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This single serving Pepper Steak recipe brings together tender beef, crisp bell peppers, and onions in a rich, savory sauce. It’s a homemade take on the classic Chinese-American dish, packed with flavor and ready in just 20 minutes. Perfect for a quick and satisfying meal when cooking for one.
Try more single serving Asian-inspired dishes like Kung Pao Chicken, Beef and Broccoli, Mongolian Beef, and Shrimp Fried Rice.
Why You’ll Love This Recipe
- Quick & Easy: A flavorful meal ready in just 20 minutes.
- Customizable: Adjust ingredients to suit your taste or dietary needs.
- Bold Flavor: Our recipe features tender beef, crisp peppers, and a rich, garlicky sauce.
- Easily Scalable: Double the ingredients to make Pepper Steak for two.
I’ve always loved Pepper Steak, but I prefer making it at home because it’s fresher, faster, and I can control the ingredients. With tender steak, crisp peppers, and a rich sauce, this single serving version gives you all the flavor of takeout—without the wait or the leftovers.
Ingredients
If you have any ingredients leftover from this single serve Pepper Steak recipe, check out our Leftover Ingredients Recipe Finder.
- Steak: Flank or sirloin steak works well, but you can use other lean cuts or even tofu for a vegetarian option. Have extra steak? Try it in Carne Asada or Steak Fajitas.
- Bell peppers: Use 1/4 of a red and green bell pepper for color and crunch. Not a fan? Swap them for carrots or zucchini. Leftover peppers can be used in Chicken Tacos, Macaroni Salad, or Crab Cakes.
- Soy Sauce: Use tamari if you need a gluten-free alternative.
- Beef broth: Chicken or vegetable broth works as a substitute, though it will slightly change the flavor. Leftover broth is great for Ropa Vieja, Pot Roast, or Shepherd’s Pie.
Recipe Variations
This recipe is easy to customize! Try these simple variations to change up the flavors.
- Extra Vegetables: Add mushrooms, broccoli, or snow peas.
- Touch of Sweetness: A splash of pineapple juice adds a mild sweetness.
- Meat-Free Option: Swap the steak for tofu or tempeh.
- Spicy Option: Stir in hot sauce or chopped chilies for heat.
- Ginger Addition: A bit of fresh or ground ginger adds warmth and depth.
How To Make Pepper Steak
Follow these steps to make a flavorful Pepper Steak for one. The full recipe with ingredients and instructions is in the recipe card below.
- Season the Steak: Place the sliced flank steak in a bowl and season with paprika, salt, and pepper.
- Sear the Steak: Melt butter in a 10-inch skillet over medium-high heat. Add the steak and cook for 2 minutes per side.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds.
- Simmer: Pour in the beef broth, bring to a boil, and cook for 1 minute, stirring occasionally.
- Cook the Vegetables: Add the sliced bell peppers and onions. Cook for 2 minutes, stirring occasionally.
- Make the Sauce: While the beef and vegetables cook, whisk together the water, soy sauce, and cornstarch in a small bowl.
- Thicken the Sauce: Pour the cornstarch mixture into the skillet, stirring to combine. Cook for another 4 to 5 minutes, until the sauce thickens.
Want to Make Pepper Steak in a Slow Cooker?
It’s easy! A 1.5-quart slow cooker works best for this recipe.
- Taste and adjust seasoning if needed.
- Add the seasoned beef, garlic, bell peppers, onions, and beef broth to the slow cooker.
- Cook on low for 8 hours or high for 4 hours.
- In a small bowl, mix the water, soy sauce, and cornstarch. Stir it into the slow cooker.
- Cover and cook for another 20 minutes until the sauce thickens.
Expert Tips
- Prep First: Have all ingredients ready before cooking. Stir-fry recipes move fast!
- Slice Against the Grain: This keeps the beef tender and easy to chew.
- Avoid Overcooking: Cook the beef until browned on the outside but still slightly pink inside.
- Adjust the Sauce: For a thicker sauce, mix in a little more cornstarch and water.
What To Serve With Pepper Steak
Try one of these simple sides:
- Rice: A classic choice that soaks up the flavorful sauce.
- Cauliflower Rice: A great low-carb alternative.
- Tomato Salad: Adds a fresh, crisp contrast to the hearty steak.
- Quinoa: A protein-rich option with a mild, nutty flavor.
