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No need to order take-out tonight! With this easy pepper steak recipe, you can recreate your favorite takeout right in your own kitchen. Tender flank steak, colorful bell peppers, and a sweet, savory sauce come together for totally mouthwatering results. Stir fry is one of the first things I learned to cook, and healthy dinners like this keep me coming back!
Why You’ll Love This Pepper Steak Recipe
- Flavorful, tender flank steak
- Crisp, colorful veggies
- Sweet and savory sauce
- Natural ingredients
- On the table in 30 minutes
- Restaurant-quality meal that’s easy for weeknights
Ingredients & Substitutions
This section explains how to choose the best ingredients for this easy pepper steak recipe with onions and peppers, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Olive Oil – For searing and stir frying. You can substitute avocado oil, melted ghee, or any heat-safe oil.
- Flank Steak – Slice it against the grain, as thinly as possible. You can also substitute skirt steak, sirloin steak, flat iron steak, or flap steak in this pepper steak recipe.
TIP: Flash freezing the steak can help with slicing thinly.
Simple place the steak in the freezer for about 30 minutes, then remove and slice. It will be firmer this way, which makes it easier to get super thin slices.
- Sea Salt & Black Pepper
- Vegetables – I used a green and red pepper, and a yellow onion. You can use peppers in other colors or other types of onions, or even caramelized onions. Slice them all into thin strips. Feel free to add other veggies, too! Mushrooms, carrots, asparagus, baby corn, broccoli, or snap peas would all work well.
Pepper Steak Sauce:
- Beef Broth – You can also use chicken broth if that’s what you have on hand, but the flavor matches better with beef broth. For extra nutrition, use bone broth instead.
- Arrowroot Powder – This is my favorite alternative for cornstarch, but you can use cornstarch to thicken the sauce if it fits your lifestyle.
- Coconut Aminos – Although you can use low sodium soy sauce, coconut aminos is my favorite soy sauce substitute. It also adds a hint of sweetness.
- Honey – I prefer sugar-free honey, but regular also works.
- Garlic – I think fresh minced garlic tastes best, but you could use 2 teaspoons of jarred garlic or 1/2 teaspoon of garlic powder instead.
- Fresh Ginger – Adds a vibrant and aromatic burst of flavor. You can substitute a pinch of ground ginger if you need to.
VARIATION: Make a spicier pepper steak recipe!
Add a sprinkle of red pepper flakes, cayenne pepper, or hot sauce if you like a kick.
How To Make Pepper Steak
This section shows how to make this pepper steak recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Season the steak. Place the sliced flank steak into a large bowl. Season with salt and pepper and toss well to coat.
- Sear the steak. Heat the oil in a large skillet (I highly recommend a cast iron skillet like this) over medium-high heat. Add the steak to the pan in a single layer and sear on each side, until browned. Remove and cover to keep warm.
- Stir fry the vegetables. Reduce heat. Add the bell peppers and onions, and cook until softened. Remove from heat.
- Make the pepper steak sauce. In a medium bowl, whisk together a portion of beef broth with arrowroot powder until the powder is dissolved and no clumps remain. Add the coconut aminos, more beef broth, honey, garlic, and ginger. Whisk to combine.
- Combine and cook. Pour the sauce over the onion/pepper mixture, stir well, and bring to a simmer. Add the steak and continue to cook, until the sauce is thickened and coats the steak. I like to garnish this pepper steak recipe with green onions, but this is not required.
VARIATION: Make slow cooker pepper steak!
Simply place the steak and veggies into a Crock Pot, mix the sauce in a bowl, and pour it over everything. Cover and cook on Low for 4-5 hours, until the steak is very tender.
- Store: Pour the pepper steak stir fry into an airtight container and keep in the fridge for up to 3-4 days.
- Meal prep: Make ahead and store in individual portion containers.
- Reheat: Warm leftovers in a skillet over medium heat, stirring occasionally. You can also reheat in the microwave in short intervals.
- Freeze: Cool completely, transfer to a freezer-safe container or zip lock bag, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
What To Serve With Pepper Steak
Pepper steak recipes are almost a one-pan meal! You just need a base to soak up the sauce, but other sides work well, too:
- Rice – Pepper steak and rice is the most classic combo. White rice, jasmine rice, or even fried rice would all work well. For a lighter alternative, try cauliflower rice (pictured above).
- Asian Sides – Pair this dish with classic Asian-inspired sides like a kani salad, blistered shishito peppers, or glazed hakurei turnips.
- Appetizer – Serving bacon wrapped water chestnuts as an appetizer adds a crispy, savory contrast to the bold flavors of this dish.
- Salad – For a quick and easy side, pair with a simple garden salad with ginger dressing or a classic smashed cucumber salad.
More Asian Beef Recipes
If you love the Asian flavors in this pepper steak recipe, try these other easy Asian-inspired recipes with beef next time:
Tools For This Pepper Steak Recipe
- Cast Iron Skillet – The best one for even heating, and it has lasted me for years.
Pepper Steak Recipe (30 Minutes!)
Try this pepper steak recipe with tender flank steak, colorful bell peppers, and a sweet, savory sauce. An easy dinner in just 30 minutes!
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Tap underlined ingredients to see where to get them.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Place the flank steak into a large bowl. Season with salt and pepper and toss well to coat.
Heat the oil in a large cast iron skillet over medium-high heat. Add the steak to the pan in a single layer (you’ll need 2-3 batches) and sear for 1-2 minutes on each side, until browned. Remove the steak from the pan and cover to keep warm.
Reduce heat to medium. Add the bell peppers and onions, and cook for 7-8 minutes, until softened. Remove from heat.
In a medium bowl, whisk together about 3 tablespoons of the beef broth with the 3 tablespoons of arrowroot powder until the powder is dissolved and no clumps remain.
Add the coconut aminos, remaining beef broth, honey, garlic, and ginger. Whisk to combine.
Pour the sauce over the onion/pepper mixture in the skillet, stir well and bring to a simmer. Add the steak and continue to cook for 2-3 minutes, until the sauce is thickened and coats the steak.
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Serving size: 1 cup
Nutrition info is calculated using sugar-free honey.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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