A delicious and easy recipe for Sizzling Pepper Steak with Onions and Bell Peppers, 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 1/2 lb beef sirloin or flank steak, thinly sliced against the grain
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil
1/2 tsp black pepper
1/2 cup beef broth
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp freshly ground black pepper
1 tsp cornstarch
2 tbsp water
2 tbsp vegetable oil, divided
1 large yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
4 cloves garlic, minced
1 tsp freshly grated ginger, optional
2 tbsp sliced green onions, for garnish
Sesame seeds, optional
Instructions
Prepare the beef. In a bowl, toss the sliced steak with soy sauce, cornstarch, 1 tablespoon vegetable oil, and 1/2 teaspoon black pepper. Let marinate for 15 minutes.
Mix the sauce. In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, Worcestershire sauce, brown sugar, and black pepper. In a separate cup, mix the cornstarch with water until smooth.
Sear the steak. Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the beef in a single layer, working in batches if necessary. Sear for 1–2 minutes per side until browned. Transfer to a plate.
Cook the vegetables. Add the remaining tablespoon of oil to the skillet. Add the onion and bell peppers and stir-fry for 3–4 minutes until slightly softened but still crisp.
Add aromatics. Stir in the garlic and ginger, if using. Cook for 30 seconds until fragrant.
Combine with the sauce. Pour the prepared sauce into the skillet and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and becomes glossy.
Return the beef. Add the steak and any accumulated juices back to the skillet. Toss everything together for 1–2 minutes until the beef is coated in sauce and heated through.
Serve sizzling. Garnish with green onions and sesame seeds, if desired. For a restaurant-style presentation, carefully transfer to a preheated heat-safe serving platter.
Notes
Slice against the grain: This helps make the beef tender rather than chewy.
Don’t overcrowd the pan: Sear the beef in batches for better browning.
Adjust the pepper: Add more freshly cracked black pepper for a stronger, spicier flavor.
Keep the vegetables crisp: Avoid cooking the bell peppers too long so they retain their color and texture.
Serving suggestion: Serve hot over steamed jasmine rice or alongside fried rice and stir-fried vegetables.