Pepper steak is a popular Chinese-American stir-fry dish featuring tender strips of beef, colorful bell peppers, and onions in a savory, slightly thickened sauce. It’s a quick and easy meal that’s packed with flavor and perfect served over rice.
Ingredients:
- Beef:
- 1.5 pounds flank steak or sirloin steak, thinly sliced against the grain
- Marinade for Beef:
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1 teaspoon vegetable oil
- Vegetables:
- 2 bell peppers (different colors, such as green, red, and yellow), cored, seeded, and sliced into strips
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- Sauce:
- 1/2 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for depth of flavor)
- A few drops of sesame oil (optional)
- Oil for Stir-frying:
- 2 tablespoons vegetable oil
Instructions:
- Marinate the Beef: In a medium bowl, combine the thinly sliced steak with the soy sauce, cornstarch, sugar, and black pepper for the marinade. Toss well to coat and let it marinate for at least 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator. Right before stir-frying, stir in 1 teaspoon of vegetable oil.
- Prepare the Vegetables: While the beef is marinating, prepare the bell peppers and onion by slicing them into strips. Mince the garlic.
- Make the Sauce: In a small bowl, whisk together the beef broth, soy sauce, oyster sauce (if using), cornstarch, sugar, and black pepper for the sauce. Set aside.
- Stir-fry the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it’s shimmering. Add the marinated beef and stir-fry quickly for 2-3 minutes, or until it’s browned and just cooked through. Remove the beef from the skillet and set aside.
- Stir-fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced bell peppers and onion and stir-fry for 3-5 minutes, until they are crisp-tender. Add the minced garlic and stir-fry for another 30 seconds until fragrant, being careful not to burn it.
- Combine and Finish: Pour the prepared sauce into the skillet with the vegetables. Bring it to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly. Return the cooked beef to the skillet and toss to coat with the sauce. Stir in a few drops of sesame oil, if using.
- Serve: Serve the pepper steak hot over freshly cooked rice.
Tips and Notes:
- Slicing the Beef: Make sure to slice the beef thinly against the grain for maximum tenderness.
- High Heat is Key: Stir-frying is best done over high heat to cook the ingredients quickly and maintain their texture.
- Don’t Overcrowd the Pan: Stir-fry the beef in batches if necessary to ensure it browns properly. Overcrowding will lower the temperature and result in steamed, not browned, beef.
- Vegetable Crispness: Adjust the stir-frying time for the vegetables based on your preference for tenderness.
- Spice Level: You can add a pinch of red pepper flakes to the sauce for a bit of heat.
- Flavor Variations: Some variations include adding mushrooms, water chestnuts, or a pinch of ginger to the stir-fry.
Enjoy your delicious and classic Pepper Steak!