Pepper Steak with Onion and Bell Peppers
Make Chinese-American pepper steak with thin beef, red and green bell peppers, onion, garlic, ginger, soy sauce, and a simple skillet sauce.
beef, takeout-style, family-friendly, rice-bowl
beef: 450 g / 1 lb flank steak, sirloin, or stir-fry beef.
rice: Cooked rice, for serving (optional).
Cut the beef into thin strips across the visible muscle lines. Thin strips cook quickly and stay tender. If using pre-sliced stir-fry beef, pat it dry and separate the pieces before marinating.
Toss beef with a little soy sauce, cornstarch, and water until lightly coated. In a separate bowl, combine soy sauce, oyster sauce if using, rice vinegar, sugar, and 3 tablespoons water. Slice peppers and onion into even strips.
Heat oil in a large skillet over medium-high heat. Add beef in one layer and cook just until browned at the edges. Move it to a plate before it is fully cooked; it will finish later with the sauce.
Add peppers and onion to the pan. Stir-fry for 2 to 3 minutes until they brighten and begin to soften. Keep them moving, but let them touch the hot pan enough to pick up a little color.
Add garlic and ginger and stir for 20 seconds. Return beef and pour in the sauce. Toss while it bubbles and coats everything. Add a spoonful of water if the sauce thickens before the vegetables are coated.
Turn off the heat when the beef is just cooked through and the peppers are still crisp-tender. Serve with rice if using. Avoid long simmering, which makes thin beef strips chewy.
Use a mix of red and green bell peppers for color, but one color is fine.
Flank steak, sirloin, or pre-sliced stir-fry beef all work.
Cut onion into wedges so it stays visible and does not disappear into the sauce.
Use chicken or tofu instead of beef if needed.
Use broccoli, mushrooms, or snap peas instead of one bell pepper.
Use hoisin plus soy sauce if oyster sauce is unavailable.
Beef: Flank steak, Sirloin, Skirt steak. Freeze the beef for 15 minutes if you need help slicing it thinly.
Bell peppers: Red bell pepper, Green bell pepper, Sweet mini peppers. Use at least one bright pepper so the dish looks distinct on the page.
Onion: Yellow onion, White onion, Red onion. Cut into wedges so it stays crisp-tender and visible.
No. Pepper steak usually refers to bell peppers, not chile heat, though black pepper can be added.
Serve it over rice, with fried rice, or with a crisp cucumber salad.
Yes, but cook them over high heat and expect a softer texture than fresh bell peppers.