Pepper Steakrn

Name: Pepper Steak
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ¼ cup soy sauce, (low sodium); 1 tablespoon dry sherry; 2 teaspoons granulated sugar; ¾ teaspoon minced garlic; ½ teaspoon grated ginger; ½ teaspoon sesame oil; 1 pound London broil, (cut into ¼-inch thick by 2-inch-sized pieces); 1 tablespoon cornstarch; 2 tablespoons water; 2 tablespoons peanut oil, (divided in half); ½ large red bell pepper, (cut into 1-inch pieces); ½ large green bell pepper, (cut into 1-inch pieces); ½ large yellow onion, (cut into 1-inch pieces); sesame seeds, (optional garnish)

overhead shot of Pepper Steak on a plate with a wooden spoon grabbing a piece

This pepper steak is like something you would get in a restaurant, with tender and juicy beef and peppers that add a delicious crunch.

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Table of Contents

Pepper Steak Ingredients
Substitutions And Additions
How To Make This Pepper Steak Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
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If you’re a fan of dishes packed full of flavor, pepper steak is the recipe for you. Perfectly cooked beef with an irresistible mix of crisp veggies, and a savory sauce coating everything, this delicious dinner idea is sure to tantalize your taste buds!

close up shot of Pepper Steak on a plate

Pepper Steak Ingredients

Pepper Steak raw ingredients that are labeled

Pepper steak is truly an exquisite experience for the taste buds. The thick, juicy steak is drenched with a flavorful, rich sauce and cooked to perfection, creating a succulent and slightly smoky flavor.

But what truly makes pepper steak unique are its complex layers of flavor. From the tenderness of the steak to the slight sweetness that comes through when combined with peppers and onions, you can’t help but savor each bite.

To make this stir-fry dish, you’ll need:

¼ cup of low-sodium soy sauce
1 tablespoon of dry sherry
2 teaspoons of granulated sugar
¾ teaspoon of minced garlic
½ teaspoon of grated ginger
½ teaspoon of sesame oil
1 pound of London broil, cut into ¼-inch thick by 2-inch-sized pieces
1 tablespoon of cornstarch
2 tablespoons of water
2 tablespoons of peanut oil, divided in half
½ large red bell pepper, cut into 1-inch pieces
½ large green bell pepper, cut into 1-inch pieces
½ large yellow onion, cut into 1-inch pieces
Optional garnish – sprinkle of sesame seeds

PRO TIP:

You should try to have all your peppers, onions, and beef slices roughly the same size. You are looking for bite-size pieces.

Depending on the size of your vegetables, you are aiming for ½ to ¾ cup of each type of vegetable when cut into pieces.

Substitutions And Additions

PEPPERS: You can use any combination of bell peppers you choose. I will often only use red bell peppers or sometimes a tri-color blend of bell peppers in this easy pepper steak recipe because it looks really pretty to see the different colors. You will need to note that the orange and red peppers will be sweeter than a green or yellow pepper.

SHERRY: Be sure to use a good quality dry sherry when cooking. I get mine from the liquor store, not from the vinegar aisle in the grocery store. You want to cook something good enough to drink. You can substitute the dry sherry with seasoned rice vinegar or mirin in the homemade sauce. These can both be found in the Asian section of your grocery store. Be sure to choose seasoned rice vinegar as it has added sugars, unlike standard rice vinegar.

SPICE: If you like a little heat to your pepper steak, add ¼ teaspoon of red pepper flakes to the marinade. You can add more or less, depending on your desired heat level.

How To Make This Pepper Steak Recipe

This recipe is a quick and easy dish to pull together in about 15 minutes. Planning ahead and chopping all of your ingredients the night before would make it come together in no time.

The sauce easily mixes up in a bowl before adding to the meat to marinate while heating up the skillet.

You’ll stir fry the meat first, followed by the peppers, combining everything together in the last few minutes of cooking to allow the ingredients to combine and the sauce to thicken up. Our easy steps below will help you whip up this tasty meal.

OUR RECIPE DEVELOPER SAYS

You can easily double this recipe (especially if your London broil is a 2-pound-sized one). You will just need to note that the total cook time will be doubled because you will need to brown your meat in 2 batches to avoid steaming your meat in an overcrowded skillet. You will also use the whole onion, and red & green bell peppers, along with doubling your sauce ingredients.

STEP ONE: Whisk together the low-sodium soy sauce, dry sherry, granulated sugar, minced garlic, grated ginger, and sesame oil in a small bowl.

STEP TWO: In a large bowl with the sliced pieces of London broil beef, pour half the sauce mixture over the meat and toss to coat. Set aside.

sauce mixture poured over the London broil

STEP THREE: Add the cornstarch and water to the small bowl with the remaining sauce. Whisk again to incorporate the cornstarch until no lumps remain. Set the cornstarch slurry aside.

STEP FOUR: To a large, heavy-duty skillet, on medium-high heat, add 1 tablespoon of peanut oil to the skillet. Once the oil is hot, add the sliced beef in a single layer to the skillet. Be sure to use a slotted spoon to allow any excess sauce to remain in the bowl. You can pour the extra sauce back into the small bowl with the rest of the sauce.

STEP FIVE: Cook the meat for 3 to 4 minutes per side or until your beef is browned and cooked through. Remove the browned meat from the skillet and place it onto a plate while you cook the vegetables.

