If you’re craving a dish that’s vibrant, quick, and packed with flavor, this Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe is a total winner. I love how the colorful bell peppers and tender slices of flank steak come together with a savory sauce that just sings. It’s such a comforting yet fresh meal that feels both wholesome and a little gourmet.

Honestly, this recipe works beautifully for those busy weeknights when you want something satisfying but without spending hours in the kitchen. The combination of the crisp veggies and that glossy sauce is always a crowd-pleaser in my house, and I’m sure you’ll find it easy to fall in love with too.

Ingredients You’ll Need

These ingredients come together harmoniously to deliver that quintessential pepper steak flavor. When you shop, try to pick the freshest bell peppers for the best color and crunch, and for the flank steak, getting it thinly sliced against the grain really makes a difference in tenderness.

Flank steak: Look for a well-trimmed cut to slice thinly; this prevents toughness.
Red bell pepper: Adds sweet notes and gorgeous color.
Green bell pepper: Offers a slightly bitter contrast, balancing the sweetness.
Yellow bell pepper: Brings brightness and subtle sweetness.
Onion: Use a medium yellow or white one for that classic stir-fry aroma.
Vegetable oil: A neutral oil with a high smoke point is best for stir-frying.
Soy sauce: For salty, umami depth.
Oyster sauce: Adds savory richness and a slight sweetness.
Cornstarch: Helps thicken the sauce so it clings beautifully to the steak and veggies.
Water: Mixes with cornstarch to create the sauce base.
Rice vinegar: Adds just a touch of acidity to brighten flavors.
Honey or brown sugar: Balances the tang and saltiness with gentle sweetness.
Garlic: Freshly minced for that punch of aromatic flavor.
Fresh ginger: Grated for warmth and zing.
Sesame oil: Just a little for its distinctive nutty aroma.
Optional red pepper flakes: Kick up the heat if you like things spicy.

Variations

I’ve found this Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe incredibly flexible, so don’t hesitate to swap in what you love or have on hand. Feel free to play around with the heat level or add more veggies—this dish welcomes your personal tweaks.

Spicy kick: I sometimes add more red pepper flakes or a dash of Sriracha when I want it to pack more heat.
Veggie swap: Broccoli or snap peas make great additions or substitutions if you want some variety.
Protein swap: Tried it with thinly sliced chicken breast once and it was just as delicious!
Gluten-free: Use tamari sauce instead of soy sauce to keep it gluten-free without sacrificing flavor.
Sweetness level: Adjust honey or sugar to taste depending on your preference for sweeter or more savory.

How to Make Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe

Step 1: Prep Your Steak and Veggies with Care

The key to a tender stir-fry is slicing the flank steak thinly and against the grain—this really helps break down the fibers so each bite melts in your mouth. Slice your bell peppers and onion into strips roughly the same size for even cooking. I usually lay out all my ingredients before heating the pan to move smoothly through the steps.

Step 2: Whisk the Sauce Together

In a small bowl, whisk the soy sauce, oyster sauce, cornstarch, water, rice vinegar, honey (or brown sugar), garlic, ginger, and sesame oil until smooth. If you want heat, toss in the red pepper flakes here. This sauce is what brings everything to life, so don’t skip this step!

Step 3: Stir-Fry Like a Pro

Heat your vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the steak and cook undisturbed briefly to get a nice sear, about 2 minutes, then toss to cook through but not overdone—about 2-3 minutes total. Remove the steak and set aside.

Next, stir-fry your bell peppers and onion in the same pan for 3-4 minutes until they’re just tender but still have that crisp bite. Return the steak to the pan, pour in the sauce, and toss everything together. Cook for another 1-2 minutes until the sauce thickens and coats the steak and veggies beautifully.

How to Serve Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe

The dish shows several thick slices of dark brown beef covered in a shiny, thick sauce. Mixed among the beef are long, thin pieces of bright red and green bell peppers, adding a fresh and crisp look. The beef and peppers fill a round white bowl, and the colors stand out against the white marbled background. The sauce coats everything, giving the dish a rich and moist appearance. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this dish with sliced green onions for freshness and sometimes a sprinkle of toasted sesame seeds for a little crunch and subtle nutty flavor. If you enjoy a bit more heat, adding thinly sliced fresh chili or a drizzle of chili oil can be great too.

Side Dishes

My go-to side is always steamed jasmine rice because it soaks up the sauce perfectly. Alternatively, I’ve served it over simple noodles or fried rice for a heartier meal. A light cucumber salad on the side adds a refreshing crunch that balances the savory richness.

Creative Ways to Present

For a dinner party, I like to present this Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe served in individual mini woks or on banana leaves for an exotic touch. Garnishing with edible flowers or fresh herbs like cilantro can jazz it up visually and flavor-wise. It’s always fun to turn a simple stir-fry into something a little special.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. Just make sure to cool it completely before sealing it up, so it stays fresh and safe. The veggies might soften a bit but the flavor definitely holds up.

Freezing

Freezing stir-fry works, but I recommend freezing just the steak and sauce separately if you can, as bell peppers and onions can get mushy after thawing. When you’re ready to enjoy it again, thaw overnight in the fridge and quickly reheat with some fresh veggies if you want to revive that crispness.

Reheating

For reheating, I pop leftovers in a hot skillet with a splash of water or broth to prevent drying out. Stir frequently to heat evenly and maintain tenderness. Avoid the microwave if you want to keep the veggies a bit crisper—which I prefer, but sometimes convenience wins!

FAQs

Can I use other cuts of beef for this Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe?

Absolutely! While flank steak is ideal for its tenderness and quick cooking time, you can also use sirloin, skirt steak, or even ribeye if you want something a bit richer. Just make sure to slice thinly against the grain to avoid toughness.
Is this recipe spicy?

The basic Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe is mild, but adding red pepper flakes or fresh chilies can easily bring in a nice kick. You control the heat depending on what you like.
Can I make this recipe gluten-free?

Yes! Just swap the soy sauce for gluten-free tamari or coconut aminos. Everything else should already be gluten-free, but always double-check your sauces to ensure safety.
What can I serve with this stir-fry?

Classic steamed rice is my favorite, but noodles or even cauliflower rice work well. For something fresh, a light cucumber or Asian slaw salad pairs nicely.
How do I slice the steak against the grain?

Look closely at the muscle fibers running along the steak and cut perpendicular to those lines in thin slices. This shortens the muscle fibers and helps the steak be more tender once cooked.

Final Thoughts

This Pepper Steak Stir-Fry with Bell Peppers and Onion Recipe is honestly one of those dishes I keep going back to because it’s simple, reliable, and full of vibrant flavors. It feels like a little celebration on the plate with every colorful bite, and I know you’ll appreciate how quick and satisfying it is too. Next time you want a no-fuss dinner that tastes like a restaurant favorite, give this one a try—you won’t regret it!