Ingredients
1 lb flank steak or sirloin, thinly sliced against the grain
2 tbsp soy sauce
1 tbsp cornstarch
2 tbsp vegetable oil, divided
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 yellow onion, sliced
3 cloves garlic, minced
1 tsp fresh ginger, grated
For the Sauce:
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp sesame oil
1 tsp cornstarch
1/3 cup water or beef broth
Instructions
1. In a medium bowl, toss sliced steak with 2 tbsp soy sauce and 1 tbsp cornstarch. Let marinate for 10–15 minutes.
2. In a small bowl, whisk together all sauce ingredients. Set aside.
3. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add steak in a single layer and sear for 1–2 minutes per side until browned but not overcooked. Remove and set aside.
4. Add remaining oil to the skillet. Sauté bell peppers and onion for 3–4 minutes until slightly tender but still crisp.
5. Add garlic and ginger; cook for 30 seconds until fragrant.
6. Return steak to the pan. Pour in sauce and stir well to coat everything evenly.
7. Simmer for 2–3 minutes until sauce thickens and coats the meat and veggies.
8. Serve hot over steamed rice or noodles. Garnish with green onions or sesame seeds if desired.
Notes
• Slice steak thinly against the grain for the most tender results.
• Swap beef for chicken or tofu for a different protein option.
• Add mushrooms or snap peas for extra veggies and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Stir-Fry
- Method: Stovetop
- Cuisine: Asian-Inspired, Chinese-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: pepper steak recipe, quick pepper steak, easy beef stir fry, weeknight beef dinner