Mom's Best Recipes
Recipe

Pepper Steak Recipe

Tender strips of beef, crisp bell peppers, and a glossy, garlicky soy sauce gravy you will want to spoon over everything.

Author By Matt Campbell
4.8
A real photograph of glossy pepper steak with sliced beef and bell peppers in a dark savory sauce served over steamed rice in a white bowl on a wooden table with chopsticks nearby
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Pepper steak is one of those weeknight miracles: it tastes like takeout, cooks faster than your rice cooker can judge you, and somehow makes plain rice feel like a plan. This version leans savory, not sugary, with plenty of black pepper, garlic, and a sauce that turns shiny and clingy in the pan.

The secret is simple: slice the steak thin, get your pan hot, and thicken the sauce at the very end so it coats everything instead of disappearing into the bottom of the skillet. You will get tender beef, crisp-edged peppers, and that pause mid-bite moment where you go, “Okay, wow.”

A real photograph of thinly sliced raw flank steak on a cutting board with bell pepper strips and minced garlic nearby

Why It Works

  • Tender beef, not chewy. A quick baking soda velvet plus a short sear keeps strips juicy, even with lean cuts like flank steak or sirloin.
  • Bright peppers with snap. The vegetables cook fast over high heat so they stay colorful and crisp.
  • Savory, glossy sauce that clings. Cornstarch goes in at the end, so the sauce turns into a light gravy that coats every piece.
  • Big flavor from basic pantry stuff. Soy sauce, garlic, ginger, and black pepper do the heavy lifting, no specialty ingredients required.

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Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: Best on the stovetop. Add a splash of water or broth and warm over medium heat until the sauce loosens and the beef is hot, about 3 to 5 minutes. Microwave works too, just use 50 to 70 percent power and stir halfway so the beef does not toughen.

Freeze: You can freeze it for up to 2 months, but peppers soften after thawing. If you are meal prepping for the freezer, consider undercooking the peppers slightly.

Leftover glow up: Chop and tuck into a toasted hoagie with provolone, or serve over noodles with an extra squeeze of lime and a pinch of crushed red pepper.

Common Questions

What cut of beef is best for pepper steak?

Flank steak is classic, but sirloin is an easy, tender option. Skirt steak works great too. Whatever you choose, slice thin against the grain.

How do I slice beef thinly at home?

Pop the steak in the freezer for 15 to 20 minutes so it firms up. Then slice with a sharp knife on a slight angle. Thin slices cook fast and stay tender.

Can I use baking soda, and do I need to rinse it off?

Yes, but go easy. For a leave-in quick marinade, use 1/4 teaspoon and you do not need to rinse. If you want a stronger takeout-style tenderizing effect, toss the beef with 1 teaspoon baking soda plus 2 tablespoons water for 15 minutes, then rinse thoroughly, pat dry, and continue with the soy sauce and cornstarch.

My sauce is too salty. How do I fix it?

Add a splash of water or unsalted broth, then balance with a little rice vinegar and a tiny pinch of sugar. Also make sure you are using low-sodium soy sauce if you are sensitive to salt.

Can I make it spicy?

Absolutely. Add 1 to 2 teaspoons chili garlic sauce to the sauce mix, or finish with crushed red pepper. If you want heat that blooms in the pan, sauté a sliced jalapeño with the onions.

I learned early that “pepper steak night” can save a week. It is the meal I make when I want something that feels like a reward, but I still have dishes in the sink and zero interest in a complicated plan. The first time I got the sauce to turn glossy and actually cling to the beef, I felt like I had cracked a code. Now it is my go-to move for using up bell peppers that are one day away from getting sad.