The first time I made this 15-minute skillet pepper steak I expected a decent weeknight dinner.
What arrived was a glossy, savory-sweet stir-fry with tender strips of beef and crisp, brightly colored peppers.
It’s fast, forgiving, and the sort of recipe you can riff on with whatever’s in your fridge.
This version is scaled for two to three people, uses pantry-friendly seasonings, and finishes with a glossy sauce that clings to every bite.
Prep is the secret: slice everything thin and cook hot.
The result feels restaurant-worthy but comes together before your sides are ready.
Why You’ll Love This Recipe
- Ready in about 15 minutes from stovetop to plate.
- Uses one skillet for minimal cleanup.
- Bright, crisp veggies keep texture contrast with tender beef.
- Sauce is glossy, mildly sweet, and savory — crowd-pleasing.
- Easy to scale, swap proteins, or make gluten-free.
The texture is where this dish shines. Thin slices of sirloin or flank steak cook almost instantly, staying juicy if you don’t overcook them.
Bell peppers and onion are cooked just until tender-crisp so you get a lively pop and color.
The sauce, bolstered by cornstarch and a little beef broth, becomes shiny and clinging rather than watery, so every forkful tastes balanced — salty, a touch sweet, and savory with garlic-ginger brightness.
"Five stars — quick, colorful, and the sauce was perfect. My picky kids ate peppers!" — reader review
Key Ingredients
Sirloin or flank steak (8 oz), thinly sliced into strips.
Good beef is crucial because the meat is the star. Sirloin has tenderness and flavor, while flank has more beefy chew and seared texture. Freeze the steak for 20–30 minutes before slicing to make ultra-thin strips; a sharp knife is everything. For even cooking, cut against the grain.
Bell peppers (one each: red, green, yellow), thinly sliced.
Using three colors isn’t just pretty — it balances sweetness and grassy notes. Red peppers are sweeter, green are slightly bitter, and yellow sit in the middle. Slice them thin so they soften fast but remain crisp; avoid overcooking or they’ll lose color and snap.
Soy sauce (3 tbsp) and cornstarch (1 tsp) — the sauce base.
Soy sauce provides umami and salt; use tamari or coconut aminos if you need gluten-free. Cornstarch is the thickening agent that gives the sauce the glossy, clingy finish. Whisk the cornstarch into the liquid so there are no lumps before it hits the hot pan.
Full ingredient list:
- 8 oz sirloin or flank steak, thinly sliced into strips
- 1 each red, green, and yellow bell peppers, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 3 tbsp soy sauce (or tamari/coconut aminos for gluten-free)
- 1/2 cup beef broth or stock (gluten-free if needed)
- 1 tbsp honey or brown sugar
- 1 tsp cornstarch
- Freshly cracked black pepper, to taste
- 2 tbsp high smoke point oil (vegetable or canola oil)
Step-by-Step Instructions
Step 1: Prep everything first
Thinly slice the steak into even strips. Cut the bell peppers and onion into thin strips. Mince fresh garlic and ginger.
Having all ingredients prepped before cooking speeds up the process and prevents any steaming or overcooking.
Pro Tip: Lay slices in a single layer on a rimmed tray so you’re not fumbling while the pan heats.
Step 2: Make the sauce
In a small bowl, whisk together soy sauce, beef broth, honey (or brown sugar), and cornstarch until smooth.
This mixture will thicken quickly when added to the hot skillet and coat the ingredients with a glossy finish.
Pro Tip: Mix the cornstarch fully with the liquids — any lumps will remain after cooking.
Step 3: Sear the beef
Heat oil in a large skillet over medium-high heat. Add beef strips in a single layer and cook until browned, about 2–3 minutes per side depending on thickness. Remove beef from skillet and set aside to keep it tender.
You want a quick sear, not a long simmer — this locks juices in and prevents chewiness.
Pro Tip: If your skillet is crowded, sear in two batches. Crowding creates steam and prevents browning.
