Pepper Steak Recipe – Easy, Flavorful, and Ready in Under 30 Minutes

Introduction

Pepper steak ranks among those satisfying dishes that feel both homey and special. When life feels busy, a plate of tender beef strips bathed in savory sauce and crisp pepper slices turns a simple meal into comfort. You will love how the aroma fills your kitchen, teasing your appetite. In this article I will guide you through a pepper steak recipe that is easy enough for a weeknight, yet impressive enough to serve when guests arrive.

You will learn which ingredients matter most, how to cook the steak just right, and ways to customize flavors to your taste. I also include detailed nutrition and serving ideas so you can enjoy without surprises. Whether you already love stir fried beef or you are trying it for the first time, this guide helps you with confidence.

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Ingredients Needed

Here is a table of the ingredients required for this pepper steak recipe, along with approximate calorie counts (for each amount used). These are estimates; actual values may vary with brands or cuts you use.

Ingredient	Amount	Approximate Calories*
Beef (flank steak or sirloin cut)	400 grams (thin strips)	~ 580 kcal
Green bell pepper	1 medium (about 150 g)	~ 30 kcal
Red bell pepper	1 medium (about 150 g)	~ 40 kcal
Onion	1 medium (about 120 g)	~ 45 kcal
Garlic (minced)	2 cloves	~ 10 kcal
Soy sauce	3 tablespoons	~ 30 kcal
Oyster sauce (optional)	1 tablespoon	~ 9 kcal
Cornstarch	1 tablespoon (for slurry)	~ 30 kcal
Oil (vegetable or canola)	2 tablespoons	~ 240 kcal
Black pepper (freshly ground)	1 teaspoon (or more to taste)	negligible (~5)
Salt	to taste	0
Water or beef broth	¼ cup	negligible

* Calories are rough estimates for the given amounts above.

When you total these, the full dish yields roughly 1,010 to 1,100 kilocalories, which divided into four servings gives about 250–280 kcal per serving depending on trimming and oil use.

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Step‑by‑Step Cooking Instructions

Follow these steps for a smooth, flavorful pepper steak:

1. Prepare the beef
   Rinse and pat dry your steak. Trim off excess fat. Slice it thinly against the grain (about 3–5 mm thick). This ensures tenderness when cooked.
2. Marinate briefly
   In a bowl combine sliced beef, 1 tablespoon soy sauce, a pinch of salt, half the garlic, and a dash of black pepper. Let it rest for 10‑15 minutes. This helps flavor penetrate.
3. Prepare vegetables
   Wash and core the bell peppers. Cut into strips matching the length of beef. Peel the onion and slice into similar strips. Mince the remaining garlic. Keep all ingredients ready near your stove.Looking for something similar? Check out Salisbury Steak Recipe_.
4. Make cornstarch slurry
   In a small cup mix 1 tablespoon cornstarch with about 2 tablespoons of water or broth until smooth. Set aside. You will use this to thicken the sauce near the end.
5. Heat your pan
   Use a heavy skillet or wok. Place over medium‑high heat. Add oil and swirl to coat. The pan must be hot but not smoking.
6. Sear beef in batches
   Add half of the beef in a single layer. Let it sear undisturbed for about 1 minute so edges brown, then stir just enough to finish cooking. Remove that batch to a plate. Repeat with second half. Overcrowding will steam rather than sear.
7. Stir fry vegetables
   In the same pan, add bell pepper strips, onion, and garlic. Stir fry 2 to 3 minutes until vegetables soften but still retain bite.
8. Return beef & add sauce
   Return the cooked beef into the pan with vegetables. Add remaining soy sauce and oyster sauce (if using). Stir to combine.
9. Thicken the sauce
   Slowly pour in the cornstarch slurry while stirring gently. The sauce will foam slightly then thicken. If the sauce becomes too thick, add a little water or broth to loosen.
10. Season & finish
    Taste and adjust salt or pepper. If you like more heat, add a pinch of chili flakes or extra fresh ground pepper. Stir once or twice more just to coat everything.
11. Rest briefly
    Remove from heat and let the dish sit for one minute. This allows flavors to meld and sauce to settle.

Your pepper steak is ready to serve.

