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As a classically-trained chef, I love to reimagine classic recipes in a new way. For this Midwestern pepper steak, I took the concept of classic Asian Pepper Steak, sweetened it up for the Midwestern pallet, and served it over mashed potatoes with plenty of gravy. It’s an updated, but still familiar twist on, hearty meat and potatoes.
The secret is in the sauce. It’s a marinade and stir-fry sauce all in one, and it’s made with honey, brown sugar, soy sauce, and sesame oil. I also added red wine vinegar to help tenderize the steak. It reminds me of my favorite takeout meal while still be approachable.
I also give you permission to enjoy this easy pepper steak recipe over cooked white rice instead of mashed potatoes, if that’s more your speed. The most important thing is that you love it, and your family loves it, and your bellies are full!
Table of Contents
Pepper Steak Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Flank steak: A large, flat cut from the underside of the cow that is thin and cooks quickly. It’s slightly chewy and should always be sliced against the grain.
Marinade and sauce ingredients:
- Honey
- Brown sugar
- Red wine vinegar: This helps tenderize the steak.
- Soy sauce
- Sesame oil: A little goes a long way
- Black pepper: Freshly ground for a strong bite. It’s pepper steak, after all!
Steak and serving ingredients:
Mashed potatoes: For serving. Or, substitute hot cooked rice.
Flank steak: A large, flat cut from the underside of the cow that is thin and cooks quickly. It’s slightly chewy and should always be sliced against the grain.
Vegetable oil: Or any other high-temp cooking oil
Bell peppers: Any color your want
Onion: White, yellow, or red
Garlic
Ginger: Fresh, frozen, or the refrigerated tubes of ginger paste all work here.
Cornstarch
How to make Pepper Steak with Onion
- In a medium bowl, whisk together honey, brown sugar, red wine vinegar, soy sauce, sesame oil, and black pepper to taste (I like 2 tablespoons; use less if you don’t love black pepper). Measure out ¼ cup of this sauce and pour it into a large zipper-top plastic bag or glass bowl for marinating the meat. Reserve the remaining sauce for the stir-fry.
- Freeze steak for 15 to 20 minutes, just until the outside is chilled but the steak is not frozen solid. This will make it easier to slice the steak thinly. Remove the steak from the freezer and slice thinly against the grain.
- Add the steak to the large plastic bag or bowl with the marinade and marinate at room temperature at least 10 minutes or up to 1 hour.
- Remove the steak from the plastic bag, discarding the marinade, and pat dry with paper towels. In a large skillet over medium-high heat, heat 1 tablespoon vegetable oil until shimmering. Season half the meat with ¼ tsp salt, add to the skillet in a single layer, and cook for 1 minute without stirring, until browned on one side. Stir the meat and continue to cook for 1 minute longer, until browned all over. Transfer to a clean bowl. Wipe out the skillet, add another tablespoon of vegetable oil, and repeat with the remaining steak.
- When the meat has been cooked and set aside, wipe out the skillet. Add the last tablespoon of vegetable oil and heat until shimmering. Add the peppers and onions and stir-fry until tender-crisp and still bright, about 3 to 5 minutes.
- Meanwhile, stir the cornstarch into the reserved stir-fry sauce. Clear a space in the middle of the vegetables. Add the garlic and ginger to the skillet and mash together, then mix in to the vegetables.
- Return the steak and any accumulated juices to the skillet. Pour in the reserved stir-fry sauce and cook over medium-high heat until the sauce boils and thickens slightly, about 2 minutes.
- Remove from heat and serve over mashed potatoes.
Pepper Steak Recipe Tips & Variations
- Yield: This recipe makes 6 hearty servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The marinade can be mixed 1 day in advance. The peppers and onions can be sliced 2 days in advance (store separately in the refrigerator).
- Freezer: Midwest Pepper Steak (but not the mashed potatoes) can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove to 165 degrees.
- Serving suggestions: Serve Midwest Pepper Steak over mashed potatoes, buttered noodles, or cooked rice.
More Midwestern favorites
Entertaining
Midwest Charcuterie Board
Grilling and Smoker Recipes
Wisconsin Beer Brats
Appetizer Recipes
Fried Cheese Curds
Sweets
Cream Puffs
Steak and Peppers FAQs
There are several ways to ensure your pepper steak is tender, properly cooked, and not chewy. Start with the right cut of steak (nothing with thick marbling).
