Pepper Steak with Onion Recipe

If you’re craving a dish that’s both comforting and packed with bold flavors, you’ve got to try this Pepper Steak with Onion Recipe. I absolutely love how this turns out—tender flank steak coated in a sweet and spicy gravy, mingling perfectly with crisp bell peppers and onions. Plus, serving it over fluffy mashed potatoes just takes it to a whole new level of yum. Stick around, and I’ll share all my tips and tricks to make this fan-freaking-tastic meal your new weeknight favorite!

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Ingredients You’ll Need

This Pepper Steak with Onion Recipe brings together a few punchy pantry staples and fresh produce for an irresistible combination. I like to use a good-quality flank steak for tenderness, and snag bell peppers in vibrant colors to brighten the plate.

• Honey: Adds a gentle sweetness that balances the heat and tang in the sauce.
• Brown sugar: Works with honey to deepen the caramel notes in the gravy.
• Red wine vinegar: Gives the sauce a subtle kick and brightness.
• Soy sauce: For umami depth and saltiness – use low sodium if watching salt intake.
• Sesame oil: A little goes a long way, infusing a lovely nutty aroma.
• Freshly ground black pepper: The star of the show; gives the dish its signature spicy bite.
• Flank steak: Trimmed well to avoid toughness – I’ll share my trimming tips below.
• Salt: To season the steak and balance flavors.
• Vegetable oil: For searing the steak and sautéing veggies.
• Bell peppers: Thinly sliced; any color works, or mix for a colorful plate.
• Onion: Sliced thin to caramelize lightly and blend into the sauce.
• Garlic cloves: Minced fresh garlic brings aromatic warmth.
• Fresh ginger: Minced, adding a zesty, slightly spicy note to the gravy.
• Cornstarch: For thickening the gravy so it clings beautifully to the steak and veggies.
• Mashed potatoes: Hot and creamy – your perfect canvas to soak up all that delicious sauce.

Variations

One of the things I adore about this Pepper Steak with Onion Recipe is how easy it is to tweak based on what you love or have on hand. Feel free to personalize it — that’s half the fun in the kitchen!

• Sauce Spice Level: When I want more heat, I add a pinch of red pepper flakes or swap in freshly cracked white pepper for a sharper kick.
• Vegetable swaps: Sometimes I add sliced mushrooms or snap peas for extra texture and nutrients.
• Gluten-free option: Use tamari instead of soy sauce and cornstarch for thickening, and you’re good to go!
• Different protein: I’ve swapped flank steak for sirloin or even thinly sliced chicken breast — all delicious alternatives.

How to Make Pepper Steak with Onion Recipe

Step 1: Prep and Trim Your Flank Steak

When I first tried this recipe years ago, I used a flank steak straight from the package without trimming, and it was a bit chewy. Since then, I discovered that trimming away excess fat and silver skin makes a big difference. Grab a sharp knife and gently trim any white, tough bits so your steak cooks tender and slices beautifully. Pat it dry and season lightly with salt—don’t overdo it here as the soy sauce adds enough saltiness later!

Step 2: Sear the Steak

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes on each side until it develops a nice brown crust. Resist the urge to move it around; letting the steak sit helps build flavor. After searing, remove it from the pan and let it rest—this step keeps the juices locked in.

Step 3: Sauté Peppers, Onions, and Aromatics

In the same pan, add the remaining 1 tablespoon vegetable oil. Toss in the sliced bell peppers and onions, cooking until they soften but still have a slight bite—about 5 minutes. Then stir in the minced garlic and ginger, cooking for just 30 seconds until fragrant. This combo gives the dish a wonderful depth of flavor.

Step 4: Mix the Sauce and Thicken

While the veggies are cooking, whisk together honey, brown sugar, red wine vinegar, soy sauce, sesame oil, freshly ground black pepper, and cornstarch in a small bowl. Pour this mixture into the pan with the veggies, stirring constantly until it thickens into a glossy, sweet, and peppery gravy. You’ll notice the sauce clings perfectly to every piece, making it hard to resist spooning it over mashed potatoes.

Step 5: Finish with the Steak and Serve

Slice your rested flank steak thinly across the grain, then return the slices to the pan. Toss gently to coat with the sauce and warm through for a minute. Serve it straight from the skillet over steaming mashed potatoes. I guarantee your family will dive right in—and may just go back for seconds!

How to Serve Pepper Steak with Onion Recipe

Garnishes

I love sprinkling a little fresh chopped parsley or scallions on top—it adds a pop of color and fresh herbaceous flavor that brightens the whole dish. If you want a touch of heat, a few thin slices of fresh chili or a dash of chili oil works wonders.

Side Dishes

While mashed potatoes are my go-to, you can also serve this pepper steak over steamed rice or buttery egg noodles for a great alternative. Roasted or steamed green beans or broccoli tossed with a little garlic make a fresh, crunchy contrast on the side.

Creative Ways to Present

For a special occasion, I’ve served Pepper Steak with Onion Recipe in small cast iron skillets on individual plates—it feels cozy and a little fancy. Another fun idea is to plate it family-style on a large wooden board surrounded by mashed potato dollops and bright pepper strips for a colorful feast.

Make Ahead and Storage

Storing Leftovers

Leftover pepper steak stores great in an airtight container in the fridge for up to 3 days. I always let it cool to room temperature before refrigerating to keep that tender texture intact. Just give it a good stir before reheating to redistribute the sauce.

Freezing

I’ve frozen this dish a couple of times with good results. Portion it into freezer-safe containers, label them, and you’ve got a ready-made meal that defrosts quickly overnight in the fridge. The key is to freeze it without the mashed potatoes—they don’t freeze as well.

Reheating

To reheat, I like warming pepper steak gently in a skillet over medium-low heat, adding a splash of water or broth if the sauce thickened too much. This keeps the beef tender and the gravy silky. Avoid microwaving if you can—it tends to dry out the meat.

FAQs

Final Thoughts

This Pepper Steak with Onion Recipe holds a special place in my kitchen because it’s one of those dishes that feels like a warm hug on a plate. It’s approachable, bursting with flavor, and perfect for sneaking in those tender veggies for the family. If you give it a try, I bet you’ll find it becoming a staple, just like I did. And hey, once you master this, you’ve got a trusty weeknight winner ready to impress without the fuss. Happy cooking, friend!

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