Best Ever Pepper Steak (Print version)
Tender beef strips with bell peppers and onions in a glossy black pepper sauce, ready in about 30 minutes for a better-than-takeout dinner.
# Ingredients:
For the marinade
01 -
1 lb (450 g) flank steak, sliced thin against the grain
02 -
1 tbsp soy sauce
03 -
1 tsp cornstarch
04 -
1 tsp vegetable oil
For the stir-fry & sauce
05 -
1 tbsp vegetable oil
06 -
1 small yellow onion, sliced into wedges
07 -
1 red bell pepper, sliced into strips
08 -
1 green bell pepper, sliced into strips
09 -
3 cloves garlic, minced
10 -
1 tsp fresh ginger, grated
11 -
1/3 cup (80 ml) beef broth
12 -
2 tbsp soy sauce
13 -
1 tbsp oyster sauce
14 -
1 tsp freshly cracked black pepper
15 -
1 tsp cornstarch
16 -
1 tsp sesame oil
# Instructions:
01 -
Toss the sliced flank steak with soy sauce, cornstarch, and vegetable oil. Let sit at room temperature for 15 minutes while you prepare the vegetables.
02 -
Whisk together beef broth, soy sauce, oyster sauce, black pepper, ginger, garlic, and cornstarch in a small bowl until smooth.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer and cook for 1-2 minutes per side until browned. Remove to a plate.
04 -
Add the onion and bell peppers to the same skillet. Cook for 4-5 minutes, stirring often, until softened at the edges but still crisp.
05 -
Pour in the sauce and simmer for 1 minute until it starts to thicken. Return the beef to the pan and toss to coat in the glossy glaze.
06 -
Drizzle with sesame oil and serve immediately over steamed rice or noodles.
# Good to know:
01 -
Serve immediately while the sauce is glossy and the peppers still have snap.