Name: Pepper Steak Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1 pound flank steak, sliced thinly against the grain; 2 tablespoons olive oil; 1 medium white onion, cut into 1-inch cubes; 1 red bell pepper, cut into 1-inch cubes; 1 green bell pepper, cut into 1-inch cubes; 1 tablespoon low-sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon olive oil; 1 tablespoon cornstarch; ½ teaspoon baking soda; ¼ cup low-sodium soy sauce; ¾ cup beef stock; ¼ cup brown sugar; 1 teaspoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon black pepper; 2 teaspoons garlic, minced; 1 teaspoon fresh ginger, minced; 1 tablespoon cornstarch; Green onions, sliced; Sesame seeds

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If you’ve ever dreamed of recreating that beloved takeout favorite right in your own kitchen, this Pepper Steak Recipe is your golden ticket. It’s vibrant, packed with tender slices of flank steak, and loaded with colorful bell peppers that provide just the right crunch and sweetness. The bold, peppery sauce ties everything together with a delightful kick, making this dish not only comforting but also exciting to eat. Plus, it’s surprisingly simple to make, taking less than an hour from start to finish, so you can enjoy restaurant-quality flavors without the hassle.

Ingredients You’ll Need

A clear glass bowl is filled with several pieces of deep red raw meat, showing a mix of smooth and slightly marbled textures with small hints of white fat throughout. The meat chunks are layered loosely, covering the bottom of the bowl and piled upward in uneven layers, with some pieces folded and others lying flat. The bowl sits on a white marbled surface that adds a clean, bright contrast to the rich red color of the meat. photo taken with an iphone --ar 4:5 --v 7

This Pepper Steak Recipe calls for a handful of straightforward ingredients, each playing a key part in building the dish’s texture, flavor depth, and vibrant appearance. From juicy flank steak to a lively mix of peppers and a savory sauce, these essentials come together seamlessly.

Flank steak (1 pound sliced thinly against the grain): Choosing flank steak and slicing against the grain keeps the meat tender and easy to enjoy.
Olive oil (2 tablespoons): For searing the steak and sautéeing the veggies to a perfect golden finish.
White onion (1 medium, cubed): Adds mild sweetness and a bit of crunch to the dish.
Red bell pepper (1, cut into 1-inch cubes): Brings vibrant color and natural sweetness.
Green bell pepper (1, cut into 1-inch cubes): Balances with a fresh, slightly sharp bite and bright green hue.
Low-sodium soy sauce: Used in both marinade and sauce to develop umami without overpowering saltiness.
Rice vinegar: Adds tanginess that lifts the entire dish.
Cornstarch: Gives the steak its velvety texture and thickens the sauce beautifully.
Baking soda (½ teaspoon): A tenderizing agent that ensures quick softness to the flank steak.
Beef stock (¾ cup): Deepens the sauce’s richness and savoriness.
Brown sugar (¼ cup): Balances salty and tangy elements with a touch of caramel sweetness.
Sesame oil (1 teaspoon): Provides a fragrant finish that’s unmistakably Asian-inspired.
Black pepper (1 teaspoon): The star of the sauce, giving it that signature peppery punch.
Garlic and fresh ginger (minced): Infuses the dish with aromatic warmth and zest.
Green onions and sesame seeds (for garnish): Adds fresh color and a nutty crunch at the very end.

How to Make Pepper Steak Recipe

Step 1: Prepare the Marinade and Marinate the Steak

Start by whisking together low-sodium soy sauce, rice vinegar, olive oil, cornstarch, and baking soda in a medium bowl. This combination works wonders to tenderize your flank steak while building a flavorful base. Once mixed, toss in the thinly sliced beef and coat every piece evenly. Let your meat soak up all those flavors for at least 15 minutes, or if you have time, up to 24 hours. This marinating step is what transforms the steak into silky, tender goodness.

Step 2: Mix the Black Pepper Sauce

While the steak is marinating, whisk together soy sauce, beef stock, brown sugar, sesame oil, rice vinegar, black pepper, minced garlic, fresh ginger, and cornstarch in a bowl. Set this savory, peppery sauce aside for now. It’s the magic touch that will coat your vegetables and steak, turning this simple stir-fry into a lively feast.

Step 3: Sear the Steak

Heat your olive oil in a large skillet or wok over medium-high heat until shimmering. Add in the marinated steak slices and sear them for about 1½ minutes on each side. This quick cooking locks in juiciness and gives the beef a lovely caramelized surface. Then, remove the steak and set it aside to rest while you cook the vegetables.

