This classic pepper steak recipe brings a takeout menu favorite to your kitchen!
Strips of tender steak are marinated in a homemade sauce and stir-fried with sautéed bell peppers and onions. Quick, easy, and so delicious!
Serve this meal over rice with a side of steamed broccoli.
Perfectly Peppered Steak
- Cook and serve this hot and hearty main dish from one pan in less than 30 minutes!
- Budget-friendly cuts of beef come out tender and juicy in a homemade marinade that also becomes a sauce!
- We love this easy recipe and think it the taste is even better when homemade!
- Add your own favorite veggies to make a new family favorite.
Ingredients and Variations
BEEF: Top round, flank steak, and sirloin steak are favorites in this recipe. Prepare the meat for cooking by slicing it against the grain in order to break down the fibers and help tenderize it.
VEGGIES: Green and red bell peppers give a pop of color, but any peppers will work! Yellow, white, or even red onion slices add some crunch & flavor.
SAUCE: Spring for fresh ginger and garlic for the best flavor! Soy sauce, Worcestershire, Mirin, and honey or sugar for sweetness round out the sauce. Low-sodium soy sauce can be used in this recipe.
VARIATIONS: Try asparagus, baby corn, snap peas, or sliced carrots. Add additional garlic cloves, a splash of rice vinegar, or some chili paste or sriracha if you’d like. Substitute honey for brown sugar.
How to Make Pepper Steak
Turn some round steak into a peppery and juicy main dish for dinner.
- Whisk sauce ingredients together in a bowl.
- Stir fry onion & peppers in a large skillet until tender. Transfer to a plate.
- Sear the beef strips (as per the recipe below) and cook just until browned.
- Add onion & peppers back to the skillet along with the sauce. Cook until thickened.
What to Serve with Pepper Steak
Over ramen noodles, rice, or even cauliflower rice, or some oven-roasted broccoli.
Side dishes like garlic bok choy, asparagus or Szechuan green beans are always a hit.
For a cool crisp side, try bean sprout salad or easy Asian slaw!
Our Fave Stir Fries
Did your family love this Pepper Steak Stir Fry? Leave us a rating and a comment below!
Easy Pepper Steak
- 1 pound top round beef sliced into strips against the grain
- 2 tablespoons canola oil or vegetable oil
- 1 large onion thinly sliced
- 1 green bell pepper cored and sliced
- 1 red bell pepper or orange/yellow, cored and sliced
- ¾ cup water
- ¼ cup honey or brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- ¼ teaspoon red pepper flakes
- 2 tablespoons cornstarch
- green onions sliced
- sesame seeds
- Combine all the marinade ingredients (except cornstarch) in a medium bowl and whisk.
- Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.
- When ready to cook, remove beef from marinade reserving the marinade.
- Heat a cast iron skillet or wok over medium-high heat and add oil.
- Once the oil is hot, add the sliced onion and peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.
- Add beef to the skillet and distribute evenly, cook for about 1 minute unmoved, to get a nice sear on it. Stir the beef and continue cooking until browned (beef doesn't have to be cooked through), about 2-3 minutes.
- Remove the beef from the skillet and place on a plate with the peppers.
- Whisk the cornstarch into the reserved marinade. Pour into the skillet and whisk while brining to a boil. Let boil 2 minutes.
- Reduce heat to medium and add the onion, peppers and steak back to the skillet.
- Stir to combine all the ingredients and simmer 1-2 minutes or until heated through
- Remove from heat and garnish with sliced green onion and sesame seeds if desired.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Don’t over do the red pepper flakes— my fault. Great recipe!
I made your easy pepper steak today. It came out amazing!!! The beef was tender and the peppers were crisp with just the right amount of chew. I followed the recipe exactly, and will make this again. Thanks for a great weeknight dinner recipe.
I commented on this a few years ago. I just opened the recipe up to make it again and I could have sworn that when I made this every other time, Mirin was included in the recipe and not just an optional addition.
Am I going crazy? I want to make it exactly like I did the other times as my husband LOVED it. Did this recipe use to include mirin and if so, how much? 1 TBSP? Thanks!
Sorry for the confusion. You’re correct Allison; the original marinade contained 1 tablespoon of mirin. There are no other changes to the recipe.
This is delicious! Will be making this again soon!