Description
Growing up, the aroma of sizzling peppers and onions meant one thing—Mom’s famous pepper steak was on the menu. It’s a dish full of color, comfort, and memories. This quick, hearty meal is perfect for busy evenings yet feels like a warm hug from the past. Try it tonight and share the love with your family!
Ingredients
For the Stir-Fry:
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1 lb flank steak, thinly sliced against the grain
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1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 medium onion, thinly sliced
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2 tbsp vegetable oil
For the Sauce:
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1/4 cup soy sauce
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2 tbsp oyster sauce
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1 tbsp cornstarch
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2 tbsp water
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1 tbsp rice vinegar
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1 tbsp honey or brown sugar
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2 cloves garlic, minced
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1 tsp fresh grated ginger
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1 tsp sesame oil
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Optional: 1/2 tsp red pepper flakes for heat
Instructions
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In a bowl, mix all sauce ingredients and set aside.
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Heat 1 tbsp oil in a skillet or wok over medium-high heat. Stir-fry beef for 2–3 minutes until browned. Remove from pan.
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Add remaining oil, then stir-fry bell peppers and onion for 4–5 minutes until tender-crisp.
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Return beef to the skillet and pour in the sauce. Stir and cook for 2–3 more minutes until sauce thickens.
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Serve hot over rice or noodles. Garnish with sesame seeds or green onions if you like.
Notes
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Slice beef thin and against the grain for the most tender bite.
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Mix colorful peppers for a stunning plate.
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No oyster sauce? Swap with hoisin or more soy sauce.
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For gluten-free, use tamari instead of soy sauce.
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Calories: ~280per serving
- Sugar: 6g
- Sodium: 760mg
- Fat: 12g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g