P F Changs Pepper Steak
Recreate the iconic flavors of P.F. Chang's Pepper Steak right in your own kitchen with this quick and easy stir-fry recipe! Featuring tender strips of marinated flank steak, vibrant bell peppers, and sweet onions, this dish is coated in a rich, savory sauce made with oyster sauce, hoisin sauce, and a touch of sesame oil for an authentic Asian-inspired taste. Ready in just 35 minutes, this recipe balances the umami of soy and ginger with a hint of sweetness from brown sugar, creating the perfect harmony of flavors. Serve over steamed white rice or noodles for a satisfying, restaurant-quality meal your whole family will love. Perfect for weeknight dinners or meal prep, this pepper steak is destined to become a household favorite. Keywords: P.F. Chang's pepper steak recipe, homemade stir-fry, easy Asian cuisine, pepper steak with oyster sauce.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 0.333 cup Soy sauce
- 2 tbsp Cornstarch
- 3 tbsp Vegetable oil
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow onion
- 3 cloves Garlic
- 1 inch Fresh ginger
- 1.5 tsp Black pepper
- 3 tbsp Oyster sauce
- 2 tbsp Hoisin sauce
- 1 tbsp Brown sugar
- 1 tsp Sesame oil
- 0.25 cup Water
Instructions
Thinly slice the flank steak against the grain into bite-sized strips. Place the strips in a bowl and toss with the soy sauce and cornstarch. Let marinate for 15 minutes while you prepare the vegetables.
Slice the red bell pepper, green bell pepper, and yellow onion into thin strips. Mince the garlic and grate the ginger into a fine paste.
In a small bowl, whisk together oyster sauce, hoisin sauce, brown sugar, sesame oil, and water to create the stir-fry sauce. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated beef strips in a single layer and stir-fry for 2-3 minutes until they are browned but not fully cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the bell peppers and onion for 2-3 minutes until they are slightly tender but still crisp.
Add the minced garlic, grated ginger, and black pepper to the skillet, stirring for about 30 seconds until fragrant.
Return the cooked beef to the skillet along with the prepared stir-fry sauce. Toss everything together and let cook for another 2-3 minutes until the beef is cooked through and the sauce thickens slightly.
Remove from heat and serve immediately over steamed white rice or noodles. Enjoy!
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 34.6 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 6598 mg | 287% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 35.4 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 188 mg | 14% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2607 mg | 55% | |
*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.
