Pepper Steak is a super flavor-packed stir-fry dish with tender steak, crisp bell peppers, and onions, all in a sweet and savory ginger sauce. It is quick and easy to prepare, taking less than 30 minutes.
This dish is packed with flavor and is sure to become a family favorite. It is low in carbohydrates, full of nutrition, and has plenty of protein to satisfy even the heartiest appetite. This recipe, prepared in one large skillet, is delicious served over rice or Chinese noodles and even better than your local Chinese restaurant! If you like this recipe, try chicken chow mein, beef fried rice, sesame chicken, or sweet and sour chicken.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Beef broth: Low sodium is best.
- Soy sauce: Preferably low-sodium
- Rice vinegar: It is also used in my pork stir fry and vegetable stir fry. Substitute apple cider vinegar or champagne vinegar.
- Mirin: It is sweetened sake. If you can find it, you will love it in your stir-fries. Look for it in the Asian Food Section of your local grocery store. You can substitute with dry sherry and granulated sugar in a 3:1 ratio. So, for every 1 tablespoon of sherry, add 1 teaspoon of sugar.
- Beef: Choose good cuts of beef, such as tenderloin, petite shoulder, porterhouse, or ribeye. If you use flank steak, tenderize it first with a meat mallet.
- Bell peppers: You can use any color bell pepper. I like the way the green and red look.
- Ginger: Use freshly grated ginger or ginger paste. Ginger paste works just as well as fresh ginger; once opened, it lasts about one month in the fridge.
Preparation Tips
- Slice your onions and peppers into thin strips. Pepper Steak stir fry moves fast, and you want your veggies to be crisp-tender.
- Stir fry moves quickly, so it needs your undivided attention. It is not the time to check your email or Facebook page.
- For a change of pace, wrap Pepper Steak in a soft tortilla with sour cream, cheddar cheese, and tomatoes.
- For best results, do not overcook and serve immediately.
Serving Suggestions for Pepper Steak
- Starch: white rice, cilantro lime rice, brown rice, udon noodles, and rice noodles
- Appetizers: classic egg rolls, bacon-wrapped water chestnuts, crab rangoon, and Japanese gyoza
- Soup: egg drop soup, wonton soup, and hot and sour soup
More Stir Fry Recipes
Pepper Steak Recipe
A favorite one skillet pepper steak recipe with stir-fried crisp-tender steak, green and red bell peppers, and sweet yellow onion in a sweet and savory beef ginger sauce. On the table in less than 30 minutes.
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Servings: 4 servings
Calories: 313kcal
Ingredients
Sauce Ingredients
- ⅓ cup low sodium beef broth
- ¼ cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons mirin see notes
- ¼ teaspoon sesame oil
- 1 tablespoon cornstarch
Steak and Peppers
- 2-3 tablespoons vegetable oil
- 1¼ lbs. beef petite shoulder flank steak, skirt steak, or top sirloin steak thinly sliced against the grain
- Kosher salt and fresh ground black pepper
- 1 red bell pepper seeded and cut into strips
- 1 green bell pepper seeded and cut into strips
- 1 yellow onion sliced into strips
- 1 tablespoon minced fresh ginger or ginger paste
- 2 cloves garlic minced
Instructions
- Whisk together the beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch in a medium bowl. Set it aside for a few minutes.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer. Sprinkle with a little kosher salt and fresh ground black pepper. Cook the beef until browned on both sides. Plate the beef when done working in batches.
- In the same skillet over medium-high heat, add 1 tablespoon of olive oil. Add the peppers and onions. Cook until just starting to brown on the edges, approximately 2-3 minutes. Remove them from the pan and plate.
- Lower the heat to medium-low, and if necessary, add just a tiny bit more oil. Add the ginger and garlic, cooking for about 1 minute while stirring constantly. Whisk the sauce that you set aside and add it to the skillet with the ginger and garlic. Continue stirring until the sauce is thickened. Return the steak, peppers, and onions to the pan and stir to coat. Warm for a few minutes and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
- To freeze, cool to room temperature, then spoon the contents into a sturdy freezer container. Freeze for up to 2 months. Reheat in the microwave at reduced power or on the stovetop over low heat. The bell peppers will not be as crisp tender, but the dish will still be delicious.
Nutrition
Calories: 313kcal | Carbohydrates: 13g | Protein: 34g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 86mg | Sodium: 760mg | Potassium: 749mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1042IU | Vitamin C: 65mg | Calcium: 59mg | Iron: 3mg
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Juliet
This pepper steak is such a fantastic dish! The family loved it. I do believe that this is a new family favorite.
Beth Pierce
So glad to hear that, Juliet!
Clarice
We had this last night and it was delicious. This is the first time I used mirin, and it definitely made a difference. Thank you for sharing this pepper steak recipe.
Beth Pierce
The pleasure is all mine! I am so glad that you liked it.