The short answer: this pepper steak recipe sears thin beef strips, then tosses them with bell peppers in a savory soy-garlic sauce in about 30 minutes.
- Key numbers: 1 lb flank or sirloin · 2–3 bell peppers · 30 minutes · feeds 4 with rice
- Top moves: slice against the grain, hot pan, sauce slurry at the end
- Free and paid next step: get the free recipe book starter pages (we email it to you), or save your sauce notes in the Family Recipe Binder ($6.99).
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Amounts and methods for this pepper steak recipe were checked November 6, 2026.
Pepper steak ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Flank or sirloin steak | 1 pound | Thin against the grain |
| Bell peppers | 2–3 | Mixed colors |
| Onion | 1 small, sliced | Optional |
| Garlic + ginger | 3 cloves + 1 tsp | |
| Soy sauce | 3 tablespoons | |
| Beef broth | ½ cup | |
| Brown sugar or honey | 1 teaspoon | Optional balance |
| Cornstarch | 1 tablespoon | Slurry with 2 Tbsp water |
| Neutral oil | 2 tablespoons | High-heat |
| Black or white pepper | ½–1 teaspoon |
How to make pepper steak
- Slice. Freeze steak 15 to 20 minutes. Slice thin against the grain. Pat dry.
- Sear beef. Heat 1 Tbsp oil in a large skillet or wok over high heat. Sear beef in batches 1 to 2 minutes; do not steam. Transfer out. Whole-muscle beef targets 145°F with a rest; thin strips cook past that quickly.
- Peppers. Add remaining oil. Stir-fry peppers and onion 3 to 4 minutes until crisp-tender.
- Sauce. Add garlic and ginger 30 seconds. Pour in soy, broth and sugar. Bring to a simmer. Stir in cornstarch slurry until glossy.
- Combine. Return beef and juices. Toss 30 seconds. Serve over rice.
Follow 4 steps to food safety for boards and knives that touched raw beef.
Tips for tender beef
| Tip | Why it helps |
|---|---|
| Against the grain | Shortens muscle fibers |
| Hot pan, small batches | Browning instead of steaming |
| Sauce at the end | Prevents boiling the meat soft then tough |
| Leftover timing | Fridge 3–4 days |
For more beef skillet dinners see stir fry or easy dinner ideas. Ground-beef nights live under ground beef recipes. Extra bell peppers? Use them in rasta pasta, a creamy jerk-seasoned pasta made with sliced peppers.
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Frequently asked questions
What is pepper steak? Pepper steak is a stir-fry of thinly sliced beef and bell peppers in a savory brown sauce with garlic, ginger and soy. It is a takeout classic that cooks fast at home over high heat.
How do you make pepper steak? Slice beef thin against the grain, sear it quickly, then stir-fry peppers. Build a sauce with soy, broth, garlic and a cornstarch slurry. Toss everything together and serve over rice.
What cut of beef is best for pepper steak? The best cuts of beef for pepper steak are flank, sirloin or flat iron, which stay tender when sliced thin against the grain. Freeze the steak 20 minutes before slicing for cleaner cuts.
What temperature should pepper steak reach? For whole-muscle beef steaks, FoodSafety.gov lists 145°F with a 3-minute rest. Thin stir-fry strips cook so fast they usually pass that quickly; avoid gray overcooking.
How do I keep the beef tender? Slice thin against the grain, do not overcrowd the pan, and pull the beef as soon as it browns. Optional: toss with a teaspoon of baking soda or a cornstarch marinade for 15 minutes (velveting), then rinse if using baking soda.
Can I use frozen peppers? Yes, you can use frozen peppers in pepper steak, though fresh peppers stay crisper. If using frozen, thaw and pat dry so the sauce does not go watery.
Is pepper steak spicy? Pepper steak is not very spicy, because bell peppers are mild. Add black pepper generously or chili flakes if you want heat. White pepper is traditional in some Chinese-American versions.
Can I make pepper steak ahead? Yes, you can make pepper steak ahead. Cool, refrigerate 3 to 4 days, and reheat in a hot skillet. Peppers soften on reheating; add a splash of broth to loosen the sauce.
What do you serve with pepper steak? Steamed white or brown rice is classic. Fried rice, noodles or cauliflower rice also work.
Can pepper steak be gluten-free? Yes, pepper steak can be gluten-free. Use tamari or a gluten-free soy sauce and check your broth and cornstarch labels.
How do I plan pepper steak into a week of dinners? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. has a weekly menu and an aisle-sorted shopping list, so steak and peppers land on one trip. Slice the beef the night before for a faster cook.
Where can I save my family's pepper steak recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages and dividers, so your sauce ratios stay with your other stir-fry dinners.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage charts foodsafety.gov
- FoodSafety.gov: 4 steps to food safety foodsafety.gov