Making restaurant-style pepper steak at home has never been easier! This quick and delicious recipe is perfect for those who want to enjoy a flavorful meal without spending hours in the kitchen.
Easy Pepper Steak has gained immense popularity among home cooks due to its simple preparation methods and amazing taste. With its combination of tender beef strips, colorful bell peppers, and a savory sauce, this dish has become a favorite among families and dinner party hosts alike.
This Easy Pepper Steak recipe not only offers great taste but also several health benefits. By using lean cuts of beef and incorporating vibrant bell peppers, it provides a significant amount of protein, vitamins, and minerals. Additionally, this dish is low in calories and can be customized to fit various dietary needs, making it suitable for those trying to maintain a healthy lifestyle.
One of the standout features of Easy Pepper Steak is its versatility. You can easily modify the recipe to suit your taste preferences or dietary restrictions. For a spicier kick, you can add crushed red pepper flakes or chili sauce. If you prefer a richer flavor, you can incorporate mushrooms or other vegetables into the dish. The options are endless, allowing you to experiment and create your own take on this classic recipe.
While this recipe provides a great starting point, feel free to tailor it to your liking. Add your favorite seasonings, adjust the level of spiciness, or even experiment with different types of protein. Whether you prefer tender beef strips, succulent chicken, or even meatless alternatives such as tofu, Easy Pepper Steak can be easily adapted to meet your individual preferences.
With its simplicity, versatility, and a burst of flavors, Easy Pepper Steak is a highly popular and healthy recipe that you can enjoy in the comfort of your own home. Impress your family and friends with this quick and delicious dish, and make it a regular addition to your weekly menu!
Ingredients
- 1 pound beef sirloin sliced into thin strips
- 1/4 cup soy sauce
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 onion sliced
- 2 Bell peppers sliced
- 3 cloves garlic minced
- 1 tsp ginger grated
- 1/2 cup beef broth
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
Instructions
- In a bowl, combine the beef strips, soy sauce, and cornstarch. Mix well and set aside for 10 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion, bell peppers, garlic, and ginger. Stir-fry for 5 minutes until the vegetables are tender-crisp.
- Push the vegetables to one side of the skillet and add the marinated beef. Cook for 3-4 minutes until browned on all sides.
- In a small bowl, whisk together the beef broth, oyster sauce, hoisin sauce, and brown sugar. Pour the sauce over the beef and vegetables and simmer for 2-3 minutes until the sauce has thickened.
- Serve the pepper steak over rice or noodles. Enjoy!
This was actually super fast. I love recipes where the sauce is whisked together and poured—zero stress. 10/10 for weeknights.
Yes!! That quick sauce step is the best—no fuss. I do the same thing on busy nights and it still tastes like takeout.
Pretty good! But I think it could use some more spices. I was expecting more flavor.
I tried making this but used chicken instead of beef. Not sure what went wrong, but it was awful. Maybe the beef is better idk.
Not gonna lie, I was skeptical about hoisin + oyster sauce together. But it tastes way better than expected. The ginger/garlic really makes it pop.
1/4 cup soy sauce + hoisin + oyster sauce seems too much sweet stuff… and cornstarch amount feels random. Also “simmer 2-3 minutes” turned into mushy peppers for me. Won’t make again.
Totally get it—2 tbsp hoisin + 2 tbsp oyster sauce + 1 tbsp brown sugar can be pretty sweet. I usually cut the hoisin in half and add a bit more broth if it starts tasting candy-like. And for cornstarch, 2 tbsp for 1 lb feels high unless the beef is really well coated.
Could use more browning time or higher heat. Everything was cooked, but it didn’t get that deep steak flavor I expect from pepper steak.
I get what you mean—thin strips can brown fast but not really “pepper steak” deep. I usually crank the heat to high and cook the beef in a single layer (or in batches) so it actually sears, not steams. Also make sure the skillet is properly hot before the meat goes in.
This was super easy to make! My whole family loved it. Definitely a keeper!
Followed the steps exactly and it turned out great. The veggies were perfectly tender-crisp, and the cornstarch marinade helped the beef brown nicely. Would make again for sure.
Honestly I’m skeptical about cornstarch + soy sauce as a “marinade” for only 10 minutes, but it browned well and didn’t get tough.
This was sooo good! The beef turn out perfect and the sauce was tasty. I added some extra garlic for flavor! 🍜
Yummy! I added some extra chili flakes for heat. Turned out great! 10/10 would eat again.
