Forget the takeout menu! This homemade Pepper Steak is faster, fresher, and packed with way more flavor. We’re talking thinly sliced, juicy flank steak seared to perfection and tossed with vibrant bell peppers in a rich, savory-sweet sauce that hits all the right notes.
This is the perfect weeknight meal, simple enough for a busy Tuesday but delicious enough that everyone will be asking for seconds.
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What’s Inside This Recipe?
The Meat: I use flank steak for its deep beefy flavor (though sirloin or skirt steak work great, too!).
The Crunch: A colorful mix of red and green bell peppers, plus a hit of fresh ginger and plenty of garlic.
The Sauce: A signature blend of soy sauce, rice vinegar, toasted sesame oil, and a touch of brown sugar for that perfect glaze.
The Kick (Optional): Want it spicy? I’ll show you how to level it up with fresh jalapeños or serranos.
The Quick Marinade: Even 10 minutes makes a massive difference in flavor.
Join the Conversation!
Are you a fan of the classic “Bell Pepper only” style, or do you like to toss in some extra chilies for a bit of heat? Let me know in the comments how you like to customize your stir-fry!
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13 Comments
Steak and marinade = steak salad with dressing. YUM!
Just saw your surfboard shaped cutting board. For your surf n turf recipes?
That looks stupidly easy & delicious
Oooweee. On the list.
I loved it in the 70s when Chinese restaraunts were all high quality.
Joe Gong's.
The Golden Dragon.
Flashbacks!
You know, I don't cook with bell peppers enough. Perfect dish for them!
Looks delicious and really look forward to trying it!
Got a rib eye in the freezer that's been waiting on this recipe. Only thing I'd do differently is white pepper substituted for black pepper. Over rice!
Put a towel or something under your cutting board so it stops moving around on you while you're cutting, You're driving my ocd crazy lol
Looks tasty!
I think flank steak is perfect for this recipe. Also perfect for carne asada.
This recipe looks delicious.
Thanks Mike, great classic, nice lesson in how to do it.
Add some oyster sauce next time it will bring it up a notch.
Yeah, Mike, a classic dish, well done. I make ours with Mahatma rice ,delish every time. Good job. Oh, and yes, different proteins are adaptable, chicken, lamb, pork, all good.
It just looks so wrong the way you cut the meat 🤫😬