Description
Ingredients
Scale
For the Steak:
- 1 lb (450g) flank steak or sirloin steak: Choose a lean cut that cooks quickly and stays tender when sliced thinly against the grain.
- 2 tablespoons vegetable oil: For searing the steak to create a perfect golden-brown crust.
- Salt and black pepper: To season the steak before cooking and bring out its natural flavors.
For the Sauce:
- 1/2 cup soy sauce: The base of the sauce, providing rich umami flavor.
- 1/4 cup beef broth: Adds depth and helps balance the saltiness of the soy sauce.
- 1 tablespoon oyster sauce (optional): Adds a slightly sweet, savory depth.
- 2 teaspoons brown sugar: Balances the saltiness of the soy sauce and enhances the overall flavor.
- 2 tablespoons cornstarch: Used to thicken the sauce and give it a smooth texture.
- 2 tablespoons water: Helps dissolve the cornstarch into a slurry for thickening.
For the Vegetables:
- 2 large bell peppers (any color): Sliced into strips. They add color, crunch, and sweetness to the dish.
- 1 medium onion: Thinly sliced to add savory sweetness.
- 1 tablespoon minced garlic: For an aromatic base that enhances the dish’s flavor.
- 1/2 cup sliced mushrooms (optional): Mushrooms add an earthy flavor that complements the steak.
- 1 tablespoon vegetable oil: For stir-frying the vegetables.
For Garnishing:
- 2 tablespoons chopped green onions or cilantro: Fresh herbs to finish the dish with a burst of color and flavor.
Instructions
Step-by-Step Preparation
Step 1: Prepare the Steak
- Slice the Steak: Trim any excess fat from the steak, then slice it thinly against the grain. Cutting against the grain ensures the steak will be tender when you eat it.
- Season the Steak: Season the beef slices generously with salt and freshly ground black pepper. Don’t be shy with the pepper—it’s what gives this dish its signature flavor!
- Cook the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the steak in a single layer, allowing it to sear for 2-3 minutes on each side until browned and cooked through. Remove the steak from the skillet and set it aside.
Step 2: Prepare the Sauce
- Mix the Sauce: In a small bowl, combine the soy sauce, beef broth, oyster sauce (if using), brown sugar, cornstarch, and water. Whisk until smooth. This sauce will thicken as it cooks, creating a glossy, flavorful coating for the steak and vegetables.
- Set Aside: Set the sauce aside for later. You’ll add it back to the pan when the vegetables are ready.
Step 3: Stir-Fry the Vegetables
- Cook the Vegetables: In the same skillet or wok, add the remaining tablespoon of vegetable oil. Add the bell peppers, onions, and mushrooms (if using). Stir-fry the vegetables for 3-4 minutes, until they’re tender but still crisp and vibrant.
- Add the Garlic: Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to avoid burning the garlic. The garlic will become fragrant and blend with the natural sweetness of the peppers and onions.
Step 4: Combine the Steak, Sauce, and Vegetables
- Add the Steak Back: Return the cooked steak to the skillet with the vegetables.
- Pour the Sauce: Stir the sauce mixture one more time to make sure the cornstarch is fully dissolved, then pour it over the steak and vegetables in the skillet. Stir everything together to coat the steak and veggies with the rich, savory sauce.
- Simmer: Allow the mixture to simmer for 2-3 minutes. The sauce will thicken, creating a delicious glaze that coats everything perfectly.
Step 5: Garnish and Serve
- Garnish: Once the dish is ready, sprinkle chopped green onions or cilantro over the top for a burst of freshness and color.
- Serve: Serve the pepper steak over steamed rice, noodles, or even cauliflower rice for a low-carb option. The rich sauce pairs perfectly with the fluffy rice, soaking into every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 15g
- Protein: 35g