Easy Pepper Steak

Easy Pepper Steak is a delicious and juicy steak with red and green bell peppers, onions, tomatoes, and a rich, thick sauce.

Pepper Steak is a classic Chinese Dish that you can easily make at home just as good as if you’d ordered takeout. For more at-home Chinese restaurant dishes, try Ground Sesame Chicken, Teriyaki Chicken, and Beef and Broccoli

Easy Pepper Steak served over white rice in bowl with chopsticks


This Pepper Steak recipe is wonderfully simple to make with beef strips cooked to juicy perfection along with flavorful bell peppers, onions, and tomatoes. It’s a classic Chinese American dish that you can make at home to get all of the flavor and less of the unhealthy ingredients. 

The amazing thing about easy Chinese dishes like this one is that you can just serve the meat and veggies over rice and have a perfectly delicious and filling dinner. It’s quick, easy, and perfect to add to your weekly recipes. Serve the Pepper Steak Stir Fry over freshly cooked rice. It would taste great with Sticky White Rice or Brown Rice depending on your preference. 

Easy Pepper Steak Collage



  • Flank steak: Flank steak is one of the most flavorful cuts of beef, but it can be somewhat tough. By cutting the pound of beef into thin strips against the grain, and cooking it in the flavorful sauce ingredients, it’s able to absorb the flavors and juices around it for a perfectly tender steak recipe. 
  • Peppers: Along with the steak, the recipe gets it’s name from the bell peppers. This recipe uses a combination of green and red bell peppers. The green has a slightly more bitter taste while the red balances that out with more sweet peppers. Cooked peppers turn out with the perfect tender-crisp texture and go perfectly with the juicy steak. 
  • Sauce: The combination of soy sauce, onion, and cornstarch makes the perfect savory and sticky sauce for this recipe. The beef broth acts as a cooking liquid to flavor and tenderize the beef before the sauce is added. Before finishing the recipe, the soy sauce is mixed with cornstarch to thicken and all cook together. 

Easy Pepper Steak sliced flank steak on board


  • Steak: Start by seasoning the steak with paprika, salt, and pepper. Add butter to the base of a large skillet or wok and put it over medium-high heat. Let the beef brown for about 2-3 minutes on each side. Then add in the garlic, and cook for another 30 seconds. Pour in the beef broth, and bring the beef mixture to a simmer. Reduce the heat to medium, then cover the pan. Keep it over medium heat for a 30 minute cook time. 
  • Vegetables: While the beef is simmering, slice the red and green peppers into small strips. Then cut half of a medium onion the same way. Add the bell peppers and onions to the pan and stir.
  • Sauce: In a separate bowl, whisk together the water, soy sauce, and cornstarch. Pour the sauce into the pan and stir to coat the recipe ingredients. Continue to cook for another 4-5 minutes until the sauce is thickened. Add the tomatoes, and cook for 2 minutes. Then serve over rice. 


  • Sweet Pepper Steak: To give the recipe a sweet, teriyaki-style flavor, you can mix brown sugar into the sauce. 2 tablespoons of brown sugar should be plenty to get the rich, sweet flavor you’re after. 
  • Seasonings: There are a variety of other spices you can add to the Easy Pepper Steak recipe. Garlic powder, onion powder, cumin, ginger, cayenne, and red pepper flakes would all taste amazing. 
  • Veggies: You can add to the stir fry with other kinds of vegetables like broccoli, zucchini, sugar snap peas, and mushrooms. 


  • To make Slow Cooker Pepper Steak, simply whisk together the sauce ingredients and the beef broth in the slow cooker. 
  • Then season the steak according to the recipe and place it in the crock pot so it’s coated in liquid.
  • Add the peppers and onion. 
  • Set the slow cooker to low and cook for 5-6 hours. 
  • Add the tomatoes in the last 15 minutes of the cooking time. 



  • Serve: Don’t leave this recipe at room temperature for more than 2 hours. 
  • Store: If you have any leftover Pepper Steak, you can transfer the steak and veggies to an airtight container to store in the fridge for 3-4 days. 
  • Freeze: You can also freeze Pepper Steak for up to 3 months. Reheat the dish in a large wok to serve. 

Easy Pepper Steak served over white rice in bowl

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Easy Pepper Steak

Easy Pepper Steak is a delicious and juicy steak with red and green bell peppers, onions, tomatoes, and a rich, thick sauce.
Yield 4 Servings
Prep Time 5 minutes
Cook Time 42 minutes
Total Time 47 minutes
Course Dinner
Cuisine Chinese
Author Sabrina Snyder


  • 1 pound flank steak , cut into 1/4" strips
  • 1 tablespoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons unsalted butter
  • 2 garlic cloves , minced
  • 2 cups beef broth
  • 1 green bell pepper , cut into strips
  • 1 red bell pepper , cut into strips
  • 1/2 yellow onion , thinly sliced
  • 2 tablespoons water
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons cornstarch
  • 2 vine tomatoes , cored and cut into 8 wedges each


  • Season steak with paprika, salt, and pepper.
  • Add butter to a large skillet on high heat.
  • Cook the beef on each side for 2-3 minutes.
  • Add garlic and cook for 30 seconds, until fragrant.
  • Add beef broth and bring to a simmer.
  • Reduce heat to medium and cook, covered, for 30 minutes.
  • Add in green bell pepper, red bell pepper, and onions and stir.
  • Stir together water, soy sauce, and cornstarch and add to pot.
  • Stir well and continue to cook for 4-5 minutes until sauce has thickened.
  • Add tomatoes, stir gently, and cook for2 minutes then serve immediately over rice.


Calories: 273kcal | Carbohydrates: 13g | Protein: 28g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1363mg | Potassium: 798mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2592IU | Vitamin C: 72mg | Calcium: 57mg | Iron: 3mg
Keyword: Easy Pepper Steak

Easy Pepper Steak Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I’ve made this wonderful dish many times. I’d been searching for this recipe for months. After pinning a huge amount of pepper steak recipes….I found this one with all the ingredients I wanted. Thank you for this delicious, simple and affordable meal.

  2. This, for my taste, was the perfect combination of exactly what I’ve searched for. I followed the recipe, and I’m presently enjoying the fruits of my labor. Thanks for this, its my favorite dish.

  3. Made this last night and just like nearly every other recipe in your blog was tremendous. Flank steak is so hard to get right but it was tender and full of flavor. A keeper for sure.