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Best Pepper Steak

Restaurant-quality pepper steak with tender beef strips, vibrant bell peppers, and a savory sauce that delivers comfort food perfection.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 lb flank steak, sliced against the grain into thin strips
  • 2 large bell peppers (red and green), cut into strips
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon black pepper
  • 1/2 cup beef broth
  • 2 green onions, chopped

Method
 

  1. Pat the steak completely dry and slice against the grain into thin strips, about 1/4-inch thick. Toss with 1 tablespoon soy sauce and half the cornstarch.
  2. Whisk together remaining soy sauce, oyster sauce, beef broth, black pepper, and remaining cornstarch until smooth.
  3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add bell peppers and onions, cooking for 3-4 minutes until crisp-tender. Transfer to a plate.
  4. Add remaining oil to the same pan and increase heat to high. Add beef in a single layer, letting it sear undisturbed for 2 minutes. Stir-fry for another 1-2 minutes until just cooked through.
  5. Add garlic and cook for 30 seconds until fragrant. Return vegetables to the pan, then pour in the sauce. Stir everything together and cook for 1-2 minutes until the sauce thickens and coats everything.

Notes

Slice beef while partially frozen for cleaner cuts. Pat beef completely dry before cooking to ensure proper browning. Don't overcrowd the pan to avoid steaming. Vegetables should retain some crunch for best texture. Can prep ingredients up to 4 hours ahead. Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat gently in skillet with a splash of broth if needed.