pepper steak with rice recipe

Written BySheba G Updated On
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The Best pepper steak with rice recipe

I have been making pepper steak with rice for as long as I can remember, and it is still one of my family’s favorite meals. The combination of tender beef, colorful bell peppers, and savory sauce over fluffy rice is just so satisfying. My kids always ask for seconds, and my husband says it reminds him of the takeout we used to get before we started cooking at home more. This recipe is perfect for busy weeknights because it comes together in under an hour, but it is also special enough for Sunday dinner. Plus, it is a balanced meal with protein from the beef, fiber from the peppers and onions, and carbs from the rice to keep everyone full and happy. I love that I can use lean beef and control the sodium, so it is a healthier version of a classic dish.

Pepper Steak with Rice

4.9 from 651 votes

A classic stir fry of tender beef strips and colorful bell peppers in a savory ginger soy sauce, served over steamed white rice. This one pan meal is quick, easy, and perfect for a weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pepper Steak

1 lb flank steak or sirloin, thinly sliced against the grain
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil
1 large onion, sliced
2 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 cup beef broth
2 tbsp soy sauce
1 tbsp brown sugar
1 tsp ground ginger
1/4 tsp black pepper
1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For the Rice

1 cup long grain white rice
2 cups water
1/2 tsp salt

👨‍🍳Directions

1In a small bowl, combine the sliced beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Toss to coat and set aside for 10 minutes.
2While the beef marinates, rinse the rice under cold water. In a medium saucepan, combine the rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
3Heat the vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and cook without stirring for 1 minute. Then stir fry for 2 to 3 minutes until browned. Remove the beef to a plate.
4Add the sliced onion and garlic to the same skillet. Cook for 1 minute, then add the red and green bell peppers. Stir fry for 2 minutes until slightly tender.
5In a small bowl, whisk together the beef broth, 2 tablespoons soy sauce, brown sugar, ground ginger, and black pepper. Pour this sauce into the skillet with the vegetables. Bring to a simmer.
6Return the beef to the skillet. Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the beef and vegetables.
7Serve the pepper steak over the steamed rice.

🔧Equipment

Large skillet or wok
Small bowl
Medium saucepan with lid
Cutting board
Sharp knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For extra tender beef, freeze the steak for 15 minutes before slicing. You can also add a pinch of red pepper flakes for heat. Leftovers keep well in the fridge for up to 3 days.

Watch Video Of How Pepper Steak with Rice Works

This pepper steak with rice recipe is always a good idea for any occasion because it is simple, delicious, and feeds a crowd without a lot of fuss. It works well for family gatherings or a cozy weeknight dinner, and I love that I can count on it to make everyone happy.

❓ Frequently Asked Questions About Pepper Steak with Rice

1. Can I use a different cut of beef?

Yes, flank steak or sirloin works best, but you can also use ribeye or even top round. Just slice it thinly against the grain for tenderness.

2. Can I make this gluten free?

Absolutely. Use tamari or coconut aminos instead of soy sauce, and make sure your beef broth is gluten free. Cornstarch is naturally gluten free.

3. How do I store leftovers?

Store the pepper steak and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

4. Can I add other vegetables?

Sure. Mushrooms, snap peas, or broccoli are great additions. Add them with the bell peppers and adjust cooking time as needed.

5. Why is my sauce not thickening?

Make sure your cornstarch slurry is well mixed and that the sauce is simmering when you add it. Stir constantly and let it cook for a full minute or two.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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