Pepper Steak
A delicious and quick one-skillet meal combining tender beef, colorful peppers, and a hint of ginger, perfect for busy weeknight dinners.
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.
Notes
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. If you want more color and crunch, add snap peas or carrots. For a spicy kick, include sliced jalapeños.