Quick Pepper Steak
Transform your weeknight dinners with this vibrant and savory Quick Pepper Steak recipe! Featuring tender strips of beef sirloin or flank steak marinated in a soy-cornstarch blend, this stir-fry comes together in just 30 minutes. Fresh bell peppers, onions, garlic, and ginger are stir-fried to crisp perfection before being tossed in a rich, flavorful sauce made with soy, oyster sauce, and a touch of brown sugar. Served over fluffy white rice, this dish delivers the perfect balance of bold flavors and hearty satisfaction. Ideal for busy evenings, this one-skillet recipe is your go-to solution for creating a restaurant-quality meal at home. Perfect keywords: Quick Pepper Steak, weeknight dinner, easy stir-fry, beef stir-fry recipe, vibrant vegetables.
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Recipe Information
Ingredients
- 1 pound beef sirloin or flank steak
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow onion
- 3 cloves garlic
- 1 teaspoon ginger
- 1 cup beef broth
- 2 tablespoons oyster sauce
- 1 teaspoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon sesame oil (optional)
- 4 cups cooked white rice
Instructions
Slice the beef sirloin or flank steak into thin strips against the grain for tenderness. Place the beef in a bowl and toss with 1 tablespoon of soy sauce and 2 teaspoons of cornstarch. Set aside to marinate for 10 minutes.
While the beef marinates, prepare the vegetables: slice the green and red bell peppers into thin strips, cut the onion into wedges, mince the garlic, and grate the ginger.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, beef broth, oyster sauce, brown sugar, and black pepper. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and just cooked through. Remove the beef from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir-fry the onion, bell peppers, garlic, and ginger for 3-4 minutes, or until the vegetables are crisp-tender.
Return the beef to the skillet and pour the sauce over everything. Toss to coat the beef and vegetables evenly and let cook for 2-3 minutes until the sauce thickens slightly.
Optional: Drizzle with sesame oil for extra flavor before serving.
Serve the pepper steak hot over a bed of cooked white rice. Enjoy your meal!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 695 mg | 15% | |
*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.
