If you’re craving a dish that’s bursting with vibrant colors, bold flavors, and comes together in a flash, this Easy Pepper Steak Recipe is your new best friend in the kitchen. Tender slices of flank steak paired with crisp red and green bell peppers, all coated in a glossy, savory sauce that’s just the right hint of sweet and peppery warmth. It’s a perfect weeknight dinner that feels fancy without any fuss, making it an absolute must-try for those who love quick, delicious meals.
Ingredients You’ll Need
The beauty of this Easy Pepper Steak Recipe lies in its simplicity—just a handful of everyday ingredients that each add something special. From the colorful bell peppers bringing fresh crunch and sweetness to the silky, soy-based sauce that ties everything together, each element plays a starring role.
- 2 tablespoons vegetable oil (divided): Used to get a beautiful sear on both the peppers and steak without sticking.
- 1 medium red bell pepper (thinly sliced): Adds sweetness and vibrant color to the dish.
- 1 medium green bell pepper (thinly sliced): Provides a slight bitterness and crisp texture that balances the red pepper.
- 1 1/4 pounds flank steak (thinly sliced): Tender and flavorful, it’s perfect for quick cooking and soaking up the sauce.
- 1 tablespoon minced garlic: For a fragrant, savory kick that enhances every bite.
- 2 teaspoons minced ginger: Brings a subtle warmth and bright zest balancing the richness of the meat.
- 1/4 cup soy sauce: The salty, umami foundation of the sauce with depth and body.
- 1/4 cup chicken broth (or water): Adds moisture and helps create that silky sauce texture.
- 2 tablespoons brown sugar: Offers a touch of sweetness to mellow the savory soy and pepper flavors.
- 1 tablespoon cornstarch: Essential for thickening the sauce to a luscious coating.
- 1/2 teaspoon black pepper (or more to taste): Packs the “pepper” punch and ties all flavors together.
How to Make Easy Pepper Steak Recipe
Step 1: Prepare the Sauce
Start by whisking together the soy sauce, chicken broth, brown sugar, cornstarch, and black pepper in a small bowl. This mixture is your magic touch—it will thicken into a flavorful glaze that perfectly coats the steak and peppers, ensuring every bite is packed with savory, slightly sweet goodness.
Step 2: Sauté the Peppers
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the sliced red and green bell peppers and cook them for 2 to 3 minutes until they just start to soften. This quick cooking keeps their vibrant color and crisp texture intact, giving the dish a beautiful contrast. Remove the peppers from the pan and set them aside for now.
Step 3: Cook the Steak
Add the remaining tablespoon of oil to the same pan and crank up the heat just a bit. Toss in the thinly sliced flank steak and cook it for 2 to 3 minutes until it’s nicely browned on the outside but still juicy inside. This quick sear locks in the flavor and keeps the steak tender—a key to the success of this Easy Pepper Steak Recipe.
Step 4: Add Aromatics
To the sizzling steak, add the minced garlic and ginger. Stir everything together for about 30 seconds until their unforgettable aroma fills your kitchen. These fresh ingredients lend a wonderful fragrant depth to the dish that you’ll fall in love with.
Step 5: Combine and Thicken
Return the sautéed peppers to the pan, then pour in the prepared sauce mixture. Give everything a good stir and let it cook for a minute or two until the sauce thickens to a glossy coating that clings to every slice of steak and pepper. Once thickened, your Easy Pepper Steak Recipe is ready to be plated and enjoyed.
How to Serve Easy Pepper Steak Recipe
Garnishes
To elevate this dish even further, sprinkle freshly chopped green onions or a handful of toasted sesame seeds on top. Not only do they add a lovely pop of color, but they contribute a mild crunch and a subtle nutty flavor that complements the hearty steak and sweet peppers beautifully.
Side Dishes
This Easy Pepper Steak Recipe pairs wonderfully with fluffy steamed jasmine rice or brown rice to soak up all that delicious sauce. Alternatively, serve alongside simple stir-fried noodles or even cauliflower rice for a lighter, low-carb option. Each pairing allows the rich flavors of the pepper steak to shine while keeping the meal balanced and satisfying.
Creative Ways to Present
For a fun twist, serve this pepper steak in warm flour tortillas or over a bed of crisp lettuce leaves for an Asian-inspired wrap. It also works beautifully as a topping for baked potatoes or even tossed into a fresh salad for a protein-packed lunch. The versatility means you can enjoy this Easy Pepper Steak Recipe in many exciting ways.
