Honestly, this is one of those dinners I make when I want something that looks impressive but doesn’t require a lot of work. Beef Pepper Steak with Bell Peppers is packed with tender, juicy beef and sweet, colorful peppers, all coated in a glossy, savory sauce.
I usually serve it over warm rice because the sauce soaks into the rice beautifully. The best part? Everything comes together in one skillet, so cleanup is pretty easy too!
Ingredients
For the Beef
- 1½ lbs (680 g) beef sirloin or flank steak, thinly sliced
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable or olive oil
For the Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow or orange bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
For the Sauce
- ¼ cup soy sauce
- 2 tablespoons beef broth or water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground ginger
Optional Garnish
- Chopped green onions
- Sesame seeds
- Fresh parsley or cilantro
- A pinch of red pepper flakes for heat
Step-by-Step Method
1. Slice and Season the Beef
Slice the beef thinly against the grain. This little step makes a big difference because it helps keep the meat tender.
Toss the beef with cornstarch, salt, and black pepper until lightly coated.
2. Prepare the Sauce
In a small bowl, whisk together the soy sauce, beef broth, Worcestershire sauce, brown sugar, cornstarch, black pepper, smoked paprika, and ginger.
Set it aside while you cook the beef.
3. Sear the Beef
Heat the oil in a large skillet over medium-high to high heat.
Add the beef in a single layer. I usually cook it in batches rather than overcrowding the pan. Sear for about 2–3 minutes per side, or until nicely browned.
Transfer the beef to a plate.
4. Cook the Peppers and Onion
Add the sliced onion and bell peppers to the same skillet.
Cook for about 4–5 minutes, stirring occasionally, until the vegetables are slightly tender but still have a little crunch.
Add the minced garlic and cook for another 30–60 seconds.
5. Add the Beef Back
Return the cooked beef to the skillet and toss everything together.
Give the sauce another quick stir, then pour it over the beef and vegetables.
6. Let the Sauce Thicken
Cook for 2–3 minutes, stirring frequently, until the sauce becomes glossy and thick enough to coat the beef and peppers.
Taste and adjust the seasoning if needed.
7. Serve
Remove from the heat and garnish with green onions, sesame seeds, or fresh herbs.
Serve immediately over steamed white rice, brown rice, or noodles.
Cooking Tips
- Slice beef against the grain for the most tender texture.
- Don’t overcrowd the skillet when searing the beef. Cook in batches if necessary.
- Use a very hot skillet to get those delicious browned edges.
- Keep the bell peppers slightly crisp rather than cooking them until mushy.
- If you like spicy food, add red pepper flakes or a little chili sauce to the gravy.
- For extra flavor, marinate the beef in a tablespoon of soy sauce for 15–30 minutes before cooking.
- Let the sauce simmer briefly after adding it so it has time to become thick and glossy.
Serving Suggestions
This Beef Pepper Steak is delicious served with:
- 🍚 Steamed white or jasmine rice
- 🍜 Egg noodles
- 🥔 Mashed potatoes
- 🥦 Steamed broccoli
- 🥗 A fresh cucumber salad
- 🫓 Warm flatbread or tortillas
For a lighter meal, serve it over cauliflower rice with extra vegetables.
Nutrition Information
Approximate per serving (without rice):
- Calories: 390
- Protein: 38 g
- Carbohydrates: 18 g
- Fat: 19 g
- Fiber: 3 g
- Sugar: 9 g
- Sodium: 900–1,000 mg
Nutrition will vary depending on the cut of beef, sauce ingredients, and portion size.
Conclusion
This Beef Pepper Steak with Bell Peppers is honestly such a satisfying weeknight meal. The beef gets beautifully browned, the peppers add a little sweetness and crunch, and that savory sauce brings everything together.
I usually make extra because the leftovers are just as good the next day. Spoon it over rice, add a sprinkle of green onions, and you’ve got an easy dinner that tastes like you spent much longer in the kitchen than you actually did!
Frequently Asked Questions
1. What is the best beef for pepper steak?
Sirloin, flank steak, or top round work very well. Sirloin is especially convenient because it stays tender when sliced thinly and cooked quickly.
2. How do I keep the beef tender?
Slice it thinly against the grain, avoid overcooking it, and sear it quickly over high heat.
3. Can I use different colored peppers?
Absolutely! Red, green, yellow, and orange bell peppers all work beautifully. You can use whichever combination you have available.
4. Can I make this recipe spicy?
Yes! Add crushed red pepper flakes, sliced jalapeños, chili garlic sauce, or a little hot sauce to the sauce mixture.
5. Can I make Beef Pepper Steak ahead of time?
Yes. Store it in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet or microwave and serve with fresh rice.
