Absolutely! Here’s a classic Pepper Steak recipe — tender strips of beef, crisp bell peppers, and a savory-slightly-spicy sauce, perfect over rice or noodles. 🥩🌶️
🥩 Classic Pepper Steak
Ingredients
Serves 4
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2–3 bell peppers (red, green, yellow), sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced (optional)
For the sauce:
- ½ cup beef broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional but flavorful)
- 1 tsp black pepper (adjust to taste)
- 1 tsp sugar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
Instructions
1. Marinate the beef
- In a bowl, toss sliced beef with 2 tbsp soy sauce and 1 tbsp cornstarch.
- Let sit 10–15 minutes (or up to 1 hour in the fridge) — this keeps it tender.
2. Cook the beef
- Heat oil in a large skillet or wok over high heat.
- Add beef in a single layer (do this in batches if needed) and sear 1–2 minutes per side until browned but not fully cooked. Remove and set aside.
3. Cook vegetables
- In the same pan, sauté onion and bell peppers for 2–3 minutes until slightly tender but still crisp.
- Add garlic and ginger, cooking 30 seconds until fragrant.
4. Make the sauce
- Stir together beef broth, soy sauce, oyster sauce, black pepper, and sugar.
- Pour sauce into the skillet with the vegetables and bring to a simmer.
- Add cornstarch slurry and stir until the sauce thickens.
5. Combine and finish
- Return beef to the pan and toss with sauce and veggies.
- Cook 1–2 minutes more until beef is heated through and coated in sauce.
Serving Suggestions
- Serve over steamed white or jasmine rice or loose noodles.
- Garnish with sliced green onions or a sprinkle of sesame seeds.
💡 Tips
- Slice the steak thin and against the grain for tenderness.
- High heat is key for stir-frying; it keeps the beef tender and veggies crisp.
- Adjust black pepper for your preferred spice level.
- Add mushrooms, snow peas, or broccoli for a veggie boost.
If you want, I can also give you a slow-cooker version of pepper steak where the beef melts in the sauce for super tender, almost “restaurant-style” results. Do you want that version?
