Ah, got it—you really want Pepper Steak! Let’s make it authentic, tender, and saucy. Here’s a classic Chinese-American style recipe that’s easy but flavorful.
Pepper Steak
Ingredients (serves 4)
For the steak:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tsp soy sauce
- 1 tsp cornstarch
- 1 tsp vegetable oil
For the sauce:
- 1 cup beef broth
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional but adds depth)
- 1 tsp sugar
- 1 tsp cornstarch (for thickening)
For the stir-fry:
- 1 red bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2–3 tbsp vegetable oil
Instructions
- Marinate the beef
- Mix steak with soy sauce, 1 tsp cornstarch, and 1 tsp oil.
- Let sit 10–15 minutes.
- Prepare the sauce
- In a small bowl, whisk together beef broth, soy sauce, oyster sauce, sugar, and cornstarch. Set aside.
- Cook the steak
- Heat 1–2 tbsp oil in a large skillet or wok over high heat.
- Stir-fry beef 2–3 minutes until browned but not fully cooked. Remove and set aside.
- Cook vegetables
- Add onions and peppers to the pan; stir-fry 3–4 minutes until slightly tender but crisp.
- Add garlic last 30 seconds.
- Combine & thicken
- Return beef to the pan.
- Pour in sauce and stir constantly until thickened and beef is cooked through (~2–3 minutes).
- Serve
- Serve hot over steamed rice or noodles.
Tips
- Slice beef very thin for tenderness; freezing for 15–20 min before slicing helps.
- Bell peppers should stay crisp for contrast.
- Adjust sauce sweetness or saltiness to taste.
- Optional garnish: sesame seeds or chopped green onions.
If you want, I can also give you a slow cooker version or a sriracha-spiced pepper steak for a little heat.
Do you want me to do that?
