Pepper Steak

Bright, savory, and ready in under 30 minutes, Pepper Steak is a perfect weeknight meal featuring crisp peppers and tender beef slices, best served over rice or noodles.

Print Recipe

Prep Time 30

Cook Time 12

Total Time 42

Course Dinner, Main Course

Cuisine Asian, Chinese

Servings 4 servings

Calories 350 kcal

Ingredients

Protein

1 lb flank steak, sliced Can be swapped with skirt steak or thinly sliced sirloin.

Veggies

1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
3 cloves garlic, minced

Sauce and thickeners

1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch Helps thicken the sauce.

Oils and seasoning

2 tablespoons vegetable oil For cooking.
Salt and pepper to taste

Instructions

Marinating the Steak

In a bowl, mix the soy sauce, oyster sauce, and cornstarch. Marinate the flank steak in this mixture for about 15-30 minutes.

Cooking

Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Add the marinated flank steak and sauté until browned, about 3-5 minutes. Remove and set aside.
In the same skillet, add the sliced bell peppers, onion, and garlic. Stir-fry for about 5 minutes until the vegetables are tender.
Return the steak to the skillet, mix everything well, and cook for an additional 2-3 minutes.
Season with salt and pepper, if needed.

Serving

Serve hot over rice or noodles.

Notes

Slice the steak against the grain for the most tender bites. Keep heat at medium-high so vegetables stay crisp while the steak browns. Store leftovers in an airtight container in the fridge for up to 3-4 days.

Keyword Beef, Easy Recipe, Pepper Steak, Quick Dinner, Stir-Fry