Pepper Steak

Thinly sliced steak stir-fried with bell peppers and onion in a savory sauce — a better-than-takeout dinner in 25 minutes.

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Prep Time 10

Cook Time 15

Servings: 4

Course: Main Course

Cuisine: American, Mexican

Calories: 310

1 1/2 lbs flank steak or sirloin, thinly sliced against the grain

3 tbsp soy sauce, divided

1 tbsp cornstarch

2 tbsp vegetable oil, divided

2 bell peppers, sliced, mixed colors

1 onion, sliced

3 cloves garlic, minced

1 tsp grated ginger

1/2 cup beef broth

2 tbsp oyster sauce

1 tbsp brown sugar

1/2 tsp black pepper

Step 1: Toss the steak with 1 tbsp soy sauce and cornstarch; let sit for 10 minutes.

Step 2: Sear the steak in oil over high heat, 1 to 2 minutes per side, then remove and set aside.

Tip: Don't overcrowd the pan — work in batches if needed.

Step 3: Stir-fry the bell peppers and onion for 3 to 4 minutes, until crisp-tender.

Step 4: Add garlic and ginger, cooking 30 seconds until fragrant.

Step 5: Whisk together the broth, remaining soy sauce, oyster sauce, brown sugar, and pepper.

Step 6: Return the steak to the skillet, add the sauce, and cook 2 to 3 minutes until thickened.

Step 7: Serve hot over rice.

Slicing the steak thinly against the grain is the key step for tender, quick-cooking bites.