Here’s a classic Pepper Steak recipe—quick, flavorful, and perfect for a weeknight dinner. Tender beef, colorful bell peppers, and a savory sauce make it delicious over rice or noodles.
Ingredients (Serves 4)
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
- 2–3 bell peppers (red, green, yellow), sliced
- 1 medium onion, sliced
- 2–3 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (optional, for richer flavor)
- 1 tsp cornstarch
- 1/2 cup beef broth or water
- 2 tbsp vegetable oil
- 1/2 tsp black pepper (freshly cracked preferred)
- Optional: pinch of sugar or sesame oil for finishing
Instructions
- Prep the beef
- In a bowl, toss beef slices with 1 tsp soy sauce, cornstarch, and black pepper. Set aside for 10–15 minutes.
- Cook the beef
- Heat 1 tbsp oil in a skillet or wok over medium-high heat.
- Stir-fry beef until browned but not fully cooked, about 2–3 minutes. Remove and set aside.
- Cook the vegetables
- Add remaining oil to the pan. Stir-fry onions and bell peppers 3–4 minutes until slightly tender.
- Add garlic and cook 30 seconds more.
- Make the sauce
- Stir in soy sauce, oyster sauce, beef broth, and optional sugar. Bring to a simmer.
- Combine and finish
- Return beef to the pan and toss to coat in the sauce. Simmer 2–3 minutes until beef is cooked through and sauce thickens slightly.
- Optional: drizzle a little sesame oil for flavor before serving.
- Serve
- Serve hot over steamed rice or noodles.
Tips
- Slice beef thinly against the grain for tenderness.
- Bell peppers can be replaced or mixed with snap peas or broccoli for variety.
- To thicken the sauce further, mix 1 tsp cornstarch with 1 tbsp water and stir it in at the end.
If you want, I can give a super-quick 5-ingredient Pepper Steak recipe that’s done in 20 minutes with minimal prep and still tastes restaurant-style.
Do you want me to do that?
