Easy Pepper Steak Recipe (Restaurant-Quality in 30 Minutes!)

For years, I ordered pepper steak from my local Chinese restaurant thinking it was some complicated dish that required special skills. Then one random Tuesday, I decided to try making it myself. Twenty-five minutes later, I was eating pepper steak that tasted better than takeout and cost a fraction of the price.

The “secret” to great pepper steak isn’t mysterious at all. It’s just thinly sliced beef, crisp bell peppers, and a simple sauce that comes together in minutes. The key is high heat and quick cooking—classic stir-fry technique that anyone can master.

I’ve been making this at least twice a month since that first attempt. It’s become my go-to answer for “What’s for dinner?” when I want something that feels special but doesn’t require much effort. Plus, those colorful peppers make it look way fancier than the actual work involved.

Why You’ll Love This Pepper Steak

Better than takeout and way more affordable – Restaurant pepper steak runs $12-15 and is mostly peppers with a few sad pieces of beef. Making it at home costs maybe $10 and you can load it up with as much meat as you want. Plus, you control the quality of every ingredient.

Ready in just 30 minutes—perfect for weeknights – From turning on the stove to sitting down with dinner, you’re looking at half an hour max. That’s faster than ordering and waiting for delivery, and way faster than going out to eat.

That savory sauce is absolutely incredible – The combination of soy sauce, oyster sauce, and just a touch of sugar creates this deep, umami-rich sauce that coats every piece of beef and pepper. It’s the kind of sauce you’ll want to drizzle over everything.

Colorful, nutritious, and satisfying – Those bright bell peppers aren’t just pretty—they’re packed with vitamins and add a sweet crunch that balances the rich beef perfectly. You’re getting a complete meal with protein and vegetables in one dish.

Works beautifully over rice or noodles – Serve it over steamed rice to soak up all that amazing sauce, or toss it with lo mein noodles for a different take. Either way, it’s satisfying and delicious.

Great for meal prep all week long – This reheats beautifully and actually tastes better the next day after the flavors have had time to develop. Make it Sunday and have easy lunches or dinners ready to go all week.

Ingredients You’ll Need

For the Beef:

• 1.5 pounds flank steak or sirloin – Sliced thinly against the grain.
• 2 tablespoons soy sauce – For marinating.
• 1 tablespoon cornstarch – Keeps the beef tender and helps thicken the sauce.
• 2 tablespoons vegetable oil – For stir-frying.

For the Vegetables:

• 3 bell peppers – Use a mix of colors (red, green, yellow) for the prettiest dish.
• 1 large onion – Cut into chunks or thick slices.
• 3 cloves garlic, minced – Fresh garlic is essential.
• 1 tablespoon fresh ginger, minced – Adds warmth and depth.

For the Sauce:

• 1/2 cup beef broth – Or chicken broth if that’s what you have.
• 3 tablespoons soy sauce – Regular or low-sodium.
• 2 tablespoons oyster sauce – Adds that distinctive umami depth.
• 1 tablespoon cornstarch – Thickens the sauce to coat everything.
• 1 tablespoon brown sugar – Balances the saltiness.
• 1 teaspoon sesame oil – Just a touch for aroma.
• 1/4 teaspoon black pepper – For a bit of bite.

For Serving:

• Cooked white rice – For serving the pepper steak over.
• Sliced green onions – For garnish.
• Sesame seeds – Optional but pretty.

Key Notes:

• Slice beef thin: Partially freeze the beef for 20-30 minutes before slicing. This makes it way easier to get thin, even slices.
• Cut against the grain: This is crucial for tender beef. Look for the direction of the muscle fibers and slice perpendicular to them.
• High heat is essential: Stir-fry needs high heat to cook quickly and develop that slight char without making things soggy.
• Prep everything first: Once you start cooking, things move fast. Have all your ingredients ready before you turn on the stove.

How to Make Pepper Steak (Step-by-Step)

Step 1: Prep the Beef

Put your beef in the freezer for 20-30 minutes to firm it up—this makes slicing way easier. Remove and slice the beef as thinly as possible—about 1/8 inch thick—cutting against the grain.

In a bowl, toss the sliced beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Mix until every piece is coated. Let it marinate while you prep everything else—at least 10 minutes. This coating keeps the beef tender and helps create that velvety texture.

Step 2: Prep Your Vegetables

Cut your bell peppers into strips about 1/2 inch wide. Cut the onion into thick slices or chunks about the same size as the peppers. Mince the garlic and ginger.

