, but budget-friendly flank steak and top sirloin steak are other great options. Prepare the meat for cooking by slicing it against the grain to break down the fibers and help tenderize it.
Veggies: Green and red bell peppers give a pop of color, but any peppers will taste great. Yellow, white, or red onion slices add some crunch and flavor.
Sauce: Fresh ginger and garlic prodeuce the best flavor. Soy sauce, Worcestershire, and honey for sweetness round out the sauce. Mirin is a rice wine, and while it’s optional, it adds great umami flavor.

Variations

Try adding asparagus, baby corn, snap peas, or sliced carrots.
Add chili paste or Sriracha for more heat. Even black pepper will take it up a notch.
Use low-sodium soy sauce or substitute beef broth for half the soy sauce.
Substitute honey for white or brown sugar.

cooking peppers to make Easy Pepper Steak

How to Make Pepper Steak

Whisk sauce ingredients together in a bowl (full recipe below).
Stir fry onion & peppers in a large skillet until tender. Transfer to a plate.
Sear the beef strips and cook just until browned.
Add onion & peppers back to the skillet along with the sauce. Cook until thickened.

PRO TIP: Marinating the beef strips in the sauce (without the cornstarch added) for up to 24 hours will tenderize the meat and intensify the flavor. Remove the beef from the marinade and pour it into a bowl. Then whisk in the cornstarch.

plated Easy Pepper Steak with sesame seeds

Leftovers

Store leftover pepper steak in the fridge for up to 4 days. Freeze in zippered bags or an airtight container.

Defrost overnight in the refrigerator and reheat on the stovetop or in 30-second intervals in the microwave until just hot.

Our Favorite Stir Fries

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Pepper Steak

Pepper steak is a tasty and easy dish made with strips of tender beef, fresh bell peppers, and sweet onions, all cooked in a rich and savory sauce.

Prep Time 20 minutes

Cook Time 20 minutes

Marinate Time 2 hours

Total Time 2 hours 40 minutes

To make the marinade, in a medium bowl, combine water, honey, soy sauce, mirin (if using), Worcestershire, garlic, ginger, and red pepper flakes and whisk.
Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.
To cook the beef, remove it from the marinade, reserving the marinade.
Heat a cast-iron skillet or wok over medium-high heat and add canola oil.
Once the oil is hot, add the sliced onion and green & red peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.
Add beef to the skillet and cook for 1 minute without moving it to get a nice sear on it. Stir the beef and continue cooking until browned (the beef doesn’t have to be cooked through), about 2-3 minutes.
Transfer the beef to the plate with the peppers.
Whisk the cornstarch into the reserved marinade. Pour it into the skillet and, while whisking over medium-high heat, bring it to a boil. Let boil for 2 minutes.
Reduce the heat to medium and add the onion, peppers, and steak back to the skillet.
Stir to combine all the ingredients and simmer 1-2 minutes or until heated through.
Remove from heat and garnish with sliced green onion and sesame seeds if desired. Serve with rice.

Additional vegetables can be added along with (or in place of) the peppers.
Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until just heated through.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American, Asian Fusion, Chinese

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