Description
A flavorful and quick Pepper Steak recipe featuring tender flank steak stir-fried with colorful bell peppers and onions in a savory soy-based sauce. Perfect for a weeknight dinner, this dish balances savory, sweet, and umami flavors with vibrant vegetables and a satisfying texture.
Ingredients
Scale
Marinade
- 1 lb flank steak or sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
Main Ingredients
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 3 garlic cloves, minced
Sauce
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/4 cup beef broth or water
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Marinate the Steak: In a bowl, combine the thinly sliced flank steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Mix well to coat the meat evenly and let it marinate for about 10 minutes to tenderize and absorb the flavors.
- Prepare the Vegetables: While the steak marinates, slice the red, green, and yellow bell peppers and the large onion into thin strips. Mince the garlic cloves finely for maximum flavor release during cooking.
- Cook the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced bell peppers and onions and stir-fry for about 3-4 minutes until they begin to soften but still retain some crunch. Add the minced garlic and cook for another 30 seconds until fragrant. Remove the vegetables from the skillet and set aside.
- Cook the Steak: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the marinated steak to the hot pan and stir-fry for about 3-5 minutes until the meat is cooked through and lightly browned.
- Prepare the Sauce: In a small bowl, mix together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1/4 cup beef broth or water, and 1 teaspoon sugar. Pour this sauce mixture over the cooked steak in the skillet.
- Thicken the Sauce: Stir the 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) to re-mix, then slowly pour it into the skillet while stirring to thicken the sauce. Continue stirring for 1-2 minutes until the sauce has thickened and coats the steak well.
- Combine and Season: Return the sautéed bell peppers and onions to the skillet and toss everything together to evenly coat with the sauce. Cook for an additional 1-2 minutes to heat through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Remove from heat and serve the pepper steak hot with steamed rice or noodles for a complete meal.
Notes
- Use flank steak or sirloin for best tenderness; slice thinly against the grain.
- Marinating the steak helps tenderize the meat and intensify flavor.
- Adjust the amount of sugar depending on your taste preference for sweetness in the sauce.
- Vegetables should remain slightly crisp to add texture contrast.
- Oyster sauce adds a rich umami flavor but can be substituted with hoisin sauce for a different profile or to make it vegetarian (adjust ingredients accordingly).
- Serve immediately for the best texture and flavor.
