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Pepper Steak

This pepper steak recipe features tender beef, colorful bell peppers, and a tangy sauce, making it a perfect choice for busy weeknights or special family dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Stir-fry
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound beef flank steak (or sirloin) Sliced thinly against the grain
  • 1 tablespoon vegetable oil For frying
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 yellow onion sliced
  • 4 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/2 cup beef broth
  • to taste Salt and pepper
  • to serve Cooked rice or noodles

Method
 

Preparation
  1. Slice the flank steak against the grain into thin strips.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the beef strips, season with salt and pepper, and stir-fry for about 3-4 minutes until browned, then remove and set aside.
  4. In the same skillet, add the sliced bell peppers and onions, and sauté for about 5 minutes.
  5. Add the minced garlic and cook for 1 minute until fragrant.
  6. Whisk together the soy sauce, brown sugar, cornstarch, and beef broth in a bowl, and pour the sauce over the sautéed veggies, stirring until bubbly and thickened.
  7. Add the beef back into the skillet and mix thoroughly. Cook for an additional 2 minutes.
  8. Serve the pepper steak over bowls of steaming rice or noodles.

Notes

Do not overcook the vegetables to retain their crunch. If you’re out of beef broth, chicken broth works as a great substitute. Feel free to add other vegetables.