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Easy Pepper Steak

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This Easy Pepper Steak recipe can be ready to go in 30 minutes, and is full of the great Chinese pepper steak flavors we all love!

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Easy Pepper Steak

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: About 2-4 servings 1x


This easy pepper steak stir-fry is full of great flavor!



Marinade Ingredients:

  • 1/4 cup soy sauce
  • 1/3 cup water
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. corn starch
  • 1/8 tsp. coarsely-ground black pepper (or more/less to taste)

Pepper Steak Ingredients:

  • 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
  • 2 Tbsp. olive oil
  • 12 mini sweet peppers, thinly sliced (or 2 regular-sized bell peppers, thinly sliced)
  • 2 scallions, sliced diagonally into 1 inch pieces, white and green pieces separated
  • 2 Tbsp. minced fresh ginger
  • 4 garlic cloves, minced


To Make The Marinade:

  1. Add all marinade ingredients to a large bowl or ziplock bag, and stir to combine. Add the sliced steak, and toss in the marinade. Cover/seal and refrigerate for at least 15 minutes.

To Make The Pepper Steak:

  1. Heat 1 Tbsp. oil in a large saute pan over medium-high heat. Add the sweet peppers and white part of the scallions, ginger, garlic, and saute for 3 minutes, stirring occasionally. Transfer to a plate.
  2. Add the remaining 1 Tbsp. oil to the saute pan. Remove half the steak from the marinade with a slotted spoon (reserving the marinade) and saute about 2-3 minutes until browned, stirring occasionally. Transfer steak to plate with the veggies. Saute the remaining steak, then transfer to plate.
  3. Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies and green parts of the scallions to the skillet, and stir to combine. Cook for an additional minute, then remove from heat.
  4. Serve immediately over rice or quinoa.

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133 comments on “Easy Pepper Steak”

  1. Since I have very little time to cook because of work, this recipe is perfect for me, I can’t thank you enough. :)  I’m definitely going to make this over the weekend.

  2. Tried this tonight for dinner… super easy and delicious! Thank you so much! 

  3. Made tonight for dinner and it was so good. Family LOVED it! I used white onion instead of green and added red pepper flakes to marinade. Going to try it with chicken next time. Glad I stumbled onto your site. 

  4. I made this for dinner tonight and it was pretty great.  I am not a big fan of fresh ginger flavor so I halved the amount of that,  and I added fresh shitake mushrooms.  Served with white rice and a roasted baby bok choy. Thanks for the great dinner! 

  5. I made this last night and omg sooooo good. my boyfriend and I had to back for seconds! 
    Thank you for amazing recipes, love your work!

  6. So easy not hard at all I want to make all,  mm…THANK YOU!  

  7. I am kind of old so I don’t post pictures but I followed you recipe to a tee and came it as delicious looking as your picture and it tasted as good as you promised to be. It was easy to make and delicious. Thank you for sharing this recipe

  8. Another great recipe, thanks!   I will certainly be making this again and again!  Healthy and delicious is always a win!

  9. I have made this several times. I have to say last time was the best. I used low sodium soy sauce, regular onions that I sauted with the peppers and I added some Sweet Baby Rays terriyaki marinade to the dish when I added the meat marinade at the end, tomight I will use green onions. I never use the ginger because I never have it in hand. The dish always gets rave reviews even from my kids. Those sweet peppers as opposed to green are just so much better.

  10. This was absolutely fantastic! My boyfriend and I loved it! We will definitely make this again. Thanks! :)

  11. I’m so happy to hear you share your little blogging secret. Honestly I get so frustrated that my photos of dinner don’t turn out well! And now I’m realizing it – I need to make things earlier in the day. That should be interesting to fit into my schedule (I work 8:30-5:30).

    At least I know why my photos don’t look as great as yours! Thank you for your honesty it made my day!

    xo Rachel

  12. Your pepper steak has a very deep dark colour. Did you use 1/4 cup of the regular soy sauce, or the dark soy sauce in your marinade? Im planning to make this soon, so I’d appreciate a quick reply. Thanks!

  13. So I’m gonna try this tonight, but kick it up with some adobo added to the meat as I cook it. I’m folding over with hunger already! 

  14. I’m m eating this as I type!! Love it I’m missing the ginger but I’ll add that next time… So easy to make! Thank you for this recipe.

  15. If I marinate overnight, is it still safe to use the marinate. I am so picky when it comes to raw meat and stuff. Thanks!

    • Hi Gloria! It’s not safe to use some of the marinade after the meat has been in it, so if you’d like to use some for a sauce, just reserve some of it beforehand. We hope this helps!

  16. I made this today and it was excellent except I think I let the steak marinade too long and so it ended up being salty. Next time I’ll follow directions and just marinade for 15 min. lol

    • Thanks Jae! And oh no! we’re sorry it turned out on the salty side, yeah, 15 is the magic number. :)

  17. Oh and I also used liquid aminos instead of soy sauce. I’m not sure if there is vast difference between the two.

  18. I made this last night.  It was delicious!  Even my husband ate it and he’s not a fan of Asian cuisine.  The only thing I would change is the ginger. I thought it tasted a little strong. Will definitely make this again!  

