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–+ servings
Callie Brooks

Classic Pepper Steak

A quick and satisfying dish made with thinly sliced sirloin and vibrant bell peppers, all tossed in a savory soy-oyster sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Beef Marinade
  • 1 pound beef sirloin, thinly sliced into strips Freeze slightly first to make slicing easier
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce Can substitute hoisin or mushroom soy for a vegetarian version
  • 1 tablespoon cornstarch
For Stir-Frying
  • 2 cups bell peppers, thinly sliced Use a mix of red, green, yellow
  • 1 medium onion, thinly sliced
  • 1 tablespoon vegetable oil Or other high-heat oil
  • to taste salt and pepper
For Serving
  • Cooked rice or noodles For serving

Method
 

Preparation
  1. Combine soy sauce, oyster sauce, and cornstarch in a bowl. Stir until smooth.
  2. Add the beef strips and toss to coat. Let marinate for 15 minutes at room temperature.
Cooking
  1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Add the marinated beef in a single layer and stir-fry until browned, about 3–4 minutes. Don’t overcrowd the pan; work in batches if needed.
  3. Push the beef to the side, add the sliced bell peppers and onion to the hot pan. Stir-fry for 3–5 minutes until they are tender-crisp.
  4. Mix the beef and vegetables together. Taste and season with salt and pepper. If you want more sauce, add a splash of water and simmer for an additional 30 seconds.
  5. Serve the pepper steak over hot rice or noodles immediately.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 5g

Notes

Serve spooned over steamed jasmine rice or tossed with wide noodles. Garnish with sliced scallions or toasted sesame seeds for color. Add a wedge of lime for a citrus lift. Store leftovers in an airtight container and use within 3–4 days, or freeze for up to 2 months.

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