Here’s a flavorful and tender pepper steak recipe that works on the stovetop or in a slow cooker. It’s a classic dish with tender beef, bell peppers, and a savory sauce.
Ingredients (Serves 4)
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
- 2 bell peppers (red, green, or yellow), sliced into strips
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for depth)
- 1 tbsp cornstarch
- 1/2 cup beef broth
- 1 tsp black pepper (freshly cracked)
- 1 tsp sugar
- 2 tbsp vegetable oil
- Optional: sliced mushrooms, green onions for garnish
Instructions
1. Prepare the beef
- Toss sliced beef with 1 tsp cornstarch and a pinch of salt.
- Heat 1 tbsp oil in a skillet over medium-high heat.
- Quickly sear beef slices for 1-2 minutes until browned but not fully cooked. Remove and set aside.
2. Cook the vegetables
- In the same pan, add remaining oil. Sauté onion, garlic, and bell peppers for 3-4 minutes until slightly tender but still crisp.
3. Make the sauce
- In a small bowl, mix soy sauce, oyster sauce, beef broth, black pepper, sugar, and remaining cornstarch.
4. Combine
- Return beef to the pan. Pour in the sauce.
- Cook for 2-3 minutes, stirring, until sauce thickens and beef is cooked through.
5. Serve
- Serve hot over steamed rice or noodles.
- Garnish with green onions if desired.
💡 Tips:
- Slice beef thinly against the grain for tenderness.
- For more heat, add sliced chili peppers or a dash of chili oil.
- If using a slow cooker: layer beef, vegetables, and sauce, then cook on low for 4–5 hours or high for 2–3 hours. Add cornstarch at the end to thicken the sauce.
If you want, I can also give a super quick 20-minute stovetop version that keeps the peppers crisp and beef extra tender.
Do you want me to share that shortcut version?
