There was a time when pepper steak was one of my go to takeout orders. However, these days I much prefer making it at home. Not only is it cheaper and fresher, but I get to tweak it exactly how I like it. Paired with simple steamed jasmine rice, it makes a cozy satisfying dinner anyone would love!
What Makes This Recipe Work
This version brings together tender, marinated steak, crisp bell peppers and onions, and a glossy, flavorful sauce that ties everything together. It’s balanced, comforting and surprisingly quick to put together on a weeknight.
What Steak to Use for Pepper Steak
Ribeye is my first choice for this recipe because it has just the right amount of marbling to stay juicy and flavorful when cooked quickly over high heat. If you prefer something leaner, flank steak or top sirloin are excellent options. Just make sure to slice them very thinly against the grain so they stay tender.
If you’re on a budget, even cuts like chuck steak or round steak can work with this recipe. They benefit from the baking soda in the marinade, which helps break down the fibers and keep the meat from getting tough. The key is thin slices and a short cooking time so the meat sears instead of stews.
Do I Need to Rinse the Beef After Marinating?
No, you don’t need to rinse the beef. The baking soda and cornstarch in this recipe are part of a technique called velveting which is a classic Chinese cooking method that keeps meat tender and juicy even when cooked quickly over high heat.
The baking soda gently tenderizes the beef so it stays soft, and the cornstarch forms a light coating that locks in moisture and helps the sauce stick. Rinsing would wash away all that flavor and tenderness. So just cook it as is.
What You’ll Need
Here’s a quick look at the ingredients you’ll gather (exact amounts are listed in the recipe card below):
- Thinly sliced steak
- Soy sauce, oyster sauce, sesame oil, a touch of sugar
- Cornstarch and baking soda
- Onion, green and red bell peppers
- Garlic, ginger
- Rice vinegar, water, soy sauce for the sauce mixture
More Beef Recipes to Try
If you love this pepper steak, here are a few more beef recipes you might enjoy:
- Homemade Tacos – Simple, flavorful tacos perfect for a quick weeknight dinner.
- Beef Stew with fish sauce – Rich, comforting, and packed with umami flavor.
- Bistec a la Mexicana – Thin-sliced beef cooked with tomatoes, onions, and jalapeños for a classic Mexican dish.
How to Make Pepper Steak
Start by marinating the steak so it can absorb all those delicious flavors while you prep the vegetables.
Cook the onion until it’s soft and translucent, then sauté the bell peppers until they’re just tender but still bright.
In the same skillet, cook the marinated beef until it’s lightly browned. Add the garlic and ginger and stir just until fragrant.
Pour in the simple sauce mixture and let it simmer for a few minutes until it thickens into a glossy glaze. Finally, add the onion and peppers back to the pan and toss everything together until coated.
Serve hot over steamed jasmine rice and enjoy!
Pepper Steak
Delicious tender steak and crisp veggies stir fried in a flavorful sauce.
Ingredients
For the meat marinade
- 2 lbs ribeye thinly sliced
- 2 tbs soy sauce
- 1 tbs oyster sauce
- 1 tsp sugar
- 1 tbs cornstarch
- 1 1/2 tsp baking soda
- 1 tbs sesame oil
For the veggies
- 1 onion chopped into small squares
- 1 green bell pepper seeds removed and chopped into small squares
- 1 red bell pepper seeds removed and chopped into small squares
- 4 cloves garlic peeled and minced
- 1 tsp minced ginger
- 2 tbs oil plus more as needed
For the slurry
- 1/2 cup water
- 1 1/2 tbs rice vinegar
- 1 tbs soy sauce
- 1 tsp cornstarch
Instructions
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In a large bowl, combine the meat and all marinade ingredients. Mix well until the beef is evenly coated. Let it marinate for about 25 minutes while you prep the veggies.
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Heat oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes, until translucent. Remove and set aside.
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Add the bell peppers to the skillet and cook for about 5 minutes, until just slightly softened. Transfer to the plate with the onion.
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Add more oil to the skillet if needed. Add the marinated beef and cook for about 3 minutes, until lightly browned. Stir in the garlic and ginger and cook for about 1 minute, until fragrant.
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Pour in the slurry and stir to combine. Let it cook for a few minutes until it thickens into a glossy sauce.
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Return the onion and peppers to the skillet. Stir well to coat everything in the sauce.
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Serve hot with steamed jasmine rice and enjoy!
Phyllis
Friday 24th of October 2025
This was an excellent meal! I did change a few things. I marinated the meat for 4-5 hours. Venison was the meat I used. I also double the slurry as my husband likes more sauce.