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Sizzling pepper steak with vibrant bell peppers and onions in a rich sauce, served with fluffy white rice in a black skillet.
Reda

Classic Homestyle Pepper Steak

Tender strips of beef and crisp bell peppers tossed in a savory, rich black pepper sauce. A quick and delicious weeknight stir-fry that's better than takeout!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian-Inspired
Calories: 462
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Marinade
  • 1.5 lbs flank steak or sirloin thinly sliced against the grain
  • 2 tbsp cornstarch
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp Shaoxing wine or dry sherry
For the Stir-Fry Sauce
  • 1 cup low-sodium beef broth
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar packed
  • 1.5 tsp coarsely ground black pepper use fresh ground for best flavor
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
For the Stir-Fry
  • 2 tbsp vegetable or canola oil divided
  • 2 large bell peppers one red and one green, deseeded and sliced into 1-inch strips
  • 1 medium yellow onion sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 scallions sliced, for garnish (optional)

Equipment

  • Large skillet or wok
  • Mixing Bowls
  • Whisk
  • Cutting board
  • Chef's Knife

Method
 

Prepare the Components
  1. In a medium bowl, combine the thinly sliced beef with 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of Shaoxing wine. Toss to coat evenly. Set aside to marinate for at least 15 minutes while you prepare the other ingredients.
  2. In a separate small bowl or liquid measuring cup, whisk together all the sauce ingredients: beef broth, 1/4 cup soy sauce, oyster sauce, brown sugar, black pepper, sesame oil, and 1 tablespoon of cornstarch. Whisk until the cornstarch is fully dissolved. Set aside.
Stir-Fry the Pepper Steak
  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it just begins to smoke. Carefully add the marinated beef in a single layer, being sure not to crowd the pan (work in two batches if necessary). Sear for 1-2 minutes per side until nicely browned but not cooked all the way through. Remove the beef from the skillet and set it aside on a plate.
  2. Reduce the heat to medium-high and add the remaining 1 tablespoon of oil to the skillet. Add the sliced onions and bell peppers. Stir-fry for 3-4 minutes until they are crisp-tender.
  3. Add the minced garlic and grated ginger to the vegetables and stir-fry for another 30 seconds until fragrant.
  4. Return the seared beef and any accumulated juices back to the skillet with the vegetables.
  5. Give the sauce a quick re-whisk to ensure the cornstarch is mixed in, then pour it over the beef and vegetables. Bring to a simmer, stirring constantly, and cook for 1-2 minutes until the sauce thickens and glazes everything in the skillet.
  6. Remove from heat and serve immediately over hot steamed rice. Garnish with sliced scallions, if desired.

Notes

Tip for Slicing: For easier slicing, place the steak in the freezer for about 20 minutes before cutting. This firms up the meat, allowing you to make very thin, even cuts.
Pan Temperature: Ensure your pan is very hot before adding the beef to get a good, quick sear. This locks in the juices and prevents the meat from steaming.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.