Description
This Pepper Steak with Bell Peppers and Onion is a flavorful and quick Asian-inspired stir-fry dish. Tender strips of flank steak are marinated and seared, then combined with crisp bell peppers and onions in a savory sauce made of soy, oyster sauce, and hints of ginger and garlic. Perfectly balanced with a touch of sweetness and tang, it’s an ideal main course served over rice for a satisfying weeknight dinner.
Ingredients
Scale
Beef and Marinade
- 1 lb 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 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 cup beef broth or water
Other
- 2 tablespoons vegetable oil, divided
- Freshly ground black pepper, to taste
- Optional: sliced green onions or sesame seeds for garnish
Instructions
- Marinate the Steak: In a bowl, toss the sliced flank steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate for 10 to 15 minutes while preparing the vegetables to enhance flavor and tenderize the meat.
- Sear the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer and sear for about 2 minutes per side until browned but not fully cooked through. Remove the steak from the skillet and set aside.
- Sauté Vegetables: In the same skillet, heat the remaining 1 tablespoon of oil. Add the sliced red and green bell peppers and yellow onion. Sauté for 3 to 4 minutes until the vegetables are slightly softened but still retain some crispness.
- Add Aromatics: Stir in the minced garlic and grated fresh ginger. Cook for about 30 seconds until fragrant, stirring continuously to prevent burning.
- Prepare the Sauce and Combine: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, and 1/4 cup beef broth or water. Return the seared steak to the skillet and pour the sauce over the mixture. Stir well to coat all the ingredients evenly.
- Finish Cooking: Cook everything together for another 1 to 2 minutes, allowing the sauce to thicken slightly and ensure the steak is cooked through. Season with freshly ground black pepper to taste.
- Garnish and Serve: Remove from heat and garnish with sliced green onions or sesame seeds if desired. Serve hot over rice for a complete meal.
Notes
- To make this dish gluten-free, substitute tamari for soy sauce and ensure the oyster sauce used is gluten-free.
- For added heat, incorporate red pepper flakes or drizzle chili oil during the sautéing step.
- You can adjust the thickness of the sauce by varying the amount of beef broth or water.
- Make sure to slice the steak thinly across the grain to ensure tenderness.
