Pepper Steak with Bell Peppers and Onion
A quick skillet dinner of seared beef strips, bell peppers, and onion in a savory soy-based sauce.
Equipment
- Large skillet or wok
- Mixing bowl
- Sharp knife
Ingredients
- 1 lb beef steak (sirloin, flank, or ribeye) thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 2 tbsp vegetable oil divided
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 onion sliced
- 2 cloves garlic minced
- 1 tsp ginger grated
- 0.25 cup beef broth or water
- salt and pepper to taste
Instructions
- In a bowl, combine the soy sauce, oyster sauce, and cornstarch. Add the thinly sliced beef and toss to coat evenly. Let marinate for at least 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer, working in batches if needed to avoid crowding the pan. Sear for 1-2 minutes per side until browned. Remove and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add the bell peppers and onion, sautéing for 3-4 minutes until tender but still crisp.
- Add the garlic and ginger to the skillet and sauté for another minute until fragrant.
- Return the beef to the skillet along with any accumulated juices. Add the beef broth or water, stirring to combine. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
- Season with salt and pepper to taste. Serve hot over rice or noodles.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Not recommended for freezing, as the peppers soften significantly once thawed. Sirloin, flank, or ribeye can be used interchangeably as long as the beef is sliced thin against the grain.
