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Our Asian Pepper Steak Bites combine tender, flavorful steak with red and green bell peppers in an amazingly delicious sauce.
A Quick and Delicious Dinner Idea
Steak and bell peppers are a terrific flavor combination. When they get tossed in a super delicious Asian-inspired sauce…the pairing is even better!
These incredible Asian Pepper Steak Bites are a quick and delicious dinner idea for busy weeknights – or anytime you want a mouthwatering meal. You can serve these tender bites over a bed of white rice or noodles.
Why You’ll Love Asian Pepper Steak Bites
- You can do lots of the prep ahead of time, so when time is tight after school and work, these Asian Pepper Steak Bites cook up in just minutes.
- The delicious combination of steak and peppers is enhanced by a sauce with sweet and savory Asian-inspired flavors.
- As written, this recipe serves eight – but you can cut the recipe in half, or enjoy leftovers the next day.
Key Ingredients & Substitutions
- Beef – We suggest either ribeye or strip steak for these Asian Pepper Steak Bites. They are both tender and flavorful cuts of beef.
- Bell Peppers – We like using both green and red bell peppers for flavor and color.
- Onions
- Fresh Garlic
- For the Sauce – Hoisin sauce, rice vinegar, soy sauce, brown sugar, toasted sesame oil, chili garlic sauce, fish sauce, corn starch.
- Salt
- Peanut Oil
- White Rice – For serving.
- Sesame Seeds – For garnish.
Other Beef Options
Many similar steak and pepper recipes call for flank steak instead of ribeye or sirloin. You can certainly use that cut of beef if you prefer – it’s also a flavorful cut of beef. But, in our experience, many supermarkets only sell pre-packaged flank steak, not any that are freshly butchered. So for the money – we’ll choose (and recommend) a strip steak or ribeye any day of the week.
Special Tools You’ll Need
- Rice Cooker or Medium Saucepan with Lid
- Cutting Board and Sharp Knife
- Various Measuring Cups and Spoons
- Small Saucepan
- Whisk
- Paper Towels
- Large Wok
- Large Bowl
- Long Handled Wok Spatula
How do I make Asian Pepper Steak Bites?
- Simmer together hoisin sauce, rice vinegar, soy sauce, brown sugar, toasted sesame oil, and chili sauce. Remove from the heat, and whisk in fish sauce and corn starch.
- Prepare some white rice for serving.
- Cut steak into small, bite-sized slices and season with salt.
- Saute onions, garlic, and both red and green bell peppers in a sizzling-hot wok, until a little char forms on the skins, but the vegetables are still a little crunchy. Set aside on a platter while you cook the steak.
- Cook your steak in small batches, making sure that the wok is sizzling-hot before adding the beef. (If you crowd the pan and cook too much of the beef all at once, the steak will end up steaming rather than getting crispy and caramelized.)
- After the last batch of beef has cooked, add steak and peppers back into the wok and pour in the sauce.
- Toss the beef and peppers in the sauce until the it comes back up to temperature.
- Spoon over a bed of fluffy rice and sprinkle some sesame seeds on top to serve.
Cooking Tips & Tricks
- The key to ensuring that your steak bites cook up browned and caramelized is to avoid over-crowding the wok.
- If you cook too much of the beef all at once, the steak will end up steaming rather than getting crispy and caramelized.
- Avoid over-cooking the steak bites.
Frequently Asked Questions
- Can I make Asian Pepper Steak Bites ahead of time? You can make the sauce and cook rice ahead of time, as well as cut the beef into cubes. But this dish is best when the beef is freshly cooked.
- How do I store any leftovers? Place leftovers in a covered container and refrigerate for up to three days.
- How do I reheat leftovers? We microwave individual portions to reheat. Just be careful to avoid overcooking the steak. It will get tough and rubbery if you reheat for too long.
This Asian Pepper Steak Bites recipe originally appeared on A Family Feast in September 2019. We’ve updated the post but the delicious recipe remains the same.
You might like these other Stir-Fry Meals
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Asian Pepper Steak Bites
Our Asian Pepper Steak Bites combine tender, flavorful steak with red and green bell peppers in an amazingly delicious sauce.
Ingredients
Cooked white rice, to serve with the finished dish
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
3 tablespoons soy sauce, divided
2 tablespoons brown sugar
1 tablespoons toasted sesame oil
1 teaspoon chili garlic sauce
1 teaspoon fish sauce
1 tablespoon corn starch
3 pounds strip steak or ribeye steak or flank steak, trimmed and cut against grain into 1-2-inch slices (About 2 pounds once trimmed) *
1/2 teaspoon kosher salt
1/3 cup peanut oil, divided
Half a large onion, cut into one-inch chunks (about 8 ounces in weight)
1 large red bell pepper cut into one-inch squares
1 large green bell pepper cut into one-inch squares
1 tablespoon fresh garlic, chopped
Sesame seeds, for garnish (optional)
Instructions
- If serving with white rice, start cooking that now.
- While rice is cooking make the sauce by combining hoisin sauce, rice vinegar, 2 tablespoons of the soy sauce, brown sugar, sesame oil and chili garlic sauce in a small sauce pan and bring to a boil.
- Mix the fish sauce with the remaining tablespoon of soy sauce and the corn starch and add to the hot liquid to form a thick sauce. Set aside.
- After the meat is trimmed and cut into short slices, pat dry with paper towels and sprinkle on the salt.
- Heat a wok to the highest heat your stove will produce and once the wok is smoking hot, add a tablespoon of the oil and once shimmering, add the onions.
- Cook the onions for three minutes then add all of the peppers and cook until charred on the outside but still a little crunchy, about five or so more minutes.
- Add the garlic and cook one minute then remove all to a waiting large bowl.
- Once the wok is back to smoking hot, add a little oil and cook the beef in several batches (just enough pieces at a time so they don’t touch each other and sear, not steam). Let them sit in the hot oil for a minute or two without touching to get a nice char, then flip and cook just for a few seconds on the other side and pour into the bowl with the vegetables.
- Repeat with the remaining oil and beef, cooking in very small batches. Once the last batch is flipped, pour the contents of the bowl into the wok along with the sauce and toss to combine. Remove from heat.
- Serve over cooked rice, and garnish with sesame seeds if desired.
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Light dinner on a hot day. Served with stir fried vegetables
Great suggestion Julie!