Description
A flavorful and quick Pepper Steak stir-fry featuring tender flank steak with colorful bell peppers and onions, tossed in a savory Asian-inspired sauce. Perfect for a healthy weeknight dinner served over rice or noodles.
Ingredients
Scale
Beef and Marinade
- 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1/4 cup beef broth or water
Vegetables and Aromatics
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Seasoning and Garnish
- 1/4 teaspoon black pepper
- Optional: sesame seeds and sliced green onions for garnish
Instructions
- Marinate the Beef: In a medium bowl, combine the thinly sliced flank steak with soy sauce and cornstarch. Toss until evenly coated and let it marinate for 10 to 15 minutes to develop flavor and tenderize the meat.
- Prepare the Sauce: Whisk together oyster sauce, hoisin sauce, and beef broth in a small bowl. Set the mixture aside for later use.
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2 to 3 minutes per side until browned and just cooked through. Remove the beef from the skillet and set aside to prevent overcooking.
- Cook the Vegetables: Add the remaining 1 tablespoon of oil to the skillet, then stir-fry the sliced red and green bell peppers along with the yellow onion for 3 to 4 minutes until they are tender but still crisp.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for another 30 seconds to release their fragrant flavors without burning.
- Combine and Finish: Return the cooked beef to the skillet, pour over the prepared sauce, and stir everything together. Cook for 1 to 2 minutes more until the sauce thickens slightly and evenly coats the meat and vegetables.
- Serve: Serve the pepper steak hot over steamed rice or noodles, and garnish with sesame seeds and sliced green onions if desired.
Notes
- Add red pepper flakes or sliced chili with the garlic for extra heat.
- Slice the flank steak very thin against the grain for maximum tenderness.
- This dish is equally delicious when served over noodles instead of rice.
- To make it gluten-free, use gluten-free soy sauce and hoisin sauce.
