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Delicious Pepper Steak With Onions served as a featured image for the recipe.

Perfect Pepper Steak with Onions

This recipe delivers a classic, comforting pepper steak with tender beef, crisp-tender bell peppers, and sweet caramelized onions, all coated in a rich, savory sauce. It's a restaurant-quality meal that's easy to make at home, offering a delicious alternative to takeout.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs sirloin steak, thinly sliced against the grain
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large onion, sliced
  • 2 bell peppers any color or a mix
  • 2 cloves garlic, minced
  • 1 inch ginger, minced optional
  • 1 cup beef broth
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce optional
  • 1 tbsp cornstarch
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1/2 tsp ground black pepper
  • Chopped green onions, for garnish
  • Sesame seeds, for garnish
  • Cooked white rice, for serving

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. In a bowl, combine the thinly sliced steak with 1 tbsp cornstarch, 1 tbsp soy sauce, sugar, and 1/2 tsp black pepper. Toss well and marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
  2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the sliced onions and cook until softened and slightly caramelized, about 5-7 minutes.
  4. Add the sliced bell peppers and minced garlic (and ginger, if using). Cook for another 3-5 minutes, until the peppers are crisp-tender.
  5. Remove the vegetables from the skillet and set aside.
  6. Add 1 tbsp vegetable oil to the skillet if needed. Add the marinated steak in a single layer, working in batches if necessary. Cook for 2-3 minutes per side, until browned and cooked to your desired level of doneness.
  7. Remove the steak from the skillet and set aside with the vegetables.
  8. In a small bowl, whisk together the beef broth, 2 tbsp soy sauce, oyster sauce (if using), 1 tbsp cornstarch, brown sugar, sesame oil, and 1/2 tsp black pepper.
  9. Pour the sauce into the skillet and bring to a simmer over medium heat.
  10. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
  11. Add the cooked steak and vegetables back into the skillet with the sauce.
  12. Toss to coat everything evenly.
  13. Cook for another 1-2 minutes, allowing the flavors to meld together.
  14. Serve immediately over cooked white rice. Garnish with chopped green onions and sesame seeds, if desired.

Notes

Slicing the steak thinly against the grain is crucial for tenderness. Don't overcook the steak. If the sauce isn't thickening, make sure the cornstarch was fully dissolved before adding it to the skillet. If the sauce becomes too thick, simply add a little more beef broth, a tablespoon at a time, until it reaches your desired consistency. Store leftover Pepper Steak With Onions in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave.