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Vue rapprochée d’une assiette creuse en grès gris : un généreux lit de riz blanc moelleux sur la moitié gauche, surmonté à droite d’un mélange de fines tranches de bœuf tendre,pepper steak recipe de lamelles de poivron et d’oignon légèrement caramélisées, agrémentées de brins de ciboule ciselée et d’une sauce brune brillante.

pepper steak recipe

Restaurant-style pepper steak recipe, tender beef and crisp veggies in 20 min
5 from 1 vote
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Course: Main dish
Cuisine: Chinese, Stir-Fry
Keyword: Best pepper steak recipe, Garlic pepper steak recipe, Minute Rice Pepper steak recipe, Old fashioned pepper steak recipe, Pepper steak recipe easy, Pepper steak recipe with gravy, Pepper steak sauce recipe, Southern pepper steak recipe
Prep Time: 15 minutes
Cook Time: 8 minutes
Marinade rest: 15 minutes
Total Time: 38 minutes
Servings: 4
Calories: 320kcal
Cost: $8

Equipment

  • 1 Wok or skillet (Large, heavy-bottomed)
  • 1 Knife (Sharp, for slicing)
  • 2 Mixing bowls (One for beef, one for sauce)
  • 1 Spatula (Wooden or heatproof)

Ingredients

  • 1lb Flank steak - Sliced paper-thin against the grain
  • 1tbsp Cornstarch
  • 2tbsp Low-sodium soy sauce
  • 2 cloves Garlic - Minced
  • 1tbsp Fresh ginger - Minced or julienned
  • 1 medium Red bell pepper - Sliced into strips
  • 1 medium Green bell pepper - Sliced into strips
  • 1 medium Yellow bell pepper - Sliced into strips
  • 1 small White onion - Sliced into half-moons
  • 1cup Beef broth
  • 1tbsp Oyster sauce
  • 1tsp Sesame oil
  • ½tsp Red pepper flakes - Adjust to taste
  • 1tbsp Brown sugar
  • Salt & black pepper - To taste

Instructions

  • Coat the beef in the cornstarch–soy sauce mixture and let it rest for fifteen minutes
    Une planche à découper en bois rustique vue de dessus : rangées élégantes de cubes et de lanières de bœuf cru à gauche, trois couleurs de poivrons (rouge, jaune, vert) coupés en gros morceaux au centre, et une pile d’anneaux d’oignon blanc à droite, avec un grand couteau de chef posément appuyé sur le bord.
  • Slice the bell peppers into strips and the onion into thin half-moon rings
    A generous mound of homemade pepper steak—dark, glossy beef slices tossed with thin ribbons of red and green peppers and onions—piled on a square white platter, served next to bowls of fluffy white rice and garnished with scattered green onion.
  • Preheat the wok over high heat until a few drops of water sizzle and evaporate
    In the same wok, vibrant red tomato wedges tumble onto a bed of sizzling beef and peppers, their fresh juices mingling with the rich sauce, the pan’s seasoned surface showing flecks of charred bits.
  • Add the beef in a single layer and sear without stirring for ninety seconds
    A steaming black wok filled with tender strips of marinated beef, bright green bell pepper chunks, and diced red onion, all glistening in a dark savory sauce, with steam rising in soft curls against a light kitchen countertop.
  • Add the peppers, onions, garlic, and ginger and stir-fry for two to three minutes
    Vue rapprochée d’une assiette creuse en grès gris : un généreux lit de riz blanc moelleux sur la moitié gauche, surmonté à droite d’un mélange de fines tranches de bœuf tendre,pepper steak recipe de lamelles de poivron et d’oignon légèrement caramélisées, agrémentées de brins de ciboule ciselée et d’une sauce brune brillante.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 320kcal (16%) | Carbohydrates: 12g (4%) | Protein: 28g (56%) | Fat: 18g (28%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 65mg (22%) | Sodium: 820mg (36%) | Potassium: 550mg (16%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 1200IU (24%) | Vitamin C: 60mg (73%) | Calcium: 40mg (4%) | Iron: 3mg (17%)
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