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Pepper Steak

Updated: Dec 13, 2023

The "pepper" in this recipe refers to colorful red and green bell peppers, not black pepper. As a result, you can easily adjust the spice level of this dish to please any pallet.

You can use a variety of steak cuts to perfect this recipe, however I find that flank steak is the best choice. When sliced against the grain and very thinly, it is a tender and flavorful option that doesn't break the bank. Simple upgrades would be flatiron or sirloin. Though ribeye is hands-down my favorite steak, it's fatty marbeling will be problematic in this case. In other words, don't be afaid to experiment, just be sure to select a cut of beef that does not require low, slow cooking.

Better than the restaurant! Thank you! –Marc Slate

Servings: 1

Scaling Notes, Tips & Tricks:

Pepper Steak

Ingredients - Per Serving

  • 1/4 large yellow onion

  • 1 teaspoon garlic

  • 1/4 large green bell pepper

  • 1/4 large red bell pepper

  • 1/2 pound flank steak

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon beef bouillon

  • 2 tablespoons hot water

  • 1 1/4 teaspoon vegetable oil

  • 1 teaspoon cornstarch

  • 2 ounces stewed tomatoes

  • 2 teaspoon soy sauce

  • 1 teaspoon sugar

  • pinch red pepper flakes (optional)


  1. Chop green, red bell peppers and onion into cubes. Set aside.

  2. Slice flank steak by cutting against the grain into 1/4-inch slices. Season with salt and pepper, then add constarch and toss, shaking off any excess.

  3. Dissolve bouillon in hot water. Add cornstarch. Mix until dissolved. Set aside

  4. Heat a wok or large skillet over medium heat.

  5. Add vegetable oil. When oil is hot and shimmering, add beef cubes. Sauté until browned. Remove from heat.

  6. Add more vetatable oil to the pan,

  7. Stirfry onions until tender (5-7 minutes) . Add bell peppers and stirfry until tender (about 5 minutes).

  8. Add garlic and stirfry just until fragrant (1 minutes).

  9. Add tomatoes, boullion mixture, soy sauce, sugar and salt.

  10. Add the cooked beef and combine. Simmer until hot and bubbly.

  11. Serve with rice or noodles.

This recipe is published as a part of our P.F. Chang's-inspired Meal Plan. To view and download the entire meal plan, click here.

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