Description
A quick and flavorful Pepper Steak stir-fry featuring tender flank steak and vibrant bell peppers, cooked in a savory Asian-inspired sauce. Perfect for a weekday dinner, this dish combines the boldness of soy, oyster, and hoisin sauces with the freshness of ginger and garlic for a balanced, delicious meal ready in just 25 minutes.
Ingredients
Scale
Beef
- 1 lb flank steak, sliced thinly against the grain
- Salt and pepper to taste
- 1 tablespoon soy sauce (optional, for marinating)
Vegetables
- 2 bell peppers (red, green, or mixed), sliced into strips
- 1 medium onion, sliced thinly
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1/4 cup water or beef broth
- 1 tablespoon cornstarch (optional, for thickening)
Cooking Oil
- 1 tablespoon vegetable oil (for stir-frying)
Instructions
- Prep the Beef: Slice the flank steak thinly against the grain and season lightly with salt and pepper. For extra flavor, toss the beef slices in a tablespoon of soy sauce and set aside.
- Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook for 2-3 minutes until browned and just cooked through. Remove the beef from the skillet and set aside to rest.
- Stir-Fry the Veggies: In the same skillet, add a little more oil if needed. Add sliced onions and bell peppers. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Add minced garlic and ginger, then cook for another minute until fragrant.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and water or beef broth. If you prefer a thicker sauce, whisk in the cornstarch until smooth.
- Combine Ingredients: Return the cooked beef to the skillet. Pour the sauce mixture over and stir well to combine. Cook for an additional 2-3 minutes until the beef is coated and the sauce has thickened slightly.
- Serve: Plate the pepper steak alongside steamed rice, noodles, or enjoy as-is with a side of vegetables for a complete meal.
Notes
- For a gluten-free version, substitute soy sauce and oyster sauce with gluten-free alternatives.
- Use flank steak or skirt steak for best tenderness and flavor.
- Adjust the amount of garlic and ginger according to taste preferences.
- Adding cornstarch is optional but helps achieve a glossy, thickened sauce.
- Serve with steamed rice or your favorite noodles to complete the dish.
- Leftovers keep well refrigerated for up to 2 days and can be reheated gently on the stovetop.
