Description
A flavorful and colorful dish, this Pepper Steak with Bell Peppers and Onion is a classic stir-fry beef recipe with a savory sauce. Tender slices of steak are combined with crisp bell peppers, sweet onions, and a delicious sauce, served over steamed rice or noodles.
Ingredients
Scale
For the Pepper Steak:
- 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon fresh grated ginger (optional)
For the sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 cup beef broth or water
- 1 teaspoon cornstarch
Instructions
- Marinate the steak: Toss the sliced steak with soy sauce and cornstarch. Marinate for 10–15 minutes.
- Prepare the sauce: Whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, beef broth, and cornstarch. Set aside.
- Cook the steak: Heat oil in a skillet, cook steak until browned. Set aside.
- Sauté vegetables: In the same pan, sauté bell peppers, onion, garlic, and ginger.
- Combine: Return steak to the pan, add sauce, and cook until thickened.
- Serve: Enjoy hot with rice or noodles.
Notes
- Slice the steak thinly for tenderness.
- Don’t overcook the steak to keep it juicy.
- For extra heat, add red pepper flakes or sriracha to the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 8g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg
