Pepper Steak Recipe (Print version)
Tender sliced beef and crisp bell peppers in a savory soy sauce, a quick 35-minute skillet dinner that beats takeout every time.
# Ingredients:
For the beef marinade
01 -
1.5 lb (680 g) flank steak, sliced thin against the grain
02 -
2 tablespoons soy sauce
03 -
1 tablespoon cornstarch
04 -
1 teaspoon sesame oil
05 -
1/2 teaspoon black pepper
For the sauce
06 -
3 tablespoons soy sauce
07 -
2 tablespoons oyster sauce
08 -
1 cup (240 ml) beef broth
09 -
1 tablespoon cornstarch
10 -
1 teaspoon sugar
11 -
1/4 teaspoon black pepper
For the stir-fry
12 -
2 tablespoons vegetable oil, divided
13 -
1 medium yellow onion, sliced into thin wedges
14 -
1 large red bell pepper, sliced into strips
15 -
1 large green bell pepper, sliced into strips
16 -
4 cloves garlic, minced
17 -
1 teaspoon fresh ginger, grated
# Instructions:
01 -
Slice the flank steak thin against the grain, about 1/8 inch thick. Toss with 2 tablespoons soy sauce, 1 tablespoon cornstarch, sesame oil, and black pepper. Set aside for 10 minutes.
02 -
Whisk together the remaining 3 tablespoons soy sauce, oyster sauce, beef broth, 1 tablespoon cornstarch, sugar, and black pepper in a small bowl. Set aside.
03 -
Heat 1 tablespoon oil in a large skillet over high heat until shimmering. Cook the beef in a single layer for 60 to 90 seconds without stirring, then stir once and cook 30 more seconds. Transfer to a plate. Repeat with the remaining beef.
04 -
Add the remaining tablespoon of oil to the same pan. Cook the onion for 2 minutes, then add the bell peppers and cook 2 to 3 minutes until bright and slightly tender.
05 -
Push the vegetables to the edges of the pan. Add the garlic and ginger to the center and cook for 30 seconds until fragrant.
06 -
Pour the sauce into the pan and stir everything together. Cook for 1 minute until thickened. Return the beef, toss to coat, and cook for 30 more seconds. Serve immediately over steamed rice.
# Good to know:
01 -
Freeze the steak for 20 to 30 minutes before slicing for cleaner, thinner cuts.
02 -
Best served immediately over steamed jasmine or long-grain white rice.