Pepper Steak Recipe: Tender Beef with Bell Peppers

This pepper steak recipe features thinly sliced flank steak, crisp vegetables, and a savory pepper steak sauce that clings to every bite. It’s perfect for a quick weeknight dinner or a weekend meal when you want something flavorful without complicated steps.

Why Pepper Steak?

Pepper steak is a comforting stir-fry built on simple ingredients: beef, bell peppers, onions, and a balanced sauce. The combination of savory, slightly sweet, and tangy flavors makes it a favorite for many families. This version elevates the classic with a dry rub that both seasons and tenderizes the meat before slicing, plus a ginger-forward sauce that gives the dish an aromatic lift.

Ingredients for Pepper Steak

• 1 lb. flank steak – flank steak with some marbling gives good flavor. If unavailable, sirloin or round steak can be used.
• 2 tablespoons olive oil – for browning the beef; butter may be substituted if desired.
• Dry rub – 1 teaspoon kosher salt, 1 teaspoon ground pepper, 1 teaspoon garlic powder, ½ tablespoon brown sugar, ½ teaspoon red pepper flakes. The kosher salt is important for flavor and for briefly tenderizing the meat.
• 7 green onions – trimmed and cut into 2–3 inch pieces.
• 1 large green pepper – sliced into strips.
• 1 large red pepper – sliced into strips.
• 2 teaspoons white sesame seeds – for finishing and a subtle nutty crunch.

How to Make Pepper Steak — At a Glance

1. Tenderize: Place the flank steak between plastic wrap and pound it to an even thickness (about 1 inch) with a meat mallet.
2. Apply the dry rub: Combine the salt, pepper, garlic powder, brown sugar, and red pepper flakes. Massage the mixture into the whole steak so it is evenly coated.
3. Rest: Let the rubbed steak rest 20–30 minutes to allow the flavors to penetrate and the salt to begin tenderizing the meat.
4. Slice: Slice the steak thinly against the grain into strips.
5. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Sear the steak strips for 1–2 minutes per side until lightly browned; leave a bit of pink as they will finish cooking in the sauce.
6. Sauté the vegetables: Remove the beef and add the peppers to the skillet, sautéing for 4–5 minutes. Add the green onions and cook another 1–2 minutes.
7. Add sauce and combine: Stir the sauce once more, then return the beef to the pan. Toss everything until the sauce thickens and evenly coats the ingredients.
8. Serve: Remove from heat, serve over white or fried rice, and sprinkle with sesame seeds.

Pepper Steak Tips & Tricks

Make it Spicy

Add 1/2 teaspoon additional red pepper flakes to the sauce or include a sliced jalapeño with the peppers for a sharper heat.

Add More Vegetables

To boost the vegetable content, add sliced carrots, small broccoli florets, or red onions. Add tougher vegetables earlier so everything finishes at the same time.

Storage and Reheating

Store pepper steak separately from rice in an airtight container in the refrigerator for up to 5 days. For leftovers, reheat the pepper steak in a skillet over medium-low heat. Add 1–2 tablespoons of water if needed to loosen the sauce and prevent it from drying out. Heat until warmed through and the sauce is simmering.

Pepper Steak Recipe

A well-seasoned, stir-fried beef dish served over rice. This recipe combines a savory soy-maple sauce, fresh ginger, and crisp bell peppers for a satisfying meal.

Author: Linley Hanson

Prep: 30 mins • Cook: 10 mins • Total: 40 mins • Servings: 4

Ingredients

• 1 lb. flank steak
• 1 teaspoon kosher salt
• 1 teaspoon ground pepper
• 1 teaspoon garlic powder
• ½ tablespoon brown sugar
• ½ teaspoon red pepper flakes
• 7 green onions, sliced into 2–3 inch pieces
• 2/3 cup soy sauce
• 2 tablespoons maple syrup (or honey)
• ¼ cup rice vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons olive oil
• 1 large green pepper, sliced into strips
• 1 large red pepper, sliced into strips
• 2 teaspoons white sesame seeds

Instructions

1. Place flank steak on a cutting board and cover with plastic wrap. Pound with a meat tenderizer to about 1-inch thickness.
2. Combine salt, pepper, garlic powder, brown sugar, and red pepper flakes. Rub evenly over the steak and let rest for 20–30 minutes.
3. Whisk soy sauce, maple syrup, rice vinegar, grated ginger, and cornstarch in a jar or bowl until fully dissolved. Set aside.
4. Slice the rested steak thinly against the grain into strips.
5. Heat a large skillet over medium-high heat with olive oil. Sear steak strips 1–2 minutes per side until browned but still slightly pink. Remove and set aside, leaving juices in the pan.
6. Turn heat to medium, add red and green peppers to the pan, and sauté 4–5 minutes. Add green onions and cook 1–2 minutes more.
7. Return the steak to the skillet, pour in the sauce, and stir until the sauce thickens and coats everything evenly.
8. Remove from heat. Serve over rice and sprinkle with sesame seeds.

Nutrition (per serving)

Calories: 366 kcal • Carbohydrates: 22 g • Protein: 30 g • Fat: 18 g • Fiber: 3 g • Sugar: 12 g

Nutrition information is automatically calculated and should be used as an approximation.

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