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image of a realistic top down mise en place shot showing the fresh ingredients beef flank sirloin steak thinly sliced bell peppers red green onion garlic ginger soy sauce oyster sauce cornstarch arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Pepper Steak with Bell Peppers and Onion

A quick and easy homemade version of Chinese takeout, featuring tender flank steak stir-fried with crisp bell peppers and onions in a savory, glossy sauce that's better than delivery.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Marinade
  • 1 pound beef flank steak or sirloin thinly sliced against the grain
  • 1 tablespoon neutral oil such as canola or grapeseed
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon freshly ground black pepper
For the Stir Fry
  • 2 tablespoons neutral oil divided
  • 1 medium yellow onion sliced
  • 1 large green bell pepper sliced
  • 1 large red bell pepper sliced
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger minced
For the Sauce
  • 1/2 cup low-sodium beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar optional, for balance
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Equipment

  • Wok or Large Skillet
  • cutting board,
  • Knife
  • Medium bowl
  • Small bowl

Method
 

Marinate the Beef
  1. Place the thinly sliced flank steak in a medium bowl.
  2. Add the soy sauce, neutral oil, cornstarch, and black pepper. Mix well to coat every piece. Let it marinate for 10 minutes while you prepare the vegetables and sauce.
  3. In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, brown sugar (if using), and sesame oil. Set aside. Prepare the cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water.
  4. Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering. Add the sliced bell peppers and onion. Stir-fry for 3 to 4 minutes until crisp-tender but still bright. Remove from the pan and set aside.
  5. Add the remaining 1 tablespoon of oil to the same hot pan. Add the marinated beef in a single layer (work in batches if needed). Sear for 1 to 2 minutes per side until browned. Push the beef to the side.
  6. In the hot spot, add the minced garlic and ginger. Cook for 30 seconds until fragrant.
  7. Return the seared vegetables to the pan with the beef. Pour in the pre-mixed sauce and bring to a rapid boil. Stir the cornstarch slurry and add it slowly, stirring for 30 seconds until the sauce thickens and becomes glossy.
  8. Serve immediately over hot steamed rice. Garnish with green onions or sesame seeds if desired.

Nutrition

Calories: 450kcalCarbohydrates: 25gProtein: 35gFat: 20g

Notes

For pro tips, slice beef against the grain for tenderness. Reheat on stovetop with a splash of water to avoid toughening. Store leftovers in fridge for 3-4 days.
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