Here’s a classic Pepper Steak recipe—savory, quick, and perfect for a weeknight dinner. This version is inspired by Chinese-American cuisine, featuring tender beef strips stir-fried with bell peppers and a rich soy-based sauce.
🍽️ Pepper Steak Recipe (Serves 4)
🥩 Ingredients
For the stir-fry:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce (for marinating)
- 1 tsp cornstarch
- 2 tbsp vegetable oil (divided)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced (optional)
For the sauce:
- 1/4 cup soy sauce (low-sodium recommended)
- 1 tbsp oyster sauce (optional but adds depth)
- 1 tbsp hoisin sauce (optional for a sweeter profile)
- 1 tbsp cornstarch
- 1/2 cup beef broth or water
- 1 tsp sugar (to balance saltiness)
- Black pepper to taste (freshly ground)
🔪 Instructions
- Marinate the beef:
- In a bowl, mix sliced beef with 2 tbsp soy sauce and 1 tsp cornstarch. Let it sit for 10–15 minutes while you prep the vegetables.
- Make the sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, beef broth, sugar, cornstarch, and a few cracks of black pepper. Set aside.
- Stir-fry the beef:
- Heat 1 tbsp oil in a large pan or wok over medium-high heat.
- Add the beef and sear until browned (about 2–3 minutes). Remove and set aside.
- Cook the vegetables:
- Add another tablespoon of oil to the same pan.
- Sauté garlic (and ginger, if using) for about 30 seconds.
- Add onions and bell peppers. Cook until slightly softened but still crisp (about 3–4 minutes).
- Combine and finish:
- Return the beef to the pan.
- Pour in the sauce, stirring well. Cook for 1–2 minutes until the sauce thickens and everything is evenly coated.
🍚 Serving Suggestions
- Serve hot over steamed white rice, fried rice, or noodles.
- Garnish with green onions or sesame seeds if desired.
Would you like a spicier version, or something low-carb or keto-friendly? I can tweak it!