Pepper Steak with Bell Peppers and Onion

Name: Pepper Steak with Bell Peppers and Onion
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb flank or sirloin steak, thinly sliced against the grain; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 medium onion, thinly sliced; 2 tbsp vegetable or olive oil; 1/4 cup soy sauce; 2 tbsp oyster sauce (or hoisin sauce as substitute); 1 tbsp cornstarch; 2 tbsp water; 1 tbsp rice vinegar; 1 tbsp honey or brown sugar; 2 cloves garlic, minced; 1 tsp fresh grated ginger; 1 tsp sesame oil; 1/2 tsp red pepper flakes (optional)

Jump to Recipe

I still remember the first time I tried making pepper steak. I was a new college graduate, cooking in a tiny apartment kitchen with just one pan and a serious craving for something hearty. I had no clue what I was doing, but with some colorful bell peppers, a bit of soy sauce, and sheer determination, I pulled off a meal that tasted far better than I expected. That quick and healthy dinner became my go-to whenever I wanted something satisfying without the stress.

This lemon herb pepper steak with bell peppers and onions is a perfect entry point for beginner cooks. It’s straightforward, requires only basic chopping and sautéing skills, and cooks in one pan for minimal cleanup. The dish is full of bold, savory flavors and balanced with a hint of sweetness, making it ideal for weeknight meals or meal prep. If you’re looking for a quick and healthy meal that doesn’t compromise on taste, this is it.

Why This Recipe is Special

This recipe takes the familiar appeal of stir-fry and simplifies it into a fail-proof dish that anyone can make. It’s budget-friendly, uses common ingredients, and is endlessly adaptable to whatever you have on hand. You don’t need fancy skills or equipment—just a pan, a few fresh ingredients, and a willingness to stir. It’s a great way to ease into cooking without feeling overwhelmed.

Ingredients and Preparation

Steak (flank or sirloin)
The star of the dish, steak provides rich, savory flavor and protein. Thin slices ensure a quick cook and tender texture.

Bell Peppers (red, green, yellow)
These add sweetness, crunch, and vibrant color. They also bring vitamin C and a touch of natural sweetness to the dish.

Onion
Adds a soft, caramelized base flavor that complements the steak and peppers.

Soy Sauce
Provides a salty umami depth that anchors the whole dish. Use low-sodium if you’re watching salt intake.

Garlic & Ginger
Aromatic powerhouses. Garlic gives boldness, while ginger adds a slight heat and brightness.

Brown Sugar or Honey
Balances the saltiness of the soy sauce with a hint of sweetness. Choose honey for a more floral note or brown sugar for richness.

Cornstarch
Thickens the sauce, creating that glossy coating you expect in a good stir-fry.

Oil (olive or sesame)
Used to sear the steak and sauté the veggies. Sesame oil offers a nutty, toasty aroma.

Optional Ingredients
Red pepper flakes or sriracha for heat
Oyster or hoisin sauce for added depth
Tamari or coconut aminos for gluten-free options

Step-by-Step Instructions

Step 1: Start by whisking together soy sauce, garlic, ginger, and a touch of brown sugar or honey in a bowl to make your marinade. Slice your steak thinly against the grain and toss it in the marinade. Let it sit for at least 15 minutes while you prep the vegetables.

Step 2: Heat a large skillet or wok over medium-high heat with a tablespoon of oil. Working in batches, sear the steak for about 1–2 minutes per side until browned but still juicy. Don’t overcrowd the pan. Set the steak aside on a plate.

Step 3: In the same skillet, add a bit more oil if needed and toss in the sliced bell peppers and onions. Stir-fry for 3–4 minutes until just tender but still crisp. The colors should stay bright.

Step 4: Mix a teaspoon of cornstarch with two tablespoons of water to form a slurry. Add it to the pan with any leftover marinade and simmer for 1–2 minutes until the sauce thickens.

Step 5: Return the steak to the skillet and toss everything together until the meat and veggies are coated in the thickened sauce. Let it cook for another minute to warm through, then serve hot.

Beginner Tips and Notes

If your veggies cook too fast and get soft, remove them from the pan a little early next time—aim for tender-crisp. If your steak browns too quickly on the outside but stays raw inside, your heat may be too high or your slices too thick. For prep, group ingredients in bowls ahead of time so you can cook confidently without scrambling mid-recipe. Don’t have a wok? A large non-stick skillet works just as well.

Serving Suggestions

This easy sheet pan dinner pairs beautifully with a bowl of jasmine or basmati rice. For a low-carb option, try cauliflower rice. Stir-fried noodles, lo mein, or even quinoa also work. Want to go the extra mile? A drizzle of sesame oil or sprinkle of green onions on top elevates the presentation. Leftovers store well in the fridge for up to three days—reheat in a skillet with a splash of water to keep the sauce glossy.

Conclusion

Cooking doesn’t have to be complicated, and this lemon herb pepper steak with bell peppers and onion proves that a flavorful, satisfying meal is just a pan away. Whether you’re just starting out or want a reliable go-to dish, this quick and healthy meal is bound to become a staple. Give it a try, and don’t forget to drop a comment below—I’d love to hear how your version turned out.

FAQ About Pepper Steak with Bell Peppers and Onion

1. What cut of steak works best for this recipe?

Flank steak, sirloin, or skirt steak are ideal for this dish. These cuts are flavorful and tender when sliced thinly against the grain.

2. Can I use frozen bell peppers instead of fresh?

Yes, but fresh peppers will offer better texture. If using frozen, cook them straight from frozen and avoid over-stirring to prevent sogginess.

3. How do I know when the steak is cooked properly?

The steak should be seared on the outside and slightly pink inside for tenderness. It only needs 1–2 minutes per side when thinly sliced.

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