Pepper Steak
Pepper Steak is a delicious dish that brings together tender beef, colorful peppers, and a hint of ginger. It’s quick to make, full of flavor, and great for a busy weeknight dinner. This dish is sure to please your family and friends!
Why Make This Recipe
You should make Pepper Steak because it’s easy and fast to prepare. It’s a one-skillet meal, which means less cleanup. Plus, the flavors from the sauces and the fresh vegetables make it taste fantastic!
How to Make Pepper Steak
Ingredients:
- 1 pound beef steak (such as flank or sirloin), sliced thin
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup beef broth
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sugar
- Salt and pepper to taste
- Cooked rice, for serving
Directions:
- In a bowl, mix the sliced steak, soy sauce, oyster sauce, and cornstarch. Let it marinate for about 15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until browned, about 2-3 minutes. Take the beef out of the skillet and set it aside.
- In the same skillet, add more oil if needed, and stir-fry the sliced onions and bell peppers until they are tender-crisp, about 3-4 minutes.
- Add the minced garlic and grated ginger to the pan, cooking for another 30 seconds until fragrant.
- Put the cooked beef back into the skillet. Pour in the beef broth and sugar. Mix everything together and let it simmer for a minute until the sauce thickens slightly.
- Add salt and pepper to taste.
- Serve hot over cooked rice.
How to Serve Pepper Steak
Serve your Pepper Steak over a bed of hot, fluffy rice. It makes a nice meal that’s colorful and fragrant.
How to Store Pepper Steak
You can store leftover Pepper Steak in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or on the stovetop when you’re ready to eat again.
Tips to Make Pepper Steak
- Make sure your steak slices are thin for quick cooking.
- Don’t overcook the vegetables; they should be tender but still crisp.
- Adjust the amount of soy sauce and oyster sauce to suit your taste.
Variation (If Any)
You can add other veggies like snap peas or carrots for more color and crunch. If you’re looking for a spicy kick, add some sliced jalapeños!
FAQs
1. Can I use chicken instead of beef?
Yes, you can substitute chicken for beef if you prefer.
2. Is Pepper Steak gluten-free?
To make it gluten-free, use gluten-free soy sauce and oyster sauce.
3. Can I make Pepper Steak ahead of time?
You can prepare it ahead of time and store it in the fridge. Just reheat before serving!
Pepper Steak
Ingredients
Beef Marinade
- 1 pound beef steak (such as flank or sirloin), sliced thin Use thin slices for quick cooking.
- 2 tablespoons soy sauce Adjust to taste.
- 2 tablespoons oyster sauce Adjust to taste.
- 1 tablespoon cornstarch For thickening the sauce.
Stir-fry Ingredients
- 1/2 cup beef broth
- 2 tablespoons vegetable oil For cooking.
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sugar
- to taste Salt and pepper
For Serving
- Cooked rice for serving Serve over a bed of hot, fluffy rice.
Instructions
Preparation
- In a bowl, mix the sliced steak, soy sauce, oyster sauce, and cornstarch. Let it marinate for about 15 minutes.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until browned, about 2-3 minutes. Take the beef out of the skillet and set it aside.
- In the same skillet, add more oil if needed, and stir-fry the sliced onions and bell peppers until they are tender-crisp, about 3-4 minutes.
- Add the minced garlic and grated ginger to the pan, cooking for another 30 seconds until fragrant.
- Put the cooked beef back into the skillet. Pour in the beef broth and sugar. Mix everything together and let it simmer for a minute until the sauce thickens slightly.
- Add salt and pepper to taste.
Serving
- Serve hot over cooked rice.
