Oh yes 😍 pepper steak—tender beef, crisp bell peppers, and a savory sauce. Here’s a simple, restaurant-style version you can make at home:
Pepper Steak
Ingredients (Serves 3–4)
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 large onion, sliced
- 2–3 bell peppers (mixed colors), sliced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 2 tablespoons oyster sauce (optional, for extra depth)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper (freshly ground is best)
- 1 teaspoon cornstarch + 2 tablespoons water (for thickening)
Instructions
- Marinate beef
- Toss beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch.
- Let sit 10–15 minutes.
- Cook beef
- Heat 1 tablespoon 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 remaining oil to pan. Stir-fry onion and bell peppers 3–4 minutes until slightly tender.
- Add garlic and cook 30 seconds.
- Make sauce
- In a small bowl, mix beef broth, oyster sauce (if using), soy sauce, sugar, and black pepper.
- Pour into pan and bring to a simmer.
- Combine & thicken
- Return beef to pan. Stir to coat.
- Mix cornstarch slurry and add to pan. Cook 1–2 minutes until sauce thickens.
- Serve
- Serve over steamed rice or noodles. Garnish with green onions if desired.
🔥 Tips
- Slice steak thin and against the grain for tender bites.
- Don’t overcook the beef—it should stay slightly juicy.
- Add mushrooms, snap peas, or baby corn for variation.
- For extra flavor, a splash of sesame oil at the end works wonders.
This one’s basically takeout at home, but better 😏
I can also give you a slow cooker pepper steak version or a sheet-pan oven version if you want to make it even easier.
