Easy Pepper Steak

This is a very simple skillet sauté made with marinated sirloin, strips of sweet bell pepper, onion and bit of garlic. Because you have to marinate this cut of beef, you need to plan ahead a little, but once you start cooking the dish is on the table in the time it takes to steam some rice.

Easy Pepper Steak

Easy Pepper Steak

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A quick saute of marinated sirloin, red and green bell pepper, onion and garlic – served over steamed white rice.


  • 1 to 1-1/4 lb top sirloin steak, 1-inch thick
  • 2 tablespoons vegetable oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 medium green bell pepper, seeded and cut into strips
  • 2 medium red, yellow or orange bell peppers, seeded and cut into strips
  • 2 scallions, sliced
  • Salt and freshly ground black pepper
  • Toasted sesame oil for drizzling, optional
  • Steamed white rice

For the marinade:

  • 1/4 cup soy sauce
  • 1-1/2 tablespoons toasted sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground ginger


  • At least 4 hours before serving, prepare the marinade. In a medium-sized, non-reactive bowl whisk the soy sauce, sesame oil, sugar, garlic powder, onion powder and ground ginger together until well combined and the sugar has dissolved.
  • Cut the steak across the grain into 1/4-inch thick slices, add them to the marinade and toss to combine. Cover and refrigerate for a minimum of 4 hours (preferably overnight), stirring once or twice if possible.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and sauté until soft and translucent, 2 to 3 minutes. Add the garlic and sauté until fragrant, 1 minute longer. Add the pepper strips and toss to combine with the onion-garlic mixture. Continue cooking, stirring frequently, until the peppers are crisp tender, 5 to 6 minutes. Season to taste with salt and pepper. Transfer to a plate and set aside.
  • Add the steak strips to the pan and sauté until lightly browned and cooked to your liking, 1-1/2 to 2 minutes. Remove from the heat, return the peppers to the pan and add the scallions. Toss to combine and finish with a few generous grinds of black pepper. Serve over steamed rice and drizzle with a bit more sesame oil if desired.
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