Better Than Takeout Pepper Steak
A quick, savory stir-fry with tender beef, crisp bell peppers, and a rich flavorful sauce—better than takeout and ready fast!
Ingredients
500 g beef sirloin or flank steak, thinly sliced
2 green bell peppers, sliced
1 red bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon brown sugar
1 teaspoon ground black pepper
1/2 teaspoon ginger powder (or 1 tablespoon fresh ginger)
1/2 cup beef broth or water
2 tablespoons vegetable oil
Instructions
In a bowl, mix sliced beef with 1 tablespoon soy sauce and cornstarch. Let it sit for 15–20 minutes.
In another bowl, combine remaining soy sauce, oyster sauce, brown sugar, black pepper, ginger, and beef broth. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over high heat.
Add beef and cook for 2–3 minutes until browned. Remove and set aside.
Add remaining oil, then cook onions, garlic, and bell peppers for 3–4 minutes until slightly tender but still crisp.
Return beef to the pan and pour in the sauce.
Stir well and cook for 2–3 more minutes until sauce thickens.
Serve hot over steamed rice or noodles.
Tip
For extra flavor, add a splash of sesame oil right before serving.
