Homemade Pepper Steak That’s Better Than Takeout

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Trust me on this one. If you want the most tender pepper steak you’ve ever made at home, this recipe is it. It’s fast, saucy, and I give you just enough tips to make it work on a busy night!

Read This Before You Order Takeout

It actually turns out tender! No chewy steak, no wondering what went wrong. My pepper steak recipe just works.
It’s fast enough for a weeknight! Simple ingredients and straightforward steps, and it tastes just like take-out, maybe even better!
The sauce is so good! The kind you want extra rice for because you’re definitely not letting it go to waste.

Pepper Steak Ingredients

Steak: You don’t have to use flank steak; you could use sirloin, round, or skirt steak.
Bell Pepper: Use your favorite color of bell peppers or add some of your favorite vegetables.

Overhead shot of labeled sauce ingredients.

How to Make Pepper Steak Stir-Fry

This simple pepper steak recipe is sure to become part of your dinner rotation. You get good protein, veggies, and this dish is ready in 30 minutes! I like serving it with rice and some garlic edamame!

Cook Peppers: In a medium-sized skillet or wok over medium-high heat, add oil. Add red bell pepper and green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
Cook Steak: Turn the heat to high and add sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
Make Sauce: In a small bowl, whisk minced garlic, brown sugar, soy sauce, sesame oil, ground ginger, and cornstarch.
Combine: Add the cooked peppers back to the skillet, then pour in the sauce mixture. Continue to cook for 1-2 minutes until the sauce starts to thicken. Garnish with green onions, if desired, then serve pepper steak over rice.

Wok with green and red bell peppers cooking.

Alyssa’s Pro Tip

Slicing the Steak: Always slice the meat against the grain for tender steak. If it’s hard to cut, I suggest freezing it for 1-2 hours before slicing.

Pin this now to find it later

Pin It

Cook ModePrevent your screen from going dark

In a medium-sized skillet or wok over medium-high heat, add 2 tablespoons vegetable oil. Add 1 chopped red bell pepper and 1 chopped green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
Turn the heat to high and add 1 ½ pounds sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
In a small bowl, whisk 3 cloves minced garlic, ¼ cup packed brown sugar , ½ cup soy sauce , 2 teaspoons sesame oil , 1 teaspoon ground ginger, and 1 tablespoon cornstarch.
Add the cooked peppers back to the skillet, then pour in the sauce. Continue to cook for 1-2 minutes until the sauce starts to thicken. Serve over rice.

Storage & Reheating Instructions

Refrigerator: Store leftovers in an airtight container for up to 5 days.
Reheating: Reheat in the microwave or on the stovetop until heated through.
Freezer: Freeze leftovers in a freezer-safe airtight container for up to 3 months.

Calories: 407kcalCarbohydrates: 21gProtein: 40gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 102mgSodium: 1717mgPotassium: 790mgFiber: 1gSugar: 16gVitamin A: 1042IUVitamin C: 63mgCalcium: 63mgIron: 4mg