Description
This Pepper Steak recipe features tender slices of flank or sirloin steak stir-fried with vibrant bell peppers and onions in a savory, slightly sweet Asian-inspired sauce. Enhanced with garlic, fresh ginger, and a hint of sesame oil, this quick and easy stovetop dish is perfect for a satisfying weeknight dinner served over steamed rice or noodles.
Ingredients
Scale
Beef Marinade
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir-Fry
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- ½ cup beef broth
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced beef with 2 tablespoons of soy sauce and 1 tablespoon cornstarch. Toss well to coat and let marinate for 15 minutes to tenderize and flavor the meat.
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and sear for 2 to 3 minutes until browned on the outside but not fully cooked through. Remove the beef from the skillet and set aside.
- Cook the Vegetables: Add the remaining 1 tablespoon of oil to the same skillet. Stir-fry the sliced red and green bell peppers along with the sliced onion for 3 to 4 minutes until they are slightly tender but still crisp.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger. Cook for about 1 minute until fragrant, stirring frequently to prevent burning.
- Combine and Simmer: Return the seared beef back to the skillet with the vegetables. Add the soy sauce, oyster sauce, rice vinegar, brown sugar, beef broth, and sesame oil. Stir everything to combine and bring the mixture to a simmer.
- Thicken the Sauce: Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) into the skillet. Continue cooking and stirring for 1 to 2 minutes until the sauce thickens and coats the beef and vegetables nicely.
- Garnish and Serve: Remove from heat and garnish with sesame seeds and sliced green onions. Serve hot over steamed rice or noodles for a complete meal.
Notes
- Serve over steamed rice or noodles for a filling meal.
- Add a pinch of red pepper flakes or sliced fresh chili for extra heat if desired.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently.
