This easy pepper steak recipe is loaded with tender beef, fresh bell peppers, and flavorful sauce. Ready in under 30 minutes!
Pepper Steak
Pepper steak is a quick and tasty dish that’s perfect for busy weeknights. Imagine thin slices of beef and colorful bell peppers cooked in a hot pan until they’re tender and delicious. It makes an easy dinner that’s sure to please everyone! I love serving it with brown rice for a healthy twist, but it’s also great with cauliflower rice if you want to sneak in some extra veggies.
As a kid, I was always excited when my mom made this dish! The aroma that filled our home was so inviting. Now, it’s a family favorite in my own home, too! The best part about stir-frying is that once you have everything prepped, you can have dinner on the table in just minutes. It’s all about that prep!
Ingredients You’ll Need
How to Make Pepper Steak
1. Marinate the Beef: Slice your top round beef into thin strips against the grain. This technique keeps the meat tender. Place the slices in a bowl and mix in 4 teaspoons of soy sauce, 1 tablespoon of rice wine, 1 tablespoon of cornstarch, and black pepper. Stir well and let it marinate for about 10 minutes.
2. Small bowl with soy sauce, water, and cornstarch mixture being whisked on a wooden counter, ready for stir-fry preparation.
3. Cook the Beef: Heat a wok or large skillet over high heat until hot. Add 2 teaspoons of vegetable oil, swirling it to coat the bottom. Add the marinated beef in a single layer and let it sit for 20 seconds to form a nice crust. Cook for about 2 minutes, stirring until just cooked through, then transfer to a plate.
4. Stir-Fry the Veggies: In the same pan, add the remaining teaspoon of oil and toss in your sliced bell peppers and onions. Cook for 4-5 minutes until they’re tender but still crunchy.
5. Combine Everything: Return the beef to the pan, pour in the sauce, and add crushed red pepper flakes if you like a bit of heat. Stir for about 30 seconds until everything is well-coated and the sauce thickens.
Tips and Tricks
- Slice Against the Grain: Cutting the beef across its muscle fibers makes it tender and easy to chew.
- High Heat Is Your Friend: Cooking on high heat locks in moisture and tenderizes the beef. Ensure your pan stays hot for the best results!
- Add Extra Veggies: If you enjoy vegetables, feel free to toss in other favorites like mushrooms, zucchini, or snap peas.
- Make It a Meal: Serve your pepper steak over rice or noodles, or wrap it in lettuce leaves for a low-carb option.
- Store Leftovers Smartly: Cool any leftovers and store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet to maintain texture.
Benefits of This Recipe
Important Things About This Recipe
- The Beef: Top round beef is a lean cut perfect for stir-frying. Slicing it thinly is crucial for tenderness.
- The Sauce: The blend of soy sauce, rice wine, and cornstarch creates a light sauce that beautifully coats the beef and veggies.
- Customizations: Feel free to tweak the recipe! Swap proteins, adjust veggies, or modify seasonings to suit your tastes.
- Leftover Friendly: This pepper steak tastes just as good the next day. Store it properly for a delicious lunch!
- Serve with Ease: Whether you prefer rice, noodles, or a lighter veggie base, this recipe adapts to what you have on hand.
More Beef Recipes
Pepper Steak Recipe
Ingredients
- 12 oz top round beef trimmed
- 4 tsp plus 3 tbsp soy sauce
- 1 tbsp rice wine
- 3 tsp cornstarch
- 1 tbsp vegetable oil
- 1 large onion sliced into thin strips
- 1 bell pepper sliced into thin strips
- 1/2 tsp black pepper
- Crushed red pepper flakes optional
Instructions
- Slice your top round beef into thin strips against the grain. This technique keeps the meat tender. Place the slices in a bowl and mix in 4 teaspoons of soy sauce, 1 tablespoon of rice wine, 1 tablespoon of cornstarch, and black pepper. Stir well and let it marinate for about 10 minutes.
- In another bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of water, and 2 teaspoons of cornstarch. Set it aside for later.
- Heat a wok or large skillet over high heat until hot. Add 2 teaspoons of vegetable oil, swirling it to coat the bottom. Add the marinated beef in a single layer and let it sit for 20 seconds to form a nice crust. Cook for about 2 minutes, stirring until just cooked through, then transfer to a plate.
- In the same pan, add the remaining teaspoon of oil and toss in your sliced bell peppers and onions. Cook for 4-5 minutes until they’re tender but still crunchy.
- Return the beef to the pan, pour in the sauce, and add crushed red pepper flakes if you like a bit of heat. Stir for about 30 seconds until everything is well-coated and the sauce thickens.
Notes
- Use Fresh Veggies: Fresh bell peppers and onions give this dish the best flavor and texture. If you’re using frozen, expect them to be a bit softer.
- Adjust the Spice: If you love a little heat, feel free to add more crushed red pepper flakes or fresh chili peppers.
- Marinating Time: While this recipe calls for a quick marinade, letting the beef marinate longer (30 minutes or more) will give the flavors more time to develop.
- Vegetable Oil Substitute: If you prefer, you can swap the vegetable oil for olive oil or sesame oil for a nuttier flavor.
- Serving Suggestions: This pepper steak pairs wonderfully with steamed white rice or brown rice, but it’s also delicious with noodles or cauliflower rice for a lighter option.
Nutritional Details (per serving)
- Calories: 197
- Protein: 22g
- Carbohydrates: 12g
- Fat: 6g
