Description
This Pepper Steak with Bell Peppers and Onion is a savory, tender stir-fry that’s perfect for a quick and satisfying weeknight dinner. With juicy beef strips and crisp bell peppers, it’s full of flavor and sure to become a family favorite!
Ingredients
Scale
- 1 lb flank steak (sliced thinly against the grain)
- 2 bell peppers (red, green, or a mix, sliced into strips)
- 1 medium onion (sliced thinly)
- 3 cloves garlic (minced)
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon vegetable oil (for stir-frying)
- 1 teaspoon ginger (minced)
- Salt and pepper to taste
- 1/4 cup water or beef broth (for sauce)
Instructions
- Prep the Beef: Slice the flank steak thinly against the grain and season lightly with salt and pepper. You can also toss it in a tablespoon of soy sauce for extra flavor.
- Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook for 2-3 minutes until it’s browned and just cooked through. Remove the beef from the skillet and set it aside.
- Stir-Fry the Veggies: In the same skillet, add a little more oil if needed. Add the sliced onions and bell peppers and cook for 3-4 minutes until the veggies are tender-crisp. Add the garlic and ginger, and cook for another minute until fragrant.
- Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and water (or beef broth). If you prefer a thicker sauce, whisk in the cornstarch.
- Combine: Return the cooked beef to the skillet, add the sauce, and stir everything together. Cook for another 2-3 minutes until the beef is coated in the sauce and the sauce thickens slightly.
- Serve: Serve the pepper steak with steamed rice, noodles, or as-is with a side of vegetables.
Notes
- For extra spice, add sliced chili peppers to the stir-fry.
- You can substitute the beef with chicken, pork, or tofu for a different variation.
- If you prefer a thicker sauce, use more cornstarch mixed with water to create a slurry and add it to the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 310
- Sugar: 6 g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg