Pepper Steak
Enjoy a flavorful Pepper Steak in just 30 minutes. Thinly sliced flank steak stir-fried with a savory soy-oyster sauce blend. Efficient and delicious, it defies the notion that great food takes time. Customize with veggies, serve over rice, and savor the rebellion.
Equipment
- Wok or large skillet
- Cutting board
- Sharp knife
- Mixing bowls
- Whisk
- Tongs or spatula
Ingredients
- 1.5 lbs (700g ) flank steak, thinly sliced against the grain
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- ½ cup beef broth
- 2 tablespoons vegetable oil
- 1 onion thinly sliced
- 1 bell pepper thinly sliced (use a mix of colors for visual appeal)
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon black pepper coarsely ground
- 2 green onions sliced (for garnish)
- Cooked white rice for serving
Instructions
- Marinate the Beef: In a bowl, combine sliced flank steak with soy sauce, oyster sauce, cornstarch, and sugar. Let it marinate for at least 10 minutes.
- Prepare the Sauce: In another bowl, whisk together beef broth and black pepper. This will be used as your sauce.
- Cook the Steak: Heat vegetable oil in a wok or large skillet over high heat. Add marinated steak slices and cook until browned on both sides. Remove from the wok and set aside.
- Stir-fry Vegetables: In the same wok, add a bit more oil if needed. Stir-fry onions, bell peppers, garlic, and ginger until vegetables are tender-crisp.
- Combine and Simmer: Return the cooked steak to the wok with the vegetables. Pour the prepared sauce over the mixture. Stir well to combine. Allow it to simmer for a few minutes until the sauce thickens.
- Garnish and Serve: Sprinkle sliced green onions over the pepper steak. Serve over cooked white rice.
Notes
- For added heat, you can include red chili flakes or fresh red chili peppers.
- Ensure the flank steak is sliced thinly to ensure quick and even cooking.
- Customize the vegetables based on personal preferences, adding broccoli, snap peas, or mushrooms.