Here’s a classic sizzling pepper steak recipe — juicy beef with peppers and onions in a savory sauce that sizzles on the pan.
🥩 Ingredients
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp black pepper, freshly cracked
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- ½ cup beef broth or water
- 1 tsp sesame oil (optional, for finishing)
🥄 Step-by-Step Instructions
1️⃣ Prepare the Beef
- Slice beef thinly against the grain.
- In a bowl, toss beef with soy sauce, cornstarch, and black pepper. Let it marinate 10–15 minutes.
2️⃣ Cook the Vegetables
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add bell peppers and onions, stir-fry 2–3 minutes until slightly tender but crisp.
- Remove vegetables from the pan and set aside.
3️⃣ Cook the Beef
- Add remaining 1 tbsp oil to the pan, heat until sizzling.
- Add marinated beef in a single layer. Cook 2–3 minutes, stirring occasionally, until browned.
- Add garlic and cook 30 seconds until fragrant.
4️⃣ Combine & Sauce
- Return vegetables to the pan.
- Pour in beef broth and oyster sauce.
- Stir everything together and cook 2–3 minutes until sauce thickens slightly.
- Drizzle with sesame oil if desired.
5️⃣ Serve
- Serve hot over steamed rice.
- Optional: garnish with green onions or sesame seeds.
💡 Tips for Sizzling Steak
- Slice beef thinly and against the grain for tenderness.
- Preheat your pan well to get that “sizzle.”
- Don’t overcrowd the pan — cook beef in batches if needed.
If you want, I can also give a quick 15-minute version that keeps the steak tender and the peppers crisp for a fast weeknight meal.
Do you want me to do that?
