Name: Sizzling Pepper Steak with Onions
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 1 lb flank steak, thinly sliced against the grain; 2 tbsp soy sauce (for marinade); 1 tbsp cornstarch (for marinade); 1 tbsp vegetable oil (for marinade); 2 tbsp vegetable oil, divided (for stir‑fry); 1 large onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1/3 cup soy sauce (for sauce); 2 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tbsp cornstarch (for sauce); 1 tsp sesame oil; 1 tsp brown sugar; 1/2 tsp black pepper; 1/4 cup beef broth; 2 green onions, chopped (for garnish); 1 tbsp sesame seeds (for garnish)

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This sizzling pepper steak with onions brings all the bold flavors of a takeout favorite into my kitchen in just 30 minutes. With thinly sliced, marinated flank steak, sweet bell peppers, and tender onions tossed in a savory sauce, it’s a fast, flavorful stir-fry I come back to again and again. It’s one of those recipes that feels both comforting and exciting every time I make it.

Sizzling Pepper Steak with Onions

Why You’ll Love This Recipe

I love this pepper steak recipe because it’s simple enough for a weeknight but delivers flavors that make it feel like a special occasion. The beef is incredibly tender thanks to a quick marinade, and the vibrant bell peppers and onions give it a satisfying crunch. The sauce? Rich, glossy, and packed with umami. It’s the kind of dish I serve when I want something delicious without spending hours in the kitchen.

Ready in just 30 minutes
Made with pantry-friendly ingredients
Delivers restaurant-style taste at home
Easily adjustable spice level
Great for leftovers and meal prep
Loved by kids and adults alike

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb flank steak, thinly sliced against the grain
2 tbsp soy sauce (for marinade)
1 tbsp cornstarch (for marinade)
1 tbsp vegetable oil (for marinade)
2 tbsp vegetable oil, divided (for stir-fry)
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1/3 cup soy sauce (for sauce)
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp cornstarch (for sauce)
1 tsp sesame oil
1 tsp brown sugar
1/2 tsp black pepper
1/4 cup beef broth
2 green onions, chopped (for garnish)
1 tbsp sesame seeds (for garnish)

Directions

I start by slicing the flank steak thinly against the grain and then toss it with soy sauce, cornstarch, and oil in a bowl. I let it marinate for 15–20 minutes.
While the beef marinates, I whisk together all the sauce ingredients in another bowl and set it aside.
I heat 1 tablespoon of oil in a large skillet or wok over high heat until it’s almost smoking. Then, I spread the beef in a single layer and sear it for 1–2 minutes per side before removing it from the pan.
In the same pan, I add the remaining oil and stir-fry the onions and bell peppers for about 3–4 minutes until they’re tender-crisp.
I stir in the garlic and ginger and cook for another 30 seconds until fragrant.
I return the steak to the pan, give the sauce a good stir, and pour it in.
I stir everything together and cook for 1–2 more minutes, just until the sauce thickens and evenly coats the beef and vegetables.
I serve it hot, garnished with green onions and sesame seeds.

Servings and timing

Servings: 4 people
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Calories per serving: Approximately 320

Variations

I sometimes swap the flank steak with sirloin or skirt steak if I have those on hand.
For extra heat, I like adding sliced jalapeños or a pinch of red pepper flakes.
I occasionally mix in mushrooms or snap peas for extra veggies and texture.
A dash of hoisin sauce adds a touch of sweetness when I want to change things up.
For a lower-sodium option, I use low-sodium soy sauce and skip the added salt.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I always let the dish cool completely before storing it to preserve the texture.

When reheating, I prefer using a skillet over medium heat, stirring often for 3–4 minutes. This keeps the vegetables from getting soggy. If I’m in a hurry, the microwave works fine—I just heat in 30-second intervals until warmed through.

I don’t usually freeze this dish because the bell peppers and onions can lose their crunch, but if I do, I try to use it within 2 months and expect some texture change.

FAQs

How do I prevent the beef from becoming tough in pepper steak?

I always slice the beef against the grain and marinate it for at least 15 minutes. This helps break down the muscle fibers and makes the meat tender.

Can I use a different cut of beef for this recipe?

Yes, I sometimes use sirloin or skirt steak when flank steak isn’t available. The key is slicing it thin and cooking it quickly.

What if my sauce doesn’t thicken properly?

I usually mix an extra teaspoon of cornstarch with a tablespoon of cold water and stir it into the pan. That always does the trick for me.

How do I keep the vegetables crisp?

I cook the onions and peppers over high heat for just a few minutes and avoid overcrowding the pan. That keeps them tender-crisp and not soggy.

Can I make pepper steak ahead of time?

I often prep the beef and vegetables ahead of time, but I prefer cooking it fresh. That way, the textures and flavors are at their best.

Conclusion

This pepper steak with onions is one of those go-to dishes I know I can always count on. It’s quick, flavorful, and hits all the right notes—tender beef, vibrant veggies, and a sauce that ties it all together. Whether I’m serving it over rice or noodles, it’s always a hit at the dinner table. If I’m craving something hearty yet easy, this is the recipe I reach for every time.