Cutting the steak into thin strips, against the grain, will cut through any remaining tough fat. I suggest freezing the meat briefly so it’s easier to slice.
Give the steak time to marinade in a sauce that includes a tenderizer, in our case red wine vinegar. Finally, don’t overcook the steak which can lead to it drying out.
In Chinese, pepper steak (or peppered steak) can be called 青椒牛肉. Do not confuse this dish with Steak au Poivre, a French steak dish with a crushed peppercorn sauce.
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Pepper Steak with Onion
Ingredients
For the sauce:
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1/2 cup red wine vinegar
- 1/2 cup soy sauce
- 1 tablespoons sesame oil
- 2 tablespoons freshly ground black pepper
For the steak:
- 1 ½ pounds flank steak trimmed (see note 1)
- Salt to taste
- 3 tablespoons vegetable oil divided
- 2 bell peppers any color, stemmed, seeded, and thinly sliced
- 1 onion peeled, halved, and thinly sliced
- 3 cloves garlic minced
- 1 tablespoon fresh minced ginger
- 2 teaspoon cornstarch
- Mashed potatoes hot, for serving
Instructions
To make the sauce:
- In a medium bowl, whisk together honey, brown sugar, red wine vinegar, soy sauce, sesame oil, and black pepper to taste (I like 2 tablespoons; use less if you don't love black pepper).
- Measure out ¼ cup of this sauce and pour it into a large zipper-top plastic bag or glass bowl for marinating the meat. Reserve the remaining sauce for the stir-fry.
To make the steak:
- Freeze steak for 15 to 20 minutes, just until the outside is chilled but the steak is not frozen solid. This will make it easier to slice the steak thinly.
- Remove the steak from the freezer and slice thinly against the grain. Add the steak to the large plastic bag or bowl with the marinade and marinate at room temperature at least 10 minutes or up to 1 hour.
- Remove the steak from the plastic bag, discarding the marinade, and pat dry with paper towels. In a large skillet over medium-high heat, heat 1 tablespoon vegetable oil until shimmering. Season half the meat with ¼ tsp salt, add to the skillet in a single layer, and cook for 1 minute without stirring, until browned on one side.
- Stir the meat and continue to cook for 1 minute longer, until browned all over. Transfer to a clean bowl. Wipe out the skillet, add another tablespoon of vegetable oil, and repeat with the remaining steak.
- When the meat has been cooked and set aside, wipe out the skillet. Add the last tablespoon of vegetable oil and heat until shimmering. Add the peppers and onions and stir-fry until tender-crisp and still bright, about 3 to 5 minutes.
- Meanwhile, stir the cornstarch into the reserved stir-fry sauce. Clear a space in the middle of the vegetables. Add the garlic and ginger to the skillet and mash together, then mix in to the vegetables.
- Return the steak and any accumulated juices to the skillet. Pour in the reserved stir-fry sauce and cook over medium-high heat until the sauce boils and thickens slightly, about 2 minutes. Remove from heat and serve over mashed potatoes.
Recipe Video
Notes
- Flank steak: A large, flat cut from the underside of the cow that is thin and cooks quickly. It’s slightly chewy and should always be sliced against the grain.
- Yield: This recipe makes 6 hearty servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The marinade can be mixed 1 day in advance. The peppers and onions can be sliced 2 days in advance (store separately in the refrigerator).
- Freezer: Midwest Pepper Steak (but not the mashed potatoes) can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove to 165 degrees.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I made this 4 years ago with venison. Made it tonight with pork loin. The sauce is so tangy and tasty!
O reteta usoara ,gustoasa ca la mama acasa .Mierea si restul ingredientelor da un gust special carnii de vita .
Multumim pt reteta ๐
Cu plฤcere, Christina! – Meggan
I thought this came out so darn good ! It’s full of flavor and was a nice step up from the traditional peppered steak my mom would make. Absolutely delicious!
Thanks Taysha, so glad you enjoyed! – Meggan
I have never liked pepper steak – until now. I will never prepare the dish any other way. I loved it!
Per an earlier comment, it appears the recipe has been updated since it was first posted. I no longer see any Worcestershire sauce, the amounts of soy sauce and red wine vinegar have been halved, and the amount of honey looks like it’s been cut back to just a quarter of the original recipe. Any particular reason for these changes? Would Worcestershire sauce detract from the flavor in your opinion? I have no problem experimenting; was just curious what motivated the recipe changes.