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Classic Homestyle Pepper Steak

This classic pepper steak recipe features tender strips of beef, vibrant bell peppers, and sweet onions tossed in a savory, umami-rich sauce. It's a satisfying and flavorful dinner that comes together easily for a delicious weeknight meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Marinade
  • 1.5 lbs Flank Steak or Sirloin Steak thinly sliced against the grain into 1/4-inch strips
  • 2 tbsp Soy Sauce low sodium preferred
  • 1 tbsp Cornstarch
  • 1 tsp Sesame Oil
For the Sauce
  • 1 cup Beef Broth low sodium
  • 1/4 cup Soy Sauce low sodium preferred
  • 2 tbsp Oyster Sauce
  • 1 tbsp Cornstarch
  • 1 tbsp Brown Sugar packed
  • 1/2 tsp White Pepper or black pepper
For Stir-Frying
  • 2 tbsp Vegetable Oil divided
  • 3 cloves Garlic minced
  • 1 tbsp Fresh Ginger grated or minced
  • 1 large Green Bell Pepper cored, seeded, and cut into 1-inch pieces
  • 1 large Red Bell Pepper cored, seeded, and cut into 1-inch pieces
  • 1 medium Yellow Onion cut into 1-inch pieces

Equipment

  • Large Skillet or Wok
  • Mixing bowls
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Prepare and Marinate Beef
  1. Place the thinly sliced beef in a medium bowl. Add 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss well to coat the beef evenly. Let it marinate at room temperature for at least 15 minutes while you prepare the vegetables and sauce, or refrigerate for up to 30 minutes for deeper flavor.
Prepare Vegetables and Sauce
  1. Core, seed, and cut the bell peppers and onion into roughly 1-inch pieces. Mince the garlic and grate the ginger.
  2. In a separate medium bowl, whisk together the beef broth, 1/4 cup soy sauce, oyster sauce, 1 tablespoon cornstarch, brown sugar, and white pepper until smooth and no lumps of cornstarch remain. Set aside.
Cook the Beef
  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Add half of the marinated beef in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until browned, then remove to a clean plate. Add the remaining 1 tablespoon of oil and sear the second batch of beef, then remove to the same plate.
Sauté Vegetables
  1. Reduce heat to medium-high. Add the bell peppers and onion to the same skillet (add a touch more oil if needed). Sauté for 3-5 minutes, stirring occasionally, until the vegetables are tender-crisp. Add the minced garlic and grated ginger and cook for another 1 minute until fragrant.
Combine and Simmer
  1. Give the prepared sauce a quick whisk again (cornstarch tends to settle). Pour the sauce into the skillet with the vegetables. Bring to a gentle simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
  2. Return the cooked beef strips (and any accumulated juices) to the skillet. Toss everything gently to coat the beef and vegetables with the thickened sauce. Cook for another 1-2 minutes until everything is heated through.
Serve
  1. Serve immediately over steamed white rice or brown rice, garnished with a sprinkle of sesame seeds if desired.

Notes

For an extra kick, add a pinch of red pepper flakes with the ginger and garlic. If you prefer a richer sauce, you can use beef stock instead of broth. To ensure tender beef, make sure to slice it against the grain and avoid overcooking it.