Description
This Pepper Steak recipe features tender, thinly sliced flank or sirloin steak stir-fried with colorful bell peppers in a savory and slightly sweet sauce made with soy, oyster sauce, and beef broth. Ready in just 30 minutes, it’s a flavorful and satisfying meal served over jasmine or white rice, perfect for a quick weeknight dinner.
Ingredients
Scale
For the Marinade
- 1 lb flank or sirloin steak, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Stir-Fry
- 2 tablespoons oil (divided for cooking)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
For the Sauce
- 1/3 cup soy sauce
- 1/4 cup oyster sauce
- 1/2 cup beef broth
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
For Serving
- 2 cups cooked jasmine or white rice
- Optional: sesame seeds or green onions for garnish
Instructions
- Prepare the Steak: Slice the steak thinly against the grain to ensure tenderness. In a bowl, combine the sliced steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well and let it marinate for 10 minutes to absorb the flavors.
- Cook the Steak: Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the marinated steak in batches and sear each side for 1-2 minutes until browned. Remove the steak from the pan and set aside to keep warm.
- Stir-Fry the Vegetables: In the same pan, add the remaining tablespoon of oil if needed. Add the sliced red, green, and yellow bell peppers. Stir-fry for 3-4 minutes until they become slightly tender but still crisp. Add the minced garlic and stir for another 30 seconds until fragrant.
- Prepare the Sauce: In a small bowl, whisk together 1/3 cup soy sauce, 1/4 cup oyster sauce, 1/2 cup beef broth, 1 tablespoon brown sugar, and 1 teaspoon cornstarch to create a smooth sauce without lumps.
- Combine and Simmer: Return the cooked steak to the pan with the peppers. Pour in the prepared sauce and stir everything together. Reduce heat to medium and simmer for 2-3 minutes, allowing the sauce to thicken and coat the beef and vegetables evenly.
- Serve: Serve the flavorful pepper steak hot over 2 cups of cooked jasmine or white rice. Garnish with sesame seeds or sliced green onions if desired for added texture and flavor.
Notes
- Be sure to slice the steak against the grain for maximum tenderness.
- Adjust the amount of brown sugar in the sauce to taste if you prefer it less sweet.
- Use a wok or large skillet to ensure even cooking and to avoid overcrowding the pan.
- You can substitute beef broth with water or vegetable broth if needed.
- Serve immediately for the best texture and flavor.
