Description
A classic Pepper Steak recipe featuring tender strips of beef sautéed with colorful bell peppers and onions in a savory black pepper sauce. This quick and easy stir-fry is perfect for a flavorful weeknight dinner, served over steamed rice or noodles.
Ingredients
Beef and Marinade
- 1 lb (450g) flank steak, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp Shaoxing wine or dry sherry (optional)
Vegetables
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
Sauce
- 3 tbsp beef broth or water
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp black pepper, freshly ground (adjust to taste)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp sugar
- 2 tbsp vegetable oil
Instructions
- Marinate the Beef: In a medium bowl, combine thinly sliced flank steak with soy sauce, cornstarch, and Shaoxing wine. Mix well and let it marinate for at least 15 minutes to tenderize and flavor the beef.
- Prepare the Sauce: In a small bowl, whisk together beef broth, soy sauce, oyster sauce, black pepper, and sugar. Set aside the cornstarch slurry separately.
- Cook the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced onions and bell peppers, stir-fry for 3-4 minutes until they start to soften but still crisp. Remove the vegetables from the skillet and set aside.
- Cook the Beef: Add the remaining vegetable oil to the skillet. Add the marinated beef in a single layer, letting it sear without stirring for about 1 minute. Then stir-fry for another 2-3 minutes until the beef is nearly cooked through.
- Combine and Thicken: Return the cooked vegetables to the skillet. Pour in the prepared sauce and stir to combine all ingredients. Give the cornstarch slurry a quick stir and add it to the skillet. Cook for an additional 1-2 minutes until the sauce thickens and coats the beef and vegetables evenly.
- Serve: Remove from heat and serve the pepper steak hot over steamed white rice or noodles for a complete meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Adjust black pepper quantity to control the spiciness of the dish.
- If you prefer a gluten-free version, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
- Adding a splash of sesame oil at the end enhances flavor but is optional.
- Leftover pepper steak reheats well in a skillet over low heat or microwave.
