Pepper Steak with Onions and Rice is a classic stir-fry dish that brings the bold flavors of tender beef, sweet bell peppers, and onions together in a savory sauce, served over a bed of fluffy rice. This dish is quick to prepare, comforting, and packed with flavor.

The combination of tender strips of steak, sautéed vegetables, and a rich soy-based sauce creates a satisfying meal that is perfect for both weeknight dinners and special occasions.

Why I Love This Recipe

I love this recipe because it perfectly balances tender, juicy beef with crisp, flavorful vegetables. The sauce is savory, slightly sweet, and coats every piece of beef and vegetable beautifully.

The ease of preparation, combined with its restaurant-quality taste, makes it one of my go-to meals. The aroma of garlic, soy, and bell peppers filling the kitchen is irresistible, making this recipe not only delicious but also inviting.

Why It’s a Must-Try Dish

This recipe is a must-try because it’s simple yet flavorful. It allows you to enjoy the experience of a classic stir-fry without complicated techniques. The combination of vibrant vegetables, perfectly cooked beef, and a savory sauce served over rice makes it a complete, balanced meal.

It’s also versatile and can be customized with different peppers or additional vegetables to suit your taste.

Recipe Details

Preparation Time 10 minutes
Cooking Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories Approximately 400–450 calories per serving
Course Main Course
Cuisine Chinese-American

Ingredients

For the Beef and Vegetables

• 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional)

For the Sauce

• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1/4 cup beef or chicken broth
• 1 teaspoon sesame oil (optional)

For Serving

• 2 cups cooked white or brown rice
• Chopped green onions for garnish

Cooking Directions

1. Prepare the Sauce

1. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, black pepper, sugar, and broth until smooth. Set aside.

2. Cook the Beef

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced steak and stir-fry for 3–4 minutes until browned but not overcooked. Remove from skillet and set aside.

3. Cook the Vegetables

1. In the same skillet, heat the remaining tablespoon of oil.
2. Add onions and bell peppers and stir-fry for 4–5 minutes until crisp-tender.
3. Add garlic (and ginger if using) and stir-fry for an additional 30 seconds until fragrant.

4. Combine Beef and Sauce

1. Return the beef to the skillet with vegetables.
2. Pour the prepared sauce over the beef and vegetables.
3. Stir-fry for 2–3 minutes until sauce thickens and coats all ingredients evenly.
4. Drizzle with sesame oil if desired.

5. Serve

• Serve the pepper steak over cooked rice.
• Garnish with chopped green onions.

Step-by-Step Preparation Method

1. Slice Ingredients: Thinly slice beef against the grain, and cut onions and bell peppers into strips.
2. Mix Sauce: Combine soy sauce, oyster sauce, hoisin sauce, cornstarch, broth, sugar, and pepper.
3. Cook Beef: Heat oil and stir-fry beef until browned. Remove from skillet.
4. Cook Vegetables: Stir-fry onions and bell peppers, add garlic and ginger briefly.
5. Combine and Thicken: Return beef, pour sauce, stir until thickened.
6. Serve: Plate over rice and garnish with green onions.

How to Serve This Recipe

• Serve immediately over steamed white or brown rice.
• For extra flavor, drizzle a bit of sriracha or sprinkle sesame seeds on top.
• Pair with steamed vegetables or a simple cucumber salad for a balanced meal.

Recipe Tips

• Slice beef thinly against the grain to ensure tenderness.
• Do not overcook beef; it should remain tender and juicy.
• Pre-mix sauce ingredients to save time during cooking.
• Use a wok or large skillet for even heat distribution and quick stir-frying.

Variations

Chicken Pepper Stir-Fry

Replace beef with thinly sliced chicken breast or thigh. Adjust cooking time accordingly.

Vegetarian Version

Use tofu or tempeh and a variety of bell peppers, zucchini, and mushrooms.

Spicy Version

Add sliced jalapeños or a dash of chili garlic sauce to the stir-fry for a spicy kick.

Low-Sodium Version

Use low-sodium soy sauce and reduce added salt in the sauce.

Freezing and Storage Time

Refrigeration

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet or microwave before serving.

Freezing

• Cooked beef and vegetables with sauce can be frozen for up to 2 months.
• Thaw overnight in the refrigerator and reheat on the stove.
• Rice can be frozen separately for up to 1 month.

Special Equipment Needed

• Large skillet or wok
• Knife and cutting board for slicing beef and vegetables
• Bowl for mixing sauce
• Spatula for stir-frying

FAQ

Can I use a different cut of beef?
Yes, flank steak, sirloin, or skirt steak work best for quick stir-fry dishes.

Can I make this gluten-free?
Yes, use gluten-free soy sauce and ensure oyster and hoisin sauces are gluten-free.

Can I prepare sauce ahead of time?
Absolutely. Mix the sauce ingredients and store in the refrigerator for up to 2 days.

What rice works best?
Steamed jasmine, long-grain, or brown rice all work well.

Can I add other vegetables?
Yes, broccoli, snap peas, carrots, or mushrooms can be added for variety.

Conclusion

Pepper Steak with Onions and Rice is a flavorful, quick, and satisfying stir-fry that brings the classic combination of beef, peppers, and onions together in a savory sauce. Easy to make, versatile, and packed with flavor, this dish is perfect for a weeknight dinner or meal prep. With its bold taste, vibrant colors, and balanced textures, it’s a must-try for anyone who enjoys Chinese-American cuisine.