This quick and easy pepper steak is a homemade favorite made in one pan on the stovetop with simple ingredients. In about 30 minutes you’ll have a Chinese-style stir-fry featuring thinly sliced onions, colorful bell peppers and tender beef, all coated in a sticky, sweet and savory sauce.
If you enjoyed the Slow Cooker Beef and Broccoli recipe, you’ll love this pepper steak — it’s just as satisfying as takeout and likely uses ingredients you already have on hand. The whole family will give it a thumbs up.
The sauce that coats the beef is bright and flavorful, built from garlic, ginger, soy sauce, Sriracha and a touch of sweetness. It delivers classic Asian flavors and a glossy finish that clings to every bite.
How to make pepper steak?
- Season the beef strips with salt and pepper, then stir-fry until golden brown.
- Add the sliced peppers, onion, ginger and garlic; stir briefly until fragrant.
- Pour in soy sauce, Sriracha, honey, vinegar and dissolved cornstarch; mix to combine.
- Cook until the sauce reduces and thickens.
- Garnish and serve.
What meat to use in pepper steak stir fry?
Flank steak or sirloin works best for this dish. Slice the meat against the grain for maximum tenderness. Thin slices are traditional, but small cubes of beef can be used successfully as well.
What to serve with easy Chinese pepper steak recipe?
Plain steamed rice or fried rice are classic pairings. For a low-carb alternative try cauliflower fried rice. Egg rolls, dumplings or spring rolls make great sides, as does a crisp green salad or a simple Asian cucumber salad.
Steamed or roasted vegetables also complement the dish well — green beans, broccoli or asparagus are all good choices. Egg noodles, spaghetti or zucchini noodles (zoodles) are tasty alternatives if you prefer a noodle base.
Tips and Techniques
Use low-sodium ingredients — choose low-sodium soy sauce and broth when possible to avoid an overly salty dish.
Use a nonstick pan or wok — this helps prevent sticking and burning during high-heat cooking.
Cook on high heat — stir-fries cook quickly over high heat to preserve texture and flavor; avoid medium or low heat.
Adjust the sweetness — change the honey amount to suit your taste.
How to thicken the sauce — cornstarch dissolved in water or broth is essential for a smooth, glossy sauce. You can further thicken by simmering until excess liquid evaporates.
Cornstarch substitutes — arrowroot powder or tapioca starch can be used in place of cornstarch if needed.
Honey substitutes — agave syrup, granulated sugar or brown sugar can replace honey if preferred.
Use dissolved cornstarch — mix cornstarch with water or broth before adding to the pan to prevent lumps in the sauce.
Garnish options — red chili flakes, roasted sesame seeds, sliced green onions, or cilantro.
Don’t omit sesame oil — even a small amount adds aroma and depth. If you don’t have sesame oil, use a neutral oil such as canola, vegetable or corn oil.
Variations
Pepper steak and rice — turn this into a one-pan meal by tossing in 2.5 cups of cooked rice at the end, coating it in the sauce before serving.
Slow cooker? — this recipe is a quick stir-fry cooked on high heat, so it’s not suitable for a crockpot; slow-cooker versions require different ingredient ratios and produce a different texture.
Make it spicy — add extra Sriracha or a sprinkle of red chili flakes to increase heat.
Other One Pot Chinese Meals
- Sweet and Spicy Chicken (One Pot)
- Honey Sesame Chicken (One Pot)
- Black Pepper Chicken (One Pot)
- Honey Garlic Chicken (One Pot)
- Cashew Chicken (One Pot)
- Easy Pineapple Chicken (One Pot)
- Chicken and Broccoli (One Pot)
- Honey Sriracha Chicken (One Pot)
- Sesame Noodles (One Pot)
Recipe
One Pan Pepper Steak Recipe
Abeer Rizvi
10 minutes
20 minutes
30 minutes
Ingredients
- 1 tablespoon Sesame oil
- 1 tablespoon Vegetable oil or corn or canola oil
- 1.5 pounds Steak cut into small cubes or thin slices
- Salt to taste
- Pepper to taste
- ⅓ cup Red peppers thinly sliced
- ⅓ cup Yellow peppers thinly sliced
- ⅓ cup Green peppers thinly sliced
- ⅓ cup Onion thinly sliced
- 2 cloves Garlic finely minced
- 1 tablespoon Ginger finely minced or 1 tsp ground ginger
- ¼ cup Soy sauce low sodium
- 1 teaspoon Vinegar
- 1 tablespoon Sriracha sauce
- 2 tablespoon Honey or sugar
- 1.5 tablespoon Cornstarch dissolved in 3 tbsp water or low-sodium broth
- 1 teaspoon Red chili flakes optional, for garnish
- 1 tablespoon Green onions finely sliced, for garnish
Instructions
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Heat sesame oil and vegetable oil in a nonstick pot or pan over high heat.
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Add the steak and stir-fry 5 minutes, until the pink is gone and the beef is lightly browned.
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Add the red, yellow and green peppers, onion, garlic and ginger; sauté about 30 seconds until fragrant.
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Stir in soy sauce, vinegar, Sriracha, honey and the dissolved cornstarch, mixing until combined.
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Cook for a few more minutes until the sauce reduces and thickens to your desired consistency.
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Garnish with red chili flakes (optional) and green onions. Serve and enjoy!
Notes
- See tips above for technique, substitutions and garnish ideas.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
Nutrition
Carbohydrates: 16g
Protein: 36g
Fat: 31g
Saturated Fat: 11g
Cholesterol: 103mg
Sodium: 995mg
Potassium: 590mg
Fiber: 1g
Sugar: 10g
Vitamin A: 650IU
Vitamin C: 52.8mg
Calcium: 21mg
Iron: 3.5mg
An automated tool is used to calculate the nutritional information. As such, accuracy cannot be guaranteed.
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Happy cooking everyone!