Pepper Steak

Pepper Steak combines tender strips of beef with colorful bell peppers and onions in a sweet and savory sauce. Marinated for extra flavor and finished in one skillet, it’s an easy weeknight meal that’s delicious served over a bowl of steamed rice.

Holly’s Recipe Highlights: Pepper Steak

Flavor: This pepper steak is savory and sweet with a honey soy sauce marinade, tender strips of beef, sweet bell peppers, and strips of onion.
Technique: Marinating the beef helps to tenderize top round while infusing it with flavor. Searing it before simmering helps to create a rich, caramelized crust with a tender, juicy inside.
Serving Suggestions: Serve over instant pot white rice, brown rice, fried rice, cauliflower rice, or egg noodles for a complete meal.

Total Time: 2 hrs 40 mins Servings: 4 Cooking Method: Skillet

Ingredient Notes

marinating steak in a bowl with a bowl of veggies to make Easy Pepper Steak

Beef: Slice top round beef thinly against the grain to help keep it tender. Replace with flank steak, sirloin, or skirt steak.
Onion: Thinly sliced yellow onion softens quickly and adds natural sweetness to the sauce, or swap it for white onion for a sharper flavor.
Peppers: Green bell pepper gives this recipe its classic earthier flavor, while red bell pepper adds natural sweetness and vibrant color. The red bell pepper can be swapped for an orange or yellow bell pepper for a similar flavor.
Honey or Brown Sugar: Honey adds a light, natural sweetness, while brown sugar creates a deeper, richer flavor. Both options balance the savory soy sauce and round out the sauce beautifully.
Mirin or Dry Sherry: This optional ingredient adds a subtle sweetness and extra flavor to the sauce.

For Easier Slicing: Slice the beef while it is slightly firm from the freezer for cleaner, thinner strips.
For Tender Beef: Always cut beef against the grain so it is more tender.
Use a Hot Skillet: Let the skillet get hot before adding the beef so it sears instead of steaming.
For Perfect Sear: Cook the beef in batches if the skillet is crowded.
Do Not Overcook the Peppers: Tender-crisp peppers give the dish better texture.

Save It For Later

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave until just heated through.

Easy Takeout-At-Home Dinners

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 20 minutes

Marinate Time 2 hours

Total Time 2 hours 40 minutes

To make the marinade, in a medium bowl, combine water, honey, soy sauce, mirin (if using), 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 canola oil.
Once the oil is hot, add the sliced onion and green & red 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 to 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 for 1 to 2 minutes or until heated through.
Remove from heat and garnish with sliced green onion and sesame seeds if desired. Serve with rice.

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 just heated through.

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

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