30-Min Pepper Steak with Gravy Recipe

Pepper steak with gravy brings back memories from my childhood. My aunt would whip it up after long days at work. She sliced the beef thin and let the peppers soften just right. That simple meal always hit the spot. Now, I make it for my family. It cooks fast and tastes rich. Prep time: 10 minutes. Cook time: 20 minutes. Total time: 30 minutes. Servings: 4.

Ingredients

• 1 pound flank steak, sliced thin against the grain
• 2 tablespoons vegetable oil
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• Salt and black pepper to taste

Instructions

1. Heat 1 tablespoon oil in a large skillet over medium-high heat.
2. Add steak slices. Season with salt and black pepper. Cook for 3 minutes until browned. Remove from skillet.
3. Add remaining oil to skillet. Toss in green bell pepper, red bell pepper, and onion. Cook for 4 minutes until soft.
4. Stir in garlic and ginger. Cook for 1 minute.
5. Pour in beef broth, soy sauce, and Worcestershire sauce. Bring to a simmer.
6. Return steak to skillet. Stir well.
7. Add cornstarch mixture. Cook for 2 minutes until gravy thickens.
8. Taste and adjust salt if needed. Serve hot.

Tips and Variations

Slice beef against the grain for tenderness. Use a hot pan to sear meat fast. This keeps juices in. For spice, add red pepper flakes during step 4. Try yellow or orange peppers for color. Double the garlic if you like strong flavor. Cook rice while the steak simmers. Link to our air fryer roasted potatoes recipe for a side twist.

Substitution Ideas

Swap flank steak with sirloin or skirt steak. Use tamari for gluten-free soy sauce. Vegetable broth works for a lighter gravy. Add mushrooms instead of one bell pepper. Cornstarch can be replaced with flour for thickening.

Storage and Make-Ahead Tips

Cool leftovers to room temperature. Store in an airtight container in the fridge for up to 3 days. Freeze in portions for 2 months. Thaw in fridge overnight. Reheat on stove with a splash of broth to loosen gravy. Make ahead by prepping veggies and beef the day before. Store separate in fridge until ready to cook.

Serving Suggestions

Serve over white rice to soak up gravy. Try mashed potatoes for comfort. Add a green salad on the side. Pair with our garlic roasted broccoli and cauliflower recipe. For a full meal, include bread from our best homemade apple pie recipe as dessert.

For more beef dishes, check our best chili recipe.