Pepper Steak is a comforting dish that brings a touch of Asian-inspired flavors to our Midwestern table. It’s a family favorite, perfect for those evenings when you want something hearty yet simple. The combination of tender beef and vibrant bell peppers creates a colorful and delicious meal that everyone will enjoy. This dish is not only quick to prepare but also versatile, making it a great choice for busy weeknights.
Pepper Steak pairs beautifully with steamed white or brown rice, which soaks up the savory sauce. For a lighter option, you can serve it over a bed of mixed greens or alongside a simple cucumber salad. A side of steamed broccoli or snap peas adds a nice crunch and complements the flavors of the dish.
Pepper Steak
Servings: 4
Ingredients
1 pound of flank steak, thinly sliced
2 tablespoons of soy sauce
1 tablespoon of cornstarch
2 tablespoons of vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
3 cloves of garlic, minced
1/4 cup of beef broth
1 tablespoon of oyster sauce
1 teaspoon of sugar
Salt and pepper to taste
2 tablespoons of soy sauce
1 tablespoon of cornstarch
2 tablespoons of vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
3 cloves of garlic, minced
1/4 cup of beef broth
1 tablespoon of oyster sauce
1 teaspoon of sugar
Salt and pepper to taste
Directions
In a bowl, combine the sliced steak with soy sauce and cornstarch. Mix well and let it marinate for about 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated steak and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the sliced bell peppers and onion, and sauté for about 5 minutes until they start to soften.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Return the steak to the skillet. Stir in the beef broth, oyster sauce, and sugar. Mix everything together and let it simmer for another 2-3 minutes until the sauce thickens slightly.
Season with salt and pepper to taste. Serve hot over rice or your choice of side.
Variations & Tips
For a spicier version, add a teaspoon of crushed red pepper flakes or a sliced jalapeño to the dish. If you have picky eaters, you can substitute the bell peppers with vegetables they prefer, such as carrots or snap peas. For a gluten-free option, use tamari instead of soy sauce. You can also add a splash of sesame oil at the end for an extra layer of flavor.
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