Quick and Easy Pepper Steak Recipe – Healthy Stir-Fry in Under 30 Minutes

You know those nights when you need something fast but still want to feel like you’ve put together a real meal?

This pepper steak is my go-to for nights just like that. It's loaded with tender steak, sweet bell peppers, and onions, all tossed in a savory-sweet sauce that pulls everything together. I love how easy it is to throw together, especially when life gets busy. Plus, it’s totally customizable — got chicken? Use that. Prefer broccoli over peppers? Go for it!

Honestly, my family devours this every time, and I feel good about serving it because it’s way healthier than ordering takeout. It’s got that satisfying, comfort-food vibe without all the extra grease and salt. And hey, if you’re new to cooking or just don’t feel like being in the kitchen all night, this is the recipe for you. It’s simple, quick, and makes you look like a pro. What’s not to love?

What You’ll Need:

• Flank steak, thinly sliced

• Red bell pepper, chopped

• Green bell pepper, chopped

• Yellow onion, chopped

• Avocado oil (or any neutral oil)

• Salt for seasoning

For the Marinade:

• Low-sodium soy sauce

• Garlic, minced

• Avocado oil (or any neutral oil)

• Rice vinegar

• Cornstarch

• Black pepper

• Sugar (white or brown)

• Baking soda

For the Sauce:

• Low-sodium soy sauce

• Chicken or beef stock

• Rice vinegar

• Sugar (white or brown)

• Cornstarch

• Black pepper

• Water (optional, to adjust saltiness)

NOTES:

• Customize the Veggies: Feel free to add any vegetables you like. Broccoli, zucchini, snap peas, or mushrooms work great with this recipe, adding variety and extra nutrition. I personally love using a mix of different-colored bell peppers—red, yellow, orange, and green—for a pop of color and flavor. It makes the dish not only more visually appealing but also gives you a wider range of nutrients!

• Substitute Protein: If you're not a fan of beef, you can easily swap the flank steak for chicken, shrimp, or even tofu for a vegetarian option. Adjust the cooking times accordingly.

• Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave, adding a splash of water if the sauce has thickened too much.

• Low-Sodium Option: If you're watching your sodium intake, opt for low-sodium soy sauce or coconut aminos, and dilute the sauce with more water or stock as needed.

Print

Quick and Easy Pepper Steak Recipe – Healthy Stir-Fry in Under 30 Minutes

Yield 4

Author Kim Alexander

Prep time

15 Min

Cook time

24 Min

Total time

39 Min

Cook modePrevent screen from turning off

Ingredients

• 1 pound Flank steak, thinly sliced
• 1 Red bell pepper, chopped
• 1 Green bell pepper, chopped
• 1 medium Yellow onion, chopped
• 2 tablespoons Avocado oil (or extra-virgin olive oil)
• Pinch of salt for seasoning vegetables

For the Marinade:

• 2 tablespoons Low-sodium soy sauce (or substitute with coconut aminos)
• 4 cloves Garlic, minced
• 1 tablespoon Avocado oil (or extra-virgin olive oil)
• 2 teaspoons Rice vinegar
• 1½ teaspoons Cornstarch
• ½ teaspoon Black pepper
• ½ teaspoon Sugar (or substitute with honey or maple syrup)
• ½ teaspoon Baking soda

For the Sauce:

• ½ cup Low-sodium soy sauce (or coconut aminos)
• 2 tablespoons Unsalted chicken stock (or beef stock)
• 2 tablespoons Rice vinegar
• 1 teaspoon Worcestershire sauce (optional, for deeper flavor)
• 1½ tablespoons Sugar (or substitute with honey or maple syrup)
• 2 teaspoons Cornstarch
• ¼ teaspoon Black pepper
• (Optional) 2 tablespoons Water, to dilute if too salty

• Optional Add-Ins:
• Extra veggies like broccoli, snap peas, or zucchini for more bulk and nutrition.
• Red pepper flakes or a splash of sriracha for some heat.
• Fresh cilantro or green onions for garnish.

Instructions

1. In a medium bowl, combine the low-sodium soy sauce, minced garlic, avocado oil, rice vinegar, cornstarch, black pepper, sugar, and baking soda. Stir to combine.
2. Add the sliced flank steak to the marinade and toss to coat. Let it marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
3. While the steak marinates, chop the red bell pepper, green bell pepper, and yellow onion.
4. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the vegetables and a pinch of salt. Sauté for 4-5 minutes until they begin to soften but still have a slight crunch. Remove from the skillet and set aside.
5. In the same skillet, add another 1 tablespoon of oil and heat over medium-high heat. Once hot, add the marinated steak in batches, cooking for 2-3 minutes on each side until browned. Remove from the pan and set aside.
6. In a small bowl, whisk together low-sodium soy sauce, unsalted chicken stock, rice vinegar, Worcestershire sauce (if using), sugar, cornstarch, and black pepper. If you find the sauce too salty, add 2 tablespoons of water.
7. Pour the sauce into the skillet and cook over medium heat, stirring constantly until the sauce thickens, about 1-2 minutes.
8. Add the cooked steak and sautéed vegetables back into the skillet with the sauce. Toss to coat everything evenly in the sauce and cook for another 2-3 minutes until everything is heated through.
9. Serve over rice, noodles, or a bed of sautéed veggies. Top with fresh cilantro or green onions for extra flavor, and enjoy!

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