Description
Savory pepper steak dances with colorful bell peppers and sweet onions, creating a classic Asian-inspired main course. Juicy beef strips sizzle alongside tender vegetables, promising a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) flank steak, thinly sliced against the grain
Vegetables:
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
Sauce and Seasoning Ingredients:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Craft a vibrant sauce by whisking together soy sauce, oyster sauce, cornstarch, water, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red pepper flakes until smooth and well-integrated.
- Fire up a large skillet or wok over medium-high heat with vegetable oil. Swiftly sear beef strips for 2-3 minutes until they develop a rich, caramelized exterior and reach desired doneness. Transfer cooked beef to a separate plate.
- In the same sizzling skillet, introduce additional oil and toss bell peppers and onions. Stir-fry vigorously for 4-5 minutes, maintaining their crisp texture and vibrant colors.
- Reunite the beef with the sautéed vegetables in the skillet. Pour the prepared sauce over the mixture, ensuring every morsel is generously coated. Simmer for 2-3 minutes, allowing the sauce to transform into a glossy, clingy glaze.
- Once the sauce reaches perfect consistency, immediately transfer the pepper steak to serving plates. Complement with steamed rice or noodles, and optionally crown with a sprinkle of sesame seeds or freshly chopped green onions for an elevated presentation.
Notes
- Choose lean beef cuts like sirloin or flank steak for a tender, juicy pepper steak that’s not too fatty.
- Slice beef against the grain to ensure maximum tenderness and easier chewing.
- Marinate beef for 15-30 minutes before cooking to enhance flavor and soften meat texture.
- Customize heat levels by adjusting red pepper flakes or adding sriracha for spice lovers.
- For a gluten-free version, replace soy sauce with tamari and use cornstarch carefully to prevent clumping.
- Create a low-carb option by serving over cauliflower rice instead of traditional rice.
- Quickly stir-fry vegetables to maintain their vibrant color and crisp texture, avoiding overcooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg