Pepper Steak Recipe

This dish is a total game-changer for those busy weeknights when I need something quick yet satisfying; it’s like bringing your favorite takeout flavors to life right at home without the wait. Plus, the colorful mix of bell peppers and juicy flank steak is a feast for the eyes and the taste buds, making every bite a delightful blend of savory and slightly sweet with that perfect umami hit!

Savor the bold flavors of my Pepper Steak recipe, a stunning dish that combines tender flank steak and fresh vegetables. It’s a colorful array of green and red bell peppers, a medium onion, and perfect garlic that makes this dish sing.

You toss it all together with soy and oyster sauces and serve it over warm rice for a dish that’s as beautiful as it is delicious.

Ingredients

• 1 lb flank steak, thinly sliced into strips: Rich in protein, enhances muscle growth.
• 1 tbsp vegetable oil: Provides healthy fats, aids in cooking.
• 1 green bell pepper, sliced: High in vitamin C, adds crunch.
• 1 red bell pepper, sliced: Boosts immune system, sweetens dish slightly.
• 2 cloves garlic, minced: Offers antioxidants, adds depth of flavor.
• 1/4 cup soy sauce: Salty umami, source of sodium.
• 1 tbsp rice vinegar: Mildly tangy, balances flavors.
• 2 tbsp oyster sauce: Savory sweetness, enhances umami.
• 1 tsp sugar: Balances acidity, adds touch of sweetness.
• 1 tsp sesame oil (optional): Nutty aroma, rich flavor.

Ingredient Quantities

• 1 lb flank steak, thinly sliced into strips
• 1 tbsp vegetable oil
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 2 tbsp oyster sauce
• 1 tsp sugar
• 1/4 tsp black pepper
• 1 tbsp cornstarch
• 1/4 cup water
• 1 tsp sesame oil (optional)
• Cooked rice for serving

Instructions

1. Combine soy sauce, rice vinegar, oyster sauce, sugar, and black pepper in a bowl. Add sliced flank steak and marinate for a minimum of 15 minutes.

2. In a different tiny bowl, mix cornstarch and water to create a liquid paste. Put it to the side.

3. Warm a big frying pan or wok over a medium-high flame. Pour in the vegetable oil.

4. When the oil is hot, add the flank steak that has been sliced, in batches, to the pan. Sear the strips, not overcrowding the pan, until they are browned on both sides. Remove the seared meat from the pan and set it aside.

5. In the same skillet, add the onion and sauté for 2-3 minutes until it starts to lose its crispness.

6. Add the garlic and cook for 30 more seconds until it’s fragrant.

7. In the pan, combine the green and red bell peppers. Stir-fry them for about 3-5 minutes until they are tender-crisp.

8. Place the steak back in the pan and add any juices that have accumulated.

9. Add the cornstarch mixture to the skillet, blending well to combine. Cook for an additional 2 to 3 minutes. The sauce should thicken and coat the steak and vegetables.

10. If using, drizzle with sesame oil, and serve hot over cooked rice.

Equipment Needed

1. Medium-sized mixing bowl
2. Small bowl
3. Measuring spoons
4. Measuring cup
5. Whisk or fork
6. Large frying pan or wok
7. Stove or cooktop
8. Tongs or spatula
9. Knife
10. Cutting board
11. Rice cooker or pot (for cooking rice)

FAQ

• How do I ensure the flank steak is tender?To maintain tenderness in the steak, cut it thinly against the grain. This halts any further breakdown of muscle fibers, leaving it tender and easy to eat.
• Can I use a different cut of beef?You can use other cuts, such as sirloin or skirt steak, but slice them thinly for truly excellent results.
• What can I use instead of oyster sauce?You can sub hoisin sauce for oyster sauce. Or mix soy sauce and a little bit of sugar for a sweet-savory combo that works in a pinch.
• How do I thicken the sauce?Mix cornstarch with water to make a slurry and add it to the pan. Stir it into the sauce until it thickens to your desired consistency.
• Is there a way to make this dish spicier?For some extra heat, add sliced chili peppers or a mere pinch of red pepper flakes while cooking the veggies.
• Can I make this recipe vegetarian?Replace the beef with firm tofu or a mixture of mushrooms for a delicious vegetarian option.
• How should I store leftovers?Place any remaining food in a sealed container and store in the fridge. They will last there for three days max. Before serving, heat on the stovetop or in the microwave, and do so gently.

Substitutions and Variations

You can substitute sirloin steak or skirt steak for the flank steak, as both have a similar texture and flavor.
You can use canola oil or avocado oil instead of vegetable oil.
You can use garlic powder as a substitute for fresh garlic. For each clove of garlic that the recipe calls for, use 1/2 tsp of garlic powder.
Tamari or coconut aminos can be used as gluten-free alternatives to soy sauce.
If you can’t get oyster sauce, you can use hoisin sauce instead, though it will be somewhat sweeter.

Pro Tips

1. Marinating Tip For deeper flavor, marinate the flank steak longer if possible—up to 2 hours in the refrigerator. This will allow the ingredients in the marinade to infuse the meat more thoroughly.

2. Proper Searing To achieve a good sear on the flank steak, make sure the pan or wok is hot enough before adding the meat. Do not overcrowd the pan; cook in batches if necessary. This helps in caramelizing the steak, adding a depth of flavor.

3. Vegetable Crispness For a vibrant and textured dish, avoid overcooking the bell peppers. They should be tender-crisp. Stir-frying at high heat while frequently tossing will help maintain their color and crunch.

4. Cornstarch Mixture Ensure the cornstarch slurry is well-mixed just before adding it to the pan. Stir it into the dish slowly and evenly to avoid clumps and ensure the sauce thickens uniformly.

5. Flavor Enhancements The optional sesame oil at the end can enhance the flavor, but if you want a nuttier taste, you can toast the sesame oil slightly in a pan before drizzling it over the finished dish. Additionally, you can garnish with sliced green onions or toasted sesame seeds for added complexity.