This takeout-style favorite combines tender strips of beef, vibrant bell peppers, and a rich garlic-soy sauce served over fluffy rice. Each bite delivers a perfect balance of savory, slightly sweet, and peppery notes — a quick, hearty meal that’s ready in minutes yet tastes like it came straight from your favorite restaurant.
Why You’ll Love This Recipe
This Pepper Steak with Rice is a weeknight lifesaver that never skimps on flavor. The marinated beef turns out incredibly juicy, while the sauce clings beautifully to every piece. It’s easy to customize with your favorite veggies, reheats perfectly, and is much healthier and fresher than takeout. Plus, it comes together in just 30 minutes, making it an ideal go-to for busy evenings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the steak:
1 lb flank steak or sirloin, thinly sliced against the grain
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil
For the stir-fry:
1 tbsp vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 tsp grated ginger (optional)
For the sauce:
¼ cup soy sauce
1 tbsp oyster sauce (optional but adds depth)
1 tbsp brown sugar
1 tbsp rice vinegar or apple cider vinegar
1 tsp cornstarch mixed with 2 tbsp water (for thickening)
½ tsp black pepper (add more to taste)
Pinch of red pepper flakes (optional)
For serving:
2–3 cups cooked white rice or jasmine rice
Sliced green onions or sesame seeds for garnish
Directions
Marinate the steak:
In a bowl, combine sliced beef with soy sauce, cornstarch, and oil. Let it rest for 10–15 minutes while you prepare the vegetables.
Sear the beef:
Heat a large skillet or wok over high heat. Add the beef in batches (to avoid crowding) and sear for 2–3 minutes until browned. Remove and set aside.
Sauté the vegetables:
In the same pan, add more oil if needed. Stir-fry onion, bell peppers, garlic, and ginger for about 3–4 minutes until crisp-tender.
Prepare the sauce:
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, vinegar, and black pepper. Pour this mixture into the pan with the vegetables.
Combine everything:
Return the beef to the pan, pour in the cornstarch slurry, and toss until the sauce thickens and evenly coats the meat and vegetables — about 2 minutes.
Serve:
Spoon the pepper steak over warm white or jasmine rice. Garnish with sliced green onions or sesame seeds and enjoy immediately.
Spicy Kick: Add Sriracha, chili oil, or crushed red pepper for extra heat.
Vegetable Boost: Toss in mushrooms, snap peas, or broccoli for more color and crunch.
Healthier Option: Use brown rice or cauliflower rice for a lighter version.
Gluten-Free: Replace soy sauce with tamari or coconut aminos.
Sweeter Twist: A splash of hoisin sauce adds a deliciously rich sweetness.
Storage/Reheating
Allow leftovers to cool before storing in an airtight container. Keep refrigerated for up to 4 days.
To reheat, warm in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second intervals until heated through. This dish can also be frozen for up to 2 months — thaw overnight in the refrigerator before reheating.
FAQs
How can I make the beef extra tender?
Slice it thinly against the grain and marinate it with soy sauce and cornstarch for at least 10 minutes.
Can I use chicken instead of beef?
Yes, thinly sliced chicken breast or thighs work perfectly as a substitute.
What type of beef is best for pepper steak?
Flank steak or sirloin are ideal — they cook quickly and stay tender when sliced thin.
Can I make this recipe ahead of time?
Yes, you can prep the sauce and sliced vegetables in advance, then stir-fry everything just before serving.
Is oyster sauce necessary?
No, it’s optional, but it adds a deep umami flavor. You can omit it or replace it with a bit of hoisin sauce.
Can I make this dish vegetarian?
Absolutely! Substitute tofu or tempeh for the beef and use vegetable broth in the sauce.
What can I serve with pepper steak and rice?
It pairs well with spring rolls, steamed dumplings, or a fresh cucumber salad.
How do I prevent the beef from overcooking?
Cook it in small batches over high heat — this ensures a good sear without drying out the meat.
Can I use frozen bell peppers?
Yes, just thaw them slightly and pat dry before stir-frying to prevent excess moisture.
How can I thicken the sauce more?
Add an extra teaspoon of cornstarch mixed with water and simmer briefly until the sauce reaches your desired consistency.
Conclusion
Pepper Steak with Rice is a deliciously satisfying stir-fry that brings restaurant-quality flavor to your kitchen in just half an hour. With tender beef, crisp peppers, and a glossy, savory sauce, it’s a meal that checks every box — quick, comforting, and full of flavor. Perfect for weeknights or when you’re craving takeout at home.
A quick and flavorful stir-fry featuring tender strips of beef, colorful bell peppers, and a savory garlic-soy sauce served over fluffy rice. It’s a takeout classic made easily at home in just 30 minutes.
Ingredients
For the steak:
1 lb flank steak or sirloin, thinly sliced against the grain
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil
For the stir-fry:
1 tbsp vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 tsp grated ginger (optional)
For the sauce:
¼ cup soy sauce
1 tbsp oyster sauce (optional)
1 tbsp brown sugar
1 tbsp rice vinegar or apple cider vinegar
1 tsp cornstarch mixed with 2 tbsp water
½ tsp black pepper (or to taste)
Pinch of red pepper flakes (optional)
For serving:
2–3 cups cooked white or jasmine rice
Sliced green onions or sesame seeds for garnish
Instructions
Marinate the beef: In a bowl, mix sliced beef with soy sauce, cornstarch, and oil. Let rest for 10–15 minutes while preparing vegetables.
Sear the beef: Heat a large skillet or wok over high heat. Sear beef in batches for 2–3 minutes until browned. Set aside.
Sauté vegetables: In the same pan, add more oil if needed. Stir-fry onion, bell peppers, garlic, and ginger for 3–4 minutes until crisp-tender.
Make the sauce: In a small bowl, mix soy sauce, oyster sauce (if using), brown sugar, vinegar, and black pepper.
Combine: Add sauce to the vegetables. Return beef to the pan. Stir in cornstarch slurry. Toss and cook until sauce thickens, about 2 minutes.
Serve: Spoon over rice. Garnish with green onions or sesame seeds. Serve hot.
Notes
Slice beef thinly against the grain for tenderness.
Use tamari for a gluten-free option.
Oyster sauce adds depth but is optional.
Double the sauce for extra drizzle on rice.
Prep sauce and veggies in advance to speed things up.
