Here’s a classic pepper steak recipe—quick, flavorful, and perfect for rice or noodles 🍚🥩🌶️
Ingredients (4 servings)
- 500 g (1 lb) beef (flank, sirloin, or skirt steak), thinly sliced against the grain
- 2–3 bell peppers (any color), sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2–3 tbsp soy sauce
- 1–2 tsp black pepper (freshly ground for best flavor)
- 1 tsp cornstarch (optional, for thickening)
- 2 tbsp vegetable oil
- Optional: 1 tsp sugar or oyster sauce for extra depth
Instructions
1. Prep the beef
- Slice beef thinly across the grain for tenderness.
- Toss with 1 tsp soy sauce and black pepper; set aside.
2. Cook vegetables
- Heat 1 tbsp oil in a skillet or wok over medium-high heat.
- Stir-fry bell peppers and onion for 2–3 minutes until slightly tender but still crisp.
- Remove from pan and set aside.
3. Cook beef
- Add remaining oil to the pan.
- Stir-fry beef 2–4 minutes until browned but not overcooked.
- Add garlic and cook 30 seconds until fragrant.
4. Combine & sauce
- Return vegetables to the pan.
- Add soy sauce, black pepper, and optional sugar/oyster sauce.
- If using cornstarch, mix 1 tsp cornstarch with 2 tbsp water and stir into pan to thicken sauce slightly.
- Cook 1–2 minutes until sauce is glossy and everything is coated.
5. Serve
- Over steamed rice, noodles, or even quinoa.
- Garnish with sliced green onions or sesame seeds.
Tips
- High heat and quick cooking keep beef tender.
- Bell pepper colors: Red = sweeter, green = slightly bitter, yellow/orange = mild and sweet.
- Use freshly ground black pepper for best flavor—it’s the star of the dish.
- Can double the sauce ingredients if you like extra saucy pepper steak.
I can also give a slow-cooker version where the beef becomes extra tender and the sauce develops a deep flavor, if you want a hands-off version. Do you want me to do that?
