Jeff Misenti
April 6, 2026
Difficulty Level: easy
15 min Prep
25 min Cook
40 min Total
4 Servings
If you’re looking for a savory dish that’s big on flavor, this pepper steak recipe is worth trying. It’s loaded with tender strips of beef steak, bell peppers, onions, and a soy sauce that, when combined, is hard to forget.
The sauce is what makes this steak dish different. It’s a simple soy sauce mix, but it delivers a deep umami taste that brings the succulent steak to life.
The pepper steak goes perfectly with steamed rice or noodles. However, I’ve also tried it with mashed potatoes, and it’s equally delicious. Once done, top with a sprinkle of sliced scallions and sesame seeds to give that restaurant finish.
Check out the ingredients and cooking steps below for more information.
Pepper Steak Ingredients
- 1 1/2 pounds of beef sirloin steak, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon ground black pepper
- 1 tablespoon freshly ground black pepper (coarse)
- Cooked white rice, for serving
Pepper Steak Instructions
- Cut the sirloin steak against the grain into thin strips
- Mince the garlic.
- Slice the bell peppers.
- Chop the onion.
- Warm 1 tablespoon of vegetable oil in a large skillet over medium‑high heat. When the oil starts to shimmer, add the beef strips in batches. Don’t crowd the pan.
- Cook the steak until browned, this should take 4-5 minutes per side.
- Once cooked, transfer the beef to a plate and set aside.
- Lower the heat to medium, add the remaining tablespoon of oil to the skillet, then toss in the onion, bell peppers, and garlic. Stir‑fry until the vegetables are tender‑crisp, roughly 7-10 minutes.
- In a small bowl, whisk together soy sauce, water, cornstarch, sugar, and ground black pepper until the cornstarch is fully dissolved.
- Return the beef to the skillet, pour the soy‑sauce mixture over the meat and vegetables, and stir to combine.
- Turn the heat back up to medium‑high and continue cooking, stirring often, until the sauce thickens and the beef is heated through. This will take 5-10 minutes.
- Finish with a sprinkle of freshly ground coarse black pepper.
- Serve the Pepper Steak hot over a mound of cooked white rice.
Nutrition
Calories: 450cal
Carbohydrate: 30g
Protein: 35g
Fat: 22g
Cholesterol: – -mg
Sodium: – -mg