Name: Pepper Steak with Bell Peppers and Onion Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Asian
Ingredients: 1 pound beef steak (such as sirloin, flank, or ribeye), thinly sliced against the grain; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon cornstarch; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 onion, sliced; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 2 tablespoons vegetable oil; 1/4 cup beef broth or water; Salt and pepper to taste

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Introduction

Pepper Steak with Bell Peppers and Onion is a quick and flavorful stir-fry that’s perfect for weeknight dinners. Tender beef slices tossed with colorful bell peppers and a savory sauce make this dish both satisfying and vibrant.

Ingredients

1 pound beef steak (such as sirloin, flank, or ribeye), thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
1 teaspoon ginger, grated
1/4 cup beef broth or water
Salt and pepper to taste

Instructions

Step 1: In a bowl, combine the soy sauce, oyster sauce, and cornstarch. Add the thinly sliced beef and toss to coat. Let marinate for at least 15 minutes.
Step 2: 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 needed, and sear for 1-2 minutes on each side until browned. Remove beef from the skillet and set aside.
Step 3: In the same skillet, add the remaining tablespoon of oil. Add the sliced bell peppers and onion, sautéing for 3-4 minutes until tender but still crisp.
Step 4: Add the minced garlic and grated ginger, sautéing for another minute until fragrant.
Step 5: Return the beef to the skillet. Pour in the beef broth or water and stir to combine. Cook for 2-3 minutes to allow the sauce to thicken slightly.
Step 6: Season with salt and pepper to taste. Serve hot with rice or noodles.

Tips & Variations

Use flank or sirloin steak for a tender bite; be sure to slice against the grain to prevent toughness.
Try adding sliced mushrooms or snap peas for more vegetable variety.
For extra heat, sprinkle in some crushed red pepper flakes or a dash of chili sauce.
If you prefer a thicker sauce, add an additional 1/2 teaspoon of cornstarch mixed with water before the final simmer.

Storage

Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Adding a splash of broth or water can help maintain moisture during reheating.

How to Serve

The image shows a vibrant plate of stir-fried meat and vegetables, featuring tender chunks of beef, glossy onions, and colorful bell peppers in red and green. The dish is generously coated in a savory and slightly oily sauce, with visible seasonings such as whole spices and chopped herbs adding to the texture and aroma. The combination of ingredients suggests a flavorful, well-spiced meal, likely with a hint of heat and a depth of taste from the mixture of fresh and cooked elements. Photo taken with an iPhone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, sirloin, flank, or ribeye are all good choices. Just be sure to slice the beef thinly against the grain to keep it tender.

Is there a vegetarian alternative to this dish?

You can substitute the beef with firm tofu or tempeh and use vegetable broth instead of beef broth to make a delicious vegetarian version.