Better Than Takeout Pepper Steak
Ingredients
500 g beef sirloin or flank steak, thinly sliced
2 bell peppers (red and green), sliced
1 medium onion, sliced
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ginger powder (or 1 teaspoon fresh grated ginger)
1/2 cup beef broth or water
2 tablespoons vegetable oil
Salt to taste
Cooked rice, for serving
Instructions
In a bowl, combine sliced beef with 1 tablespoon soy sauce, cornstarch, and a little black pepper. Let it marinate for 15 minutes.
In another bowl, mix remaining soy sauce, oyster sauce, brown sugar, 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, bell peppers, and garlic for 3–4 minutes until slightly tender but still crisp.
Return beef to the pan and pour in the sauce mixture.
Stir well and cook for 2–3 more minutes until the sauce thickens and coats everything.
Taste and adjust salt if needed.
Serve hot over steamed rice.
Tip
For extra flavor, add a splash of sesame oil right before serving.
