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.

cooked Easy Pepper Steak in a bowl

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 to make Easy Pepper Steak with labels

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.

process of adding ingredients together to make Easy Pepper Steak

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 (as per the 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 corn starch 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

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!

plated Easy Pepper Steak with sesame seeds
4.98 from 180 votes↑ Click stars to rate now!
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Easy Pepper Steak

This delicious one-pan Pepper Steak recipe is an Asian-inspired dish that can be made at home in no time!
Prep Time 20 minutes
Cook Time 20 minutes
Marinade Time 2 hours
Total Time 2 hours 40 minutes
Servings 4 servings


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  • 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.



1 tablespoon Mirin or dry sherry can be added if desired.
Additional vegetables can be added along with (or in place of) the peppers.
4.98 from 180 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
plated Easy Pepper Steak with a title
close up of cooking Easy Pepper Steak in the pan with a title
close up of Easy Pepper Steak with writing
adding steak to pan for Easy Pepper Steak and plated dish with writing



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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This recipe was super easy to make, but waaaaay too sweet for our tastes. I did hesitate to put that much honey in the marinade, but trusted the five star comments. I tried offsetting the sweetness with salt and pepper, but it didn’t help. If I make it again, I’ll probably leave the honey out entirely.

  2. I couldn’t find the Worcestershire sauce and skipped the pepper flakes. I used ginger and garlic powder instead of minced.
    It was just about exactly perfect anyway.
    Super fast and easy.5 stars

  3. I made this tonight; it’s delicious!

    – Husband can’t have garlic. I substituted a savory spice blend we both like.
    – We didn’t have ginger. I substituted mace.

    Served mine over zucchini noodles and broccoli, husband’s over rice. It was a HUGE hit. One of those meals where there’s no conversation, just happy chewing.

    The only thing I’ll do differently next time is double the marinade. This makes juuuuuust enough to cover the meat and veggies; we would have liked a little more sauce.5 stars

  4. I made this Pepper Steak and served it over rice….it was delicious! My husband said it’s a “keeper”! Will definitely keep this in our dinner rotation!5 stars

    1. You can, Kate! The broccoli may take a little longer to cook so you will want to check it and cook for a few more minutes in Step 5.

  5. As always you have the Best Recipes! I find alot of them on FB which is where I found this one. I made it yesterday. I didn’t have Mirin or Ginger but I marinaded a Sirloin Steak, and when finished I put it over Rice-A-Roni Fried Rice. It’s just me here so I have leftovers. Happy Days! Now back to FB and I’m going to find this post again and share it with my friends.5 stars

  6. Loved this! So tasty. Took your advice and marinated the meat for a few hours. Served over short grain brown rice. Thank You!
    Dorita5 stars

  7. Delicious! Husband and I both liked it. Served with fried rice. Will definitely make this again! As always, thanks for another great recipe.5 stars

  8. this is a tasty recipe.we didnt have mirin on hand but yes had vermouth so we followed the recipe and made it.we marinaded the steak for a few hours.the meat wasnt too tender and the sauce didnt thicken well but very flavorful.thanks.5 stars

  9. This is delicious! It tastes like authentic Chinese food, much unlike most other Pepper steak recipes I’ve tried. My husband loved it! Definitely a new staple! :) Thank you for sharing!5 stars

  10. I found this recipe after looking at a few different pepper steak recipes online. I happen to have Mirin, having bought it for a different recipe, so wanted to try this out. This turned out great, & tasted like pepper steak in a restaurant!

    I didn’t have fresh ginger but looked up online that you can use 1/4 teaspoon of ground ginger. I also only had 1/2 tablespoon of minced garlic but the flavor was still really good.

    Thanks for the tip to marinate the steak pieces; I did so in the morning, & think it made the steak tender. Definitely a keeper recipe!5 stars

  11. This is definitely a keeper. My husband loved this as did I. I did leave out the red pepper flakes as I’m a wimp with spicy hot. I served it over steamed rice. Very quick and easy to make. My husband called out from the living room while I was cooking “ Wow! What ever you’re cooking smells great!” Would recommend this recipe to all!! 5 stars

  12. This was outstanding, full of flavor, and the meat was very tender. I served it over “Herbs de Provence” (sp.?) rice. Putting the meat into the freezer for about an hour, helps to make it easier to slice very thinly. This recipe is now in my dinner rotation, since it was a WINNER with my family.5 stars

  13. The inspiration for trying your recipe was flat iron steak I had in the freezer, begging for a grill which is packed up until April. The only other changes I made was using rice vinegar for mirin, adding sliced celery and chili garlic sauce for red pepper flakes. Served with organic brown rice. So very good!!5 stars

  14. My family loves how delicious this is. So much so that we turned it into a freezer staple! Love having this prepped and ready in the freezer for a quick and delicious stir fry option!5 stars