Description
A flavorful and quick Pepper Steak recipe featuring tender flank steak stir-fried with bell peppers and onions in a savory soy-ginger sauce. Perfect for a wholesome weeknight meal served over rice or noodles.
Ingredients
For the Beef Marinade
- 1 ½ pounds flank steak (or sirloin steak, sliced thinly against the grain)
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
For the Sauce
- ⅔ cup low sodium soy sauce (or coconut aminos)
- ⅔ cup beef stock
- ¼ cup brown sugar
- 2 teaspoons ginger paste
- 2 tablespoon oyster sauce
- 2 tablespoon cornstarch
For Cooking
- 2 tablespoons sesame oil (divided)
- 1 small yellow onion (sliced)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 2 teaspoons minced garlic
Instructions
- Marinate the Steak: Place the sliced steak in a bowl with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 tablespoon sesame oil. Stir well to coat all pieces. Optionally, marinate the steak in the fridge for 30-60 minutes to enhance flavor and tenderness. This step can be skipped if you’re short on time.
- Prepare the Sauce: In a small bowl, whisk together ⅔ cup low sodium soy sauce, ⅔ cup beef stock, ¼ cup brown sugar, 2 teaspoons ginger paste, 2 tablespoons oyster sauce, and 2 tablespoons cornstarch. Set aside.
- Cook the Steak: Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer, cooking for 1-2 minutes per side until browned and just cooked through. Remove the steak from the pan and set aside.
- Sauté the Vegetables: In the same skillet, heat the remaining 1 tablespoon sesame oil. Add the sliced yellow onion, red bell pepper, and green bell pepper. Stir-fry for 5-7 minutes until vegetables reach your preferred crisp-tender texture. Add 2 teaspoons minced garlic and cook for an additional 30 seconds until fragrant.
- Combine and Simmer: Return the cooked steak to the skillet with the vegetables. Pour in the prepared sauce and stir to coat everything evenly. Let the mixture simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and the whole dish is heated through.
- Serve: Serve the pepper steak hot over steamed rice, noodles, or cauliflower rice for a low-carb option. Optionally, garnish with sliced green onions or sesame seeds to add extra flavor and visual appeal.
Notes
- Marinating the steak is optional but recommended for deeper flavor and tender texture.
- Use low sodium soy sauce to control the saltiness of the dish.
- You can substitute beef stock with chicken stock or water if preferred.
- Adjust the amount of brown sugar for your preferred sweetness level.
- To make it gluten-free, use tamari sauce instead of soy sauce and ensure oyster sauce is gluten-free.
- The dish pairs well with steamed jasmine rice, brown rice, or noodles.
- For a low-carb meal, substitute steaming rice with cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
