PEPPER STEAK RECIPE

Here’s a classic Pepper Steak Recipe—tender beef strips with colorful bell peppers in a savory, slightly sweet sauce. Perfect over rice or noodles.

Ingredients (Serves 4)

For the Beef and Marinade

• 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp vegetable oil

For the Stir-Fry

• 2–3 tbsp vegetable oil
• 1 onion, sliced
• 1–2 bell peppers, sliced (red, yellow, green)
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced (optional)

Sauce

• ¼ cup beef broth
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional, for depth)
• 1 tsp sugar
• 1 tsp cornstarch mixed with 2 tsp water (slurry)
• ¼ tsp black pepper (freshly ground for best flavor)

Instructions

1. Marinate Beef

1. In a bowl, combine beef slices, soy sauce, cornstarch, and 1 tsp oil.
2. Let sit for 10–15 minutes while preparing vegetables.

2. Stir-Fry Beef

1. Heat 1–2 tbsp vegetable oil in a large skillet or wok over high heat.
2. Quickly stir-fry beef in batches for 2–3 minutes until browned but not fully cooked. Remove and set aside.

3. Stir-Fry Vegetables

1. In the same skillet, add a little more oil if needed.
2. Stir-fry onion and bell peppers 3–4 minutes until slightly tender but still crisp.
3. Add garlic (and ginger, if using) and cook 30 seconds until fragrant.

4. Combine and Make Sauce

1. Return beef to the skillet with vegetables.
2. In a small bowl, mix beef broth, soy sauce, oyster sauce, sugar, and black pepper. Pour over beef and vegetables.
3. Stir well and bring to a simmer for 2–3 minutes.
4. Add cornstarch slurry and stir until sauce thickens and coats beef and vegetables.

5. Serve

• Serve immediately over steamed rice or noodles.

Tips

• Slice beef very thinly for quick cooking and tender results.
• Use colorful bell peppers for both flavor and visual appeal.
• Freshly ground black pepper is key for that signature “pepper steak” taste.
• For extra flavor, add a dash of sesame oil at the end.

I can also provide a slow-cooker version of pepper steak where the beef becomes ultra-tender and the sauce has a rich, deep flavor—perfect for hands-off cooking.

Do you want me to give that version?