  19. Made this for dinner tonight, didn’t have the rice wine vinegar so substituted with apple cider vinegar, this was SOOO good and all family approved including kids!  This is a keeper, thank you for sharing with us!

  20. Made this for dinner. Amazing!  I wish there was more sauce and the sauce was a little darker.  I know the color doesn’t effect the taste, but then it will both taste and look like the restaurant. 

    • We’re so happy you enjoyed it Sam! We’re not sure how to get the sauce darker though. Thanks for giving the recipe a try! :)

  21. Can I use ground ginger? That’s what I have on hand.    How much would you suggest?  

    • Yes, that’s completely fine! We’d recommend you use 1/2 teaspoon, but feel free to start with less and add more to taste, just to be safe. We hope you enjoy this!

  22. Made this tonight and it was a big hit. I used a bit of pineapple juice and some sambal but followed the recipe besides that. Will definitely make again!!

  23. This recipe is “the bomb dot com.” Super easy to make and so delicious especially the leftovers the next day. Thanks so much for sharing. I am now obsessed with your recipes :)

  24. Delicious and easy recipe!  Just made this with two sirloin steaks that I had, and served it over brown rice.  The marinade is so easy yet contains so much flavor. Thank you so much for sharing this with us. :)

  25. Wow!!! This came out amazing! Just finished dinner and I’m stoked there are leftovers. Thanks for a great recipe that’s a keeper!

  26. The recipe was amazing – loved the ginger with the meat

  27. My older son is soooo picky, but when he walked in the kitchen tonight he was raving over how delicious dinner smelled.  Once he started to eat he must have told me 10 times how delicious dinner was!  I added broccoli in the mix, a major hit.  Definitely adding this to the regular cycle of recipes for family dinners! Thanks for a simple delicious healthy dinner recipe!

  28. This is so good!  I didn’t have scallions in the fridge, but I had a couple of leftover shallots, so I used those.  Fantastic!  And easy prep for my night shift.  Just as good warmed up for a midnight dinner as right off the stove.  Thanks!

  29. Do you think this could be made ahead of time and then frozen?

    • We haven’t tried that Kelsey, but we think that should be fine! :)

  30. I made this for dinner tonight. My husband and I loved it. This recipe will definitely go into rotation. Thank you!

  31. Made this my family love it! Want to make it for a friend but she can’t eat red meat. Can this be made with chicken? Looking to make next week for her visit.

    • Yes, you could do this with chicken instead! And we’re so glad you and your family enjoyed this! :)

  32. Do not freeze scallions, they develop an off taste and texture.

  33. Hi. Can regular onions be used or will it alter taste? Thanks.

    • Hi Deb! You can definitely add a white/yellow onion to this if you want. If you do, we’d recommend browning it. We hope you enjoy!

  34. This was so yummy. We made it tonight and everyone just loved it. Thank you for the recipe.

  35. Tonight was the second time, the first time I went easy on the ginger and peppers and it was good, but not fabulous, tonight I made it exactly as written, and the flavors were really balanced and so delicious! Thank you!

  36. Thank you for this recipe! I’ve made it a few times and my husband LOVES it!

  37. So easy to make! && the kids love it!

  38. Love love love it! My mother used to make this when I was a child… I’ve been using her recipe for ages. I think I have new way to make it! Thank you for sharing

  39. Do you have the calories per 1 cup serving?

  40. Ali, I just made this for dinner! As usual your recipes never let me down. Family had seconds too. Thank you!

  41. Omg I made this and it was so bomb!! My husband was like oh you have to make this again! Great recipe to serve up in 2018 ;)

  42. Yummy to my tummy!

  43. Made as written. So flavorful, my husband and I really enjoyed it

  44. I tripled the amount of garlic and ginger and let the meat marinate for most of the afternoon! I served it over black and red quinoa! Perfect!

  45. I made it today I love it, my family loves it too. Thanks so much.

  46. I know it’s an old recipe post but I made it for the first time tonight. Very good! Even my son who is not much of a beef fan enjoyed it. Made it as is but increased the marinade ingredients because we had more than 1lb. Beef. Will definitely make it again!

  47. Great recipe! I simply added a little sesame oil and chili oil to the marinate. BTW, here’s an interest fact: In China and other parts of Asia, it’s considered bad luck or taboo to stick chopsticks into rice so that they stand straight up (vertically). The visual looks too much like incense sticks burned at temples, often as offerings to dead ancestors. Vertical chopsticks are used as a symbol of death. Innocently, I did this once as an exchange student in China during dinner with my host family. The family was VERY QUICK to correct me and nicely explain their concern over my action.

  48. This is a favorite in my house. My kids LOVE it too! We don’t ever have shallots or fresh ginger so I sprinkle onion powder and ground ginger on the peppers while they are cooking. I always add extra garlic. And my mouth is watering just thinking about it.

  49. Such a great recipe! I use half rice vinegar and then about 1/4 cup white cooking wine (Holland House). Try to shave the steak as thin as possible and only cook for a minute. It is still a little pink when I remove. It will cook a little more at end but the more rare , the more tender. Thank you for a terrific recipe. Love that you can do all prep work well ahead of time. It comes together in about 15 minutes.

  50. This recipe is my go to for peppered steak! Thank you for the delicious recipe!