If you’re craving a dish that bursts with vibrant colors and bold flavors, the Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe is exactly what you need to brighten up your dinner table. This hearty and flavorful stir-fry features tender strips of flank steak cooked to juicy perfection, tossed with crisp bell peppers and sweet onions, all enveloped in a luscious savory sauce that keeps you coming back for more. It’s the perfect balance of savory, slightly sweet, and umami goodness—comfort food elevated with an easy stir-fry technique that feels both fresh and satisfying every single time.
Ingredients You’ll Need
Gathering a handful of simple but essential ingredients is the secret to making this Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe so delightful. Each ingredient plays a special role, from adding depth and complexity to creating that irresistible texture and vibrant color.
- 12 ounces flank steak: Choose a tender cut like flank steak or London broil for quick cooking and rich beef flavor.
- 1 ½ tablespoons water: Helps in marinating and keeping the beef juicy.
- 2 teaspoons cornstarch: Ideal for tenderizing the beef and thickening the sauce.
- 2 teaspoons neutral oil: A neutral oil such as vegetable or canola works great for stir-frying without overpowering the flavors.
- 2 teaspoons oyster sauce: Adds a deep, savory umami boost to both the marinade and the sauce.
- 2 teaspoons Shaoxing wine: A Chinese cooking wine that gives a subtle sweetness and complexity.
- ¼ teaspoon baking soda: Tenderizes the beef for that melt-in-your-mouth texture.
- ½ cup low-sodium chicken stock: Forms the base of the sauce with a gentle savory backdrop.
- 1 tablespoon cornstarch (for sauce): Thickens the sauce to a glossy finish.
- 1 ½ tablespoons oyster sauce (for sauce): Ensures the sauce is rich and deeply flavored.
- 1 tablespoon Shaoxing wine (for sauce): Enhances the overall aroma of the dish.
- 1 tablespoon light soy sauce: Adds salty, essential seasoning and depth.
- 1 teaspoon dark soy sauce: Provides color and a touch of sweetness to balance the sauce.
- ½ teaspoon sugar: Balances the savory components with a hint of sweetness.
- ½ teaspoon sesame oil: Infuses a fragrant, nutty aroma that finishes the dish beautifully.
- â…› teaspoon white pepper (or to taste): Adds gentle heat without overwhelming the flavors.
- 1 green bell pepper, cut into 1-inch pieces: For a crisp, mildly sweet crunch and vibrant color.
- ½ red bell pepper, cut into 1-inch pieces: Adds sweetness and beautiful red color contrast.
- 1 medium onion, cut into 1-inch pieces: Brings natural sweetness and a lovely texture to balance the peppers.
- 2 tablespoons neutral oil: For stir-frying the vegetables and finishing the dish.
- ½ teaspoon minced ginger (optional): Adds a subtly warm, spicy note when included.
- 2 cloves garlic, chopped: For that irresistible aromatic punch loved in stir-fry recipes.
How to Make Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe
Step 1: Prepare the Beef
Start by slicing your beef into thin, even strips. This ensures quick, even cooking and makes every bite tender. In a bowl, combine the beef strips with water, cornstarch, neutral oil, oyster sauce, Shaoxing wine, and baking soda—this magical marinade works overtime to tenderize and flavor the meat deeply. Cover and let it rest for at least 30 minutes, or even better, overnight in the fridge to unlock maximum juiciness and tenderness.
Step 2: Make the Sauce
While the beef is marinating, whisk together the sauce ingredients: chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. This sauce is the heart of the Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe, ensuring every component gets coated with a glossy, flavorful finish that ties the dish together beautifully.
Step 3: Prep Vegetables
Wash and cut your green and red bell peppers along with the onion into roughly 1-inch pieces. This chunky cut maintains a pleasing texture and allows the vegetables to stand out with their sweet, slightly crisp bite when stir-fried.
Step 4: Sear the Beef
Heat a wok or large skillet over high heat until it’s smoking hot—that intense heat locks in the juices and creates that lovely sear on the beef. Add 1 tablespoon of oil and cook the beef in batches for about 30 seconds per side, just until it’s 80% cooked through. Remove and set aside; don’t overcrowd the pan as that steams the beef instead of searing it.
Step 5: Stir-fry Vegetables
Turn the heat down slightly to medium-high and add the remaining oil. Toss in minced ginger if you’re using it and chopped garlic, stir-frying for about 10 seconds until fragrant. Then add your chopped bell peppers and onions, cooking just over a minute so they remain crisp and vibrant—this quick stir-fry keeps the veggies fresh and full of life.
Step 6: Combine and Finish
Return the seared beef and any juices to the wok. Stir-fry together briefly, then crank the heat back up to high. Stir the sauce mixture to blend any settled cornstarch, then pour it into the wok. Stir everything constantly as the sauce thickens quickly, forming a glossy coating over the beef and vegetables. The finished dish is irresistible—full of layers of flavor that meld perfectly.
Step 7: Serve
Transfer your Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe to a serving plate. Serve immediately with a side of steamed white rice to soak up every last bit of that luscious sauce, and enjoy the delightful contrast of tender meat and crisp veggies with every bite.
How to Serve Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe
Garnishes
To elevate your dish even further, sprinkle freshly sliced green onions for a pop of color and a fresh bite. Toasted sesame seeds add a delightful crunch and nuttiness that pairs beautifully with the sesame oil in the dish. If you like a little heat, a few thinly sliced red chili rings give an extra kick without overwhelming the balanced flavors.
