Saucy Pepper Steak
Get ready to savor the bold, savory flavors of **Saucy Pepper Steak**, a quick and satisfying stir-fry featuring tender strips of marinated beef, vibrant bell peppers, and a rich, glossy sauce. This crowd-pleasing recipe combines soy sauce, oyster sauce, hoisin sauce, and a touch of brown sugar to create the perfect balance of umami and sweetness. Fresh garlic and ginger amplify the aroma, while a simple cornstarch slurry gives the sauce its signature velvety texture. Served over fluffy white rice, this one-pan weeknight dinner comes together in just 40 minutes, making it ideal for busy evenings. Perfectly versatile and packed with flavor, Saucy Pepper Steak is a must-try for stir-fry lovers seeking a hearty, homemade alternative to take-out classics!
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Recipe Information
Ingredients
- 500 grams boneless beef sirloin or flank steak
- 60 ml soy sauce
- 20 grams cornstarch
- 30 ml vegetable oil
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium white onion
- 2 large garlic cloves
- 10 grams ginger
- 240 ml beef broth
- 30 ml oyster sauce
- 15 ml hoisin sauce
- 10 grams brown sugar
- 5 grams ground black pepper
- 5 ml sesame oil (optional)
- 500 grams cooked white rice (for serving)
Instructions
Place the beef in the freezer for 10-15 minutes to firm up, making it easier to slice thinly.
Slice the beef thinly against the grain into strips. Transfer to a bowl and toss with 30 ml of soy sauce and 10 grams of cornstarch. Let it marinate for 15 minutes.
While the beef marinates, prepare the vegetables. Slice the red and green bell peppers into thin strips, cut the onion into wedges, mince the garlic, and grate the ginger.
In a small bowl, whisk together the beef broth, 30 ml soy sauce, oyster sauce, hoisin sauce, 10 grams brown sugar, remaining cornstarch, and black pepper. Set aside.
Heat 15 ml of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef strips and sear for 2-3 minutes, until browned but not fully cooked. Remove from the skillet and set aside.
Add the remaining vegetable oil to the skillet and stir-fry the bell peppers and onion for 3-4 minutes, until they are slightly tender but still crisp.
Add the minced garlic and grated ginger to the skillet. Stir-fry for 1 minute, until fragrant.
Return the beef strips to the skillet. Pour the prepared sauce over the beef and vegetables. Stir well to combine.
Cook for 3-4 minutes more, stirring constantly, until the sauce thickens and the beef is cooked through.
Finish with a drizzle of sesame oil, if using, for extra flavor.
Serve hot over cooked white rice, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1173 mg | 51% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 9.0 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 840 mg | 18% | |
*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.
