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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.

plated Easy Pepper Steak

You’ll Love This Easy Pepper Steak Recipe Because…

  • This hot and hearty main dish is cooked in 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.
  • The taste of the homemade sauce is way better than store-bought.
  • Add in your favorite veggies to stretch this dish even further.
ingredients to make Easy Pepper Steak with labels

Ingredients for Pepper Steak

  • Beef: Top round is my favorite cut of beef for this pepper steak recipe but flank steak and top sirloin steak are other great options. Prepare the meat for cooking by slicing it against the grain to break down the fibers and help tenderize it.
  • Veggies: Green and red bell peppers give a pop of color, but any peppers will taste great. Yellow, white, or red onion slices add some crunch and flavor.
  • Sauce: Fresh ginger and garlic are recommended for the best flavor. Soy sauce, Worcestershire, and honey for sweetness round out the sauce. Mirin is a rice wine and while it’s optional, it adds great flavor.

Variations

  • Try adding asparagus, baby corn, snap peas, or sliced carrots.
  • Add chili paste or sriracha for more heat.
  • Substitute honey for white or brown sugar.
marinating steak in a bowl with a bowl of veggies to make Easy Pepper Steak
onions and peppers in a pan to make Easy Pepper Steak
cooking Easy Pepper Steak in the pan
addin Easy Pepper Steak to peppers and onions in the pan

How to Make Pepper Steak

Turn some round steak into a peppery and juicy main dish for dinner.

  1. Whisk sauce ingredients together in a bowl.
  2. Stir fry onion & peppers in a large skillet until tender. Transfer to a plate.
  3. Sear the beef strips (recipe below) and cook just until browned.
  4. Add onion & peppers back to the skillet along with the sauce. Cook until thickened.

PRO TIP: Marinating the beef strips in the sauce (without the cornstarch added) for up to 24 hours will tenderize the meat and intensify the flavor. Remove beef from the marinade and pour it into a bowl. Whisk in the cornstarch.

close up of cooking Easy Pepper Steak in the pan

What to Serve with Pepper Steak

Serve over ramen noodles, rice, egg noodles, or cauliflower rice.

Side dishes like garlic bok choy, asparagus, or Szechuan green beans are always a hit.

For a cool crisp salad, try bean sprout salad or easy Asian slaw!

Our Fave Stir Fries

Did your family love this Pepper Steak recipe? Leave us a rating and a comment below.

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plated Easy Pepper Steak with sesame seeds
4.97 from 184 votes↑ Click stars to rate now!
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Easy Pepper Steak

Pepper steak is a quick and flavorful dish featuring tender beef, bell peppers, and onions in a savory sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinate Time 2 hours
Total Time 2 hours 40 minutes
Servings 4 servings
Author Holly Nilsson

Equipment

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Ingredients  

  • 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

Marinade:

  • ¾ cup water
  • ¼ cup honey or brown sugar
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin or dry sherry, optional
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon garlic minced
  • 1 tablespoon minced fresh ginger
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons cornstarch

Garnish:

  • green onions sliced
  • sesame seeds

Instructions 

  • To make the marinade, in a medium bowl, combine water, honey, soy sauce, Worcestershire, garlic, ginger, and red pepper flakes and whisk.
  • Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.
  • To cook the beef, remove it from the 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 cook for 1 minute without moving it to get a nice sear on it. Stir the beef and continue cooking until browned (the beef doesn't have to be cooked through), about 2-3 minutes.
  • Transfer the beef to the plate with the peppers.
  • Whisk the cornstarch into the reserved marinade. Pour it into the skillet and, while whisking over medium-high heat, bring it to a boil. Let boil for 2 minutes.
  • Reduce the 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. Serve with rice.

Video

Notes

Additional vegetables can be added along with (or in place of) the peppers.
Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until heated through. 
4.97 from 184 votes

Nutrition Information

Calories: 398 | Carbohydrates: 31g | Protein: 33g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 878mg | Potassium: 480mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1080IU | Vitamin C: 65.1mg | Calcium: 27mg | Iron: 3.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course
Cuisine American, Asian Fusion, Chinese

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Easy Pepper Steak on rice with a title
sweet and savory Easy Pepper Steak with writing
plated Easy Pepper Steak made in one pan with writing
Easy Pepper Steak in the pan and plated on rice with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.97 from 184 votes (145 ratings without comment)

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Comments

  2. It was okay, I wasn’t crazy about the sweetness, I’m not used to Pepper Steak being so sweet. Also it barely made enough for five people, very small portions, there also wasn’t enough sauce. It was very gloppy like.3 stars

    Reply

  3. My kids all loved this recipe (which isn’t always the case). Great flavor and easy to follow instructions.5 stars

    Reply

  6. This was wonderful! I used 1.25 pounds of 96% lean ground beef because that’s what I had on hand. I only used a tablespoon of brown sugar in the sauce. I mixed all the sauce ingredients together (water and cornstarch first, then everything else). I browned the meat and took it out of the skillet. Then I stir fried the onions and peppers until they were crisp-tender, added back the meat and then the sauce, and heated it through. Easy and no marinating required! Served it over brown basmati rice. Husband loved it (so did I)!5 stars

    Reply

  7. This was really good and easy to make. Add mushrooms and broccoli along with the onions and peppers. Will be making it again!5 stars

    Reply

  9. Really good but next time I will use a little less sugar and just a little more soy sauce.5 stars

    Reply

    1. I had the same problem, but I thinned it with some water. I also think maybe a little more soy sauce would cut the sweetness some.

      Reply

  15. Blessed evening!! Absolutely love this recipe!! I gave it 4 stars because it requires to undercook the steak. Please make sure to cook the steak longer. Besides that it’s mouthwatering!!

    Reply

    1. Hi Dorothy, steak needs to be cooked to an internal temperature of 145°F to safely consume but if you prefer it well done you can certainly cook it longer!

      Reply

      1. I am from Puerto Rico. I just tried your recipe, and it was great. I think from other comment’s made that everyone should decide how much to use, from the ingredients, remember everyone taste bud is different. Good luck. Thank you!5 stars