Easy Pepper Steak
This easy pepper steak recipe brings together tender strips of beef with crisp bell peppers in a savory, glossy sauce. It's a classic Chinese American stir-fry that comes together in about 30 minutes for a quick weeknight dinner that tastes better than takeout.
Equipment
- Large skillet or wok - 12-inch minimum for proper browning
- Sharp knife
- Cutting board
- Mixing bowls
- Whisk
- Tongs
- Spatula
- Meat tenderizer - optional, but helpful
Ingredients
- 1.5 lbs flank steak - 680g, or sirloin, sliced thin against the grain
- 2 large bell peppers - about 8 oz or 225g each, cut into strips (red, green, or yellow)
- 1 medium yellow onion - about 6 oz or 170g, cut into strips
- 3 cloves garlic - minced
- 1 tablespoon fresh ginger - 15g, minced
- 2 tablespoons vegetable oil - divided
- 2 green onions - sliced, for garnish
- Sesame seeds - optional, for garnish
For the Sauce
- 0.5 cup low-sodium beef broth - 120ml
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar - 12g
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes - optional, for heat
Instructions
- Tenderize the steak with a meat tenderizer, then slice it thinly against the grain into 1/4 inch strips. Pat the beef dry with paper towels and season lightly with salt and pepper.
- Slice the bell peppers and onion into strips. Mince the garlic and ginger. In a bowl, whisk together all sauce ingredients until the cornstarch dissolves completely.
- Heat a large skillet or wok over high heat. Add 1 tablespoon of oil, then sear half the beef in a single layer for 1 minute per side until browned. Transfer to a plate and repeat with remaining beef.
- Add the remaining oil to the hot pan. Stir-fry the onion and bell peppers for 3-4 minutes until tender-crisp. Add the garlic, ginger, and white parts of green onions, cooking for 30-60 seconds until fragrant.
- Give the sauce a quick whisk, then pour it into the skillet. Let it come to a boil, then return the seared beef and any accumulated juices to the pan. Toss everything together for 1-2 minutes until the sauce thickens and coats the beef and vegetables evenly.
- Garnish with sliced green onions and sesame seeds if desired. Serve immediately over steamed rice or noodles.
Notes
- Freeze the beef for 20 minutes before slicing to make it easier to cut thin, uniform strips.
- Always cut against the grain for the most tender beef. Look for the lines of muscle fibers and slice perpendicular to them.
- Don't overcrowd the pan when searing the beef. Work in batches if needed to maintain high heat for proper browning.
- Prep all ingredients before you start cooking as the actual stir-fry process moves quickly.
- For gluten-free, use tamari instead of soy sauce and check that your oyster sauce is certified gluten-free.
- Substitute flank steak with top sirloin or skirt steak for similarly great results.
- Add extra vegetables like snap peas, mushrooms, or baby corn for more bulk and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or water.
- This recipe can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.