Description
This Pepper Steak with Bell Peppers and Onion is a quick and flavorful Asian-inspired stir-fry dish featuring tender slices of flank steak cooked with vibrant bell peppers, onions, garlic, and ginger in a savory soy-oyster sauce. Perfect for an easy weeknight dinner, it pairs beautifully with rice or noodles and offers a satisfying balance of protein, veggies, and bold flavors.
Ingredients
Scale
Beef Marinade
- 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables and Aromatics
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 cup water
- 1 teaspoon cornstarch (for slurry)
Instructions
- Marinate the Beef: In a bowl, toss the thinly sliced flank steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate for 10 to 15 minutes to tenderize and absorb flavors.
- Prepare Sauce: While the beef marinates, whisk together the sauce ingredients—1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1/4 cup water, and 1 teaspoon cornstarch—in a small bowl and set aside.
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and sear for 2 to 3 minutes, stirring occasionally until browned but not fully cooked through. Remove the beef from the pan and set aside.
- Cook Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add sliced red and green bell peppers along with the yellow onion. Stir-fry for 3 to 4 minutes until the vegetables are slightly softened but still crisp.
- Add Aromatics: Stir in the minced garlic and grated ginger and cook for an additional 30 seconds until fragrant, ensuring they don’t burn.
- Combine and Finish: Return the seared beef to the skillet. Stir the prepared sauce again to mix the cornstarch slurry, then pour it into the pan. Cook for 2 to 3 more minutes, stirring constantly, until the sauce thickens and coats the beef and vegetables evenly.
- Serve: Serve the pepper steak hot over steamed rice or noodles for a complete meal.
Notes
- For extra heat, add crushed red pepper flakes or sliced chili with the garlic.
- Oyster sauce can be substituted with additional soy sauce for a shellfish-free version.
- This dish is great for meal prep and reheats well, making it convenient for busy weeknights.
