Easy Pepper Steak

overhead shot of pepper steak over a bed of rice in a bowl.

4.56 from 52 votes

Easy Pepper Steak

This Easy Pepper Steak is a fast, flavorful stir-fry made with thinly sliced flank steak, bell peppers, and a savory homemade sauce. Ready in 30 minutes, it’s better than takeout and made in just one pan.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: Asian

Keyword: pepper steak

Servings:

Calories: 290kcal

Author: Joanna Cismaru

Equipment

Ingredients

Sauce

½ cup soy sauce low sodium
¼ cup rice vinegar or less, if you don't like the vinegar taste
1 tablespoon brown sugar packed
2 tablespoons cornstarch

Stir Fry

2 tablespoons vegetable oil
1 pound flank steak sliced thinly against the grain
¼ teaspoon salt or to taste
½ teaspoon pepper freshly ground
1 medium onion sliced
1 medium red bell pepper thinly sliced
1 medium green bell pepper thinly sliced
3 cloves garlic minced

US Customary - Metric

Instructions

In a small bowl combine all the sauce ingredients together and set aside.
Season the flank steak with salt and pepper in a bowl.
Add 1 tablespoon of the vegetable oil to a skillet and heat over medium-high heat. Add the seasoned steak and spread it evenly in the skillet. Cook for 1 minute without touching it, then use a spatula to stir the meat around. Continue cooking for another minute then transfer to a plate.
To the same skillet, add the remaining tablespoon of vegetable oil and add the peppers and onions - cook for about 4 to 5 minutes or until softened.
Return the beef to the skillet and add the garlic. Cook for 30 seconds until the garlic is aromatic. Pour the sauce over everything. Stir and cook for another 30 seconds to 1 minute until thickened.
Garnish with sesame seeds if preferred and serve over cooked rice.

Video

Notes

1. Beef cut matters: Flank steak is best for stir-fries, tender and quick to cook. Slice it thinly against the grain for melt-in-your-mouth bites. Freeze for 15–20 minutes to make slicing easier and cleaner.
2. Sauce thickness tip: If your sauce isn’t thickening, the pan’s not hot enough. Crank the heat and stir, it’ll turn glossy fast. If it gets too thick, just splash in a tablespoon of water to loosen it.
3. Too salty? Use low sodium soy sauce, and if you're sensitive to salt, reduce it by a tablespoon. The vinegar and sugar will keep the flavor balanced.
4. No rice vinegar? White vinegar or apple cider vinegar works in a pinch, just use a little less and taste before adding more.
5. Want more veg? Stick to quick-cooking vegetables like snow peas, mushrooms, or broccoli florets. Don’t overload the pan, too many veggies = diluted sauce and steamed stir-fry.
6. Storage + reheating: Stick to quick-cooking vegetables like snow peas, mushrooms, or broccoli florets. Don’t overload the pan, too many veggies = diluted sauce and steamed stir-fry.

Nutrition