Pepper Steak with Onion Recipe

If you’re craving something that hits all the right notes—sweet, savory, and with just the right kick—you’re going to adore my Pepper Steak with Onion Recipe. This dish is not only comfort food at its finest, but it’s also surprisingly easy to whip up on a busy weeknight. When I first tried this recipe, I was hooked by that luscious sweet and spicy gravy that perfectly coats tender flank steak and crisp veggies. Trust me, once you make it, it’ll become your go-to steak dinner too!

this …

Ingredients You’ll Need

The magic of this Pepper Steak with Onion Recipe comes from simple, fresh ingredients that work perfectly together. If you pick quality flank steak and fresh veggies, you’re already halfway to greatness. I recommend grabbing bell peppers in colors you love—it’s not just pretty, it adds different layers of sweetness to the dish.

• Honey: Adds natural sweetness to balance black pepper’s spice; go for raw or local honey if you can.
• Brown sugar: Enhances the caramelization in the sauce; packed brown sugar works best for that rich flavor.
• Red wine vinegar: Gives the sauce a gentle tang; don’t skip it—it brightens all the flavors.
• Soy sauce: Brings umami depth and saltiness to the dish.
• Sesame oil: Just a touch adds a subtle nutty aroma that’s totally irresistible.
• Freshly ground black pepper: The star of this recipe—use freshly ground for maximum flavor and crunch.
• Flank steak: Lean and flavorful; make sure to trim excess fat for best results.
• Salt: To taste; balances the other flavors nicely.
• Vegetable oil: For searing; it has a high smoke point which helps get that perfect crust.
• Bell peppers: Thinly sliced; colors of your choice to brighten the plate and texture.
• Onion: Thinly sliced; I usually use yellow onions for their sweetness when cooked down.
• Garlic: Minced; fresh garlic makes all the difference.
• Fresh ginger: Minced; adds brightness and zing.
• Cornstarch: Helps thicken the sauce into a luscious gravy.
• Mashed potatoes: Hot and ready for serving; this recipe shines when spooned over creamy potatoes.

Variations

I love tweaking this Pepper Steak with Onion Recipe depending on what’s in my pantry or what my family’s preference is that week. Feel free to get creative—you’ll be surprised how versatile this dish really is!

• Vegetarian Version: Swap flank steak for thick slices of portobello mushrooms or tofu, and adjust cooking time accordingly; I’ve done this, and it’s surprisingly satisfying.
• Spice it Up: Add red chili flakes or a splash of chili garlic sauce for a heat boost; I used to shy away from spice, but adding just a bit really amps up the flavor.
• Different Veggies: Try adding snap peas, baby corn, or sliced carrots for extra crunch and color.
• Low-Sodium: Use low-sodium soy sauce and reduce salt to keep it heart-friendly without losing flavor.

How to Make Pepper Steak with Onion Recipe

Step 1: Prep Your Ingredients Like a Pro

Start by slicing your flank steak thinly against the grain—this is key to tenderness. Then, slice your bell peppers and onion into thin strips. Mince the garlic and ginger fresh because they pack the biggest flavor punch when fresh. Having everything ready before you turn on the stove makes the cooking process smooth and stress-free.

Step 2: Make the Sweet and Spicy Sauce

In a bowl, whisk together honey, brown sugar, red wine vinegar, soy sauce, sesame oil, and the freshly ground black pepper. This blend is what turns this dish from simple stir-fry to comfort food gold. Set this aside—you’ll pour it in at the perfect moment.

Step 3: Sear the Steak for Maximum Flavor

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add the sliced steak in batches—not overcrowding the pan—and sear until browned but still slightly pink inside, about 2-3 minutes per side. I love how that crust forms and locks in the juices. Remove steak and set aside.

Step 4: Sauté the Veggies and Aromatics

In the same pan, add the remaining 1 tablespoon of oil. Toss in the sliced onions and bell peppers, cooking until just tender but still with a little crunch—about 4-5 minutes. Then add the minced garlic and ginger; cook until fragrant, about 30 seconds. This layering of flavors is what brings the dish together!

Step 5: Combine and Thicken the Sauce

Return the steak to the pan and give your sauce mixture a quick stir with the cornstarch. Pour it over the steak and veggies. Stir everything to coat well as the sauce thickens, about 2-3 minutes. You’ll notice the sauce becomes glossy and clings beautifully to every bite—this is the moment I always get excited to dig in!

Step 6: Serve Hot Over Mashed Potatoes

Serve this Pepper Steak with Onion Recipe right over a bed of hot mashed potatoes. The steak gravy soaks into the potatoes, making every bite a little slice of comfort heaven. My family’s all-time favorite way to eat this dish!

How to Serve Pepper Steak with Onion Recipe

Garnishes

I usually sprinkle chopped fresh parsley or green onions on top for a pop of color and freshness. Sometimes a light drizzle of toasted sesame seeds adds a nice nutty crunch, which pairs beautifully with the sesame oil in the sauce.

Side Dishes

Mashed potatoes are my go-to because they soak up the sauce so well. But this pepper steak is also fantastic with steamed jasmine rice or even noodles for a different twist. A simple side of steamed broccoli or snap peas rounds out the meal with some green crunch.

Creative Ways to Present

For special occasions, I like to plate the steak and veggies neatly over a swirl of mashed potatoes, then drizzle extra sauce over the top, finishing with vibrant garnishes. It feels elegant but still homey and inviting—perfect if you want to impress but keep things relaxed.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The steak and veggies stay tender, and the sauce remains flavorful. Just be sure to cool everything before sealing the container to keep freshness.

Freezing

This recipe freezes well if you want to prep ahead. I freeze the cooked steak, veggies, and sauce together in a freezer-safe container for up to 2 months. When ready, thaw overnight in the fridge for best texture.

Reheating

To reheat, I gently warm the leftovers over low heat on the stove, stirring occasionally to prevent sticking. You can add a splash of water or broth if the sauce thickens too much. This keeps the steak tender and the sauce silky rather than drying out.

FAQs

Final Thoughts

This Pepper Steak with Onion Recipe holds a special place in my kitchen because it’s just so comforting and adaptable. Once you get the hang of the sauce and the searing technique, it’s truly a crowd-pleaser that feels like a hug on a plate. I hope you try it soon and see for yourself why my family keeps asking for seconds. Whether for a cozy dinner or a casual gathering, this recipe will quickly become one of your favorites too!

Print