Here’s a detailed guide for Pepper Steak, a classic stir-fry dish featuring tender beef and bell peppers in a savory sauce:
Pepper Steak
Ingredients (4 servings)
For the beef and marinade:
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp vegetable oil
For the stir-fry:
- 2–3 bell peppers (red, green, yellow), sliced
- 1 medium onion, sliced
- 2–3 cloves garlic, minced
- 2 tbsp vegetable oil
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional for sweetness)
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 cup beef broth or water
- 1 tsp cornstarch (mixed with 1 tbsp water for slurry)
Instructions
- Marinate the beef
- Combine beef slices with soy sauce, cornstarch, and oil.
- Let sit 15–20 minutes while prepping vegetables.
- Prepare the sauce
- In a small bowl, mix soy sauce, oyster sauce, hoisin (if using), sesame oil, sugar, and beef broth. Set aside.
- Cook the beef
- Heat 1 tbsp vegetable oil in a large pan or wok over high heat.
- Stir-fry beef 2–3 minutes until browned but not fully cooked. Remove and set aside.
- Cook the vegetables
- Add remaining oil to the pan. Stir-fry onions and bell peppers 2–3 minutes until slightly tender but still crisp.
- Add garlic and cook 30 seconds more.
- Combine and thicken
- Return beef to the pan.
- Pour in the sauce and stir.
- Add cornstarch slurry and cook 1–2 minutes until sauce thickens and coats the beef and vegetables.
- Serve
- Serve hot over steamed rice or noodles.
Tips & Variations
- Vegetables: Add mushrooms, snow peas, or baby corn for variety.
- Beef choice: Flank steak or sirloin works best; slice thinly against the grain for tenderness.
- Spicy version: Add sliced fresh chili or ½ tsp chili flakes to the sauce.
- Make ahead: Marinate beef in advance for deeper flavor.
If you want, I can give a “quick 20-minute restaurant-style pepper steak” version that’s extra saucy and tender, perfect for weeknight dinners 😏.
Do you want me to do that?
