Pepper Steak with Bell Peppers and Onion

I first created this Pepper Steak with Bell Peppers and Onion when searching for quick yet impressive dinner ideas. The combination of tender beef strips colorful peppers and sweet onions in that rich savory sauce has become one of our family favorites. It's my go to recipe when I want something that tastes like takeout but feels homemade and special.

What Makes This Dish Special

You know those recipes that just make you feel like a kitchen pro? This is definitely one of them. The beef turns out so tender with those perfectly crisp peppers and onions adding such wonderful texture. That rich umami sauce brings everything together beautifully. Best of all it comes together in about 35 minutes perfect for those busy evenings when you still want something amazing.

Let's Gather Our Ingredients

Here's everything you need for this delicious meal:

1. 1 pound flank steak or sirloin sliced thin against the grain
2. Soy sauce for marinating and sauce
3. Cornstarch for tenderizing and thickening
4. A rainbow of bell peppers red green and yellow
5. Fresh garlic minced
6. One large onion sliced into rings
7. Rich oyster sauce
8. Beef broth
9. A touch of sugar
10. Vegetable oil for cooking

The quality of your beef and oyster sauce really makes a difference here.

Creating The Magic

Start by marinating your beef slices in soy sauce and cornstarch this makes them so tender. While that's working its magic get your peppers and onions sliced. Heat your wok or large skillet nice and hot then sear that beef in batches just a couple minutes each side you want it to have a nice caramelized edge.

Next come those colorful peppers and onions stir frying until they're crisp tender. Add the garlic then bring everything together with that amazing sauce. Let it simmer just until it thickens and coats everything beautifully.

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Making It Your Own

Sometimes I'll make this with chicken or even shrimp when I want to switch things up. Tofu works beautifully too absorbing all those wonderful flavors. Each protein brings its own special something to the dish.

Perfect Pairings

We love serving this over fluffy jasmine rice or sometimes quinoa for something different. A side of simple sautéed greens or crisp cucumber salad makes it a complete meal. My kids love when I serve it over their favorite noodles.

Tips For Success

Here's a trick I learned pop your beef in the freezer for about 20 minutes before slicing it makes getting those thin even slices so much easier. Always use fresh peppers for the best crunch and keep your heat high while cooking them this keeps their colors bright and texture perfect.

Keeping It Fresh

Leftovers keep beautifully in the fridge for about 3 days. I like reheating it in a skillet instead of the microwave it keeps everything crisp. You can even freeze it for up to 2 months though the peppers won't be quite as crunchy.

Adding Some Heat

My husband loves when I add some sliced chilies or red pepper flakes for extra kick. A drizzle of sriracha works beautifully too. You can easily adjust the heat level to your taste.

Good For You Too

What I love about this dish is how it combines great taste with good nutrition. Those colorful peppers are packed with vitamins and the beef gives you protein and iron. It's the kind of meal that makes you feel good while tasting amazing.

Serving Suggestions

Try serving this over fragrant jasmine rice or fluffy quinoa. A crisp green salad on the side makes it complete. When we're having friends over I'll open a nice bottle of red wine it pairs beautifully.

Perfect For Planning Ahead

This recipe is fantastic for meal prep. I often make a big batch on Sunday portion it out with rice and have lunch ready for several days. It reheats so well making busy weekdays much easier.

A Real Crowd Pleaser

Every time I serve this at dinner parties people ask for the recipe. Something about those colorful peppers and tender beef just draws everyone in. I always make extra because everyone wants seconds.

Kitchen Essentials

A good wok or large skillet is essential here. You'll also want your sharpest knife for slicing that beef. I use my rice cooker to make perfect rice while everything else is cooking it makes timing dinner so easy.

Making It Special

Don't be afraid to experiment with this recipe. Sometimes I'll use hoisin sauce instead of oyster sauce or add some toasted sesame seeds on top. Fresh herbs like cilantro or green onions make beautiful garnishes. It's really about making it your own.

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Frequently Asked Questions

→ Why partially freeze the beef?

Slightly frozen beef is easier to slice thinly, which ensures tender meat that cooks quickly and evenly in the stir-fry.

→ Why cook beef in batches?

Cooking in batches prevents overcrowding, allowing the meat to sear properly instead of steaming. This creates better flavor and texture.

→ What's the purpose of the cornstarch marinade?

Cornstarch helps protect the meat during cooking and creates a silky texture. This technique is called velveting in Chinese cooking.

→ Can I use different vegetables?

Yes, you can add or substitute with broccoli, snap peas, mushrooms, or any stir-fry friendly vegetables you prefer.

→ Why use a cornstarch slurry?

The cornstarch slurry thickens the sauce, helping it coat the meat and vegetables evenly. Add it at the end to prevent over-thickening.

Conclusion

A delightful and speedy stir-fry that combines tender beef with vibrant vegetables in a rich, umami-packed sauce. Ideal for those seeking a quick yet delicious meal that doesn't compromise on flavor.