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Pepper Steak with Bell Peppers and Onion

Tender flank steak and colorful bell peppers stir-fried in a savory-sweet sauce for a quick, restaurant-quality dinner ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank 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 tablespoons vegetable oil divided
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes optional, for heat
  • Sesame seeds or green onions optional garnish

Equipment

  • Large skillet or wok (12-inch)
  • small mixing bowl
  • whisk
  • sharp knife
  • cutting board
  • wooden spoon or spatula

Method
 

  1. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, water, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. Whisk thoroughly to dissolve cornstarch completely. Set aside near your stove.
  2. Heat a large skillet or wok over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat. Add sliced beef in a single layer, working in batches if necessary to avoid overcrowding. Let sit undisturbed for 1 minute to develop a crust, then stir-fry for 1-2 minutes until just cooked through with slight pink remaining. Transfer to a clean plate.
  3. Add remaining tablespoon of oil to the hot skillet. Add sliced bell peppers and onion. Stir-fry vigorously, tossing and stirring constantly, for 4-5 minutes until vegetables develop some charred spots while remaining crisp-tender.
  4. Return cooked beef and any accumulated juices to the skillet with vegetables. Give sauce mixture a quick stir, then pour over beef and vegetables. Stir everything together thoroughly to coat.
  5. Cook for 2-3 minutes, stirring frequently, until sauce thickens and becomes glossy, clinging to the beef and vegetables. Remove from heat immediately once sauce reaches proper consistency.
  6. Transfer to serving platter or divide among plates over rice or noodles. Garnish with sesame seeds or sliced green onions if desired. Serve immediately while hot.

Notes

Storage: Store leftovers in airtight container in refrigerator for up to 3 days. Vegetables will soften slightly but flavors deepen.
Reheating: Reheat gently in skillet over medium heat with splash of water or broth. Stir frequently. For microwave, use 50% power in short bursts with added water.
Freezing: Not recommended as vegetables lose texture and beef can become tough.
Slicing tip: Partially freeze steak for 15-20 minutes before slicing for easier, more uniform cuts. Always slice against the grain.
Substitutions: Sirloin, ribeye, or skirt steak work instead of flank. Hoisin sauce can replace oyster sauce. Tamari makes it gluten-free. Brown sugar can replace honey.
Variations: Add snap peas, mushrooms, water chestnuts, or broccoli. Try chicken thighs, shrimp, or tofu instead of beef. Increase heat with jalapeños or sriracha.
Serving suggestions: Serve over steamed jasmine rice, fried rice, lo mein noodles, or cauliflower rice. Pair with egg rolls, spring rolls, or Asian cucumber salad.
Make-ahead: Prep and slice all ingredients ahead, but cook just before serving for best texture.
High heat essential: Ensure pan is very hot before cooking for proper caramelization and stir-fry texture.