Pepper Steak Stir Fry with Bell Peppers & Beef (Print version)
Tender beef strips, crisp bell peppers, and a glossy soy ginger sauce cooked fast in one skillet or wok.
# Ingredients:
For the beef
01 -
1 lb (450 g) flank steak, thinly sliced across the grain
02 -
1 tablespoon low-sodium soy sauce
03 -
1 tablespoon cornstarch
04 -
1/8 teaspoon baking soda, optional
05 -
1 teaspoon neutral oil
For the sauce
06 -
1/3 cup (80 ml) beef broth or water
07 -
3 tablespoons low-sodium soy sauce
08 -
2 tablespoons oyster sauce
09 -
1 tablespoon brown sugar
10 -
1 tablespoon rice vinegar
11 -
1 teaspoon toasted sesame oil
12 -
1 teaspoon cornstarch
13 -
1/2 teaspoon freshly ground black pepper
For the stir fry
14 -
2 tablespoons neutral oil, divided
15 -
1 red bell pepper, sliced into strips
16 -
1 green bell pepper, sliced into strips
17 -
1 yellow bell pepper, sliced into strips
18 -
1 small yellow onion, sliced
19 -
3 garlic cloves, minced
20 -
1 tablespoon fresh ginger, minced
21 -
2 green onions, sliced
22 -
1 teaspoon toasted sesame seeds, optional
# Instructions:
01 -
Toss the sliced steak with soy sauce, cornstarch, baking soda if using, and 1 teaspoon oil. Let it sit for 10 minutes while you prep the vegetables and sauce.
02 -
In a small bowl, whisk beef broth, soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and black pepper until smooth.
03 -
Heat 1 tablespoon oil in a large skillet or wok over high heat. Add half the beef in a single layer and cook for 60-90 seconds per side until browned. Transfer to a plate and repeat with the remaining beef.
04 -
Add the remaining 1 tablespoon oil to the pan. Add bell peppers and onion, then stir-fry for 2-3 minutes until bright and crisp-tender.
05 -
Add garlic and ginger to the peppers and cook for 30 seconds, stirring constantly so they become fragrant without burning.
06 -
Return the beef and any juices to the pan. Whisk the sauce once more, pour it in, and toss for 1-2 minutes until glossy and thickened. Finish with green onions and sesame seeds if using.
# Good to know:
01 -
Serve right away over steamed rice, noodles, or cauliflower rice.
02 -
Have all ingredients cut and measured before heating the pan.
03 -
Cook the beef in batches to avoid steaming.