Ah, pepper steak—savory, saucy, and loaded with tender beef and crisp bell peppers. Takeout vibes, but better at home 😄
Here’s a classic, reliable version:
Pepper Steak
Ingredients (serves 4)
Beef & Marinade
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 1 tsp sesame oil (optional)
Sauce
- ½ cup beef broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional but recommended)
- 1 tsp cornstarch
- ½ tsp black pepper (freshly ground is best)
Stir-Fry
- 2 tbsp oil (vegetable or peanut)
- 1 large green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced (optional)
Instructions
1. Marinate the beef
- In a bowl, mix soy sauce, cornstarch, sugar, and sesame oil.
- Toss beef in the mixture and let marinate 15–20 minutes.
2. Mix the sauce
- In a small bowl, whisk beef broth, soy sauce, oyster sauce, cornstarch, and black pepper. Set aside.
3. Sear the beef
- Heat 1 tbsp oil in a hot skillet or wok over high heat.
- Add beef in a single layer (cook in batches if needed).
- Sear 1–2 minutes per side until just browned. Remove and set aside.
4. Stir-fry vegetables
- Add remaining oil to the pan.
- Stir-fry peppers and onion 3–4 minutes until crisp-tender.
- Add garlic and ginger; cook 30 seconds until fragrant.
5. Combine & sauce
- Return beef to the pan.
- Pour in sauce and stir constantly.
- Cook 1–2 minutes until sauce thickens and coats everything.
6. Serve
- Serve hot over steamed white rice, fried rice, or noodles.
Tips for Great Pepper Steak
- Slice thin & against the grain → super tender beef
- High heat keeps everything seared, not steamed
- Black pepper is key—don’t be shy with it
- Add a splash of water or broth if sauce thickens too fast
Want a Southern-style pepper steak (with tomatoes and gravy) or a spicy version with chili oil and heat?
