Pepper Steak

Incredibly easy and delicious one-pot meal, pepper steak that's infused with strong vibrant flavor, and screams comfort food.

Course Dinner, Lunch

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 231kcal

Author Savory Thoughts

Equipment

Wok or Sautee Pan

Ingredients

¾ Cup Light soy sauce
1½ Tbsp. Cornstarch
½ Cup Vegetable oil; divided
1 ½ Lb. Beef; thinly sliced. I used sirloin, but flank steak works well, too. Thin slices cook fast and stay tender.
1 Tbsp. Baking Soda
4 Garlic Cloves; minced
¼ Cup Water
2 tbsp. Minced Ginger; or you can use 1 tbsp. ground ginger
1 Tbsp. Oyster Sauce
1 tsp. Cornstarch to make the slurry
1 Tbsp. Water to mix with the cornstarch to make the slurry
1 Tbsp. White Wine Vinegar
2 Bell Peppers any color

Instructions

Tenderize the Beef: Clean and wash your meat, then pat it dry. Slice your beef thin against the grain, then toss it with ¼ cup soy sauce, the baking soda, and a ¼ cup of oil. Let it marinate for 20–30 minutes. This step makes the beef super tender and flavorful.
Sear the Beef: Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Sear the beef in small batches to avoid overcrowding the pan. You want that beautiful caramelization. Repeat the process and set it aside when done.
Make the Sauce and Build Flavor: Heat the rest of the oil in a large pan or wok over medium-high heat. Sauté the garlic and ginger just until fragrant. It’ll smell incredible—resist the urge to eat it while making the dish!
Add the rest of the oil, then toss your sliced bell pepper into the hot pan. Stir-fry for about 2–3 minutes until slightly tender but still crisp. It brings brightness and a pop of color to the dish.
Add the beef back into the pan and mix it well with the peppers.
Add the rest of the soy sauce, oyster sauce, white wine vinegar, and cornstarch slurry into the pan.
Reduce the heat to medium. Stir well and let it bubble until the sauce thickens into a glossy, rich gravy.
Serve It Up: Spoon that peppery, garlicky beef over hot white rice. Don’t forget to drizzle extra gravy on top—it’s pure gold. Garnish with sliced green onions if desired.

Video

Notes

*** Calories are estimated per serving ***

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