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Pepper Steak: The Ultimate Guide to Making It Perfectly

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Quick and easy Pepper Steak with tender sirloin strips, colorful bell peppers, and a savory Asian-inspired sauce. Perfect served over rice for a satisfying weeknight meal.

Ingredients

Scale
  • 1.5 lbs Beef Sirloin Steak, cut into 1/4-inch thick strips
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Cornstarch
  • 1 tablespoon Olive Oil
  • 1 Green Bell Pepper, thinly sliced
  • 1 Red Bell Pepper, thinly sliced
  • 1 Yellow Onion, thinly sliced
  • 2 cloves Garlic, minced
  • 1 inch Ginger, minced
  • 1/4 cup Soy Sauce
  • 1/4 cup Beef Broth
  • 2 tablespoons Oyster Sauce
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Sesame Oil
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • 1 tablespoon Cornstarch (for thickening)
  • 2 tablespoons Water (for cornstarch slurry)
  • Cooked White Rice, for serving
  • Sesame Seeds, for garnish
  • Chopped Green Onions, for garnish

Instructions

  1. Prepare the Steak Strips: Lay the sirloin steak on a cutting board. Using a sharp knife, slice the steak against the grain into thin strips, about 1/4-inch thick.
  2. Marinate the Steak: In a medium bowl, combine the steak strips with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Massage the seasonings into the steak. Sprinkle 1 tablespoon of cornstarch over the steak and toss to coat.
  3. Prepare the Vegetables: Thinly slice the green bell pepper, red bell pepper, and yellow onion. Mince the garlic and ginger.
  4. Combine the Sauce Ingredients: In a small bowl, whisk together the soy sauce, beef broth, oyster sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes (if using). Taste and adjust seasonings as needed.
  5. Prepare the Cornstarch Slurry: In a separate small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth.
  6. Sear the Steak: Heat 1 tablespoon of olive oil in a large skillet or wok over high heat. Add the steak strips in a single layer (cook in batches if needed). Sear for 2-3 minutes per side, until browned and cooked through. Remove from skillet and set aside.
  7. Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced bell peppers and onion. Sauté over medium-high heat for 5-7 minutes, or until tender-crisp.
  8. Add Garlic and Ginger: Add the minced garlic and ginger to the skillet and sauté for another minute, until fragrant.
  9. Add the Sauce: Pour the prepared sauce into the skillet with the vegetables. Bring to a simmer, stirring constantly.
  10. Thicken the Sauce: Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly. Continue to stir for another minute, until the sauce is smooth and glossy.
  11. Combine Steak and Sauce: Add the cooked steak strips back to the skillet with the sauce. Toss to coat evenly. Heat through for another minute or two.
  12. Serve Immediately: Serve the pepper steak immediately over cooked white rice. Garnish with sesame seeds and chopped green onions, if desired.

Notes

  • Use high heat to sear the steak for a good crust.
  • Don’t overcrowd the pan when searing the steak.
  • Adjust the seasonings in the sauce to your liking.
  • Use fresh ingredients for the best flavor.
  • Marinating the steak helps to tenderize it.

Find it online: https://anasrecipes.com/pepper-steak/