STEP SIX: Add the remaining 1 tablespoon of peanut oil and the pieces of red bell pepper, green bell pepper, and yellow onion to the hot skillet. Cook the vegetables for 2 to 3 minutes or until they are lightly seared and softened. You want them to have a slight firmness still and not get overly soft.

peanut oil, bell pepper, yellow onion, added to skillet

STEP SEVEN: Add the browned beef slices back to the skillet, turn the heat down to medium, and add the reserved sauce. Stir to evenly coat all the beef and vegetables with the sauce. You may need to give the sauce a quick whisk to reincorporate any cornstarch that may have settled to the bottom of the bowl.

browned beef added back to the skillet and add reserved sauce

STEP EIGHT: Cook for an additional 30 seconds to 1 minute or just until the sauce thickens and gets glossy. Remove from the heat.

cook pepper steak for an additional 30 seconds

How To Serve

Serve this pepper steak stir-fry with sides like steamed white or brown rice, oven-roasted potatoes, and pan-seared green beans.

These light yet flavorful accompaniments add texture to the pepper steak and enhance its flavor profile.

The succulent pepper steak would also really shine when served with rich sides such as creamy mashed potatoes and roasted vegetables.

You could also serve it over a bed of tender egg noodles or wide noodles for an easy weeknight meal.

For more beefy, delicious recipes, we guarantee you won’t regret trying our beef stroganoff and beef tips.

MORE STEAK RECIPES

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Hamburger Steak

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Poor Man’s Steak

Storage

We’ve got some easy tips to keep your pepper steak tasting just as delicious as when it was fresh off the stove.

IN THE FRIDGE: Leftovers of this easy stir fry recipe can be stored in the refrigerator, in an airtight container, for up to 2 days.

IN THE FREEZER: If you want to freeze the pepper steak, allow it to cool completely before transferring it to an airtight container to be frozen for up to 2 months.

Thaw in the refrigerator before reheating in a skillet on medium heat. You may need to add a little additional water to the skillet when reheating to loosen up the sauce.

PRO TIP:

If you bought the larger 2-pound London broil and only want to use half, you can slice up the entire thing but place half of the sliced beef into an airtight freezer bag to save for a later date.

The frozen sliced beef will keep for up to 2 months. You will want to thaw the sliced beef in the refrigerator before using it in a future recipe.

With its perfect balance of savory and sweet, this family-favorite dish has something for everyone to love. Try your hand at making this delicious 15-minute pepper steak recipe tonight; it’s sure to be a hit!

Frequently Asked Questions

What is the best cut of meat for pepper steak?

This great recipe works best with a London broil cut of beef and can be easily found in the meat section of your grocery store.

Can I freeze leftover pepper steak?

Any leftovers from this pepper steak stir fry recipe can be stored in the freezer in an airtight container for up to two months

Can I prepare the meat ahead of time?

If you’d like to make prep time even quicker, slice the beef ahead of time and store it in the freezer in a plastic bag until you are ready to make this recipe. Let thaw in the fridge overnight, and proceed with the rest of the recipe

More Recipes You’ll Love

Pepper Steak

5 from 3 votes

This pepper steak is like something you would get in a restaurant, with tender and juicy beef and peppers that add a delicious crunch.

Prep Time 5

Cook Time 15

Total Time 20

Servings

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Ingredients

¼ cup soy sauce, low sodium
1 tablespoon dry sherry
2 teaspoons granulated sugar
¾ teaspoon minced garlic
½ teaspoon grated ginger
½ teaspoon sesame oil
1 pound London broil, cut into ¼-inch thick by 2-inch-sized pieces
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons peanut oil, divided in half
½ large red bell pepper, cut into 1-inch pieces
½ large green bell pepper, cut into 1-inch pieces
½ large yellow onion, cut into 1-inch pieces
sesame seeds, optional garnish

Instructions

Whisk together the low-sodium soy sauce, dry sherry, granulated sugar, minced garlic, grated ginger, and sesame oil in a small bowl.
In a large bowl with the sliced pieces of London broil beef, pour half the sauce mixture over the meat and toss to coat. Set aside.
Add the cornstarch and water to the small bowl with the remaining sauce. Whisk again to incorporate the cornstarch until no lumps remain. Set aside.
To a large, heavy-duty skillet, on medium-high heat, add 1 tablespoon of peanut oil to the skillet. Once the oil is hot, add the sliced beef in a single layer to the skillet. Be sure to use a slotted spoon to allow any excess sauce to remain in the bowl. You can pour the extra sauce back into the small bowl with the rest of the sauce.
Cook the meat for 3 to 4 minutes per side or until your beef is browned and cooked through. Remove the browned meat from the skillet and place it onto a plate while you cook the vegetables.
Add the remaining 1 tablespoon of peanut oil and the pieces of red bell pepper, green bell pepper, and yellow onion to the hot skillet. Cook the vegetables for 2 to 3 minutes or until they are lightly seared and softened. You want them to still have a slight firmness and not get overly soft.
Add the browned beef slices back to the skillet, turn the heat down to medium and add the reserved sauce. Stir to evenly coat all the beef and vegetables with the sauce. You may need to give the sauce a quick whisk to reincorporate any cornstarch that may have settled to the bottom of the bowl.
Cook for an additional 30 seconds to 1 minute or just until the sauce thickens and gets glossy. Remove from the heat.

Notes

You should try to have all your peppers, onions, and beef slices roughly the same size. You are looking for bite-size pieces. Depending on the size of your vegetables, you are aiming for ½ to ¾ cup of each type of vegetable when cut into pieces.
You can easily double this recipe (especially if your London broil is a 2-pound-sized one). You will just need to note that the total cook time will be doubled because you will need to brown your meat in 2 batches to avoid steaming your meat in an overcrowded skillet. You will

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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