Step 4: Cook the aromatics and veggies
In the same skillet, add a bit more oil if needed. Sauté garlic, ginger, and onions until fragrant and translucent. Add the bell peppers and cook just until they remain crisp and vibrant.
Keep the heat high enough to maintain sizzle; you want quick cooking for bright color and snap.
Pro Tip: Look for the onions to become soft but not browned, and the peppers to still have that lively color.
Step 5: Finish with sauce and combine
Return the beef to the skillet and pour in the prepared sauce. Stir well and let the sauce bubble and thicken, coating the steak and vegetables in flavor. Taste and adjust seasoning with freshly cracked black pepper or extra honey if a sweeter touch is desired.
Once the sauce is thickened and heated through, remove from heat and serve immediately.
Pro Tip: The sauce thickens fast; once glossy and clingy, remove from heat to avoid over-reduction.
Expert Tips for Success
- Use high heat and a heavy skillet. A cast-iron or thick-bottomed stainless skillet holds heat better and gives a superior sear. Preheat for several minutes so the beef hits a hot surface and browns instead of steams.
- Freeze the steak for 20–30 minutes before slicing. Slightly firm beef slices more cleanly, producing uniform thin strips that cook evenly in the pan.
- Slice against the grain. That shortens the muscle fibers and yields tender bites even with flank steak. Test by looking for lines in the meat and cutting perpendicular to them.
- Dry the steak before it hits the pan. Pat meat with paper towels; moisture causes steaming and prevents a crisp sear.
- Don’t overcrowd the pan. Work in batches so each strip has contact with the hot surface. If you crowd, the temperature drops and you get gray, steamed beef.
- Whisk the sauce thoroughly before adding. Cornstarch must be fully dissolved; otherwise the sauce will have lumps. If lumps appear, strain quickly or whisk vigorously over low heat.
- Control the sugar. Honey or brown sugar rounds flavor but can burn if cooked too long. Add it into the sauce with the broth so it dissolves evenly rather than caramelizing on the hot pan.
- Adjust salt after finishing. Because soy sauce provides salt, taste near the end and add black pepper or more soy only if needed. Over-salting is hard to fix.
- Finish with acid if desired. A squeeze of lime or a splash of rice vinegar at the end brightens the sauce and balances sweetness. Add sparingly and taste.
- Use a meat thermometer for thicker cuts. Aim for about 125–130°F for medium-rare and 135–140°F for medium, remembering residual heat will raise the temp slightly while resting.
Storage & Freezing
Fridge: Cool the cooked pepper steak to near room temperature for no more than 2 hours, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop over medium-low with a splash of beef broth or water to rehydrate the sauce. Cover the pan to trap steam and heat through evenly for 3–5 minutes.
Freezer: For longer storage, cool completely and pack into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. Freeze up to 2 months for best quality.
Thaw overnight in the fridge before reheating. Reheat in a skillet over low-to-medium heat with a small splash of broth, stirring occasionally until warmed through.
Leftovers tip: The peppers will soften after refrigeration. To revive some crunch, reheat briefly on high heat and add a handful of fresh sliced peppers or scallions at the last second.
Variations & Substitutions
- Make it gluten-free: Swap soy sauce for tamari or coconut aminos and use gluten-free beef broth. The cornstarch thickener is already naturally gluten-free.
- Swap the protein: Use thinly sliced chicken breast, pork tenderloin, or even firm tofu. Adjust cooking times: chicken and pork need to reach safe internal temps, while tofu benefits from pressing and quick searing.
- Add heat: Stir in 1/2 to 1 tsp chili paste (sambal oelek or gochujang) to the sauce for a spicy-sweet kick. Balance with a little extra honey if needed.
- Make it saucier: Double the sauce ingredients and reduce it a bit longer for a more clingy coating that’s excellent spooned over rice.
- Veggie-forward: Add mushrooms, snap peas, or sliced carrots for a heartier vegetable mix. Add carrots early to ensure they cook through.
