Cantonese Pepper Steak for Two or More
Discover the bold and savory flavors of **Cantonese Pepper Steak for Two or More**, a quick and easy stir-fry that brings restaurant-quality Asian cuisine straight to your kitchen. Tender slices of marinated flank or sirloin steak are seared to perfection and tossed with vibrant bell peppers and onions in a rich, glossy sauce made with soy sauce, oyster sauce, and a hint of dark soy for depth. Enhanced with garlic, ginger, and a touch of sesame oil, this dish balances sweet, savory, and peppery notes beautifully. Perfectly portioned for two but easily doubled to serve a crowd, this 30-minute recipe is a stunning weeknight dinner or an elegant option for entertaining. Pair it with steamed white rice for a complete meal that’s both satisfying and effortlessly impressive.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 pound Flank steak or sirloin steak
- 1 tablespoon Cornstarch
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Sugar
- 1 teaspoon Ground black pepper
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 2 tablespoons Vegetable oil
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 small Yellow onion, sliced
- 0.25 cup Beef or chicken stock
- 1 teaspoon Sesame oil
- 2 servings Cooked white rice (optional, for serving)
Instructions
Thinly slice the flank or sirloin steak against the grain into bite-sized pieces. In a bowl, toss the beef with cornstarch and 1 tablespoon of soy sauce. Let marinate while you prepare the vegetables and sauce.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, dark soy sauce, sugar, and black pepper. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated steak in a single layer and sear for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Stir-fry the minced garlic and ginger for 30 seconds until fragrant.
Add the sliced red bell pepper, green bell pepper, and onion to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the beef to the skillet, along with the prepared sauce and the beef or chicken stock. Toss everything together and let it cook for another 2-3 minutes until the sauce thickens and coats the ingredients evenly.
Drizzle with sesame oil for added aroma and flavor. Serve hot over cooked white rice, if desired.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 4035 mg | 175% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 13.9 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
