15-Minute Skillet Pepper Steak

This skillet pepper steak recipe is my absolute go to whenever I need a fast and satisfying weeknight dinner It brings together juicy beef and a rainbow of peppers all in one sizzling pan for that irresistible takeout flavor in only fifteen minutes

I first whipped this up when my fridge was loaded with bell peppers and since then my family keeps asking for it any time they see peppers in the crisper

Ingredients

• Top round beef: thinly sliced for a quick cook and tender result Always look for beef that has a rich red color and minimal gristle
• Kosher salt and black pepper: essential for bringing out the natural taste of the beef use freshly ground pepper if possible
• Peanut oil or another neutral oil: which creates a high heat sear Choose an oil with a subtle flavor and a high smoke point
• Soy sauce: keys the dish with umami Choose a naturally brewed version if you can for depth of flavor
• Rice wine vinegar: adds brightness and balances the richness Opt for unseasoned vinegar for more control over salt and sugar levels
• Crushed red pepper flakes: give a hint of heat Adjust the amount to your spice preference
• Red bell pepper: sweet and crisp A classic you cannot skip
• Yellow bell pepper: slightly milder and adds a sunny hue
• Green bell pepper: more herbaceous and traditional in pepper steak Save the deepest green ones for their full flavor
• Orange bell pepper: boosts sweetness and infuses extra color
• Garlic: brings fragrant intensity Go for plump and firm cloves
• Scallions: fresh bite and color as a garnish Look for crisp green tops
• Sesame seeds: deliver a nutty crunch and playful finish Opt for toasted if you can

Step by Step Instructions

Season the Steak:

Sprinkle the thinly sliced beef evenly with a pinch of kosher salt and a good grind of black pepper on both sides This step ensures your meat is flavorful all the way through

Sear the Beef:

In a large skillet pour in one tablespoon of oil and swirl to coat the bottom Set the pan over medium high heat Once the oil is shimmering add the beef Spread the slices in an even layer Let them cook undisturbed for thirty seconds then stir fry just until browned on the outside about two minutes The beef should still be slightly pink inside for juiciness

Marinate the Beef:

Transfer the browned beef to a bowl Add the soy sauce rice wine vinegar and crushed red pepper flakes Toss well so every piece is coated Let it rest while you work on the vegetables This quick marination infuses intense flavor without much time

Cook the Peppers:

Return the same skillet to medium heat and pour in the remaining tablespoon of oil Scatter in all your sliced bell peppers arranging them in an even layer Allow them to sit undisturbed for a minute to develop some char then toss and continue cooking stirring occasionally until just tender and glossy about four minutes

Combine and Finish:

Push the cooked peppers to one side of the skillet and slide the beef with its juices back in on the other side Stir the minced garlic into the peppers and cook for one full minute to mellow and sweeten the garlic aroma Gently mix everything together and let cook for two more minutes until the beef is fully cooked but still tender

Garnish and Serve:

Once everything is piping hot turn off the heat Scatter the sliced scallions and a generous sprinkle of sesame seeds on top This final touch gives a crisp fresh contrast Serve immediately while the colors and flavors are at their peak

Save This

I always look forward to that moment of tossing the peppers into the hot pan The colors sizzle and a great aroma fills the kitchen It reminds me of the first time I cooked this with my daughter letting her pick which color peppers to use

Storage Tips

If you have leftovers allow them to cool completely before transferring to an airtight container This skillet pepper steak will keep in the fridge for up to three days When reheating use a skillet over medium low heat to help keep the beef from drying out

Ingredient Substitutions

If you cannot find top round beef flank steak or sirloin are good alternatives Just make sure to slice thinly against the grain For a vegetarian twist swap in firm tofu chunks and double the oil to get that nice seared edge Tamari can replace soy sauce for a gluten free option

Serving Suggestions

Spoon this pepper steak over steamed jasmine rice brown rice or even cauliflower rice for a light meal Sometimes I pile the leftovers in a toasted baguette for a quick steak sandwich It is also perfect with noodles or tossed into a warm salad

Cultural or Historical Context

Pepper steak is a classic Chinese American dish born from the ingenuity of immigrants who adapted traditional stir fry methods to ingredients found in the United States The combination of beef and peppers is now a takeout favorite nationwide bringing together tender meat and vibrant vegetables in every bite

Common Queries

→ What cut of beef works best for pepper steak?

Top round beef is ideal for quick cooking and tender results. Make sure it's thinly sliced against the grain to keep it tender.

→ Can I use different bell pepper colors?

Absolutely! Using red, yellow, green, and orange peppers adds sweetness, color, and crunch to the dish.

→ Is it necessary to marinate the beef?

Briefly tossing the beef with soy sauce and rice wine vinegar infuses flavor fast; marinating longer isn’t required for this method.

→ What sides pair well with skillet pepper steak?

Steamed white rice, brown rice, or even noodles complement this dish, soaking up the savory sauce and juices.

→ Can I substitute the oil in this dish?

Peanut oil adds a subtle nuttiness, but any neutral oil with a high smoke point, like canola or vegetable oil, works well.

→ How do I keep the vegetables crisp?

Cook bell peppers over medium heat just until tender to retain their crunch and bright color.