A delicious and savory Pepper Steak dish featuring tender beef sirloin or flank steak, colorful bell peppers, and onions, all coated in a flavorful sauce.
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
1½ lbs beef sirloin or flank steak, thinly sliced against the grain
2 tbsp vegetable oil, divided
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 large yellow onion, sliced
3 cloves garlic, minced
1 tsp fresh ginger, grated
½ cup beef broth
¼ cup soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar
1 tbsp cornstarch
1 tsp sesame oil
½ tsp black pepper
Instructions
Pat the steak dry and slice it thinly against the grain. Season with salt, black pepper, and garlic powder.
In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, brown sugar, cornstarch, sesame oil, and black pepper. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add half of the beef in a single layer and cook for 1–2 minutes per side, until browned. Transfer to a plate and repeat with the remaining beef.
Add the remaining tablespoon of oil to the skillet. Add the bell peppers and onion. Stir-fry for 4–5 minutes, until slightly tender but still crisp.
Stir in the garlic and ginger and cook for 30–60 seconds, until fragrant.
Return the cooked beef to the skillet. Give the sauce mixture another stir, then pour it over the beef and vegetables.
Toss everything together and cook for 2–3 minutes, until the sauce thickens and coats the steak and vegetables.
Serve hot over steamed white rice or fried rice. Garnish with sliced green onions or sesame seeds if desired.
Notes
For a spicier version, add sliced jalapeños or red pepper flakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish pairs well with steamed broccoli or a side salad.