Description
This classic Pepper Steak with Bell Peppers and Onion is a quick and flavorful stir-fry made with tender beef strips, colorful bell peppers, and sweet onions tossed in a rich, savory sauce. Ideal for busy weeknights and perfect served over rice or noodles.
Ingredients
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
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp cornstarch
2 tbsp water
1 tbsp rice vinegar
1 tbsp honey or brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp sesame oil
Optional: 1/2 tsp red pepper flakes
Instructions
1. Whisk together soy sauce, oyster sauce, cornstarch, water, rice vinegar, honey, garlic, ginger, sesame oil, and red pepper flakes in a small bowl and set aside
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat
3. Add the sliced beef and stir-fry for 2 to 3 minutes until browned and just cooked through, then remove and set aside
4. Add the remaining oil to the skillet and stir-fry the bell peppers and onion for 4 to 5 minutes until tender-crisp
5. Return the beef to the skillet and pour in the prepared sauce
6. Stir well and cook for 2 to 3 minutes until the sauce thickens and coats everything evenly
7. Remove from heat and serve hot over steamed rice or noodles
Notes
Use a mix of colorful bell peppers for the best presentation
Substitute hoisin sauce if oyster sauce is unavailable
For a gluten-free version, use tamari or gluten-free soy sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 55 mg