Description
A vibrant and flavorful Pepper Steak recipe featuring tender marinated flank steak stir-fried with colorful bell peppers and onions in a savory, slightly sweet Asian-inspired sauce. Perfect for a quick and satisfying weeknight dinner served over rice or noodles.
Ingredients
Scale
Beef and Marinade
- 1 lb flank steak or sirloin, thinly sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly ground black pepper
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced (optional)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 tablespoons water
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
Instructions
- Marinate the Beef: In a bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch, sesame oil, and black pepper. Add the thinly sliced beef and marinate for at least 15 minutes to tenderize and infuse flavor.
- Prepare the Sauce: In a separate bowl, whisk together 3 tablespoons soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and 2 tablespoons water. Set this sauce mixture aside for later use.
- Cook the Vegetables: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the sliced onions and bell peppers for 2 to 3 minutes until slightly tender but still crisp. Remove vegetables from the pan and set aside.
- Sear the Beef: Increase heat to high, add the marinated beef in a single layer to the skillet, and sear for 2 to 3 minutes per side until browned. If necessary, cook in batches to avoid overcrowding the pan.
- Add Aromatics: Add minced garlic and grated ginger to the pan with the beef. Cook for about 30 seconds, stirring, until fragrant.
- Combine Ingredients: Return the cooked peppers and onions to the pan with the beef. Pour in the prepared sauce and stir everything to combine. Allow the mixture to simmer for 1 to 2 minutes, melding the flavors together.
- Thicken the Sauce: Stir in the cornstarch slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons water. Continue to cook, stirring, until the sauce thickens and coats the beef and vegetables evenly.
- Serve: Optionally garnish with red pepper flakes, sesame seeds, or sliced green onions. Serve the pepper steak hot over steamed rice or noodles for a complete meal.
Notes
- Marinate the beef for longer (up to 1 hour) for more intense flavor and tenderness.
- Use low-sodium soy sauce to control salt content in the dish.
- Adjust red pepper flakes according to your spice preference or omit if you prefer a milder dish.
- You can substitute flank steak with sirloin or other quick-cooking beef cuts.
- Serve with steamed rice, fried rice, or noodles for a traditional Asian meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
