Name: Pepper Steak with Bell Peppers and Onion
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb beef sirloin or flank steak, thinly sliced; 2 bell peppers (red, green, or yellow), sliced; 1 medium onion, sliced; 3 cloves garlic, minced; 1 tsp ginger, grated; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp cornstarch; 1/4 cup beef broth or water; 1 tsp brown sugar; 1/2 tsp black pepper; 1/4 tsp red pepper flakes (optional); 1 tsp sesame oil; 2 tbsp vegetable oil; 2 green onions, chopped (for garnish); Cooked rice for serving (optional)

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Why You’ll Love This Recipe

Pepper steak with bell peppers and onion is a classic stir-fry dish that boasts bold flavors, vibrant colors, and a satisfying texture. The tender strips of beef are coated in a savory, slightly sweet sauce, perfectly complemented by the crisp bell peppers and caramelized onions. This recipe is quick to prepare, making it ideal for weeknight dinners, yet impressive enough to serve for special occasions. The balance of umami-rich soy sauce, garlic, and a hint of spice makes this dish irresistible. Plus, it’s incredibly versatile—serve it over rice, noodles, or even wrapped in lettuce for a low-carb option.

Ingredients

Beef sirloin or flank steak, thinly sliced
Bell peppers (red, green, or yellow), sliced
Onion, sliced
Garlic, minced
Ginger, grated
Soy sauce
Oyster sauce
Cornstarch
Beef broth or water
Brown sugar
Black pepper
Red pepper flakes (optional)
Sesame oil
Vegetable oil
Green onions for garnish
Cooked rice for serving (optional)

Directions

Prepare the Beef: In a bowl, toss the thinly sliced beef with soy sauce, cornstarch, and black pepper. Let it marinate for at least 15 minutes to enhance the tenderness and flavor.
Prepare the Sauce: In a small bowl, mix together soy sauce, oyster sauce, beef broth, brown sugar, and a dash of red pepper flakes if you like some heat. Stir until well combined and set aside.
Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 1-2 minutes on each side until browned. Remove the beef and set aside.
Sauté the Vegetables: In the same pan, add a little more oil if needed. Toss in the sliced bell peppers and onions, stirring frequently until they are slightly softened but still crisp, about 3-4 minutes. Add the garlic and ginger, cooking for another 30 seconds until fragrant.
Combine Everything: Return the beef to the pan and pour in the prepared sauce. Stir well to coat all the ingredients and allow the sauce to thicken slightly, about 2 minutes.
Finish and Serve: Drizzle in a little sesame oil for extra flavor and give everything a final stir. Garnish with chopped green onions and serve hot over cooked rice or your preferred base.

Variations

Spicy Version: Increase the red pepper flakes or add sliced chili peppers.
Low-Sodium Option: Use low-sodium soy sauce and reduce the amount of added salt.
Vegetarian Alternative: Swap the beef for firm tofu or mushrooms for a plant-based twist.
Additional Vegetables: Try adding snap peas, carrots, or baby corn for extra crunch and variety.
Gluten-Free Option: Use tamari instead of soy sauce and ensure all sauces are gluten-free.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Place cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat with a splash of water or broth to restore moisture. Alternatively, microwave in short intervals, stirring in between to ensure even heating.

FAQs

How do I make the beef tender?

Marinating the beef with soy sauce and cornstarch helps to break down fibers and keep it tender. Cutting against the grain also ensures a softer texture.

Can I use chicken instead of beef?

Yes, you can substitute thinly sliced chicken breast or thighs for a lighter version of the dish.

What type of beef is best for pepper steak?

Flank steak, sirloin, or top round work well because they cook quickly while remaining tender when sliced thinly.

Is this dish spicy?

The recipe includes optional red pepper flakes for heat, but you can adjust the amount to your preference.

Can I make this dish ahead of time?

Yes, you can prep the beef and vegetables in advance and store them separately. Cook just before serving for the best texture.

What can I serve with pepper steak?

It pairs well with white rice, brown rice, noodles, or even cauliflower rice for a low-carb option.

How can I thicken the sauce?

If the sauce is too thin, mix a teaspoon of cornstarch with water and add it to the pan while simmering.

Can I use frozen bell peppers?

Yes, but fresh bell peppers have a better texture. If using frozen, cook them slightly longer to remove excess moisture.

What oils work best for stir-frying?

Vegetable oil, canola oil, or peanut oil are great choices due to their high smoke points.

How do I keep the vegetables crisp?

Cook them over high heat for a short time and avoid overcrowding the pan to maintain their crunch.

Conclusion

Pepper steak with bell peppers and onion is a quick, flavorful dish that brings together tender beef, crisp vegetables, and a savory sauce. Perfect for busy weeknights, this recipe is easy to customize and pairs well with a variety of side dishes. Give it a try and enjoy a delicious homemade stir-fry that beats takeout every time!

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