This Pepper Steak Over Rice is a quick, flavorful, and satisfying meal made with tender slices of beef, colorful bell peppers, and a savory, glossy sauce served over fluffy white rice. It’s a perfect option for busy weeknights when you want something hearty, comforting, and full of bold flavor without spending hours in the kitchen.
Why You’ll Love This Recipe
This recipe comes together fast, making it ideal for weeknight dinners. The beef stays tender thanks to quick searing, while the peppers and onions add freshness and crunch. The sauce is rich, savory, and slightly sweet, coating every bite beautifully. It’s also easy to customize with different vegetables or spice levels, and it pairs perfectly with simple steamed rice for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the steak
1½ pounds flank steak or sirloin, thinly sliced against the grain
2 tablespoons vegetable oil or olive oil
2 to 2½ teaspoons Chef Bae Seasoning
Vegetables
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
Sauce
¾ cup beef broth
¼ cup soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
½ teaspoon ground black pepper
½ teaspoon ground ginger (optional)
For serving
3 cups cooked white rice
2 tablespoons sliced green onions (optional)
Directions
Place the sliced beef in a bowl and season evenly with the Chef Bae Seasoning. Toss well to coat and let it rest for 10 to 15 minutes.
Heat the oil in a large skillet over medium-high heat. Add the beef in batches, spreading it out in the pan. Sear quickly for about 1 to 2 minutes per side until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Sauté for 3 to 4 minutes until they begin to soften but still have a slight crunch. Add the minced garlic and cook for about 30 seconds until fragrant.
In a separate bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, brown sugar, cornstarch, black pepper, and ginger until smooth.
Return the beef to the skillet and pour the sauce over everything. Stir well to combine. Let the mixture simmer for 3 to 5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
Serve the pepper steak hot over cooked white rice and garnish with sliced green onions if desired.
You can add mushrooms or snap peas for extra vegetables and texture. For a spicier version, include crushed red pepper flakes or a splash of chili sauce in the sauce mixture. Brown rice or jasmine rice can be used instead of white rice for a different flavor and texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a small splash of water or broth to loosen the sauce. You can also reheat in the microwave in 30-second intervals, stirring between each, until heated through.
FAQs
What cut of beef works best for pepper steak?
Flank steak and sirloin are ideal because they cook quickly and become tender when sliced thinly against the grain.
Can I make this recipe ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator. Reheat gently to avoid overcooking the beef.
How do I keep the beef tender?
Slice the beef thinly against the grain and avoid overcooking it. Quick, high-heat searing works best.
Can I use frozen bell peppers?
Fresh bell peppers are recommended for the best texture, but frozen peppers can be used if thawed and drained well.
Is this recipe spicy?
No, it is mild. You can adjust the heat by adding chili flakes or hot sauce if desired.
Can I substitute the soy sauce?
You can use a low-sodium soy sauce or a soy sauce alternative if preferred, keeping the same measurement.
What type of rice pairs best with this dish?
White rice, jasmine rice, or basmati rice all work well and absorb the sauce nicely.
Can I double the sauce?
Yes, if you prefer extra sauce, you can double the sauce ingredients without changing the cooking method.
Is this recipe suitable for meal prep?
Yes, it stores and reheats well, making it a great option for meal prep lunches or dinners.
Can I cook this in a wok?
Absolutely. A wok works very well and allows for quick, even cooking over high heat.
Conclusion
Pepper Steak Over Rice is a simple yet satisfying dish that delivers big flavor in a short amount of time. With tender beef, crisp vegetables, and a rich savory sauce, it’s a dependable recipe you’ll want to make again and again. Whether for a family dinner or meal prep, this dish is sure to become a favorite.
Pepper Steak Over Rice is a fast, flavorful stir-fry dish featuring tender beef, colorful bell peppers, and a savory-sweet sauce served over fluffy rice. It’s perfect for busy weeknights and packed with bold, comforting flavor.
Ingredients
For the steak:
1½ pounds flank steak or sirloin, thinly sliced against the grain
2 tablespoons vegetable oil or olive oil
2 to 2½ teaspoons Chef Bae Seasoning
Vegetables:
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
Sauce:
¾ cup beef broth
¼ cup soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
½ teaspoon ground black pepper
½ teaspoon ground ginger (optional)
For serving:
3 cups cooked white rice
2 tablespoons sliced green onions (optional)
Instructions
Place the sliced beef in a bowl and season with Chef Bae Seasoning. Toss to coat and let rest for 10 to 15 minutes.
Heat oil in a large skillet over medium-high heat. Add the beef in batches and sear for 1 to 2 minutes per side until browned. Remove from skillet and set aside.
In the same skillet, add bell peppers and onion. Sauté for 3 to 4 minutes until slightly softened. Add garlic and cook for 30 seconds.
In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, cornstarch, black pepper, and ginger until smooth.
Return beef to the skillet and pour sauce over everything. Stir to combine and simmer for 3 to 5 minutes until sauce thickens and becomes glossy.
Serve hot over cooked white rice and garnish with sliced green onions if desired.
Notes
Add mushrooms or snap peas for more vegetables.
Spice it up with red pepper flakes or chili sauce.