Make Ahead and Storage
Storing Leftovers
Leftover pepper steak keeps well in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making it just as tasty the next day. Just be sure to cool the dish completely before sealing to keep everything fresh.
Freezing
If you want to save this recipe for longer, it freezes beautifully. Portion out the cooked steak and peppers into freezer-safe containers or heavy-duty bags, removing as much air as possible. It will keep for up to 2 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in a skillet over medium heat to maintain the tender texture of the steak and prevent the peppers from becoming mushy. You can also microwave it covered on medium power, stirring midway to heat evenly. If the sauce has thickened too much, add a splash of water or broth to loosen it up.
FAQs
Can I use other types of steak for this recipe?
Absolutely! While flank steak works wonderfully due to its flavor and quick cooking time, you can substitute sirloin or skirt steak if preferred. Just be sure to slice it thinly against the grain for optimal tenderness.
Is it possible to make this recipe gluten-free?
Yes, to make this Easy Pepper Steak Recipe gluten-free, simply use gluten-free soy sauce or tamari instead of regular soy sauce. All other ingredients are naturally gluten-free.
Can I add more vegetables to this dish?
Definitely! Feel free to toss in sliced onions, snap peas, or mushrooms. Just keep in mind the cooking times may vary slightly depending on the veggies to maintain their texture and freshness.
How spicy is this recipe? Can I make it hotter?
This recipe has a mild kick from black pepper, but it’s not spicy with chili heat. If you love heat, adding a dash of crushed red pepper flakes or fresh sliced chili peppers when cooking the garlic and ginger can amp it up nicely.
What’s the best way to slice the steak for this recipe?
For the most tender bites, freeze the flank steak for about 20 minutes to firm it up, then slice it thinly against the grain at a slight angle. This method breaks down the muscle fibers and ensures each piece melts in your mouth.
Final Thoughts
I truly hope you give this Easy Pepper Steak Recipe a spot in your dinner rotation. It’s one of those dishes that brings comfort and excitement in every bite, all while being surprisingly simple to make. Whether you’re cooking for yourself or impressing family and friends, it delivers on flavor, color, and satisfaction every single time. Happy cooking!
Print
Easy Pepper Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Chinese
Description
This Easy Pepper Steak recipe features tender flank steak strips and colorful bell peppers cooked in a savory, slightly sweet soy-based sauce. It’s a quick and flavorful stir-fry perfect for a weeknight dinner, ready in just 25 minutes.
Ingredients
Vegetables
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
Meat
- 1 1/4 pounds flank steak, thinly sliced
Sauce & Seasoning
- 2 tablespoons vegetable oil (divided)
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1/4 cup soy sauce
- 1/4 cup chicken broth or water
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper (or more to taste)
Instructions
- Prepare the sauce: In a small bowl, combine the soy sauce, chicken broth (or water), brown sugar, cornstarch, and black pepper. Stir well and set aside to allow the cornstarch to dissolve.
- Cook the peppers: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the thinly sliced red and green bell peppers and cook for 2 to 3 minutes until they soften slightly but still retain some crunch. Remove the peppers from the pan and set them aside on a plate.
- Brown the steak: Add the remaining 1 tablespoon of vegetable oil to the same pan. Increase the heat to medium-high if needed. Add the thinly sliced flank steak and cook for 2 to 3 minutes, stirring occasionally, until the outside is browned but the inside remains slightly pink for tenderness.
- Add aromatics: Stir in the minced garlic and minced ginger with the steak. Cook for another 30 seconds until fragrant, careful not to let the garlic burn.
- Combine and thicken: Return the bell peppers to the pan. Give the prepared sauce mixture a quick stir to reincorporate the cornstarch, then pour it into the pan over the steak and peppers. Cook, stirring frequently, until the sauce thickens and coats the ingredients evenly.
- Serve: Transfer the pepper steak to a serving dish and enjoy immediately with steamed rice or noodles.
Notes
- For best results, slice the flank steak thinly against the grain to ensure tenderness.
- You can substitute chicken broth with water or vegetable broth for a lighter flavor.
- Adjust black pepper quantity according to your preferred spice level.
- If preferred, add sliced onions or mushrooms for additional flavor and texture.
- This dish pairs well with steamed jasmine rice or quinoa for a complete meal.
