Pepper Steak Recipe

Name: Pepper Steak Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 1 1/4 lbs top sirloin steak (or flank steak), sliced thin against the grain; 1/3 cup low-sodium chicken broth; 1/4 cup Shaoxing wine (or dry sherry/rice wine); 3 tablespoons soy sauce; 1 tablespoon rice vinegar (or white wine vinegar); 1 tablespoon sugar (or brown sugar/honey); 2 teaspoons freshly cracked black pepper; 2 teaspoons dark sesame oil; 1 tablespoon cornstarch; 6 teaspoons vegetable oil, divided; Salt, to taste; 1 red bell pepper, cut into bite-size pieces; 1 green bell pepper, cut into bite-size pieces; 6 green onions, white and green parts separated, chopped; 1 tablespoon minced garlic; 1 tablespoon peeled and minced fresh ginger

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You know those nights when you really want something packed with flavor but you also want to be in and out of the kitchen before your takeout order would even show up? This Pepper Steak Recipe is exactly what you need. You’re basically tossing juicy, tender steak strips and crunchy bell peppers in a glossy, peppery sauce that clings to every bite.

Homemade pepper steak with tender beef and colorful bell peppers in savory sauce, shown in a skillet and served as a delicious weeknight dinner.

This is the kind of stir-fry that disappears before you even scoop the last of the rice out of the pot. Fast, colorful, and packed with classic Chinese takeout vibes—but so much fresher and more fun. Weeknight win? Oh yeah, you’re about to feel like a stir-fry superstar.

Why You’ll Love This Easy Pepper Steak

30 minutes start to finish: No slow marinating, no waiting for things to roast. Just sizzle, toss, and serve.
Major comfort food: That savory, peppery sauce brings pure takeout nostalgia, but with way less oil and no mystery ingredients.
Flexible: Works with sirloin, flank, or whatever beef you’ve got. Got extra veggies? Toss ’em in.
Leftovers? Good luck with that. But if you have any, they reheat beautifully.

Ingredients You’ll Need (and Substitutes)

Top sirloin steak: Flank steak works too. Just slice it thin across the grain for max tenderness.
Bell peppers: Go with red and green for that classic look, but any color works.
Green onions: Or swap in half a yellow onion if that’s what you’ve got.
Shaoxing wine: Traditional, but dry sherry or rice wine totally works in a pinch.
Soy sauce: Regular for full flavor, or low-sodium if you’re watching salt.
Chicken broth: Go low-sodium or even unsalted for more control.
Rice vinegar: Or use white wine vinegar as a stand-in.
Sugar: A little sweetness to balance the bite—brown sugar or honey are fair game.
Black pepper: The star. Freshly cracked gives the best punch, but any will do.
Dark sesame oil: For that toasty, nutty aroma.
Cornstarch: Thickens the sauce and makes it all glossy.
Garlic and ginger: Fresh is best, but paste or powder can bail you out on busy nights.
Vegetable oil: Or swap in peanut or canola oil.

For precise amounts, check the recipe card at the end of the post.

Beef, bell peppers, green onions, ginger, and sauces arranged for a healthy pepper steak dinner.

Ingredient Swaps & Variations

Make it chicken: Sub in thinly sliced chicken breast or thigh.
Go veggie: Use mushrooms, tofu, or even just extra peppers and onions for a meatless twist.
Add heat: Toss in a sliced jalapeño or a pinch of red pepper flakes for spicy pepper steak.
Sauce it up: Add a spoonful of oyster sauce for extra umami.

How to Make Pepper Steak (Step-by-Step!)

This is about to become your “don’t think, just cook” dinner. Here’s the lowdown:

1. Prep the Steak

Pound your steak a little flatter with a meat mallet (or the bottom of a pan) to help tenderize. Slice it into thin, ⅓-inch strips about 2 inches long. Pat dry with paper towels—this helps you get that crave-worthy sear.

Raw top sirloin beef strips ready for a fast and flavorful pepper steak recipe.

2. Mix the Sauce

In a bowl, whisk together chicken broth, Shaoxing wine, soy sauce, rice vinegar, sugar, black pepper, sesame oil, and cornstarch. This is the magic that brings the whole dish together.

Combining seasonings and soy sauce for a homemade pepper steak marinade.

Whisking a rich, peppery stir fry sauce in a glass bowl for classic pepper steak.

3. Sear the Steak

Heat a nonstick skillet over moderately high heat and add a drizzle of oil. Sear half the steak, spreading it out in a single layer. Don’t crowd the pan or you’ll end up steaming the meat (trust me—been there). Give each side about 45–60 seconds for that perfect crust, then transfer to a plate. Repeat with the rest of the steak.

Bite-sized steak pieces searing in a hot skillet, ready for a classic pepper steak stir fry.

4. Sauté the Veggies

Add a little more oil to the pan and toss in the bell peppers. Let them cook for about 3–4 minutes—just until they’re starting to soften but still have a bit of crunch.

Sliced green and red bell peppers in a skillet, perfect for easy pepper steak stir fry.

5. Add the Aromatics

Stir in the green onions, garlic, and ginger, and sauté for about a minute until everything smells amazing.

Chopped red and green bell peppers with diced onions and sliced green onions cooking in a skillet

6. Finish the Sauce

Give your sauce another whisk (cornstarch tends to settle), then pour it into the pan. Stir until it thickens up and gets glossy.

Pouring homemade pepper steak sauce over sautéed bell peppers and beef for rich flavor.

7. Bring it Together

Add the steak back into the pan and toss everything to coat in that rich, peppery sauce. Serve it up hot over rice and bask in the kitchen glory.

Juicy steak, red and green bell peppers, and savory sauce cooked in one pan.

Tips for the Best Pepper Steak

Sear in batches: Don’t overcrowd the pan or the steak will steam, not brown.
Dry the beef: Moisture is the enemy of a good sear.
Quick cook: Keep the beef tender by not overcooking—just a kiss of heat on each side.
Veggie crunch: Cook bell peppers until just crisp-tender for max color and bite.
Sauce timing: Thicken the sauce just until glossy—don’t let it boil away.

Tender beef and bell peppers simmered in a savory sauce for an easy skillet meal.

What to Serve with Pepper Steak

Rice is classic, but you can use cauliflower rice, quinoa, or even noodles.
Steamed broccoli or snap peas for extra greens.
Egg rolls or potstickers for a full takeout-at-home spread.

Beef stir fry with red and green bell peppers served over white rice and topped with sliced green onions

Make-Ahead & Storage

Fridge: Leftovers keep well for up to 3 days in an airtight container.
Freezer: The sauce can be made ahead and frozen. Thaw and toss with fresh-seared steak and veggies for a future quick dinner.
Reheat: Gently warm in a skillet to keep the steak tender. A splash of water can help loosen the sauce.

FAQ

Can I use a different cut of beef?

Absolutely! Flank steak is a great substitute for sirloin. Just slice it thinly against the grain for tenderness.

Is Shaoxing wine required?

It adds authentic flavor, but dry sherry or even rice wine can be used in a pinch. No wine? Just add a little extra broth.

Can I prep this ahead?

Yes—slice your beef and veggies, and mix the sauce in advance. Stir-fry everything when you’re ready to eat for best texture.

How do I keep the steak tender?

Sear quickly over high heat and avoid overcooking. Also, slicing against the grain helps break down tough fibers.