So Yummy! Even my picky kids loved it. Thank you for sharing this recipe!
I’m so glad to hear that! It’s hard to please picky eaters, and it sounds like this recipe is a winner! My kids are super picky too.
Not bad but mine was a little too sweet from the hoisin/brown sugar combo. I’ll cut the sugar in half next round.
It was ok, but kinda bland. I added some chili flakes and that helped a bit.
Isn’t soy sauce made from soy beans? I thought they don’t use them in pepper steak? 🤔
Easy and quick, but my kids said they didn’t like it. Guess I need to find a different recipe for them! 😕
I cant cook but this was simple. My mom used to make pepper steak. It reminds me of home. 😊
Why do we add cornstarch? It didn’t help with the taste at all. This recipe doesn’t make sense!
Easy to follow! Just like my grandma used to make but with a modern twist. Yum!
Pretty good, but mine got a little too thick—maybe because I let it simmer too long. Still tasty though, especially over rice.
meh… cornstarch step maybe? my sauce separated a little. but taste ok. idk, still eatable
Yeah, cornstarch can separate if the sauce isn’t heated consistently or if it sits too long before you simmer. Next time, whisk the sauce well again right before pouring and give it that full 2–3 minutes to thicken—should come together smoother. Glad it still tasted good though!
My peppers stayed a bit crunchy even after 5 minutes, so I added another minute or two. Also, I had to add a splash more broth because it got too sticky in the pan. Still yummy.
Meh. I followed it and it tasted bland to me, like i forgot to season? maybe my broth was low flavor. Would try again with more soy or salt.
Yeah I can see that happening. I’ve made it and the flavors really pop more when you let the sauce simmer a little longer (or add a tiny bit more soy). 1/2 cup broth seems low—maybe yours was mild too.
Hmm mine turned out good but I might be doing it different. I used Worcestershire instead of hoisin once (oops) and it was still strong lol. Maybe you needed more salt or your garlic/ginger was old? Try tasting the sauce before pouring—if it’s bland, it’ll be bland.
I don’t know if this is what real pepper steak is like, but it was kinda bland. Needs more spices or something.
I added too much soy sauce and it turned out super salty… not sure if I’ll try this again.
Tried it exactly as written and it came out okay, not mind-blowing. The cornstarch marinade thickened nicely, but I wish there was more sauce to coat everything. Next time I’ll double the sauce.
I followed the recipe, but it was way too salty. Maybe cut the soy sauce in half? 😬
Nah, I think it was just right. But maybe your taste buds are different? 🤷♂️
I totally agree! I ended up doing the same thing. It was just overpowering. 😩
Made this tonight and it was seriously tasty—great balance of sweet and salty. The cornstarch marinade helped it stay tender. I used only red bell peppers and it still worked!
Yum! Even my husband who doesn’t like bell peppers loved it! Will make this again for sure! 😋
That’s awesome to hear! It’s always great when you find a dish that even picky eaters enjoy! 😊
Five stars!!! I used frozen bell peppers and it still came out good. Also the sauce thickened nicely. Will make again.
Made this tonight and it was way better than “easy” had any right to be. The sauce is sweet-salty perfection. I used flank steak and it still worked great.
Love hearing that! “Sweet-salty perfection” is exactly how I’d describe the sauce too. And flank steak is a solid swap—glad it didn’t mess anything up.
Flank steak worked and you didn’t overcook it? I always worry cornstarch makes it gummy. Maybe I’m just bad at timing 😅 Still, sounds good—adding oyster/hoisin seems like the magic.
I don’t get why everyone likes this… tastes just like any other beef dish. Meh.
This is the best recipe ever! My family loved it and it was so easy to make! Definitely a keeper.
Too much soy sauce for my taste. Next time I’ll use half! But overall not bad.
So quick and delicious! Only took me 20 minutes. Great for weeknights!
20 minutes? Really? I must be a terrible cook, because it took me way longer than that. Maybe I’m just too slow. 🙁
I tried this recipe last night and it really was quick! I added some mushrooms because I had some lying around. It turned out amazing!
Made this for dinner last night and it was gone in minutes! Simple and quick.
I followed the steps exactly, but my sauce didn’t thicken much after 2-3 minutes. Maybe my broth was hotter/colder? Tasted good regardless.
