Description
A flavorful and colorful Pepper Steak stir-fry featuring thinly sliced flank steak cooked with vibrant bell peppers and onions, tossed in a savory Asian-inspired sauce. Perfect for a quick, satisfying weeknight dinner served over rice or noodles.
Ingredients
Scale
Beef Marinade
- 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 cup water
- 1 teaspoon cornstarch (for slurry)
Other
- 2 tablespoons vegetable oil, divided
Instructions
- Marinate the Beef: In a bowl, toss the thinly sliced steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate for 10–15 minutes to tenderize and flavor the meat.
- Prepare the Sauce: While the beef marinates, combine soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, water, and 1 teaspoon cornstarch in a small bowl. Stir well and set aside.
- Cook the Beef: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and sear for 2–3 minutes, stirring occasionally, until browned but not fully cooked. Remove the beef and set aside.
- Stir-fry Vegetables: Add the remaining tablespoon of oil to the skillet. Add the sliced red and green bell peppers along with the yellow onion. Stir-fry for 3–4 minutes until the vegetables are slightly softened but still crisp.
- Add Aromatics: Stir in the minced garlic and grated ginger. Cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Combine and Finish: Return the beef to the skillet with the vegetables. Stir the prepared sauce again to mix. Pour the sauce over the beef and vegetables, stirring constantly for 2–3 minutes until the sauce thickens and everything is evenly coated.
- Serve: Serve the hot pepper steak stir-fry over steamed rice or noodles for a complete meal.
Notes
- For extra heat, add crushed red pepper flakes or sliced chili along with the garlic.
- To make the dish shellfish-free, substitute oyster sauce with additional soy sauce.
- This dish is ideal for meal prep and reheats well for lunches or dinners during the week.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
