Classic Pepper Steak
I’ve been making this Classic Pepper Steak for weeknight dinners for years — it’s quick, satisfying, and uses just one pan. Thinly sliced sirloin sears fast, the peppers stay bright and crunchy, and the simple soy‑oyster marinade gives a glossy, savory finish. If you enjoy pepper-forward mains, you might also like a hearty take on peppers in this classic stuffed peppers recipe for a different, oven-baked spin.
Why you’ll love this dish
This recipe hits a lot of marks: it’s speedy, uses minimal ingredients, and feels restaurant-quality without the fuss. It’s ideal for weeknights when you want something flavorful on the table in under 30 minutes.
“Bright peppers, tender beef, and a glossy sauce — family dinner accomplished in 20 minutes.”
Reasons to try it now:
- Fast prep and cook time means less takeout.
- Flexible: switch the protein, swap sides, or scale up easily.
- Budget-friendly: sirloin is economical when sliced thin.
This is also a great crowd-pleaser if you like comfort mains similar to family favorites like an Amish hamburger steak bake, where simple flavors make everyone happy.
Preparing Classic Pepper Steak
Before we list the ingredients, here’s the quick process so you know what to expect: marinate the beef in a soy–oyster–cornstarch mix, hot‑pan sear the strips until browned, then toss in sliced peppers and onions just long enough to keep them crisp-tender. Finish with a quick seasoning check and serve over rice or noodles.
This approach keeps the meat juicy and the vegetables bright — and the cornstarch in the marinade helps the sauce cling to the beef for a silky mouthfeel.
What you’ll need
- 1 pound beef sirloin, thinly sliced into strips (freeze slightly first to make slicing easier)
- 2 cups bell peppers, thinly sliced (use a mix of red, green, yellow)
- 1 onion, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil (or other high‑heat oil)
- Salt and pepper to taste
- Cooked rice or noodles for serving
Notes and substitutions:
- Use tamari for gluten-free, and swap oyster sauce for hoisin or a little mushroom soy for a vegetarian-friendly version.
- Serve with crusty bread if you want to soak up sauce — something like Amish white bread pairs wonderfully.
Step-by-step instructions
- Combine soy sauce, oyster sauce, and cornstarch in a bowl. Stir until smooth.
- Add the beef strips and toss to coat. Let marinate 15 minutes at room temperature.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the marinated beef in a single layer and stir-fry until browned, about 3–4 minutes. Don’t overcrowd the pan; work in batches if needed.
- Push the beef to the side, add the sliced bell peppers and onion to the hot pan. Stir-fry 3–5 minutes until they are tender-crisp.
- Mix the beef and vegetables together. Taste and season with salt and pepper. If you want more sauce, add a splash of water and simmer 30 seconds.
- Serve the pepper steak over hot rice or noodles immediately.
Best ways to enjoy it
Serve spooned over steamed jasmine rice for a classic combo, or toss with wide noodles for a heartier bowl. For a full plate, balance the rich umami with a bright, crunchy side — green beans or a creamy casserole work well; try this classic Campbell’s green bean casserole for an easy holiday-ish side.
Plating ideas:
- Mound rice in the center and fan the pepper steak on top.
- Garnish with sliced scallions or toasted sesame seeds for color and texture.
- Add a wedge of lime for a citrus lift.
Storage and reheating tips
- Refrigerator: Cool leftovers within two hours, store in an airtight container, and use within 3–4 days.
- Freezer: Freeze in portioned airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet over medium heat with a splash of water or stock to revive the sauce and prevent drying. Microwaves work for convenience — cover and heat in short intervals, stirring between bursts.
- Food safety: Cooked beef should reach a safe internal temp when originally cooked; store promptly and don’t refreeze once thawed.
Pro chef tips
- Freeze the sirloin for 20 minutes before slicing; it firms up and gives cleaner, thinner slices.
- Dry the beef well before marinating to get a good sear. Excess moisture steams the meat.
- Don’t overcook the peppers — aim for tender-crisp to keep color and texture.
- If your oyster sauce is very salty, reduce soy sauce to 1 tablespoon and adjust later.
- Use a very hot pan and a high smoke-point oil (like vegetable or grapeseed) for quick, even browning.
Creative twists
- Black pepper kick: Add cracked black pepper and a dash of white wine for a bolder sauce, or try a full pepper-forward variant inspired by black pepper chicken.
- Protein swaps: Use thinly sliced flank steak, skirt steak, or even chicken breast. For a vegetarian option, swap beef for thick-cut tofu or tempeh.
- Sauce variations: Add a tablespoon of hoisin for sweetness, a teaspoon of chili paste for heat, or finish with a splash of sesame oil and rice vinegar for brightness.
- Make it saucier: Mix 1/2 cup beef stock with 1 teaspoon cornstarch, add at the end, and simmer to thicken.
Common questions
Q: How long does the whole dish take from start to finish?
A: Plan for about 25–30 minutes total — 15 minutes to marinate and roughly 10–15 minutes to cook and serve.
Q: Can I prep this ahead of time?
A: Yes. Slice the beef and vegetables and store them separately in the fridge for up to a day. Marinate the beef right before cooking for best texture.
Q: What if I don’t have oyster sauce?
A: Substitute hoisin with a splash of soy and a pinch of sugar, or use mushroom soy for a vegetarian umami boost.
Q: Is this recipe freezer-friendly?
A: Yes — cooked pepper steak freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Q: How do I keep the peppers from getting mushy?
A: Cook them quickly over high heat and remove from the pan as soon as they’re tender-crisp. Overcrowding or long simmering makes them soft.
Classic Pepper Steak
Ingredients
Method
- Combine soy sauce, oyster sauce, and cornstarch in a bowl. Stir until smooth.
- Add the beef strips and toss to coat. Let marinate for 15 minutes at room temperature.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the marinated beef in a single layer and stir-fry until browned, about 3–4 minutes. Don’t overcrowd the pan; work in batches if needed.
- Push the beef to the side, add the sliced bell peppers and onion to the hot pan. Stir-fry for 3–5 minutes until they are tender-crisp.
- Mix the beef and vegetables together. Taste and season with salt and pepper. If you want more sauce, add a splash of water and simmer for an additional 30 seconds.
- Serve the pepper steak over hot rice or noodles immediately.
