Description
This 15-Minute Skillet Pepper Steak recipe offers a quick, flavorful weeknight dinner featuring tender strips of sirloin steak and colorful bell peppers sautéed to perfection in a savory soy-based sauce. With a balance of sweetness, umami, and a slight bite of ginger and garlic, it’s an easy one-pan dish perfect for busy evenings.
Ingredients
Main Ingredients
- 8 oz sirloin or flank steak, thinly sliced into strips (freeze for 20–30 minutes before slicing for ultra-thin strips)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 3 tbsp soy sauce (or tamari/coconut aminos for gluten-free)
- 1/2 cup beef broth or stock (gluten-free if needed)
- 1 tbsp honey or brown sugar
- 1 tsp cornstarch
- Freshly cracked black pepper, to taste
- 2 tbsp high smoke point oil (vegetable or canola oil)
Instructions
- Prepare the Ingredients: Thinly slice the steak into even strips by partially freezing the meat for 20–30 minutes beforehand for easy ultra-thin slicing. Then, thinly slice the red, green, and yellow bell peppers as well as the onion. Mince the fresh garlic and ginger for aromatic flavor.
- Make the Sauce: In a small bowl, whisk together the soy sauce, beef broth, honey (or brown sugar), and cornstarch until fully combined and smooth. This sauce will add a savory, sweet, and slightly thickened coating to the dish.
- Sear the Beef: Heat 2 tablespoons of high smoke point oil in a large skillet over medium-high heat. Add the beef strips in a single layer and cook undisturbed for about 2–3 minutes per side until well browned. Remove the beef from the skillet and set aside to keep warm.
- Cook Aromatics and Vegetables: In the same skillet, add more oil if necessary, then sauté the minced garlic, ginger, and sliced onions until fragrant and the onions become translucent. Next, add the sliced bell peppers and cook briefly until they soften but remain crisp and bright.
- Combine and Finish: Return the seared beef strips to the skillet with the vegetables. Pour in the prepared soy sauce mixture and stir well to combine. Allow the sauce to bubble and thicken, coating the beef and vegetables evenly. Taste and adjust seasoning with freshly cracked black pepper or extra honey if desired. Serve hot.
Notes
- Freezing the steak before slicing ensures ultra-thin strips that cook quickly and evenly.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
- Adjust the sweetness by varying the amount of honey or brown sugar.
- Do not overcook the bell peppers; keeping them a little crisp adds texture and color contrast.
- This dish pairs well with steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
