Ah yes, Pepper Steak 🥩🌶️—a classic Chinese-American stir-fry: tender beef, bell peppers, and onions in a savory sauce. Here’s a reliable recipe:
Pepper Steak (serves 4)
Ingredients
- 1 lb (450 g) beef (flank steak or sirloin), thinly sliced against the grain
- 1–2 tbsp soy sauce
- 1 tsp cornstarch
- 2–3 bell peppers (any color), sliced
- 1 medium onion, sliced
- 2–3 cloves garlic, minced
- 1 tsp fresh ginger, minced (optional)
- 2 tbsp vegetable oil
Sauce
- ½ cup beef or chicken broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sugar
- 1 tsp cornstarch
- ½ tsp black pepper (freshly ground)
Instructions
- Marinate beef
- Toss sliced beef with 1 tbsp soy sauce and 1 tsp cornstarch. Let sit 10–15 minutes.
- Prepare sauce
- In a small bowl, mix broth, soy sauce, oyster sauce, sugar, cornstarch, and black pepper. Set aside.
- Cook beef
- Heat 1 tbsp oil in a large skillet or wok over high heat.
- Quickly stir-fry beef until browned but not fully cooked. Remove from pan.
- Cook vegetables
- Add remaining oil. Stir-fry onions and bell peppers 2–3 min until crisp-tender.
- Add garlic and ginger, cook 30 seconds.
- Combine
- Return beef to pan. Pour in sauce.
- Stir-fry 2–3 minutes until sauce thickens and beef is cooked through.
- Serve
- Serve hot over steamed rice or noodles.
Tips
- Thin slices = tender beef
- High heat & quick cooking keeps vegetables crisp
- Extra flavor: add a dash of sesame oil at the end or sliced green onions for garnish
If you want, I can give a faster, weeknight-friendly version that uses pre-cut stir-fry beef and frozen peppers but still tastes restaurant-quality 😄.
Do you want me to do that?
Ah yes, Pepper Steak 🥩🌶️—a classic Chinese-American stir-fry: tender beef, bell peppers, and onions in a savory sauce. Here’s a reliable recipe:
Pepper Steak (serves 4)
Ingredients
- 1 lb (450 g) beef (flank steak or sirloin), thinly sliced against the grain
- 1–2 tbsp soy sauce
- 1 tsp cornstarch
- 2–3 bell peppers (any color), sliced
- 1 medium onion, sliced
- 2–3 cloves garlic, minced
- 1 tsp fresh ginger, minced (optional)
- 2 tbsp vegetable oil
Sauce
- ½ cup beef or chicken broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sugar
- 1 tsp cornstarch
- ½ tsp black pepper (freshly ground)
Instructions
- Marinate beef
- Toss sliced beef with 1 tbsp soy sauce and 1 tsp cornstarch. Let sit 10–15 minutes.
- Prepare sauce
- In a small bowl, mix broth, soy sauce, oyster sauce, sugar, cornstarch, and black pepper. Set aside.
- Cook beef
- Heat 1 tbsp oil in a large skillet or wok over high heat.
- Quickly stir-fry beef until browned but not fully cooked. Remove from pan.
- Cook vegetables
- Add remaining oil. Stir-fry onions and bell peppers 2–3 min until crisp-tender.
- Add garlic and ginger, cook 30 seconds.
- Combine
- Return beef to pan. Pour in sauce.
- Stir-fry 2–3 minutes until sauce thickens and beef is cooked through.
- Serve
- Serve hot over steamed rice or noodles.
Tips
- Thin slices = tender beef
- High heat & quick cooking keeps vegetables crisp
- Extra flavor: add a dash of sesame oil at the end or sliced green onions for garnish
If you want, I can give a faster, weeknight-friendly version that uses pre-cut stir-fry beef and frozen peppers but still tastes restaurant-quality 😄.
Do you want me to do that?
