Pepper Steak with Bell Peppers (Print)
Tender beef strips stir-fried with colorful bell peppers and onions in a savory Asian-inspired sauce that's perfect over rice.
# Ingredients:
→ Protein
01 -
1 pound beef steak (sirloin, flank, or ribeye), thinly sliced against the grain
→ Sauce
02 -
2 tablespoons soy sauce
03 -
1 tablespoon oyster sauce
04 -
1 teaspoon cornstarch
05 -
1/4 cup beef broth or water
06 -
Salt and pepper to taste
→ Vegetables
07 -
1 red bell pepper, sliced
08 -
1 green bell pepper, sliced
09 -
1 onion, sliced
10 -
2 cloves garlic, minced
11 -
1 teaspoon ginger, grated
→ Cooking Oil
12 -
2 tablespoons vegetable oil
# Directions:
01 -
In a bowl, combine the soy sauce, oyster sauce, and cornstarch. Add the thinly sliced beef to the bowl and toss to coat. Let marinate for at least 15 minutes.
02 -
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef slices in a single layer, working in batches if necessary, and sear for 1-2 minutes on each side until browned. Remove beef from the skillet and set aside.
03 -
In the same skillet, add the remaining tablespoon of oil. Add the bell peppers and onion, sautéing for 3-4 minutes until they are tender but still crisp.
04 -
Add the garlic and ginger to the skillet, sautéing for another minute until fragrant.
05 -
Return the beef to the skillet. Add the beef broth or water, stirring to combine all the ingredients. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
06 -
Season with salt and pepper to taste. Serve hot with rice or noodles.
# Notes:
01 -
Thinly slice the beef against the grain to ensure tenderness and ease of cooking.
02 -
Marinate the beef for at least 15 minutes to allow the flavors to penetrate the meat fully.
03 -
Use a combination of colorful bell peppers for visual appeal and a variety of flavors.
04 -
Adjust the seasoning according to personal preference, adding more soy sauce or oyster sauce for a saltier flavor.
05 -
Serve immediately for optimal freshness and flavor, garnishing with fresh herbs for a finishing touch.
06 -
Store leftovers in an airtight container in the refrigerator and consume within 2-3 days.