Description
Pepper Steak with Bell Peppers and Onion is a quick and flavorful stir-fry dish featuring tender beef strips marinated in soy and oyster sauces, combined with crisp bell peppers and onions, all coated in a savory, slightly sweet sauce. Ready in just 30 minutes, this classic Asian-inspired recipe makes for a satisfying weeknight dinner served best with steamed rice or noodles.
Ingredients
Scale
Beef and Marinade
- 1 lb beef steak (sirloin or flank), thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
Vegetables
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 large onion, sliced into strips
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Sauce
- ¼ cup beef broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp cornstarch
- ¼ tsp freshly ground black pepper
Cooking Oil
- 2 tbsp vegetable oil
Instructions
- Marinate the Beef: In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Add the thinly sliced beef and toss thoroughly to coat. Let the beef marinate for at least 15 minutes to absorb the flavors.
- Prepare the Sauce: In another bowl, whisk together ¼ cup beef broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon brown sugar, 1 teaspoon cornstarch, and ¼ teaspoon freshly ground black pepper until the sugar and cornstarch are fully dissolved. Set the sauce mixture aside.
- Stir-Fry the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced red and green bell peppers along with the sliced onion. Stir-fry the vegetables for 3 to 4 minutes until they become tender-crisp. Remove the vegetables from the skillet and set aside.
- Cook the Beef: In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the marinated beef slices and stir-fry for 2 to 3 minutes until the beef is browned and cooked through.
- Combine and Simmer: Return the cooked vegetables to the skillet with the beef. Pour the prepared sauce over the mixture and stir to combine. Let everything simmer together for an additional 2 to 3 minutes until the sauce thickens and is heated through.
- Serve: Serve the pepper steak hot over a bed of steamed rice or noodles to enjoy a complete and flavorful meal.
Notes
- Slice the beef against the grain to ensure tenderness.
- Adjust the amount of black pepper depending on your desired spice level.
- Use a wok for best heat distribution, but a large skillet works well too.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute soy sauce with tamari sauce.
