EASY Pepper Steak Dinner

Easy Pepper Steak Dinner at home in about 20 minutes — it’s a vintage recipe that needs a comeback. I marinate steak strips in soy sauce and brown them along with bell peppers. onions, and garlic simmered in an INCREDIBLE sauce!

Now you can use a store-bought sauce and a great one is Stubb’s Soy, Garlic, & Red Pepper Sauce. But, if you want a tasty, glossy, slightly thick sauce; this recipe includes simple pantry staples like soy sauce, oyster sauce, and rice vinegar to create a masterpiece! Once you buy these ingredients, you’ll use them again and again.

When you purchase your steak strips sometimes they are labeled in the butcher department as beef or steak for fajitas. This is how they are labeled in my grocery store, Publix.

👝 How to Store Leftovers

To store your Easy Pepper Steak Dinner, You can leave it in your refrigerator for 3-5 days.

🤔 Common Questions

Can I freeze pepper steak?

Yes! Let it cool completely, store in an airtight container, and freeze up to 2 months. Thaw overnight and reheat gently.

Can I make this ahead of time?

Absolutely. It reheats beautifully. Store in the fridge up to 4 days and warm on the stovetop with a splash of water.

What makes pepper steak taste like the restaurant version?

High heat, proper browning, balanced sweet-savory sauce, and cornstarch for thickness. Restaurants cook quickly at high heat — that’s the secret.

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Melissa Jo

Easy Pepper Steak Dinner

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Instead of ordering takeout from your favorite Chinese restaurant, you can make this Easy Pepper Steak Dinner at home in about 20 minutes — and honestly? It tastes fresher and better. Easy to find bell peppers, onions, garlic, and steak, and you are on your way!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: American

Ingredients

  

1x2x3x?

For the Beef:

• 1 –1½ pounds sliced sirloin or flank steak
• Publix label: “beef for fajitas or stir fry”
• ¼ cup low-sodium soy sauce
• Cracked black pepper
• 2 –3 tablespoons vegetable oil or avocado oil

Vegetables:

• 2 bell peppers sliced
• ¼ white onion diced
• 3 –4 garlic cloves minced

Sauce:

• 8 tablespoons low-sodium soy sauce
• 5 tablespoons brown sugar
• 1 tablespoon sesame oil
• 4 tablespoons rice vinegar
• 2 tablespoons oyster sauce
• ½ –1 tablespoon ginger paste
• Cracked black pepper
• 3 tablespoons cornstarch
• Serve over white rice.

Method

 

Marinate the Steak

1. Bring steak to room temperature and pat dry.
2. Toss with:
3. ¼ cup soy sauce
4. Cracked black pepper
5. Let marinate 30 minutes.
6. Make the Sauce FIRST

Before cooking vegetables, whisk together:

1. Soy sauce
2. Brown sugar
3. Sesame oil
4. Rice vinegar
5. Oyster sauce
6. Ginger paste
7. Black pepper
8. Cornstarch
9. Whisk until smooth and set aside.
10. (Important — this dish moves fast!)

Sear the Steak

1. Heat oil in a large skillet over medium-high heat.
2. Add steak in a single layer.
3. Do not overcrowd.
4. Do not move it.
5. Cook 3–5 minutes until browned, flip, and cook another few minutes.
6. Total time: about 8–10 minutes.
7. Remove and set aside (keep juices).

Cook the Vegetables

1. In the same pan:
2. Add bell peppers.
3. Let them get slightly charred.
4. Add onions.
5. Cook until softened.
6. Add garlic and cook 30–60 seconds.

Finish the Dish

1. Return beef (with juices) to the pan.
2. Pour sauce over everything.
3. Lower heat to medium-low.
4. Simmer 2–3 minutes until thick and glossy.
5. Serve immediately over rice.

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