Description
This Pepper Steak with Bell Peppers and Onion recipe is a flavorful and satisfying dish that combines tender slices of beef with colorful bell peppers and a savory sauce. Perfect served over steamed white rice, this Asian-inspired stir-fry is quick and easy to make for a delicious weeknight dinner.
Ingredients
Scale
Marinated Beef:
- 1 ½ pounds flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir-Fry:
- 2 tablespoons vegetable oil (divided)
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- ½ teaspoon black pepper
- ½ cup beef broth
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Serving:
- cooked white rice (for serving)
Instructions
- Marinate the Beef: Toss the flank steak with soy sauce and cornstarch. Marinate for 15 minutes.
- Cook the Beef: Brown the marinated beef in a skillet. Set aside.
- Prepare the Vegetables: Sauté onions, bell peppers, garlic, and ginger.
- Make the Sauce: Whisk together soy sauce, oyster sauce, hoisin sauce, vinegar, sugar, pepper, and broth. Simmer with vegetables.
- Finish the Dish: Add beef back to the skillet. Thicken the sauce with cornstarch slurry. Serve over rice.
Notes
- You can substitute flank steak with sirloin or skirt steak.
- Adjust bell pepper colors for presentation.
- For added heat, consider adding red pepper flakes or chili oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 380
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 75 mg
