Description
This Pepper Steak with Bell Peppers and Onion is a vibrant and flavorful stir-fry dish featuring tender slices of flank or sirloin steak cooked with colorful bell peppers, onions, garlic, and ginger in a savory Asian-inspired sauce. Perfectly balanced with soy, oyster, and hoisin sauces and finished with a touch of sesame oil and crushed red pepper flakes, this quick and easy recipe delivers a satisfying meal that pairs wonderfully with steamed rice.
Ingredients
Scale
Beef Marinade
- 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauce and Seasoning
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup beef broth or water
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Marinate the beef: In a bowl, combine the thinly sliced steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss well to coat all pieces evenly. Set aside and let the steak marinate for 10 to 15 minutes to tenderize and develop flavor.
- Cook the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches to avoid overcrowding, then sear each side until browned, about 2 to 3 minutes per side. Remove the cooked beef from the pan and set aside.
- Stir-fry the vegetables: Add the remaining 1 tablespoon of oil to the hot pan. Add the sliced red and green bell peppers along with the sliced yellow onion. Stir-fry these vegetables for 3 to 4 minutes or until they become slightly tender but still crisp.
- Add aromatics: Incorporate the minced garlic and fresh ginger to the pan with the vegetables. Stir-fry briefly for about 30 seconds until fragrant, taking care not to burn the garlic.
- Combine beef and sauce: Return the browned beef to the skillet with the vegetables. In a small bowl, mix together the remaining 1/4 cup soy sauce, oyster sauce, hoisin sauce, sesame oil, crushed red pepper flakes (if using), and beef broth or water. Pour this sauce over the beef and vegetables.
- Finish cooking: Stir everything well to coat evenly. Continue cooking for an additional 2 to 3 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
- Serve: Serve the pepper steak hot over steamed rice for a complete and delicious meal.
Notes
- For easier slicing, partially freeze the steak for about 30 minutes before cutting thinly against the grain to ensure tenderness.
- Add sliced mushrooms or snow peas during the vegetable stir-fry step for extra flavor and texture.
- Leftovers reheat well and make for quick and convenient lunches throughout the week.
