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Pepper Steak with Bell Peppers and Onion

Pepper Steak with Bell Peppers and Onion

A classic stir-fry featuring tender strips of beef, vibrant bell peppers, and sweet onions in a savory sauce. Ready in under 30 minutes and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Stir-Fry
  • 1 lb flank steak thinly sliced against the grain
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 medium onion thinly sliced
  • 2 tbsp vegetable oil
For the Sauce
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp sesame oil optional

Equipment

  • Large skillet or wok
  • Sharp knife
  • Cutting board
  • Mixing bowls

Method
 

  1. In a bowl, combine sliced beef with 2 tablespoons soy sauce, half the minced garlic, half the grated ginger, and 1 teaspoon cornstarch. Mix well and let marinate for 15 minutes.
  2. In a separate small bowl, whisk together remaining soy sauce, oyster sauce, rice vinegar, cornstarch, and water to make the sauce. Set aside.
  3. Heat 1 tablespoon oil in a large skillet or wok over high heat. Add beef in batches, searing for 1 to 2 minutes per side until browned. Remove beef and set aside.
  4. Add remaining oil to the pan. Toss in bell peppers and onion, stir-frying for 3 to 5 minutes until tender-crisp.
  5. Return beef to the pan with vegetables. Pour in the sauce and toss everything together for 1 to 2 minutes until sauce thickens and coats everything evenly.
  6. Drizzle with sesame oil if using, then serve immediately over rice or noodles.

Notes

For best results, use high heat and work quickly. Prep all ingredients before you start cooking, as stir-frying happens fast. Store leftovers in the fridge for up to 3 days.