Description
This pepper steak recipe with bell peppers and onions is a savory and satisfying dish combining tender beef and crisp vegetables, all coated in a flavorful sauce. Perfect for a quick weeknight meal or a special family dinner, this stir-fry offers a delightful blend of Asian-inspired flavors with the sweetness of bell peppers and the sharpness of onions.
Ingredients
Units
Scale
- 1 lb (450g) flank steak, thinly sliced
- 2 tablespoons olive oil
- 1 bell pepper (any color), sliced
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/4 cup water
- 1 tablespoon cornstarch (optional, for thickening)
- 1 lb (450g) flank steak, thinly sliced
- 2 tablespoons olive oil
- 1 bell pepper (any color), sliced
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/4 cup water
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the sliced steak and cook until browned on both sides, about 3–4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the bell pepper, onion, and garlic. Cook for about 3 minutes, until the vegetables begin to soften.
- In a small bowl, mix soy sauce, oyster sauce, brown sugar, black pepper, salt, and water.
- Return the steak to the skillet, pour the sauce mixture over the beef and vegetables, and stir to combine.
- For a thicker sauce, mix cornstarch with a little water and stir it into the skillet. Cook for an additional 2–3 minutes until the sauce thickens.
- Serve hot over rice or noodles.