Description
Tender slices of beef stir-fried with vibrant bell peppers in a rich, savory sauce—this Pepper Steak recipe brings bold flavor and comforting texture together in under 30 minutes.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1 large green bell pepper, sliced into strips
- 1 large red bell pepper, sliced into strips
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1/4 cup water or broth
Instructions
- Heat a wok or large skillet over high heat until very hot.
- In a bowl, combine sliced steak with cornstarch, 1 tablespoon soy sauce, and a pinch of black pepper. Marinate for 10 minutes.
- Add 1 tablespoon oil to the hot wok. Stir-fry peppers for 2–3 minutes until just tender. Remove and set aside.
- Add remaining oil to the wok. Sear beef in batches, 2 minutes per side until browned. Return all beef to pan.
- Add garlic and stir-fry for 30 seconds. Pour in remaining soy sauce, oyster sauce, sugar, water or broth, and remaining pepper. Return peppers to pan and toss everything together.
- Let it simmer for 1–2 minutes until sauce thickens and glazes the meat and vegetables.
- Serve hot over rice or noodles, garnished with scallions or sesame seeds if desired.
Notes
- Slice beef thinly and against the grain for tenderness.
- Prep all ingredients before cooking—stir-fry moves fast.
- Use high heat to get that perfect sear on the beef.
- Double the sauce if you prefer a saucier dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 80mg
Keywords: pepper steak, stir-fry, beef stir-fry, Chinese-American dinner, bell peppers, fast dinner, weeknight stir fry