- Stir-Fried Noodles: A flavorful choice for an Asian-inspired meal.
Frequently Asked Questions
Slice it against the grain and avoid overcooking. A quick sear keeps it tender.
Absolutely! Thinly sliced chicken breast or thighs work well in this recipe.
Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat until warmed through.
Yes. To make Pepper Steak for two, double the ingredients.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy pepper steak recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Pepper Steak For One
Equipment
Ingredients
- 1 (6 to 8 ounce) flank steak cut against the grain into ¼ inch strips
- ½ teaspoon paprika
- ¼ teaspoon coarsely ground black pepper
- ⅛ teaspoon salt
- 1 tablespoon salted butter
- 1 clove garlic -minced
- ¾ cup beef broth
- ¼ medium green bell pepper cut into strips
- ¼ medium red bell pepper cut into strips
- ¼ medium onion (or ½ of a small onion), thinly sliced
- 2 teaspoons water
- 2 teaspoons low sodium soy sauce
- 2 teaspoons cornstarch
Instructions
- Season the Steak: Place the sliced flank steak in a bowl and season with paprika, pepper, and salt.
- Sear the Steak: Melt butter in a 10-inch skillet over medium-high heat. Add the steak and cook for 2 minutes per side.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds.
- Simmer: Pour in the beef broth, bring to a boil, and cook for 1 minute, stirring occasionally.
- Cook the Vegetables: Add the sliced bell peppers and onions. Cook for 2 minutes, stirring occasionally.
- Make the Sauce: While the beef and vegetables cook, whisk together the water, soy sauce, and cornstarch in a small bowl.
- Thicken the Sauce: Pour the cornstarch mixture into the skillet, stirring to combine. Cook for another 4 to 5 minutes, until the sauce thickens.
Notes
- Prep First: Have all ingredients ready before cooking. Stir-fry recipes move fast!
- Slice Against the Grain: This keeps the beef tender and easy to chew.
- Avoid Overcooking: Cook the beef until browned on the outside but still slightly pink inside.
- Adjust the Sauce: For a thicker sauce, mix in a little more cornstarch and water.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe is going to be a hit Joanie I can tell.
Thank you for taking the time to work on it for us singles.
I intend to double this recipe for a meal the next day.
At what stage would I add it to my slow cooker. .
I thought perhaps I could season the beef, add the butter and garlic and cook as you suggest then add to the S/C. along with the other ingredients
Wondering what your suggestions would be.
Many thanks.
Thank you.
Many Thanks.
I’m so glad you’re eager to try this recipe! In my experience, there’s no real need to brown the beef before adding it to the slow cooker for this particular dish. The beef tends to cook quickly due to its thin slices, and the slow cooker will do an excellent job of melding the flavors together regardless.
So here’s what I suggest:
If you’ve already checked out the FAQ section, you’ll see that the seasoned beef, garlic, bell peppers, and onions go directly into the slow cooker.
Next, add the beef broth and set your slow cooker to either low for 8 hours or high for 4 hours.
Near the end, prepare your soy sauce, water, and cornstarch mix. Add it to the slow cooker and let it cook for an additional 20 minutes with the lid on.
This method is perfect for a more “set it and forget it” approach, and you can expect tasty results. Be sure to taste the finished dish and add additional salt if you feel it’s necessary.
Doubling the recipe shouldn’t change these steps, but keep an eye on it; you may need a bit of extra time for everything to cook through due to the increased volume.
I hope that answers your question. Feel free to reach out if you have any more questions or need further clarifications.
Thank you Joanie, your suggestions sound perfect, will follow them to a T.
You are my Recipes For One Angel… Always close, Always reliable.
You are too kind. Please let me know how it goes.
Now a widow I enjoy your small recipes.
Thank you so much, Carolyn.
This is perfect for me! Hubby doesn’t like this and I have nights where he is gone for dinner. I also have a smaller appetite than him. So when we have steak, I get the same size as him and my leftovers are either for lunches or, more often, I toss it in the freezer. I usually make stroganoff out of them but this will be my new thing!
Terrific recipe. If you wanted to add mushrooms or othervegetables, how many or how much would you use?
You can add as much as you’d like but the more vegetables you add, the less sauce you’ll have. I recommend starting out by adding 1/4 cup and adding more if desired.
Thank you so much. You are an AWESOME cook, and I ADORE your recipes.
Thank you. I appreciate it so much.