Pepper Steak with Bell Peppers and Onion
Tender beef strips stir-fried with colorful bell peppers and onions in a savory ginger-soy sauce. Quick skillet dinner ready in 25 minutes.
Equipment
- Large skillet or wok
- Tongs
- Whisk
Ingredients
- 1 lb flank steak or sirloin thinly sliced against the grain
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp vegetable oil divided
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 tsp sesame oil
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes optional for heat
Instructions
- Heat 1 tbsp oil in large skillet over high heat. Sear beef strips 1-2 min per side in batches. Remove and set aside.
- Add remaining oil. Stir-fry bell peppers and onion 4-5 min until crisp-tender.
- Add garlic and ginger; cook 30 seconds until fragrant.
- Whisk sauce ingredients: soy, oyster, cornstarch slurry, vinegar, honey, sesame oil.
- Return beef to skillet, pour sauce over. Toss 2 min until thickened and glossy.
- Serve hot over rice. Garnish if desired.
Notes
- Slice beef thin against grain for tenderness.
- High heat essential for sear.
- Adjust spice with flakes.
- Serves 4; prep 10 min, cook 15 min.