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.

Pepper Steak with Bell Peppers and Onion

Description

This easy pepper steak with bell peppers and onion is a beginner-friendly stir-fry made in one pan. It’s flavorful, quick to cook, and ideal for a healthy weeknight meal.

Ingredients

Scale

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)

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Instructions

In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, water, rice vinegar, honey, garlic, ginger, sesame oil, and red pepper flakes if using. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add steak slices and stir-fry for 2–3 minutes until browned. Remove and set aside.
Add the remaining oil to the skillet. Add bell peppers and onion, stir-frying for 3–4 minutes until tender-crisp.
Return the steak to the skillet and pour in the prepared sauce. Toss to coat and cook for another 2–3 minutes until the sauce thickens and everything is heated through.
Remove from heat and serve hot over steamed rice or noodles.

Notes

Use a mix of colorful bell peppers for visual appeal and flavor variety.
If oyster sauce isn’t available, substitute with hoisin sauce or more soy sauce.
For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
Don’t overcook the steak—sear quickly for tender results.
Prep all ingredients in advance for a smooth cooking process.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1/4 of the recipe
Calories: 280
Sugar: 6g
Sodium: 760mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 24g
Cholesterol: 55mg