Pepper steak

Pepper steak is basically tender beef cooked in a peppery, savory sauce—fast, bold, and usually served with rice or noodles.

Here’s a simple, solid home version:

Start with beef: use tender cuts like sirloin or flank steak. Slice it thinly against the grain so it stays soft.

Marinate it briefly (15–30 minutes) with:

• 1–2 tbsp soy sauce
• 1 tsp cornstarch
• A pinch of black pepper
• Optional: a little garlic or ginger

For the sauce, mix:

• 2–3 tbsp soy sauce
• 1 tbsp oyster sauce (optional but boosts flavor)
• 1 tsp sugar
• 1/2 cup water or beef stock
• Lots of freshly ground black pepper (this is the “pepper” part)

Cooking:

1. Heat oil in a hot pan or wok.
2. Sear the beef quickly in batches until just browned. Remove.
3. In the same pan, sauté sliced onions and bell peppers until slightly soft but still crisp.
4. Add the sauce mixture and let it simmer.
5. Return the beef and toss everything together.
6. If you want a thicker sauce, add a small cornstarch slurry (1 tsp cornstarch + 2 tbsp water).

Serve hot over rice.

Key idea: don’t overcook the beef—pepper steak is about quick heat and strong seasoning, not long simmering.