Here’s a classic Pepper Steak recipe—tender strips of beef with crisp bell peppers in a rich, savory sauce. Perfect over rice.
Ingredients (Serves 4)
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (divided)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1/2 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil (optional)
- Cooked white rice, for serving
Instructions
1. Marinate the beef
- In a bowl, toss sliced beef with 2 tablespoons soy sauce and cornstarch.
- Let sit 10–15 minutes while prepping vegetables.
2. Sear the beef
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add beef in a single layer and cook 2–3 minutes per side until browned but not fully cooked.
- Remove and set aside.
3. Cook the vegetables
- Add remaining oil to the pan.
- Sauté onion and bell peppers for 3–4 minutes until tender-crisp.
- Add garlic and cook 30 seconds until fragrant.
4. Make the sauce
- In a small bowl, mix beef broth, soy sauce, oyster sauce, sugar, and black pepper.
- Pour into the skillet and bring to a simmer.
5. Combine
- Return beef to the pan and cook 2–3 minutes until beef is cooked through and sauce thickens slightly.
- Drizzle with sesame oil if using.
6. Serve
- Spoon over hot rice and serve immediately.
💡 Tips
- Slice beef very thinly and against the grain for tenderness.
- For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir in at the end.
- Add snow peas, mushrooms, or broccoli for extra vegetables.
- For a slow-cooker version, simmer everything on low 5–6 hours, adding peppers during the last hour to keep them from getting too soft.
If you’d like, I can also give you a restaurant-style Chinese pepper steak version with a richer, glossy sauce and authentic seasoning.
