PEPPER STEAK

Servings: 4
Prep Time: 15 minutes
Cook Time: 10–12 minutes

Ingredients

For the Steak

• 1 lb (450 g) flank steak, sirloin, or round steak

• 1 tablespoon cornstarch

• 1 tablespoon soy sauce

• ½ teaspoon black pepper

Vegetables

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 1 medium onion, sliced

For the Sauce

• ⅓ cup soy sauce (low sodium preferred)

• ½ cup beef broth or water

• 1 tablespoon oyster sauce

• 1 tablespoon brown sugar or honey

• 1 teaspoon cornstarch

• 1 teaspoon sesame oil

• ½ teaspoon black pepper

For Cooking

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated (optional)

Instructions

1. Slice the steak:
   Cut steak thinly against the grain for tenderness.

2. Marinate briefly:
   Toss steak with 1 tablespoon soy sauce, cornstarch, and black pepper. Let rest 10 minutes.

3. Prepare the sauce:
   In a bowl, whisk together all sauce ingredients. Set aside.

4. Cook the steak:
   Heat 1 tablespoon oil in a large skillet or wok over high heat.
   Add steak in a single layer and sear 2–3 minutes until browned. Remove and set aside.

5. Cook vegetables:
   Add remaining oil to the pan. Sauté onions and bell peppers 2–3 minutes until slightly tender but still crisp.

6. Add aromatics:
   Stir in garlic and ginger; cook 30 seconds until fragrant.

7. Combine:
   Return steak to the pan. Pour in sauce and stir well.

8. Thicken:
   Cook 1–2 minutes until sauce thickens and coats everything evenly.

9. Serve hot over steamed rice, noodles, or cauliflower rice.

Tips for Best Pepper Steak

• Always slice beef against the grain

• High heat = tender steak

• Don’t overcook peppers—they should stay crisp

Variations

• Spicy: Add chili flakes or chili garlic sauce

• Low-carb: Serve with cauliflower rice

• Extra sauce: Double the sauce ingredients

• Chinese-style: Add a splash of rice vinegar