Description
This vibrant Pepper Steak recipe features tender, marinated flank steak stir-fried with crisp bell peppers and onions in a savory Asian-inspired sauce. Quick and easy to make, it’s a perfect weeknight dinner that combines the bold flavors of soy, oyster, hoisin, and a hint of spice, served best over steamed rice or noodles.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak or sirloin, thinly sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly ground black pepper
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced (optional)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
Sauce
- 2 tablespoons water
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon vegetable oil
Instructions
- Marinate the beef: In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon freshly ground black pepper. Add thinly sliced flank steak and toss to coat. Let it marinate for at least 15 minutes to absorb the flavors.
- Prepare the sauce: In a separate bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 2 tablespoons water. Set this sauce mixture aside.
- Cook the vegetables: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add sliced onions and bell peppers; stir-fry for 2 to 3 minutes until they become slightly tender but still crisp. Remove the vegetables from the pan and set aside.
- Sear the beef: Increase the heat to high. Add the marinated beef to the pan in a single layer. Cook for 2 to 3 minutes on each side until the meat is browned. Work in batches if necessary to avoid overcrowding the pan.
- Add aromatics: Add the minced garlic and grated ginger to the pan with the beef. Stir and cook for about 30 seconds until fragrant and aromatic.
- Combine ingredients: Return the cooked bell peppers and onions to the pan. Pour the prepared sauce over the meat and vegetables and stir well to combine. Let it simmer for 1 to 2 minutes so the flavors meld together.
- Thicken the sauce: Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Continue cooking and stirring until the sauce thickens and evenly coats the meat and vegetables.
- Garnish and serve: Sprinkle with optional red pepper flakes, sesame seeds, or sliced green onions for extra flavor and presentation. Serve the pepper steak hot over steamed rice or noodles.
Notes
- Use flank steak or sirloin for the best texture; avoid tougher cuts.
- Marinate the beef at least 15 minutes for better flavor absorption, but you can refrigerate longer for deeper taste.
- To keep vegetables crisp, avoid overcooking during stir-frying.
- Adjust red pepper flakes according to your preferred heat level or omit for a milder dish.
- The sauce can be modified with gluten-free soy sauce for gluten-sensitive diets.
- Serve with jasmine rice, brown rice, or noodles based on your preference.
