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Pepper Steak

This pepper steak recipe is quick, flavorful, and perfect for a weeknight dinner with tender beef strips, colorful bell peppers, and a glossy savory sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 375
Ingredients Method Notes

Ingredients
  

For the beef
  • 1.5 lbs flank steak or sirloin, thinly sliced against the grain
  • 3 tbsp soy sauce (low sodium)
  • 1 tbsp rice wine or dry sherry
  • 1 tsp cornstarch
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil
For the sauce
  • 0.33 cup beef broth
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
Vegetables
  • 3 pieces bell peppers, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • Green onions, for garnish

Method
 

Marinate + Prep
  1. Mix soy sauce, rice wine, cornstarch, and pepper. Toss with beef and marinate for 30 minutes.
  2. In a separate bowl, whisk all sauce ingredients until smooth.
  3. Slice bell peppers and onion, and prep garlic and ginger.
Cook Beef
  1. Heat a large skillet or wok on high. Add oil and sear beef quickly (about 2–3 minutes) until browned but not overcooked.
  2. Remove beef to a plate.
Stir-fry + Finish
  1. Stir-fry onion for 1 minute, add peppers and cook for 2–3 minutes.
  2. Add garlic and ginger for 30 seconds.
  3. Return beef, pour in sauce, and stir for 1–2 minutes until thick and glossy.
  4. Garnish with green onions.

Notes

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet with a splash of water to loosen the sauce. Tips: Slice beef against the grain for tenderness. Don’t overcrowd the pan — cook beef fast over high heat. Mix the sauce in a bowl first so the cornstarch doesn’t clump. Keep peppers slightly crisp for the best texture.