Side Dishes
This stir-fry shines with steamed jasmine rice or fluffy white rice to help absorb the savory sauce. For a lighter side, serve alongside simple steamed or stir-fried bok choy or snap peas to add even more fresh greens and crunch. A small bowl of miso soup can also complement the umami flavors, making your meal feel complete and satisfying.
Creative Ways to Present
For a striking presentation, serve the stir-fry on a vibrant platter with the colorful bell peppers on top. You can also tuck the beef and veggies into warm lettuce cups for a fresh, handheld experience. Serving over cauliflower rice offers a low-carb twist that keeps the dish light yet indulgent. No matter how you present it, this recipe is sure to impress all your friends and family.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate. The Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe stays delicious for up to 3 days. The flavors might even deepen overnight, making it a fantastic option for next-day meals or quick lunches.
Freezing
This dish can be frozen but keep in mind that bell peppers and onions may lose some of their crispness upon thawing. To freeze, cool the stir-fry completely, then transfer to a freezer-safe container. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat your pepper steak stir-fry gently in a skillet over medium heat, stirring occasionally until warmed through. Avoid microwaving if possible, as stovetop reheating helps maintain better texture of the beef and vegetables. If the sauce has thickened too much, add a splash of water or stock to loosen it back up.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is ideal for its tenderness and quick cooking, you can also use London broil or chuck roast sliced thinly. Just be sure to marinate sufficiently to keep the meat tender and flavorful.
What if I don’t have Shaoxing wine? Can I substitute it?
If you don’t have Shaoxing wine, dry sherry or a splash of mirin can work as substitutes in a pinch. They offer a similar depth of flavor, though Shaoxing wine remains the authentic choice.
Can I make this recipe vegetarian?
You can! Try replacing the beef with firm tofu or seitan for a plant-based version. Just adjust the marinating and cooking times accordingly and use vegetable stock instead of chicken stock.
Why is the baking soda added to the marinade?
Baking soda is a classic tenderizing agent that raises the pH of the meat’s surface, helping the beef stay tender and juicy when cooked at high heat. Use only a small amount to avoid affecting the flavor.
How do I prevent the vegetables from getting soggy?
The key is to cut the vegetables into large pieces and stir-fry them quickly over high heat. Avoid overcooking so they retain their crispness and vibrant color, giving the dish a fresh contrast to the tender beef.
Final Thoughts
I hope you’ll give the Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe a go because it truly is one of those dishes that brightens up any meal with its lively flavors and irresistible textures. It’s a wonderful way to enjoy a quick, wholesome, and delicious dinner that feels special but comes together perfectly every time. Once you try it, I bet it’ll become a favorite in your recipe rotation as well!
Print
Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Pepper Steak recipe features tender strips of flank steak marinated and seared to perfection, stir-fried with colorful bell peppers and onions, all coated in a savory, slightly sweet soy-based sauce. Quick to prepare yet packed with vibrant flavors, it’s an ideal weeknight dinner served with steamed rice.
Ingredients
Beef Marinade
- 12 ounces flank steak (or London broil or chuck roast), sliced into thin strips
- 1 ½ tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil (e.g. vegetable or canola oil)
- 2 teaspoons oyster sauce
- 2 teaspoons Shaoxing wine
- ¼ teaspoon baking soda
Sauce
- ½ cup low-sodium chicken stock
- 1 tablespoon cornstarch
- 1 ½ tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- â…› teaspoon white pepper (or to taste)
Vegetables and Aromatics
- 1 green bell pepper, cut into 1-inch pieces
- ½ red bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 2 tablespoons neutral oil (divided)
- ½ teaspoon minced ginger (optional)
- 2 cloves garlic, chopped
Instructions
- Prepare the Beef: Slice the flank steak into thin strips. In a bowl, mix the beef with water, cornstarch, neutral oil, oyster sauce, Shaoxing wine, and baking soda. Marinate this mixture for at least 30 minutes or preferably overnight in the refrigerator to tenderize and flavor the meat.
- Make the Sauce: In a separate bowl, whisk together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper until well combined. This will create a rich and balanced sauce for the dish.
- Prep Vegetables: Cut the green and red bell peppers and the onion into 1-inch pieces to ensure they cook evenly and maintain a nice texture in the stir-fry.
- Sear the Beef: Heat a wok or large skillet over high heat until it starts to smoke slightly. Add one tablespoon of oil, then sear the marinated beef strips in batches for about 30 seconds on each side, cooking until they are about 80% done. Remove the beef from the wok and set it aside to prevent overcooking.
- Stir-fry Vegetables: Lower the heat to medium-high. Add the remaining tablespoon of oil to the wok. Stir-fry the ginger (if using) and garlic for around 10 seconds until fragrant. Add the bell peppers and onions, stir-frying for approximately 1 minute so they become tender yet retain some crunch.
- Combine and Finish: Return the seared beef and any accumulated juices to the wok with the vegetables. Stir-fry everything together for 15 seconds. Increase the heat back to high. Re-stir the prepared sauce to remix any settled cornstarch, then pour it into the wok. Stir-fry the mixture until the sauce thickens and evenly coats the beef and vegetables, resulting in a glossy, savory finish.
- Serve: Transfer the completed pepper steak to a serving plate and serve immediately alongside steamed rice for a satisfying and balanced meal.
Notes
- Marinating the beef overnight intensifies flavor and tenderness.
- Baking soda helps tenderize the beef but should be used in small amounts to avoid an off taste.
- If Shaoxing wine is unavailable, dry sherry can be used as a substitute.
- Adjust the amount of white pepper and sugar according to your taste preferences.
- Use a wok or large skillet to ensure high heat and even cooking.
- Serve with steamed jasmine or long-grain rice for an authentic meal.
