Pepper Steak with Onions Recipe

This recipe creates a flavorful and satisfying pepper steak dish with tender beef and softened onions.


  • 1 pound beef flank steak, thinly sliced (against the grain)
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced (optional)
  • 2 cloves garlic, minced
  • ⅓ cup soy sauce
  • ⅓ cup beef broth
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • Salt and freshly ground black pepper, to taste


  1. Marinate the steak (optional): In a bowl, combine the sliced steak with 1 tablespoon of soy sauce and a pinch of black pepper. Let marinate for 15 minutes to 30 minutes, while prepping the vegetables.
  2. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
  3. Sauté the onions and peppers: Add the sliced onions and cook for 3-4 minutes, until softened and translucent. Add the bell peppers and cook for an additional 2-3 minutes, until slightly tender-crisp. Remove the vegetables from the pan and set aside.
  4. Brown the steak: Increase the heat to high. Add the steak (discarding any marinade) in a single layer and cook for 1-2 minutes per side, or until browned. Don’t overcrowd the pan, cook the steak in batches if necessary. Remove the browned steak from the pan and set aside with the vegetables.
  5. Make the sauce: Reduce the heat to medium. Add the garlic to the pan and cook for 30 seconds, until fragrant. Stir in the remaining soy sauce, beef broth, brown sugar, and cornstarch. Bring the sauce to a simmer and cook for 1-2 minutes, until thickened slightly.
  6. Combine and serve: Return the steak and vegetables to the pan. Toss to coat everything in the sauce. Heat through for another minute or two. Season with salt and freshly ground black pepper to taste.

Serve immediately over steamed rice or noodles. Enjoy!

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