Maria's Pepper Steak

Maria's Pepper Steak

476 Reviews 28 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  MARIACOZ

“My favorite recipes are ones with few ingredients that I normally have on hand and are hard to mess up. You can add more or less of each ingredient depending on your tastes. Hope you enjoy it!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
  2. Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.

Share It

Reviews (476)

Rate This Recipe


I only gave this recipe three stars because while it's very easy to make it does need some tweaking. One of the reasons the steak comes out tough is because in essence the steak is being boiled in the sauce and not really stir-fried. To ensure that your steak comes out perfect every time stir-fry the veggies, remove from the pan. Then add the beef, stir-frying in a small amount of oil till it's done to your liking. Remove and keep warm with the veggies. THEN add the sauce ingredients and cook about 3 minutes, add corn starch to thicken. Add the veggies and steak to the sauce, tossing to coat and heat through -- about 1-2 minutes. The steak will be perfectly cooked and your veggies will stay crisp-tender. When I make this recipe I cut back on the vinegar and honey to about 2 TBS each and add some fresh grated ginger and red pepper flakes. It's even better then take-out! This recipe also works well with chicken cut into thin strips or quickly stir-fried shrimp!



This was delicious. The only change I made was I used leftover roast beef cut in strips and I used half red wine vinegar and half balsamic vinegar. My husband loved it. I did thicken the sauce with cornstarch and water. The second time I made it, I used teriyaki marinade instead of soy sauce (much less sodium) and added water chestnuts. This is a favorite recipe. Thanks Maria



Made this recipe last night and I was a little nervous since it was my first time making pepper steak. Fantastic!! I used red,green,and yellow peppers. Used beef for stir fry already cut into thin strips. I also used low sodium soy and rice wine vinegar instead of the red and reduced it to 1/4c. Hubby loved it and said the sauce was so tasty.....I said its only 3 tasted like so much more. I did thicken the sauce with cornstarch/water. Will most definately make again. This was a great meal and very flavorful! Thanks!

More Reviews

Similar Recipes

Slow-Cooker Pepper Steak

Slow-Cooker Pepper Steak

Chinese Pepper Steak

Chinese Pepper Steak

Poor Man's Pepper Steak

Poor Man's Pepper Steak

Slow Cooker Pepper Steak II

Slow Cooker Pepper Steak II

Kikkoman Chinese Pepper Steak

Kikkoman Chinese Pepper Steak

Pepper Steak Packet

Pepper Steak Packet


Amount Per Serving (4 total)

  • Calories
  • 388 cal
  • 19%
  • Fat
  • 19.2 g
  • 30%
  • Carbs
  • 33 g
  • 11%
  • Protein
  • 22.6 g
  • 45%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 1260 mg
  • 50%

Based on a 2,000 calorie diet



previous recipe:

Chinese Pepper Steak


next recipe:

Slow-Cooker Pepper Steak