Pepper Steak is a timeless dish combining tender beef strips, crisp bell peppers, and a savory sauce bursting with flavor. Perfect for busy weeknights or as a comforting family dinner, this dish is quick, easy, and satisfying. Serve it over rice, noodles, or enjoy it as is for a low-carb option.
Why You’ll Love This Recipe
- Quick and Easy: It’s ideal for hectic nights, ready in only 30 minutes.
- Customizable: Swap the vegetables, adjust the sauce, or use your favorite protein.
- Healthy and Balanced: A protein-packed meal with vibrant veggies.
- Bursting with Flavor: The savory sauce with soy, garlic, and ginger is irresistible.
How to Make Pepper Steak
Step 1: Marinate the Beef
- In a bowl, mix soy sauce, cornstarch, and sesame oil.
- Add the sliced beef and toss to coat. Let it marinate for 10-15 minutes while you prepare the vegetables and sauce.
Step 2: Prepare the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, garlic, ginger, and water. Set aside.
Step 3: Cook the Beef
- Warm 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Toss in the beef and cook for 2-3 minutes, stirring until it turns brown. Remove from the pan and set aside.
Step 4: Cook the Vegetables
- Pour the last tablespoon of oil into the skillet.
- Toss in the bell peppers and onion. Stir-fry for 3-4 minutes until tender-crisp.
Step 5: Combine and Serve
- Place the beef back into the skillet and add the prepared sauce.
- Stir everything together and cook for another 2-3 minutes until the sauce thickens and coats the beef and veggies.
- Serve hot over steamed rice, noodles, or your choice of side.
Ingredients
For the Stir-Fry:
- One pound of flank steak, cut into thin slices against the grain.
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons vegetable oil
For the Marinade:
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or brown sugar)
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1/4 cup water
Variations
- Protein Swap: Use chicken, shrimp, or tofu for a different take on the dish.
- Vegetables: Add broccoli, snap peas, or mushrooms for extra variety.
- Spice: Add red pepper flakes or a splash of sriracha for a spicy kick.
- Low-Sodium Option: Use low-sodium soy sauce and skip the added salt.
Storage Instructions
- Refrigerator: Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days.
- Freezer: Allow the pepper steak to cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2 months.
- Reheating: Warm it up in a skillet over medium heat until heated all the way through. If the sauce becomes too thick, stir in a bit of water or broth to thin it out.
Recipe Details
Serving: 4 servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
FAQ
1. Can I make Pepper Steak ahead of time?
Yes! Prepare the beef and sauce in advance, and cook the dish just before serving for the best texture and flavor.
2. What cut of beef is best for Pepper Steak?
Flank steak, sirloin, or skirt steak are ideal due to their tenderness when sliced thinly against the grain.
3. Can I freeze Pepper Steak?
Yes, you can freeze the cooked Pepper Steak for up to 2 months. Defrost in the refrigerator overnight, then heat it up on the stovetop.
4. Is this recipe gluten-free?
To make it gluten-free, use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free.
