What makes this pepper steak truly special is the combination of tender, juicy steak slices and the perfect balance of sweet and savory in the sauce. The soy sauce, oyster sauce, and hoisin sauce create a rich, umami base, while the addition of brown sugar adds just the right amount of sweetness. Fresh bell peppers and onions provide a vibrant crunch that complements the succulent beef, and the slight kick of black pepper ties everything together. This dish offers both comfort and complexity, making it a go-to favorite for any occasion.
Ingredients:
- 1 pound flank steak or sirloin steak, thinly sliced against the grain
- 2 tablespoons soy sauce (for marinating the steak)
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil (for stir-frying)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced (optional)
- 1/4 cup soy sauce (for the sauce)
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1/4 cup beef broth or water
- 1 teaspoon black pepper
- 1 tablespoon sesame oil (optional)
- Cooked rice, for serving
Instructions:
- Marinate the Steak: Thinly slice the steak against the grain to ensure tenderness. In a bowl, combine the soy sauce and cornstarch. Toss the steak slices in the mixture and let marinate for 15-20 minutes while you prepare the other ingredients.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, beef broth (or water), and black pepper. Set aside.
- Stir-Fry the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated steak in a single layer. Cook for 1-2 minutes on each side until browned and almost cooked through. Remove the steak from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the bell peppers and onion. Stir-fry for 3-4 minutes until the vegetables start to soften but still have a bit of crunch. Add the minced garlic and ginger, and cook for another 30 seconds until fragrant.
- Combine the Steak and Sauce: Return the cooked steak to the skillet with the vegetables. Pour the prepared sauce over the steak and vegetables, stirring to combine everything. Cook for another 2-3 minutes until the sauce thickens slightly and the steak is fully cooked. If desired, drizzle sesame oil over the dish for added flavor.
- Serve: Serve the pepper steak hot over cooked rice. Garnish with sliced green onions or sesame seeds if desired.
