Description
Pepper Steak with Bell Peppers and Onion is a quick and flavorful stir-fry dish featuring tender slices of flank steak cooked with colorful bell peppers and onions in a savory soy-based sauce. Perfect for a weeknight dinner, this recipe balances the rich taste of beef with the sweetness of bell peppers and the umami of oyster sauce, all thickened with a cornstarch slurry for a glossy finish.
Ingredients
Scale
For the Marinade
- 1 lb flank steak or sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
For the Stir-Fry
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 3 garlic cloves, minced
For the Sauce
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/4 cup beef broth or water
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a bowl, combine the thinly sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well and let it marinate for at least 10 minutes to tenderize and flavor the meat.
- Cook the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer and stir-fry until it is browned but not fully cooked, about 2-3 minutes. Remove the steak from the skillet and set aside.
- Stir-Fry Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onions and minced garlic, stir-frying for about 1 minute until fragrant. Then add the red, green, and yellow bell peppers. Cook for 3-4 minutes until the vegetables are tender-crisp.
- Make the Sauce: In a small bowl, combine 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1/4 cup beef broth or water, and 1 teaspoon sugar. Mix well. Pour the sauce mixture into the skillet with the vegetables and stir well to combine.
- Combine Steak and Sauce: Return the cooked steak to the skillet. Stir everything together and bring to a simmer. Slowly add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) while stirring to thicken the sauce. Cook for another 1-2 minutes until the sauce has thickened and the steak is cooked through.
- Season and Serve: Taste the dish and season with salt and pepper as desired. Serve hot over steamed rice or noodles for a complete meal.
Notes
- For best results, slice the steak thinly against the grain to ensure tenderness.
- You can substitute oyster sauce with hoisin sauce for a different flavor profile.
- If you prefer a spicier kick, add sliced chili peppers or a dash of chili flakes during the vegetable stir-fry step.
- The dish is best served immediately to enjoy the crispness of the bell peppers.
- Leftovers can be refrigerated for up to 2 days and reheated gently to preserve texture.
