Description
Pepper steak with bell peppers and onion is a quick and flavorful stir-fry made with tender beef, crisp vegetables, and a savory sauce. Perfect for a satisfying weeknight dinner, it pairs beautifully with rice or noodles.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 garlic cloves, minced
- ½ cup (120 ml) beef broth
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (4 g) sugar
- ½ tsp (1 g) black pepper
- Cooked rice or noodles, for serving
Instructions
- Marinate the Beef: Toss sliced steak with 2 tbsp soy sauce and cornstarch. Let it marinate for 15 minutes.
- Cook the Beef: Heat 1 tbsp oil in a skillet or wok over high heat. Cook the beef in batches for 2-3 minutes until browned. Remove and set aside.
- Stir-Fry Vegetables: Add the remaining oil to the skillet. Stir-fry bell peppers and onion for 3-4 minutes until slightly tender but crisp. Add garlic and cook for 1 minute.
- Prepare the Sauce: In a small bowl, mix beef broth, oyster sauce, soy sauce, sugar, and black pepper. Pour the sauce into the skillet and bring to a simmer.
- Combine: Return the beef to the skillet and toss to coat in the sauce. Cook for 2-3 minutes until heated through.
- Serve: Serve hot over cooked rice or noodles.
Notes
- For extra heat, add sliced chili peppers or a dash of chili paste.
- Use tamari for a gluten-free option.
- Adjust vegetables based on preference, like adding mushrooms or snap peas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 Portion
- Calories: ~320 per serving (without rice or noodles)