🥩 Pepper Steak
Ingredients (Serves 3–4)
For the Beef Marinade
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1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
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1 tbsp soy sauce
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1 tsp cornstarch
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1 tsp vegetable oil
For the Stir-Fry
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1–2 tbsp vegetable oil
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1 onion, thinly sliced
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1–2 bell peppers (any color), thinly sliced
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2–3 cloves garlic, minced
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1 tsp fresh ginger, minced (optional)
For the Sauce
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3 tbsp soy sauce
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2 tbsp beef or chicken broth
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1 tbsp oyster sauce (optional, for extra umami)
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1 tsp sesame oil
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1 tsp cornstarch
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1 tsp sugar
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Black pepper to taste (freshly cracked is best)
👩🍳 Instructions
1. Marinate the beef
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In a bowl, combine sliced beef with soy sauce, cornstarch, and vegetable oil.
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Let it sit 10–15 minutes to tenderize and coat the meat.
2. Prepare the sauce
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In a small bowl, whisk together soy sauce, broth, oyster sauce, sesame oil, sugar, and cornstarch. Set aside.
3. Cook the beef
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Heat 1 tbsp oil in a large skillet or wok over high heat.
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Stir-fry beef until just browned, about 2–3 minutes. Remove and set aside.
4. Stir-fry vegetables
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Add another tbsp of oil if needed.
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Sauté onion and bell peppers for 2–3 minutes until slightly tender but still crisp.
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Add garlic (and ginger, if using) and cook 30 seconds until fragrant.
5. Combine & thicken
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Return beef to the pan.
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Pour in the sauce and stir until everything is coated.
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Cook 1–2 minutes until the sauce thickens slightly.
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Taste and add extra black pepper if desired.
6. Serve
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Serve immediately over steamed rice or noodles.
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Garnish with green onions or sesame seeds if desired.
💡 Tips
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Beef: Slice thinly against the grain for tenderness.
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High heat: Keeps vegetables crisp and beef juicy.
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Variations: Add mushrooms, snap peas, or baby corn for extra color and texture.
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Sauce consistency: Mix 1 tsp cornstarch with 1 tbsp water for a thicker sauce if needed.
If you want, I can also give a quick 20-minute version that keeps the beef super tender and flavorful without marinating for long. Do you want me to do that?
