Description
This Chinese Pepper Steak is a quick and flavorful dish featuring tender strips of beef stir-fried with colorful bell peppers and onions in a savory soy and oyster sauce. Perfect for a satisfying weeknight dinner served over rice or noodles.
Ingredients
- 1 lb beef steak (flank or sirloin), thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch (plus more for coating beef)
- 1/4 cup beef broth or water
- 2 tbsp vegetable oil
- 1/2 tsp black pepper
- 1 tsp sesame oil (optional)
Instructions
- Slice beef thinly against the grain and toss with cornstarch and black pepper.
- Whisk together soy sauce, oyster sauce, beef broth, and cornstarch to create the sauce.
- Heat oil in a wok or large skillet over high heat and stir-fry beef until just browned. Remove from pan.
- In the same pan, add more oil if needed. Sauté garlic and ginger until fragrant.
- Add sliced onions and bell peppers, stir-frying until slightly softened.
- Return beef to the pan and pour in the sauce. Stir until the sauce thickens and coats the beef and vegetables.
- Drizzle with sesame oil if using and serve hot over rice or noodles.
Notes
- Add chili garlic sauce or fresh chilies for a spicy kick.
- Use tamari and gluten-free oyster sauce for a gluten-free version.
- Try different colored peppers or add snap peas for variation.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet with a splash of water or broth to refresh the sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
