Description
Pepper Steak from China whispers comfort straight to your dinner table, bringing tender sliced beef dancing with colorful bell peppers and sweet onions. Juicy meat seared quickly in a savory soy-based sauce creates a quick meal perfect for weeknight dinners that feels like a restaurant favorite right in your kitchen.
Ingredients
Scale
Proteins:
- 1.5 pounds beef sirloin or flank steak
Vegetables:
- 1 red bell pepper
- 1 green bell pepper
- 1 small onion
- 3 cloves garlic
- 1 teaspoon fresh ginger
Sauces and Seasonings:
- ¼ cup soy sauce
- ½ cup beef broth
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Instructions
- Cut 1 ½ lbs beef sirloin into thin strips against the grain. Dust beef with 1 tablespoon cornstarch, ensuring each piece gets an even coating to help seal in juices during cooking.
- Combine ¼ cup soy sauce, 1 tablespoon oyster sauce, 1 tablespoon brown sugar, 1 teaspoon sesame oil, ½ teaspoon black pepper, ½ teaspoon red pepper flakes, 3 minced garlic cloves, 1 teaspoon grated ginger, and ½ cup beef broth in a mixing bowl. Whisk until thoroughly blended.
- Heat 1 tablespoon vegetable oil in a large skillet at 375°F (190°C). Add beef in a single layer, cooking 2-3 minutes per side until golden brown. Work in batches to prevent overcrowding.
- Transfer browned beef to a plate. In the same skillet, add another 1 tablespoon vegetable oil and sauté 1 sliced red bell pepper, 1 sliced green bell pepper, and 1 sliced small onion for 3-4 minutes until slightly tender.
- Return beef to the skillet. Pour prepared sauce over the meat and vegetables. Simmer for 2-3 minutes at medium heat until sauce thickens and coats ingredients evenly.
- Remove from heat immediately. Serve hot over steamed rice, allowing the sauce to mingle with your grain base for maximum flavor absorption.
Notes
- Slice beef against the grain for maximum tenderness and easier chewing.
- Pat beef dry before seasoning to help create a perfect golden-brown sear.
- Use a hot cast iron skillet or wok to quickly cook the beef and maintain its juicy texture.
- For a gluten-free version, swap soy sauce with tamari and serve over cauliflower rice instead of traditional white rice.
- Prep Time: 10 minutes
- Cook Time: 10-14 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 332 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg