Pepper steak

Here’s a classic pepper steak recipe—tender beef, bell peppers, and a savory sauce, perfect over rice 🍚🥩🌶️

---

Pepper Steak

Ingredients

Beef & Marinade

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1–2 tsp soy sauce
• 1 tsp cornstarch

Vegetables

• 2–3 bell peppers (green, red, yellow), sliced into strips
• 1 medium onion, sliced

Sauce

• ½ cup beef broth
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional, adds depth)
• 1 tsp cornstarch + 2 tsp water (slurry)
• 1 tsp sugar
• 1 tsp black pepper (freshly ground for punch)
• 1–2 tbsp vegetable oil for stir-frying

---

Instructions

1. Marinate beef
   • Toss sliced beef with soy sauce and 1 tsp cornstarch. Let sit 10–15 minutes.
2. Prep sauce
   • In a bowl, combine beef broth, soy sauce, oyster sauce, sugar, and pepper. Set aside.
3. Cook beef
   • Heat 1 tbsp oil in a large skillet or wok over high heat.
   • Stir-fry beef 2–3 minutes until browned but not fully cooked. Remove and set aside.
4. Cook vegetables
   • In the same pan, add another tsp oil if needed.
   • Stir-fry onions 1–2 minutes, then bell peppers 2–3 minutes—keep them crisp-tender.
5. Combine
   • Return beef to the pan.
   • Pour in the sauce, stir, and bring to a simmer.
   • Add cornstarch slurry, cook 1–2 minutes until sauce thickens.
6. Serve
   • Sprinkle extra black pepper if desired. Serve hot over steamed rice or noodles.

---

Tips & Variations

• Tender beef: Slice thinly across the grain. For extra tenderness, marinate 30–60 minutes in soy sauce + a bit of baking soda.
• Vegetables: Add mushrooms, snap peas, or carrots for variety.
• Spicy kick: Add ½ tsp chili flakes or 1 chopped chili pepper.
• Low-sodium: Use low-sodium soy sauce and skip added salt.

If you want, I can give a faster 20-minute “weeknight” pepper steak version that’s just as flavorful. Do you want that version?