Looking for a delicious weeknight dinner that’s quick, flavorful, and better than takeout? This savory pepper steak with bell peppers will satisfy your craving for something hearty and vibrant without taking up much of your evening. Packed with tender, juicy slices of steak and colorful bell peppers, all coated in a flavorful homemade sauce, this dish will have everyone coming back for seconds. Plus, it only takes 30 minutes to get this beauty from stove to plate, making it ideal for those busy nights when you want maximum flavor with minimum fuss. Let’s dive into how you can create this restaurant-quality meal at home!
Savory Pepper Steak with Bell Peppers
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Rate this RecipeEquipment
- Wok Or Large Skillet
- Mixing Bowl For preparing the sauce
- Knife For slicing bell peppers and steak
- Cutting Board
- Tongs For handling the steak while searing
- Whisk For mixing the sauce
Ingredients
- 1 red bell pepper Medium-sized, sliced thin
- 1 green bell pepper Medium-sized, sliced thin
- 1 orange bell pepper Medium-sized, sliced thin
- 1 pound ribeye steak Thin-cut, can substitute with flank steak
- 1 tablespoon olive oil Used in two parts for sautéing
- 1 teaspoon garlic salt To taste
- ½ teaspoon black pepper Freshly ground, to taste
- ½ teaspoon onion powder For seasoning steak
- 2 tablespoon minced garlic
- ½ cup soy sauce
- ½ cup water
- 1 tablespoon brown sugar
- 1 tablespoon ginger paste
- 1 tablespoon cornstarch Helps thicken the sauce
Step-by-Step Instructions
Cooking the Bell Peppers
- Start by thinly slicing one red, one green, and one orange bell pepper. These bell peppers will add both color and sweetness to the dish. Heat a wok or a large skillet over medium-high heat and add one tablespoon (15 ml) of olive oil. Once the oil is shimmering, add the sliced bell peppers and sauté them for about 3 to 4 minutes, or until they begin to soften slightly. The goal is to achieve a balance where the peppers maintain a little crunch, yet become tender enough to soak in the savory flavors later on.
Preparing the Steak
- While the peppers are cooking, grab a thin-cut ribeye steak (about 1 lb or 450 g). You could also use flank steak or any tender cut you prefer. Slice the steak thinly, against the grain, to ensure tender bites in every mouthful. Season the steak generously with garlic salt, a pinch of black pepper (roughly 1/2 teaspoon or 2.5 g), and a bit of onion powder (1/2 teaspoon or 2.5 g). Mix everything well so that the seasoning evenly coats each piece of steak. This seasoning will serve as the foundation for the flavors in your dish.
Cooking the Steak and Bringing It All Together
- Once the bell peppers are done, transfer them to a plate. Add another tablespoon (15 ml) of olive oil to the wok and let it heat up. Add the sliced steak in batches to avoid overcrowding, which helps achieve that perfect sear. Cook the steak for about 2 to 3 minutes per side, or until it has a nice light brown color. When all the steak has a beautiful sear, add 2 tablespoons (30 g) of minced garlic. Stir-fry until the garlic becomes fragrant, which will only take about 30 seconds.
Making the Sauce and Final Assembly
- The magic in this pepper steak lies in its sauce. In a mixing bowl, combine 1/2 cup (120 ml) of soy sauce, 1/2 cup (120 ml) of water, 1 tablespoon (15 g) of brown sugar, 1 tablespoon (15 g) of ginger paste, and 1 tablespoon (15 g) of cornstarch. Whisk the ingredients together until the cornstarch has completely dissolved. This mixture will provide a balance of salty, slightly sweet, and umami flavors, while the cornstarch will help thicken it beautifully.
- Add the cooked bell peppers back into the wok with the steak, and pour in the prepared sauce. Stir everything together until the peppers and steak are well-coated. Allow the sauce to come to a simmer, which should take about 2 to 3 minutes. As it simmers, it will thicken and become glossy, coating each piece of steak and pepper in savory goodness. Once the sauce has thickened, remove the wok from the heat.
Serving Suggestions
- Serve this pepper steak hot, alongside some steamed white rice or stir-fried noodles. The rich flavors of the steak and the vibrant bell peppers pair perfectly with the simplicity of plain rice, but it’s also fantastic with noodles if you’re in the mood for something a little different. Garnish with a sprinkling of green onions for some extra freshness and a pop of color.
Notes
To get the best sear on the steak, ensure the wok is very hot before adding the meat. Cooking in batches prevents overcrowding, which helps achieve a nice brown crust on each piece.
Modifications for Dietary Restrictions
To make this dish gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce. You can also make it low-carb by serving it with cauliflower rice instead of regular rice. If you prefer chicken, replace the steak with thinly sliced chicken breast, adjusting the cooking time to ensure it’s cooked through.
Common Food Intolerances and Their Substitutions
| Ingredient | Potential Intolerance | Substitution |
|---|---|---|
| Soy sauce (Contains soy, wheat) | Soy, gluten | Use tamari or coconut aminos |
| Brown sugar (Contains refined sugar) | Refined sugar sensitivity | Use coconut sugar or honey |
Conclusion and Final Thoughts
This pepper steak with bell peppers is the ultimate weeknight dinner—packed with flavor, quick to prepare, and infinitely customizable. The rich umami sauce, tender beef, and fresh, crisp bell peppers make for a meal that feels indulgent but is incredibly simple to make at home. Skip the takeout and try this instead; you’ll save time, eat healthier, and impress your taste buds. Give it a try and see just how easy it is to whip up a dish that’s not only delicious but also visually stunning.
FAQ’s
What Cut of Beef Is Best for Pepper Steak?
The best cuts for pepper steak are tender cuts like ribeye, flank steak, or sirloin. These cuts are flavorful and cook quickly, which is ideal for a stir-fry dish. Flank steak is a popular choice for its lean texture, but ribeye offers a richer flavor if you prefer something a bit more indulgent.
How Do I Get My Steak Tender?
To ensure tender steak, slice it against the grain into thin strips. Cutting against the grain shortens the muscle fibers, making the steak easier to chew. Also, cooking the steak quickly over high heat helps maintain tenderness, as overcooking can make it tough.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the sauce and slice the vegetables and steak in advance to make the cooking process even quicker when you’re ready to eat. Store everything in airtight containers in the fridge for up to 24 hours. For the best texture, it’s recommended to cook the dish fresh, but prepping in advance makes it even more convenient.
What Are Some Good Side Dishes for Pepper Steak?
Pepper steak pairs well with simple side dishes like steamed white or brown rice, fried rice, or stir-fried noodles. You could also serve it with steamed broccoli or bok choy for some extra greens, or even cauliflower rice if you’re aiming to keep things low-carb.
Can I Use a Different Protein Instead of Beef?
Absolutely! This dish works well with chicken, shrimp, or even tofu for a vegetarian version. Just adjust the cooking times accordingly—chicken should be cooked thoroughly until no longer pink, while shrimp cooks in just a couple of minutes until pink and opaque.