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Pepper Steak

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This pepper steak is a quick and flavorful dish featuring thinly sliced sirloin, vibrant bell peppers, and a glossy sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 tablespoons soy sauce Use low-sodium or tamari for gluten-free
  • 1 tablespoon cornstarch Helps thicken the sauce and velvet the beef
For the Steak
  • 1.5 pounds beef sirloin, thinly sliced Slice across the grain for tenderness
  • 2 tablespoons vegetable oil, divided Use canola or a high smoke-point oil
For the Vegetables
  • 1 bell pepper, sliced (red or yellow) For color and sweetness; green works too
  • 2 cloves garlic, minced Fresh for best aroma
For the Sauce
  • 0.5 cup beef broth Keeps the dish moist; chicken or vegetable broth works as a substitute
  • 1 tablespoon oyster sauce Enhances depth; hoisin or mushroom sauce for vegetarian
  • 1 teaspoon sugar Balances the savory
  • Salt and pepper, to taste Season carefully; soy already adds salt
For Garnish
  • 1 teaspoon sesame seeds Optional for crunch

Method
 

Preparation
  1. Slice the sirloin thinly across the grain into 1/8–1/4-inch strips.
  2. In a bowl, combine the beef, 2 tablespoons soy sauce, and 1 tablespoon cornstarch. Toss until evenly coated. Let sit for 10 minutes while you prep vegetables.
  3. Slice the bell pepper into 1/4-inch strips and mince the garlic. Mix the beef broth, oyster sauce, and sugar in a small cup.
Cooking
  1. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering. Add half the beef in a single layer and sear for 30–45 seconds without stirring, then flip and cook another 20–30 seconds until browned but still tender. Remove to a plate; repeat with the remaining beef using the other tablespoon of oil.
  2. Lower heat to medium-high. Add the sliced bell pepper and stir-fry for 2–3 minutes until it’s just tender but still bright. Add garlic and cook for 20–30 seconds until fragrant.
  3. Pour the beef broth mixture into the pan, scraping up any brown bits. Bring to a simmer and cook for 1–2 minutes to reduce slightly.
  4. Return the beef and any accumulated juices to the pan. Toss to coat in the sauce and heat through for about 30–45 seconds. Taste and season with salt and pepper if needed.
  5. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in, cooking for another 30 seconds until glossy.
  6. Remove from heat and garnish with chopped green onions and sesame seeds.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 6gSodium: 800mgFiber: 1gSugar: 2g

Notes

If your sirloin isn’t pre-sliced, freeze for 20–30 minutes to firm it up, then slice thinly across the grain. If you’re avoiding shellfish, replace oyster sauce with hoisin or add a splash of extra soy plus a pinch of mushroom powder.
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