Step 4: Cook the Vegetables

In the same skillet, toss in the cubed onions and both red and green bell peppers. Sauté them for 5 to 6 minutes until they’re tender but still have a nice bite. This step infuses the vegetables with savory flavors from the skillet while softening them just enough to complement the steak.

Step 5: Combine Everything and Simmer

Reduce your pan’s heat to medium-low and pour the prepared black pepper sauce over the cooked veggies. Let it simmer gently for 1 or 2 minutes, allowing the sauce to thicken slightly and infuse the vegetables. Then, add the seared steak pieces back into the skillet. Toss everything together to ensure the sauce coats every bite, cooking for an additional 1 to 2 minutes until perfectly glossy and thickened.

Step 6: Final Touch and Serve

This Pepper Steak Recipe is best enjoyed fresh and hot. Serve it generously over steamed rice to soak up the luscious black pepper sauce, and don’t forget to sprinkle green onions and sesame seeds on top for that extra pop of flavor and crunch.

How to Serve Pepper Steak Recipe

A bowl filled with three main layers: the bottom layer is white rice with a soft texture, the middle layer is thick pieces of dark brown beef cooked in a shiny sauce, and the top layer consists of chunks of red and green bell peppers along with soft, cooked onions, all covered in a glossy sauce. The bowl is white with a brown rim and sits on a white marbled surface. In the background, there is a black pan with more of the same beef and vegetable mix, along with some fresh, whole green onions resting nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes like sliced green onions and toasted sesame seeds elevate the dish visually and add bursts of crunch and mild onion flavor. They also provide textural contrast that balances the tender steak and cooked peppers beautifully.

Side Dishes

A bowl of fluffy steamed white or jasmine rice is the classic pairing for this dish, perfectly absorbing the savory black pepper sauce. For a vegetable side, steamed broccoli or a simple cucumber salad can provide freshness and balance the richness of the beef sauce.

Creative Ways to Present

For a fun twist, try wrapping the pepper steak and veggies in warm flour tortillas for a fusion-inspired wrap. Or serve it over quinoa or cauliflower rice for a modern, health-conscious variation. You can also garnish with thinly sliced fresh chili if you want an extra kick of heat that dances with the black pepper.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pepper Steak Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days without losing much of its vibrant flavor or tender texture, making it perfect for quick lunches or dinners during the week.

Freezing

You can freeze portions of this dish, but because of the fresh vegetables, they might soften slightly upon thawing. Pack the beef and sauce separately from the cooked peppers and onions, if possible, in freezer-safe containers or bags for better texture preservation. Frozen Pepper Steak Recipe will stay good for up to 2 months.

Reheating

Reheat leftovers gently in a skillet over medium-low heat, stirring occasionally to warm everything evenly without drying out the steak. If reheating from frozen, thaw overnight in the fridge for best results. A quick zap in the microwave works too but may sacrifice some of the crispness of the peppers.

FAQs

Can I use a different cut of beef instead of flank steak?

Absolutely! While flank steak is preferred for its flavor and texture, you can substitute with skirt steak or sirloin. Just remember to slice thinly against the grain to keep the meat tender.

Why is baking soda included in the marinade?

Baking soda helps tenderize tougher cuts of meat quickly by raising the pH on the meat’s surface. This “velveting” process ensures your flank steak turns out silky and soft even with a short marinate time.

Is it possible to make this recipe gluten-free?

Yes! Just be sure to use gluten-free soy sauce or tamari instead of regular soy sauce, and double-check that your beef stock and other ingredients don’t contain gluten additives.

Can I prepare Pepper Steak Recipe ahead of time?

The steak can be marinated up to 24 hours in advance for deeper flavor, and the black pepper sauce can be mixed and stored separately. Cooking is best done fresh for optimal texture, but leftovers store well as mentioned.

What is the secret to getting the best pepper flavor?

Freshly ground black pepper used in the sauce makes a big difference over pre-ground pepper. It’s more fragrant and vibrant, giving the dish that distinctive peppery punch you’re craving.

Final Thoughts

I can’t recommend this Pepper Steak Recipe enough if you want a dish that’s both easy and bursting with bold flavors. It’s a fantastic way to enjoy a Chinese-inspired meal that tastes like it’s straight from a restaurant but comes together with simple ingredients and minimal fuss. Make a batch, share it with friends or family, and watch it quickly become one of your favorite go-to dinners.