Description
Pepper steak brings sizzling flavor straight from your skillet, combining tender beef strips with colorful bell peppers in a quick, satisfying meal. Weeknight dinners get an instant upgrade with this simple, hearty Chinese-inspired classic that comes together faster than takeout can arrive.
Ingredients
Scale
Protein:
- 1 lb beef sirloin or flank steak, thinly sliced
Vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tsp ginger, minced
Sauce and Seasonings:
- 2 tablespoons vegetable oil
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- ½ cup beef broth
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
Instructions
- Slice 1 lb of beef sirloin against the grain into thin strips. Massage 1 tbsp soy sauce and ½ tbsp cornstarch into the meat. Let it rest for 10 minutes to absorb flavors.
- Whisk together remaining soy sauce, oyster sauce, beef broth, brown sugar, rice vinegar, sesame oil, black pepper, and 1 tbsp cornstarch in a separate bowl. Your sauce is now ready.
- Heat 1 tbsp vegetable oil in a large skillet at medium-high heat (375°F). Spread beef in a single layer and sear for exactly 2 minutes on each side until browned. Transfer meat to a plate.
- Add remaining 1 tbsp oil to the same skillet. Toss in minced garlic, ginger, and sliced onion. Saute for 30 seconds. Add sliced red and green bell peppers, stir-frying for 3-4 minutes until slightly crisp.
- Return seared beef to the skillet. Pour prepared sauce over the meat and vegetables. Stir continuously for 2-3 minutes until sauce thickens and thoroughly coats every ingredient.
- Remove skillet from heat immediately. Serve hot over steamed rice. Sprinkle with optional sesame seeds or chopped green onions for extra flavor.
Notes
- Slicing beef against the grain ensures tender, easy-to-chew meat that melts in your mouth.
- Marinating the beef with cornstarch helps create a protective coating that keeps the meat juicy and prevents overcooking.
- For a gluten-free version, swap regular soy sauce with tamari and use cornstarch instead of flour-based thickeners.
- Cooking the beef in a single layer allows for proper searing and prevents steaming, which helps develop rich, caramelized flavors.
- Prep Time: 10 minutes
- Cook Time: 11 minutes 56 seconds
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 218 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg