Pepper Steak
Some meals never go out of style in our house, and pepper steak is one of them. It’s hearty, flavorful, and comes together quickly—making it the perfect weeknight dinner that feels like a treat without all the fuss. The tender strips of beef paired with colorful bell peppers and a savory sauce create a dish that’s both comforting and a little bit special. Best of all, it’s simple enough to whip up on a busy evening, yet tasty enough to serve when company comes over. This recipe has been a family favorite for years, and I’m excited to share it with you today—you’ll love how easy it is to bring to the table!
Why You’ll Love This Recipe
- Quick & easy – Ready in under 30 minutes.
- Flavor packed – A perfect balance of savory sauce, tender beef, and fresh peppers.
- Family tested & approved – A dinner everyone asks for again and again.
- Versatile – Works with rice, noodles, or even stuffed into wraps.
Tips for the Best Pepper Steak
- Choose the right beef – Flank steak or sirloin sliced thinly across the grain makes the most tender bites.
- Prep ahead – Slice your beef and peppers in advance so the cooking process is smooth and fast.
- High heat is key – A hot skillet or wok will sear the meat quickly and keep it tender.
- Don’t overcook the peppers – You want them slightly crisp, not mushy. Add them toward the end for best results.
- Make extra sauce – Trust me, you’ll want enough to spoon over rice!
Serving Suggestions
- Classic: Serve over fluffy white rice or fried rice.
- Low-carb option: Pair with cauliflower rice or steamed broccoli.
- Noodle night: Toss the pepper steak with cooked lo mein or egg noodles.
- Lunch prep: Wrap leftovers in tortillas for a quick pepper steak wrap the next day.
Storage & Leftovers
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze in meal-sized portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet over medium heat, adding a splash of water or broth if the sauce thickens too much.
Pepper Steak
Ingredients
- 1 diced bell pepper
- 1 small diced onion
- 2 tbsp olive oil
- 1 lb round steak or sirloin. Venison works great with this
- 5 tbsp low sodium soy sauce
- 2.5 tbsp swerve brown sugar (or regular brown sugar)
- 1 tbsp cornstarch and 1 tsp set aside
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- salt & pepper to taste
Instructions
- Precut your round steak into strips and set aside.
- Dice onions and peppers and set aside.
- Mix 2 tbsp of the soy sauce, 1 tbsp of the brown sugar, and spices; Pour over the steak and veggies and chill in the refrigerator until ready to use.
- Mix 3 tbsp of soy sauce, 1 tbsp of corn starch, 1 1/2 tbsp of brown sugar and set aside.
- Heat 1 tbsp of olive oil over medium heat, toss in vegetables and cook for 4-5 minutes until starting to brown. Remove and set aside.
- Heat 1 tbsp of oil in the same skillet over medium/high heat. Add your meat strips and cook for 5-7 minutes until starting to brown. Add vegetables back in and the soy sauce, cornstarch, brown sugar mixture. Cook until thickened. Remove from heat.
- Serve over a bed of hot rice.
Tried this recipe?Let us know how it was!
