Description

This Pepper Steak recipe delivers tender, flavorful beef with vibrant bell peppers and onions in a savory sauce. Perfect for a quick and delicious weeknight dinner, this dish is ready in under an hour!

Ingredients

Units Scale

12 ounces flank steak (or London broil or chuck roast)
1 1/2 tablespoons water
2 teaspoons cornstarch
2 teaspoons neutral oil
2 teaspoons oyster sauce
2 teaspoons Shaoxing wine
1/4 teaspoon baking soda

For the Sauce:

1/2 cup low-sodium chicken stock
1 tablespoon cornstarch
1 1/2 tablespoons oyster sauce
1 tablespoon Shaoxing wine
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/8 teaspoon white pepper (or to taste)

For the Stir-fry:

1 green bell pepper, cut into 1-inch pieces
1/2 red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
2 tablespoons neutral oil
1/2 teaspoon ginger, minced (optional)
2 cloves garlic, chopped

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Instructions

Prepare the Beef: Slice the beef into thin strips. In a bowl, combine the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Marinate for at least 30 minutes or overnight in the refrigerator.
Make the Sauce: In a separate bowl, whisk together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper.
Prep Vegetables: Cut the bell peppers and onion into 1-inch pieces.
Sear the Beef: Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon of oil. Sear the beef in batches for about 30 seconds per side, or until 80% cooked. Remove from the wok and set aside.
Stir-fry Vegetables: Reduce heat to medium-high. Add the remaining oil to the wok. Add ginger (if using) and garlic, and stir-fry for 10 seconds. Add the bell peppers and onions, and stir-fry for 1 minute.
Combine and Finish: Return the beef and any accumulated juices to the wok. Stir-fry for 15 seconds. Increase heat to high. Stir the sauce to recombine the cornstarch, then add it to the wok. Stir-fry until the sauce thickens and coats everything evenly.
Serve: Transfer the pepper steak to a serving plate and serve immediately with steamed rice.

Notes

Marinate the beef for longer if using tougher cuts like London broil or chuck roast.
Adjust the sauce consistency by adding more stock or water if it’s too thick, or by simmering longer if it’s too thin.

Nutrition

Serving Size: 1/4 of recipe
Calories: 350
Sugar: 8g
Sodium: 600mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg