Description
This Pepper Steak recipe features tender slices of flank or sirloin steak stir-fried with colorful bell peppers and onions in a flavorful savory sauce. The marinade enhances the beef’s taste while the combined sauces create a perfect balance of sweet, tangy, and umami flavors with a hint of spice. Ready in 25 minutes, it’s an easy and delicious stovetop dish perfect for weeknight dinners 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 and Aromatics
- 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
- 1/2 teaspoon red pepper flakes (optional)
Sauce
- 2 tablespoons water
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
- 1 tablespoon vegetable oil
Instructions
- Marinate the Beef: In a bowl, combine 2 tablespoons low-sodium soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon freshly ground black pepper. Add the thinly sliced flank or sirloin steak and stir to coat evenly. Let it marinate for at least 15 minutes to tenderize and infuse flavor.
- Prepare the Sauce: In a separate bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 2 tablespoons water. Set this sauce mixture aside until needed.
- Cook the Vegetables: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers and stir-fry for 2 to 3 minutes until they become slightly tender but still crisp. Remove the cooked vegetables from the pan and set aside.
- Sear the Beef: Increase the heat to high and add the marinated beef in a single layer to the pan. Cook the steak for 2 to 3 minutes per side until it achieves a nice brown sear. If necessary, cook the beef in batches to avoid overcrowding the pan and ensure even cooking.
- Add Aromatics: Add the minced garlic and grated ginger to the pan with the seared beef. Stir and cook for about 30 seconds until fragrant and aromatic, being careful not to burn the garlic.
- Combine Ingredients and Simmer: Return the cooked bell peppers and onions to the pan with the beef. Pour the prepared sauce mixture over the contents and stir everything together to combine. Allow it to simmer gently for 1 to 2 minutes so the flavors meld.
- Thicken the Sauce: Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) into the pan. Continue cooking for another 1 to 2 minutes until the sauce thickens and coats the beef and vegetables nicely.
- Garnish and Serve: Sprinkle red pepper flakes, sesame seeds, or chopped green onions on top if desired to add extra flavor and texture. Serve the pepper steak hot over cooked rice or noodles for a complete meal.
Notes
- Using low-sodium soy sauce helps control the saltiness of the dish.
- Marinating the beef tenderizes it and enhances the flavor.
- Cooking the beef in batches prevents steaming and helps achieve a good sear.
- Adjust red pepper flakes according to desired spiciness.
- Yellow bell pepper is optional and adds more color and sweetness.
- Serve immediately for best texture and flavor.
