The Best Pepper Steak
This easy pepper steak recipe brings together tender slices of beef and vibrant bell peppers in a glossy, savory-sweet soy glaze. It's a satisfying, quick stir-fry dinner that comes together in under 30 minutes—perfect for busy weeknights or a last-minute craving.
Servings: 4
Calories: 310kcal
Ingredients
Vegetables:
- 1 small onion sliced
- 1 bell pepper sliced (use red and green for color)
- 2 tablespoons vegetable oil
Steak:
- 1 lb. round steak sirloin, or venison, sliced thinly
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- Dash of salt and pepper
Glaze:
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
Instructions
- Slice the steak and vegetables, keeping them separate.
- In a small bowl, mix together 2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon cornstarch, garlic powder, ground ginger, salt, and pepper. Toss the steak in the mixture until coated, then refrigerate (marinate for 30 minutes for best results).
- In another small bowl, mix the glaze ingredients (3 tablespoons soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar). Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper. Stir-fry for 3–5 minutes until slightly tender. Remove from skillet and set aside.
- In the same skillet, heat the remaining 1 tablespoon of oil. Add the marinated steak and cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
- Return the vegetables to the skillet. Pour in the glaze and stir for 1–2 minutes, or until the sauce thickens and coats the meat and vegetables.
- Serve hot over white rice.
Notes:
- Marinate the steak for 30 minutes for extra tenderness and flavor.
- Swap the beef with chicken, shrimp, or tofu for a fun protein variation.
- Serve with steamed rice, quinoa, or cauliflower rice for a low-carb alternative.