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Tips for Customizing the Recipe

You can tweak this pepper steak in many ways, depending on your preferences and available ingredients:

• Change the protein
  Use lean strips of pork or chicken breast instead of beef. That will reduce fat and calories. For a vegetarian version, try strips of seitan or firm tofu.
• Vary the pepper colors
  Yellow, orange, or even purple bell peppers can replace or mix with green and red. These add color and mild sweetness.
• Add more aromatics
  Ginger (grated), a splash of sesame oil, or scallions stirred at the end bring new depth. A few slices of fresh chili or chili garlic paste will add heat.
• Use alternative thickeners
  Instead of cornstarch, use arrowroot powder or potato starch at the same ratio. Be cautious—some thickeners become slimy if overheated.
• Lower oil content
  Use less oil, or use a nonstick skillet. Also, blot the beef slices dry before cooking to reduce oil splatter and absorption.
• Make it saucier
  Double your soy and oyster sauce, and increase broth by a few tablespoons. Thicken lightly so sauce clings to beef.
• Add vegetables
  Mushrooms, snow peas, bamboo shoots, or sliced carrots make good additions. Add them after peppers if they cook faster or slower, adjusting stir times.
• Sweet or tangy twist
  A tiny spoon of sugar, honey, or a splash of rice vinegar or Worcestershire sauce can balance flavors.
• Spice it up
  Add Szechuan peppercorns, black pepper, or white pepper according to taste. A dash of cayenne or chili oil works too.
• Marinate longer
  If time allows, marinate the beef for 30 minutes or even an hour for more flavor absorption.

These customizations let you adapt the dish to your pantry and your palate.

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Nutritional Information

Here is a breakdown based on common nutritional sources and typical recipe values:

From these, you see pepper steak offers a good dose of protein, moderate fat (especially from cooking oil or marbled beef), and low carbohydrates (unless you add sugar or starchy thickeners). The bell peppers and onions supply some fiber, vitamin C, and micronutrients.

If you reduce oil, pick leaner cuts, or include more vegetables, you can further lower fat and calories. If you prefer a richer sauce, calorie counts will go up.

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Serving Suggestions

Pepper steak pairs wonderfully with:

• Steamed white or brown rice — the sauce soaks into rice, creating a perfect combination.
• Fried rice or vegetable rice — enhances the meal with extra veggies.
• Noodles — wide rice noodles or egg noodles work well; toss hot pepper steak over them.
• Cauliflower rice — for a low carb option.
• Stir fried greens — bok choy, Chinese broccoli, or spinach complement the dish.
• Pickled vegetables or kimchi — add contrast and brightness.
• A side salad — crisp greens dressed lightly keep the meal fresh.
• Garnish — sprinkle chopped green onions or fresh coriander before serving.

Serve while hot. A small bowl of steamed veggies or soup ahead makes a balanced meal. A squeeze of lime or a few drops of hot sauce on top also lifts the flavors.

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Frequently Asked Questions (FAQs)

Can I use other cuts of beef?
Yes. Sirloin, ribeye, or round steak all work if sliced thin. Choose a cut that is tender when cut against the grain.

How do I prevent the beef from becoming rubbery?
Slice against the grain, avoid overcooking, and sear in batches so you don’t crowd the pan. Also avoid excessive stirring during the sear stage.

Is cornstarch necessary?
No, but it helps thicken the sauce so it clings to meat and vegetables. You can omit it and have a thinner broth‑style sauce.

Can I make this ahead and reheat?
You can, but peppers may soften further and sauce may thicken. Add a splash of water when reheating to loosen.

How spicy can I make this?
Very spicy if you add chili peppers, chili paste, or more black pepper. Adjust according to your heat tolerance.

Can I reduce sodium?
Yes. Use low sodium soy sauce or reduce the amount. You can also increase fresh herbs or citrus juice to compensate flavor.

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Conclusion

Pepper steak gives you a versatile, flavorful dish that balances protein, sauce, and crisp vegetables. You can shift it toward leaner or richer versions easily. By following the step by step instructions, using fresh ingredients, and customizing the sauce and vegetables, you will enjoy a restaurant style meal at home.