Pepper Steak – Easy Lunch Recipes with a Flavor Kick
Some days, I just want to toss everything into a skillet and let the sizzling do the talking. That’s exactly what happens when pepper steak hits the pan. The meat sears, the peppers soften, and suddenly the kitchen smells like something magical’s going down. It's one of those easy lunch recipes that lets you cook with instinct. Nothing complicated, no need to measure down to the gram, and definitely no gourmet degree required. Just you, a hot pan, and some good ingredients doing their thing.
This cozy food recipe feels like something you’d make on a chilly afternoon when you want something hearty, but don’t want to nap afterward. The steak is tender, the sauce has that warm soy-garlic hug, and the peppers give it crunch and color. It’s got all the vibes of a classic takeout dish, without the regret or the plastic container.
And here's the real kicker—it's fast. Like, lunch-hour fast. Which makes it one of my favorite lunch recipes to whip up when I’ve got a million tabs open (in life and on my laptop). Whether you’re into cube steak recipes easy enough for beginners or you’ve got a few recipe steak experiments under your belt, this dish just works.
Servings: 4 servings
Ingredients
- 1 lb flank steak, sliced into thin strips
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup beef broth
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- Cooked white rice, for serving
Instructions
- Toss the sliced steak with cornstarch in a bowl until coated. Set aside.
- In another bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, garlic, ginger, and beef broth.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the steak and cook until browned. Remove and set aside.
- In the same skillet, add another tablespoon of oil. Toss in the peppers and onion. Sauté until slightly tender but still crisp.
- Pour in the sauce and return the steak to the skillet. Stir everything together and let it simmer for a few minutes until the sauce thickens.
- Serve over rice and sprinkle with extra black pepper if you’re feeling bold.