Tricolor Pepper Steak
Bursting with vibrant colors and bold flavors, Tricolor Pepper Steak is the perfect weeknight dinner that combines tender marinated beef with a trio of crisp bell peppers—red, yellow, and green. This quick and easy stir-fry recipe features a savory blend of soy sauce, oyster sauce, and aromatic garlic, creating a glossy, umami-packed sauce that perfectly coats every bite of steak and veggies. Ready in just 35 minutes, this dish is a feast for the eyes and the palate, offering a balance of textures and flavors. Serve it over steamed rice or noodles for a satisfying meal that will delight the whole family. Perfect for fans of Asian-inspired cuisine, this Tricolor Pepper Steak is both visually stunning and irresistibly delicious.
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Recipe Information
Ingredients
- 1 pound Beef flank steak
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 minced Garlic cloves
- 0.5 teaspoon Ground black pepper
- 0.25 cup Water
- 2 sliced Green onions (scallions)
Instructions
Slice the beef flank steak thinly against the grain into bite-sized strips.
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon of water to create a marinade. Toss the sliced steak in the marinade and set aside for 15 minutes.
While the steak marinates, slice the red, yellow, and green bell peppers into thin strips and mince the garlic.
In a small bowl, prepare the stir-fry sauce by combining 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, 1/4 cup of water, and 1/2 teaspoon of ground black pepper. Mix well and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak and stir-fry for 2-3 minutes until browned but not fully cooked. Remove the steak from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir-fry the minced garlic for 30 seconds until fragrant.
Add the sliced bell peppers to the skillet. Cook for 3-4 minutes, stirring frequently, until they start to soften but remain slightly crisp.
Return the cooked steak to the skillet. Pour in the stir-fry sauce and toss everything together to coat. Cook for another 2-3 minutes until the sauce thickens and the steak is fully cooked.
Garnish with sliced green onions before serving. Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2621 mg | 114% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 8.9 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1218 mg | 26% | |
*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.
