Tender Pepper Steak Recipe

Step away from the delivery app – this pepper steak recipe is faster, cheaper & honestly tastes much better. You get crispy peppers and tender beef strips all coated in a sticky, garlic-ginger sauce that is just unreal. If you want to learn how to make pepper steak that is melt-in-the-mouth tender rather than chewy, I use a simple cornflour trick here that makes all the difference. And if you love a good fakeaway, you’ll definitely be into my Easy Sweet Chilli Chicken.

Why you’ll love this recipe

Here is why this pepper steak recipe stays in my weekly rotation:

• Budget-friendly: You get to eat steak for dinner without crying at the checkout because we are using affordable flank. It keeps the wallet happy, like my Quick & Easy Boom Boom Shrimp.
• The perfect sauce: The sauce is glossy and savoury without being overpowering or overly salty. Unlike in some other pepper steak recipes, it clings to the meat perfectly rather than sliding off into a watery puddle.
• Tender meat: We’ve all had stir-fry beef that tastes like a leather boot, but we do something called velveting here to avoid that. Make this recipe for pepper steak and serve it alongside this Easy Salt and Pepper Chips Recipe for the perfect dinner.

Use up any leftover peppers sitting in the fridge drawer by making my Italian Sausage Stuffed Peppers, Halloumi and Sweet Potato Tex-Mex Bowls, or Easy Vermicelli Noodles (One Pot).

Ingredients for Pepper Steak Recipe

• Flank steak: Flank is my go-to cut for my pepper steak recipe because it has a loose grain that grabs onto the marinade, but you can easily swap it for skirt steak or bavette. If you buy a larger pack to save money, fry up the extra steaks later in the week with my Secret Peppercorn Sauce for Steak.
• Cornflour: This is the MVP for the velveting step in any old fashioned pepper steak recipe as it helps tenderise the meat. I also use this thickener in my Chinese Beef and Broccoli Recipe to get that sticky consistency.
• Ginger: Fresh ginger adds a heat that cuts through the savoury soy sauce so the peppered steak recipe doesn’t feel too heavy. If you buy a big piece of root ginger, grate the rest into my Simple Pork Curry with Coconut Milk later in the week.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

• Spicy pepper steak: Add a finely chopped fresh chilli in with the garlic or top with chilli flakes. This makes for the best pepper steak recipe if you like heat & would pair perfectly with my Thai Noodle Salad with Peanut Sauce.
• Protein swap: If beef isn’t in the budget this week, slice chicken breast or thighs into strips. If you are wondering how to cook pepper steak for vegetarians, you could use firm tofu – just press it first and coat it in the cornflour so it gets a nice crispy crust.
• Gluten-free: Just swap the soy sauce in this pepper steak recipe for tamari, and make sure your beef stock is gluten-free. Rocket Salad with Sun-Dried Tomatoes is another lovely gluten free option!

How to make Pepper Steak Recipe

Step 1: Toss the sliced beef strips with cornflour until evenly coated.

Step 2: Slice the red pepper, green pepper, and shallot into thin strips. Chop the spring onions and set aside.

Step 3: Heat oil in a large pan on high. Add beef and sear for 2 minutes without moving it, then stir briefly. Remove beef from the pan and set aside.

Step 4: In the empty pan, add the sliced peppers and shallots. Fry for 4 minutes until they start to soften.

Step 5: Add the cooked beef back into the pan. Stir in the garlic and ginger.

Step 6: Pour in the soy sauce, brown sugar, and beef stock. Simmer for 2-4 minutes until the sauce is dark, glossy, and thick. Serve immediately!

If you need more ideas for meals under 30 minutes, check out Steak Pasta with Creamy Sauce, 30-Minute Cream of Mushroom Chicken or my one-pan Easy Devilled Sausages.

Serving Suggestions

Plain white rice is always a safe bet here, but if you want to make it feel a bit more special, try spooning the tender pepper steak recipe over rice cooked low and slow in chicken broth and butter – it soaks up the sauce beautifully. Singapore fried rice is another brilliant base if you want something with a bit more going on, and the spicy Korean gochujang noodles work surprisingly well underneath the beef strips too.

If you’re feeding a crowd and want to stretch it further, add a couple of sharing plates to the table. Crispy chilli chicken alongside this makes for a great fakeaway spread for very little money, or throw together a quick 15-minute chicken mince stir fry to bulk the meal out. And honestly, a plate of homemade crispy air fryer spring rolls on the side never hurts.

Leftover Storage and Reheat Instructions

The recipe keeps surprisingly well, though the peppers will lose a bit of their crunch the next day.

Refrigerator: Store any leftover pepper steak in an airtight container in the fridge for up to 3 days.

Freezer: You can freeze this pepper steak recipe for up to 3 months, just be aware the peppers might be softer once thawed.

Reheat: I prefer to reheat this in a hot pan with a splash of water to loosen the sauce, but a microwave works fine too.

Pepper Steak Recipe FAQs

If you want to round off the meal, look at my recipes for The BEST Lemon Drizzle Cake Recipe, Chocolate Protein Muffins, and Quick Chocolate Cream Cheese Frosting.