steak bell peppers and onions recipe

Written ByJenny Smyth Posted on
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The Best steak bell peppers and onions recipe

I’ve been making this steak bell peppers and onions recipe for years, and it’s always a crowd-pleaser. I love the combination of tender steak, sweet bell peppers, and caramelized onions.

It’s a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion. My family and kids love it, and I’ve even served it at potlucks and gatherings with great success.

The best part is that it’s incredibly easy to make – just throw all the ingredients in a skillet and cook until the steak is done to your liking. I like to serve it with some crusty bread or over rice for a filling meal.

The health benefits are also a plus – the bell peppers are packed with vitamin C, while the onions add a boost of fiber and antioxidants. Plus, you can customize the recipe to suit your tastes – add some garlic or herbs for extra flavor, or use different types of peppers for a unique twist.

Steak with Bell Peppers and Onions

4.7 from 1601 votes

A classic stir-fry of tender steak strips with colorful bell peppers and onions in a savory sauce. This quick and satisfying dish is perfect for a weeknight dinner.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Steak and Vegetables

1 lb flank steak, thinly sliced against the grain
2 tbsp vegetable oil, divided
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 cloves garlic, minced

For the Sauce

1/4 cup low-sodium soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar
1 tsp sesame oil
1/2 tsp red pepper flakes
1 tbsp cornstarch
1/4 cup water

👨‍🍳Directions

1In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, sesame oil, red pepper flakes, cornstarch, and water until the cornstarch is fully dissolved.
2Set the sauce mixture aside.
3Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it shimmers.
4Add the sliced steak in a single layer and cook without stirring for 2 minutes until a deep brown sear forms, then stir-fry for another 1 to 2 minutes until the steak is just cooked through.
5Transfer the steak to a plate.
6Reduce the heat to medium-high and add the remaining 1 tablespoon of vegetable oil.
7Add the sliced bell peppers and onion, and stir-fry for 3 to 4 minutes until they are tender-crisp and the onion is translucent.
8Add the minced garlic and cook for 30 seconds until fragrant.
9Return the cooked steak to the skillet.
10Pour the prepared sauce over the steak and vegetables, and stir-fry for 1 to 2 minutes until the sauce thickens and coats everything evenly.
11Serve immediately over steamed rice.

🔧Equipment

Large skillet or wok
Cutting board
Chef’s knife
Small bowl
Measuring spoons
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 30g

📝Notes

For best results, slice the steak against the grain into thin strips. You can substitute flank steak with sirloin or ribeye. Adjust the amount of red pepper flakes to control the spice level.

Watch Video Of How Steak with Bell Peppers and Onions Works

This steak bell peppers and onions recipe is perfect for any occasion – whether you’re cooking for one or feeding a crowd. It’s easy to make ahead of time and refrigerate until you’re ready to serve.

Plus, it’s incredibly versatile – feel free to customize it with your favorite toppings or ingredients. My family loves serving it over rice or with some crusty bread on the side.

❓ Frequently Asked Questions About Steak with Bell Peppers and Onions

1. What is the best cut of steak to use for this recipe?

I recommend using flank steak, sirloin, or ribeye for the best texture and flavor. Flank steak is lean and slices nicely, while ribeye adds more marbling and richness. Just make sure to slice the steak against the grain so it stays tender.

2. Can I use frozen bell peppers and onions?

Yes, you can use frozen vegetables if you are in a pinch. Just thaw them first and pat them dry with a paper towel to remove excess moisture. This helps them brown properly instead of steaming in the pan.

3. How do I prevent the steak from becoming tough?

The key is to cook the steak over high heat for a short time and not to overcook it. I cook it to medium rare or medium at most. Let the steak rest for a few minutes after cooking before slicing, and always cut against the grain.

4. Can I make this recipe ahead of time?

Yes, you can make it ahead and store it in the fridge for up to three days. The flavors actually meld together and taste even better the next day. Reheat it in a skillet over medium heat with a splash of beef broth or water to keep it moist.

5. What can I serve with steak bell peppers and onions?

This dish is very versatile. I serve it over steamed rice, quinoa, or with warm flour tortillas for fajitas. It also goes well with mashed potatoes or a simple green salad. You can even pile it on crusty bread for a hearty sandwich.

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