Having everything prepped and ready before you start cooking is crucial because stir-frying happens fast.

Step 3: Make the Sauce

In a small bowl, whisk together beef broth, soy sauce, oyster sauce, cornstarch, brown sugar, sesame oil, and black pepper until the cornstarch is completely dissolved.

Set aside. The cornstarch needs to be fully mixed or you’ll get lumps in your sauce later.

Step 4: Sear the Beef

Heat a large wok or skillet over high heat until it’s very hot—almost smoking. Add 1 tablespoon of oil and swirl to coat.

Add the marinated beef in a single layer. Don’t crowd the pan—work in batches if needed. Let it sear without moving for 1-2 minutes until the bottom browns nicely.

Quickly stir-fry the beef for another 1-2 minutes until it’s mostly cooked but still slightly pink in spots. It’ll finish cooking later. Transfer to a plate and set aside.

Step 5: Stir-Fry the Vegetables

In the same pan (don’t wash it—those brown bits are flavor), add another tablespoon of oil. Add the onion and stir-fry for 2 minutes until it starts to soften.

Add the bell peppers and continue stir-frying for 3-4 minutes until they’re tender-crisp. You want them cooked but still with some crunch and color. Overcooked peppers get mushy and sad.

Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant but not burned.

Step 6: Combine and Sauce

Return the beef to the pan with the vegetables. Give your sauce a quick stir (the cornstarch may have settled), then pour it over everything.

Stir everything together constantly for 1-2 minutes until the sauce thickens and coats all the beef and vegetables. The sauce should be glossy and cling to everything, not watery.

The cornstarch in the sauce will activate with the heat and create that signature stir-fry glaze.

Step 7: Serve Immediately

Remove from heat and serve hot over steamed rice. Garnish with sliced green onions and sesame seeds if desired.

The key to great stir-fry is serving it immediately while everything is hot and the vegetables are still crisp.

Serving Suggestions

This pepper steak is pretty complete on its own, but here’s how I like to serve it:

Over steamed rice – The classic way. White rice, brown rice, or even cauliflower rice all work great. The sauce soaks into the rice and it’s perfect.

With lo mein noodles – Toss the pepper steak with cooked lo mein or egg noodles instead of serving over rice. The noodles soak up the sauce beautifully.

Fried rice on the side – Skip the plain rice and serve with fried rice for an extra-indulgent Chinese takeout experience at home.

Asian slaw – A tangy cabbage slaw with sesame dressing adds crunch and freshness that cuts through the richness.

Egg rolls or spring rolls – Add some crispy egg rolls or spring rolls on the side for a complete Chinese restaurant meal at home.

Extra vegetables – Serve with steamed broccoli, bok choy, or green beans on the side if you want more veggies.

Storage and Reheating Tips

Storing Leftovers

Let the pepper steak cool completely, then store in an airtight container in the fridge for 3-4 days. The beef and peppers will continue to absorb the sauce, which actually makes it taste even better the next day.

Store rice separately to prevent it from getting soggy.

Make-Ahead Instructions

You can prep everything ahead of time to make dinner super quick:

Slice and marinate the beef up to 24 hours ahead. Keep covered in the fridge.

Chop all vegetables up to a day ahead and store in containers.

Make the sauce up to 3 days ahead and store in a jar in the fridge. Give it a good shake before using.

When you’re ready to cook, just heat up your pan and go. The actual cooking takes less than 15 minutes.

Reheating

Stovetop method (best): Heat a skillet over medium-high heat with a splash of oil or broth. Add the pepper steak and stir-fry for 3-5 minutes until heated through. This refreshes the vegetables and keeps everything crisp.

Microwave method (fastest): Heat on high in 1-minute intervals, stirring between each, until warmed through. Add a splash of water or broth if the sauce has thickened too much.

Don’t overcook when reheating: The beef and peppers are already cooked, so you’re just warming them up. Overcooking makes the beef tough and peppers mushy.

Freezing

This pepper steak freezes reasonably well for up to 2 months. Let it cool completely, then freeze in portion-sized containers. Thaw overnight in the fridge and reheat using one of the methods above.

The peppers will be softer after freezing, but the flavor is still great.

Final Thoughts

This Easy Pepper Steak has become one of those recipes I make so often that I don’t even need to look at measurements anymore. It’s quick, delicious, and makes me feel like I’m eating at a restaurant without leaving my kitchen.

Give it a try this week—I promise it’s easier than you think and way better than takeout. Those colorful peppers and tender beef in that savory sauce? Pure satisfaction.

– Kip