Here’s a classic, savory Pepper Steak recipe—tender beef strips with bell peppers in a rich, flavorful sauce.
🥩 Pepper Steak
Ingredients (Serves 4)
- 1 lb (≈450 g) flank steak or sirloin, thinly sliced against the grain
- 2 Tbsp soy sauce
- 1 Tbsp cornstarch
- 1 Tbsp vegetable oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 2–3 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional)
- 1/2 cup beef broth
- 1 Tbsp oyster sauce (optional but recommended)
- 1 tsp sugar
- 1/2 tsp black pepper (or more to taste)
Steps
- Marinate the Beef
- In a bowl, toss sliced beef with soy sauce and cornstarch.
- Let sit 15–20 minutes. This helps tenderize and thicken the sauce later.
- Cook the Beef
- Heat oil in a large skillet or wok over medium-high heat.
- Add beef in a single layer and sear 2–3 minutes until browned (cook in batches if needed).
- Remove beef and set aside.
- Cook the Vegetables
- In the same pan, sauté onion and bell peppers 3–4 minutes until slightly tender but still crisp.
- Add garlic and ginger; cook 30 seconds.
- Make the Sauce
- Stir in beef broth, oyster sauce, sugar, and black pepper.
- Bring to a simmer.
- Combine
- Return beef to the pan.
- Stir and cook 2–3 minutes until sauce thickens and beef is cooked through.
- Serve
- Serve hot over steamed white rice or noodles.
Tips
- Slice beef very thinly for maximum tenderness.
- For extra heat, add red pepper flakes or sliced chili.
- You can add mushrooms or snow peas for more vegetables.
If you’d like, I can also give you a slow-cooker pepper steak version that makes the beef extra tender and rich in flavor.