Hmm… I think the broth temperature matters, but also 2 tbsp cornstarch for only 1/2 cup liquid might be a little light after you cook off moisture. Next time add like 1 extra teaspoon cornstarch mix with a splash of water and pour it in. Still glad it tasted good tho!
That’s usually either the sauce wasn’t simmering hard enough or it just needed a touch longer than 2-3 minutes. Cornstarch thickens best with a steady simmer—did your heat stay medium-high?
This is the best pepper steak I’ve ever made! So delicious and easy to follow. A definite keeper!
I’m so glad you loved it! It’s one of my favorites too! 😍
The ginger amount felt a bit high (1 tsp), but I’m picky. Flavor is bold; family still ate it all, so I guess it worked lol.
Turned out super flavorful and the sauce actually thickened nicely. I added a little extra garlic because… why not. Great weeknight meal!
Yes! That thickening part is everything—mine always hits that glossy sauce stage too. Extra garlic is the way 😄
I didn’t have oyster sauce, so used a substitute. Not sure if that’s why it didn’t taste quite right.
Super tasty and way easier than I expected. The sauce is sweet-savory in a good way and the pepper/ onion combo stays crisp. I did 3 minutes on the beef and it came out tender.
How is this “easy” when I have to mince garlic and grate ginger lol. But yeah it turned out alright… next time I’m buying pre-minced.
I liked the tender-crisp veggies and the glossy sauce. Next time I’ll slice the beef a bit thinner so it browns faster, but overall solid.
Pretty solid and easy, but I’d cut the brown sugar just a bit. Mine came out a little too sweet for my taste, especially with the hoisin. Still will make again though.
Idk… I followed the steps but my beef wasn’t browned, more like steamed. Maybe my skillet wasn’t hot enough? The flavors were still there though. I’ll try again with higher heat.
I messed up the cornstarch mix and it got clumpy, but I whisked it out after and it still came together. Sauce tastes legit.
Not gonna lie, the hoisin + oyster sauce combo smells amazing but tastes kinda strong for me. I’d cut the hoisin in half next time.
Maybe it’s just the oyster sauce? I always use way less hoisin and more garlic so it doesn’t taste “sauce-y” to me. Also did you toast the cornstarch or something? My pepper steak never comes out too strong.
Totally get what you mean—hoisin can be *pretty* intense. Cutting it in half sounds like a great fix while still keeping that sweet-savory vibe. Next time I might even add a tiny bit more broth to balance it out.
Pretty good! The tender-crisp veggie texture was spot on. Next time I might slice the beef a bit thinner so it cooks faster.
Totally agree—tender-crisp veggies are the best part of this. Slicing the beef thinner sounds like the move so it cooks quicker without getting tough.
Pretty good weeknight meal. I might cut the brown sugar slightly next time because it felt a bit sweet for me, but my family loved it. Also, my sirloin was a little tough so I think thinner slicing helps a lot.
Glad it worked for your family! Cutting the brown sugar makes sense—mine always comes out a little sweet too depending on the oyster/hoisin. And yeah, thinner slicing helps a ton with sirloin tenderness.
Not gonna lie, I was skeptical about using hoisin + oyster + brown sugar together—felt like overkill. But it ended up tasting restaurant-y. 10/10 for flavor.
Totally get the skepticism—those sauces together sound kinda “too much,” but if you balance them with the beef broth + simmer time it makes sense. Glad it came out restaurant-y!
I followed it exactly and the beef stayed chewy. Maybe my sirloin wasn’t thin enough or I overcooked during the 3-4 minutes.
Way too much going on for me—so many sauces 😅. Still, the flavor is good. I served with rice and it was gone fast.
Made this for dinner and it was shockingly easy. The sauce is sweet-salty and the beef stayed tender. I used chicken broth once, still good—just slightly less rich.
I liked the flavor but mine got a little too thick—maybe I simmered too long. Next time I’ll reduce the cornstarch or add a splash more broth.
Hmm, I think the issue might be the cornstarch not the simmering. If you let it sit too long in the bowl, it kinda clumps (at least that’s what happened to me once). I usually whisk the marinade again right before cooking.
Totally agree—2-3 minutes of simmering can go way longer depending on your pan. Next time I’d keep it just long enough to coat, not “thicken to pudding” 😅 Maybe also add the broth a splash at a time.
Ok so i think i messed up—forgot to let the beef sit 10 min, and it was a bit chewy. Still edible though. Will try again with better timing!