Description
A flavorful and easy-to-make Pepper Steak featuring tender flank steak stir-fried with colorful bell peppers and onions in a savory sauce. This Asian-inspired dish is perfect for a quick weeknight dinner and pairs wonderfully with steamed rice.
Ingredients
Scale
Beef Marinade
- 1½ lbs flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Vegetables and Aromatics
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Other Ingredients
- 2 tablespoons vegetable oil, divided
- ¼ cup low-sodium beef broth or water
- 1 tablespoon hoisin sauce (optional)
- ½ teaspoon black pepper
Instructions
- Marinate the Beef: In a medium bowl, combine the sliced beef with soy sauce, oyster sauce, and cornstarch. Toss well to coat evenly. Let it marinate for 10–15 minutes while you prepare the vegetables.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 2–3 minutes until browned on the outside but not fully cooked through. Remove the beef from the pan and set aside to prevent overcooking.
- Sauté the Vegetables: In the same pan, add the remaining tablespoon of oil. Add minced garlic, grated ginger, sliced onions, and bell peppers. Stir-fry for 3–4 minutes until the vegetables are crisp-tender and slightly softened.
- Combine and Finish Cooking: Return the beef to the skillet with the vegetables. Pour in the beef broth or water, add hoisin sauce if using, and sprinkle in the black pepper. Stir everything together and cook for another 2–3 minutes, allowing the sauce to thicken slightly and the beef to cook completely.
- Serve: Remove from heat and serve the pepper steak hot over steamed rice or your choice of side.
Notes
- For extra heat, add red pepper flakes or sliced chili peppers during the vegetable sauté step.
- This recipe can be adapted with chicken or tofu as a protein alternative.
- Using low-sodium soy sauce and beef broth helps control the sodium content.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
