A delicious and easy recipe for Pepper Steak with Bell Peppers and Onion, perfect for a quick weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak, sliced into thin strips
2 tablespoons vegetable oil
1 medium onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
1/2 cup beef broth
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes (optional)
Cooked rice, for serving
Instructions
In a bowl, combine the sliced flank steak with soy sauce, oyster sauce, cornstarch, black pepper, and salt. Mix well and let marinate for at least 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak and stir-fry for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the sliced onion and bell peppers, and stir-fry for about 5 minutes until they are tender-crisp.
Add the minced garlic and crushed red pepper flakes (if using) to the vegetables and stir-fry for an additional minute until fragrant.
Return the cooked steak to the skillet and pour in the beef broth. Stir everything together and cook for another 2-3 minutes until the sauce thickens slightly.
Serve the pepper steak over cooked rice.
Notes
For a spicier kick, add sliced jalapeños or a dash of hot sauce to the stir-fry.
Substitute the flank steak with sirloin or chicken for a different protein option.