Frequently Asked Questions
Q: Can I use frozen steak for this recipe?
A: Partially frozen steak that’s been firmed up in the freezer for 20–30 minutes slices thinly and is actually easier to cut. Fully frozen steak is difficult to slice evenly. For best results, thaw fully in the fridge and pat dry before slicing.
Q: What cut of beef is best for quick stir-fry like this?
A: Sirloin and flank are my top picks. Sirloin is tender with a good balance of flavor, while flank is leaner and beefier in taste but benefits from being cut thin and against the grain. Skirt steak works too but check for thicker connective tissue.
Q: How do I stop the peppers from getting soggy?
A: Slice them thin and cook on high heat for a short time. Remove the lid and avoid long low-heat simmering. The goal is bright color and a slight crunch, not a soft, falling-apart texture.
Q: Can I make this recipe ahead for meal prep?
A: Yes — store in airtight containers in the fridge for up to 4 days. Reheat briefly on the stovetop with a splash of broth. For meal-prep freshness, store sauce separately and add when reheating.
Q: My sauce came out thin — how can I fix it?
A: Return the pan to medium heat and whisk an extra 1/4 to 1/2 tsp cornstarch dissolved in a tablespoon of cold water into the simmering sauce. Add slowly until it thickens to your liking.
Final Thoughts
This 15-minute skillet pepper steak is the kind of recipe that becomes a weekday favorite because it delivers big flavor with minimal fuss.
If you liked it, please leave a star rating in the recipe card below or pin this to Pinterest so it’s ready for your next busy night.
Conclusion
For more quick skillet inspiration, I compared techniques to other short-serve recipes like 12 Tomatoes’ 15-Minute Skillet Pepper Steak to refine timing and sauce balance.
If you want an alternative take with slightly different seasoning ratios, see PureWow’s 15-Minute Skillet Pepper Steak Recipe for ideas to adapt.
15-Minute Skillet Pepper Steak
Ingredients
Main Ingredients
- 8 oz sirloin or flank steak, thinly sliced into strips Freeze for 20–30 minutes before slicing to achieve ultra-thin strips.
- 1 each red bell pepper, thinly sliced Use red peppers for sweetness.
- 1 each green bell pepper, thinly sliced Green peppers add a slightly bitter note.
- 1 each yellow bell pepper, thinly sliced Yellow peppers balance sweetness and bitterness.
- 1 medium onion, thinly sliced Onions should be sautéed until translucent.
- 2 cloves garlic, minced Adds aromatic flavor.
- 1 tsp fresh ginger, minced Provides a touch of brightness.
- 3 tbsp soy sauce (or tamari/coconut aminos for gluten-free) Soy sauce adds umami flavor.
- 1/2 cup beef broth or stock (gluten-free if needed) Use for a rich base.
- 1 tbsp honey or brown sugar Can be adjusted for sweetness.
- 1 tsp cornstarch Thickens the sauce.
- freshly cracked black pepper, to taste Adjust seasoning as needed.
- 2 tbsp high smoke point oil (vegetable or canola oil) Used for searing the steak.
Instructions
Preparation
- Thinly slice the steak into even strips. Cut the bell peppers and onion into thin strips. Mince fresh garlic and ginger.
Make the Sauce
- In a small bowl, whisk together soy sauce, beef broth, honey (or brown sugar), and cornstarch until smooth.
Sear the Beef
- Heat oil in a large skillet over medium-high heat. Add beef strips in a single layer and cook until browned, about 2–3 minutes per side. Remove beef from skillet and set aside.
Cook the Aromatics and Veggies
- In the same skillet, add a bit more oil if needed. Sauté garlic, ginger, and onions until fragrant. Add bell peppers and cook until they remain crisp.
Finish with Sauce and Combine
- Return the beef to the skillet and pour in the prepared sauce. Stir well and let the sauce bubble and thicken. Taste and adjust seasoning with black pepper or more honey if needed.
