Description
This Pepper Steak with Bell Peppers and Onion recipe features tender flank steak stir-fried with colorful bell peppers and onions in a savory Asian-inspired sauce. Marinated in soy and oyster sauces, then stir-fried with garlic and fresh ginger, the dish is finished with hoisin and sesame oils for a perfect balance of flavor. Served hot over steamed rice, it makes a quick and satisfying main course that’s perfect for weeknight dinners.
Ingredients
Scale
Beef and Marinade
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce and Cooking Oils
- 1 tablespoon vegetable oil
- 1/4 cup low-sodium beef broth
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
Garnish and Serving
- 2 green onions, sliced (for garnish)
- Cooked white rice (for serving)
Instructions
- Marinate the Steak: In a medium bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, and cornstarch. Toss thoroughly to coat the meat evenly. Let it marinate for 15 minutes to enhance flavor and tenderness.
- Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer and cook for about 2 minutes per side, or until nicely browned. Remove the steak from the pan and set it aside.
- Cook the Vegetables: Using the same skillet, add the sliced red and green bell peppers along with the sliced yellow onion. Stir-fry for 3 to 4 minutes until the vegetables are slightly tender but still crisp.
- Add Aromatics: Add the minced garlic and grated ginger to the pan with the vegetables. Stir-fry for an additional 30 seconds until fragrant, ensuring not to burn the garlic.
- Combine and Finish: Return the cooked steak to the skillet. Pour in the low-sodium beef broth, hoisin sauce, sesame oil, and sprinkle black pepper evenly. Stir well to coat all ingredients with the sauce. Cook for another 2 to 3 minutes until the sauce thickens slightly and everything is heated through.
- Garnish and Serve: Remove the skillet from heat. Garnish with sliced green onions on top. Serve the pepper steak hot over cooked white rice for a complete meal.
Notes
- You can substitute sirloin or skirt steak for flank steak if preferred.
- For a spicier kick, add a pinch of red pepper flakes or a sliced chili pepper during the stir-fry step.
- This dish pairs wonderfully with jasmine or brown rice as alternatives to white rice.
- Ensure to slice the steak thinly against the grain for the most tender texture.
