Pepper Steak with Onions
Tender strips of seared beef steak cooked with colorful bell peppers and onions in a glossy, savory brown sauce. This classic American-style dish comes together in one pan and delivers bold peppery flavor balanced with just a touch of sweetness from the sautéed onions. Perfect for a quick weeknight dinner served over rice or mashed potatoes.
For 4 servings
- prep
Season the steak strips.
1.Pat the sliced sirloin steak strips completely dry with paper towels.2.Season the beef with 1 teaspoon of the freshly ground black pepper and the pinch of salt.3.Toss well so each strip is evenly coated and set aside. - mix
Make the sauce slurry.
1.In a small bowl, whisk together the soy sauce, water, brown sugar, and rice vinegar.2.Sprinkle in the cornstarch and whisk again until completely smooth with no lumps.3.Set the sauce near the stove. - fry
Sear the beef in batches.
1.Heat 1 tablespoon of oil in a large skillet or wok over high heat until shimmering.2.Add half the beef strips in a single layer and let them sear without moving for 1 minute.3.Stir-fry for another 1 to 2 minutes until browned. Transfer to a clean plate.4.Repeat with the remaining beef strips.TIPWork in batches so the pan stays hot; crowding the pan steams the meat instead of searing it. - saute
Sauté the peppers and onions.
1.Reduce the heat to medium-high and add the remaining 1 tablespoon of oil to the same skillet.2.Add the sliced onion and bell pepper strips. Stir-fry for 3 to 4 minutes until they just begin to soften at the edges.3.Add the minced garlic, grated ginger, and the remaining 1 teaspoon of black pepper. Sauté until fragrant, about 30 seconds.TIPKeep the vegetables slightly crisp — they will continue cooking in the sauce. - simmer · ~2 min
Finish the dish in the sauce.
1.Return the seared beef and any resting juices to the skillet with the vegetables.2.Give the sauce slurry a quick stir and pour it evenly over the beef and peppers.3.Toss everything together and let it simmer until the sauce thickens and coats the meat, about 2 minutes. - serve
Serve immediately.
Transfer the pepper steak and glossy sauce to a serving platter. Serve hot over steamed white rice, mashed potatoes, or buttered noodles.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the steak against the grain for the most tender bite.
- 2Pat the beef completely dry before seasoning for a better sear.
- 3Cook the beef in batches to avoid overcrowding and steaming.
- 4Cut bell peppers and onions into uniform strips for even cooking.
- 5Stir the cornstarch slurry just before adding it to prevent lumps.
- 6For extra flavor, let the beef rest for 2 minutes after searing.
- 7Taste the sauce before simmering and add a pinch more salt if needed.
Adapt it for your goals.
Low-oil
Use a non-stick pan and reduce oil to 1 tablespoon, searing the beef in a single layer without additional fat for the vegetables—they'll soften in the sauce.
high proteinHigh-protein
Replace half the bell peppers with sliced mushrooms and add 200g of extra sirloin strips for a protein-dense meal.
jainJain
Omit the garlic, ginger, and onion. Use asafoetida (hing) for a similar aromatic base and swap soy sauce with tamari if gluten-free is needed.
veganVegan
Substitute beef with 400g of firm tofu (pressed and sliced) or seitan, and use tamari instead of soy sauce. Sear tofu in oil until golden before proceeding.
spicySpicy
Add 1-2 sliced bird's eye chilies or 1/2 teaspoon red pepper flakes along with the garlic for a fiery kick.
Why this is on our healthy list.
Rich in Iron
Beef sirloin provides heme iron, which is easily absorbed by the body and supports healthy blood cells.
High in Vitamin C
Red and green bell peppers are excellent sources of vitamin C, which boosts immunity and aids collagen production.
Good Source of Protein
Each serving of sirloin delivers a solid dose of lean protein to support muscle repair and satiety.
Low in Added Sugar
Only one teaspoon of brown sugar is used for the entire dish, making it a moderate option for balanced meals.
Frequently asked questions
Beef becomes tough if overcooked or sliced with the grain. Slice against the grain and sear quickly over high heat for no more than 2-3 minutes total.
