Description
A quick and flavorful Pepper Steak recipe featuring tender beef strips stir-fried with vibrant bell peppers, onions, and a savory sauce. This dish combines tender marinated steak with aromatic garlic and ginger for an easy weeknight dinner that delivers authentic Asian-inspired flavors in just 15 minutes.
Ingredients
Beef Marinade
- 1.2 lb beef steak (flank, skirt or flap)
- ½ tsp baking soda
- 1 Tbsp soy sauce (dark or reduced-sodium; use tamari/coconut aminos if gluten-free)
- ½ tsp sugar (white, brown, raw cane, honey, sugar substitute, adjust to taste)
- ½ tsp cornstarch
Sauce
- ⅓ cup water (or low-sodium beef and/or chicken broth)
- 2 Tbsp soy sauce (dark, light, or reduced-sodium; use tamari/coconut aminos if gluten-free)
- 1 Tbsp roasted sesame oil
- 1 Tbsp sugar (white, brown, raw cane, honey, sugar substitute, adjust to taste)
- ½ Tbsp black pepper (freshly ground)
Cornstarch Slurry
- 2 tsp cornstarch
- 1 Tbsp water
Vegetables and Aromatics
- 1 lb bell peppers (3, can be same or different colors)
- 5.3 oz onion (2 small)
- 2 cloves garlic (medium)
- ½ Tbsp fresh grated ginger
Cooking Oil
- 3 Tbsp oil (peanut, rice bran, or other neutral oil; divided)
Instructions
- Prepare the beef: Freeze the meat for 30 minutes beforehand if desired for easier slicing. Slice the steak against the grain into ¼-inch-thick strips and transfer to a bowl with baking soda. Massage it into the meat for 1 minute to tenderize.
- Marinate the beef: Add soy sauce, sugar, and cornstarch to the beef, tossing to coat evenly. You may cook immediately or marinate for 30 minutes at room temperature for more flavor.
- Prep vegetables: Core and de-seed the bell peppers, then thinly slice them into ¼-inch strips. Slice the onions pole to pole into thin pieces. Peel and mince garlic and grate the fresh ginger.
- Make the sauce and slurry: In a small bowl, whisk together all sauce ingredients except the cornstarch slurry. In another bowl, mix the cornstarch and water until smooth, setting aside the slurry.
- Heat the wok: Place a wok or large high-sided skillet over high heat until it just starts to smoke. Add 1 Tbsp oil and swirl to coat the pan.
- Sear half the beef: Add half the marinated beef to the pan. Let it cook untouched until well-seared, about 1 minute, then sauté until mostly cooked but still slightly pink, about another minute. Transfer to a bowl.
- Cook remaining beef: Wipe out the wok with paper towels, add another tablespoon of oil, and repeat the searing and sautéing process with remaining beef. Set all cooked beef aside.
- Stir-fry vegetables: Add the final tablespoon of oil, then stir-fry the bell peppers and onions until tender-crisp and lightly charred in spots, about 1-2 minutes.
- Add aromatics and beef: Stir in minced garlic and grated ginger, mixing briefly before returning the cooked beef to the wok. Stir-fry everything together for 30 seconds.
- Combine sauce: Pour in the sauce and add a splash of cornstarch slurry, stir-frying until the sauce thickens and beef is cooked through, about 30 seconds. Adjust thickness by adding more slurry or water/broth as needed.
- Finish and serve: Remove from heat and garnish with sesame seeds if desired. Serve immediately and enjoy your flavorful pepper steak.
Notes
- Freezing the steak slightly makes it easier to slice thinly and evenly.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
- Adjust the sugar in the marinade and sauce depending on your sweetness preference or dietary needs.
- You can substitute beef broth or chicken broth for water in the sauce for deeper flavor.
- Serve with steamed rice or noodles for a complete meal.
- Freshly ground black pepper is essential for authentic flavor intensity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
