Description
This Pepper Steak with Bell Peppers and Onion is a vibrant and flavorful stir-fry dish featuring tender slices of flank steak cooked with colorful bell peppers and onions in a savory, slightly sweet sauce. The quick cooking method preserves the crispness of the vegetables while the sauce, made from soy sauce, oyster sauce, and a touch of honey, coats every bite for a perfect balance of umami and sweetness. This easy and satisfying dish is perfect for a weeknight dinner and pairs beautifully with steamed rice or noodles.
Ingredients
Scale
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
- 1 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- Optional: 1/2 tsp red pepper flakes for heat
Instructions
- Prepare the Ingredients: Start by thinly slicing the flank steak against the grain to ensure tenderness. Then, thinly slice the red, green, and yellow bell peppers along with the medium onion. Mince the garlic and grate the fresh ginger for the sauce.
- Make the Sauce: In a small bowl, combine the soy sauce, oyster sauce, cornstarch, and water. Stir well to dissolve the cornstarch completely. Add the rice vinegar, honey or brown sugar, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. Mix thoroughly and set aside.
- Cook the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the sliced flank steak in a single layer, cooking for about 2 minutes on each side until browned but still slightly pink in the center. Remove the steak from the pan and set aside to rest.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced bell peppers and onion, stir-frying for 3-4 minutes until they are just tender but still crisp.
- Combine and Simmer: Return the cooked steak to the skillet with the vegetables. Pour the sauce mixture over the steak and vegetables. Stir well to combine and cook for another 1-2 minutes, allowing the sauce to thicken and coat all the ingredients evenly.
- Serve: Remove from heat and serve immediately. This pepper steak pairs excellently with steamed white rice or noodles for a complete meal.
Notes
- For best results, slice the steak very thinly against the grain to maximize tenderness.
- Adjust the honey or brown sugar quantity to taste if you prefer a sweeter or less sweet sauce.
- If you like more heat, increase the red pepper flakes or add fresh chili slices.
- This dish cooks quickly, so prepare all ingredients ahead of time.
- Use a wok or a large skillet with high heat for optimal stir-frying.
Keywords: Pepper Steak, Stir-Fry, Flank Steak, Bell Peppers, Asian Sauce, Quick Dinner, Weeknight Meal