Here’s a classic Pepper Steak that’s tender, savory, and perfect over rice 🍚🥩
Pepper Steak
Ingredients (serves 3–4)
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 bell peppers (any color), sliced
- 1 small onion, sliced
- 2 tbsp vegetable oil
Marinade / Sauce
- ¼ cup soy sauce (low sodium if possible)
- 2 tbsp oyster sauce (optional but traditional)
- 1 tbsp cornstarch
- 1 tbsp sugar or honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced (or ½ tsp ground)
- ½ tsp black pepper (adjust to taste)
- ½ cup beef broth
Instructions
- Marinate steak
- Toss steak with soy sauce, oyster sauce, cornstarch, sugar, garlic, ginger, and black pepper.
- Let marinate 15–30 minutes.
- Cook steak
- Heat 1 tbsp oil in a wok or large skillet over high heat.
- Sear steak in batches for 1–2 minutes until just browned.
- Remove and set aside.
- Cook vegetables
- Add remaining oil.
- Stir-fry peppers and onion 3–4 minutes until tender-crisp.
- Combine
- Return steak to pan.
- Add beef broth.
- Cook 2–3 minutes until sauce thickens and coats everything.
- Serve
- Serve hot over steamed rice or noodles.
Tips for Tender Pepper Steak
- Slice thin and against the grain—this matters most.
- Don’t overcook the steak; it finishes in the sauce.
- High heat keeps the beef juicy.
Variations
- Spicy: Add chili paste or crushed red pepper.
- Low-carb: Skip sugar and serve over cauliflower rice.
- Slow cooker: I can share that version if you want.
Want a slow cooker pepper steak or a one-pan weeknight version next?
