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Pepper steak with sliced bell peppers and onions served over rice.

Pepper Steak & Rice

Tender strips of steak simmered with bell peppers and onions in a rich, savory sauce, served over fluffy rice. This hearty, flavorful dish brings homemade comfort to the dinner table.

Course Main Course
Cuisine Chinese American
Keyword perpper steak, pepper steak and rice, beef stir fry, bell peppers, family dinner
Prep Time 15 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1 lb sirloin or flank steak thinly sliced
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon black pepper
  • 1/2 teaspoon baking soda
  • 1/2 onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 bunch green onions cut into thirds, white and green parts separated
  • 2 tablespoons avocado oil divided
  • 2 cups Cooked rice for serving

Sauce

  • 1/3 cup low-sodium soy sauce
  • 1/2 cup beef broth
  • 2 tablespoons oyster sauce
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 teaspoon unseasoned rice vinegar
  • 1 tablespoon brown sugar
  • 2 cloves garlic minced
  • 1 teaspoon ginger powder
  • 2 tablespoons cornstarch

Instructions

  1. Combine the sliced steak, 1 tablespoon soy sauce, black pepper, and baking soda. Marinate for at least 30 minutes.

  2. Whisk together all the sauce ingredients, including the unseasoned rice vinegar, in a bowl and set aside.
  3. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Sear the steak in a single layer for 2–3 minutes per side, working in batches if needed. Transfer to a plate.
  4. Add the remaining tablespoon of oil to the skillet. Add the onion, bell peppers, and white portions of the green onions. Stir-fry for 3–4 minutes.
  5. Stir the prepared sauce again, pour it into the skillet, and bring to a simmer. Return the steak to the skillet and add the green portions of the green onions. Cook for 2–3 minutes, stirring, until the sauce thickens.
  6. Serve with cooked rice and enjoy!