Description
Sizzling pepper steak dances with colorful bell peppers and sweet onions, creating a mouthwatering Chinese-American classic. Juicy beef strips and crisp vegetables promise a delightful meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) beef steak (sirloin, flank, or ribeye), thinly sliced against the grain
Seasonings and Sauces:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Vegetables and Cooking Ingredients:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1/4 cup (60 milliliters) beef broth or water
Instructions
- Craft a zesty marinade by blending soy sauce, oyster sauce, and cornstarch in a mixing bowl. Thoroughly coat beef slices and let them absorb flavors for 15 minutes at room temperature.
- Fire up a large skillet over high heat with vegetable oil. Quickly sear marinated beef slices for 1-2 minutes per side until a rich golden-brown crust forms. Transfer seared meat to a separate plate.
- In the same skillet, introduce remaining oil and rapidly sauté bell peppers and onions. Cook for 3-4 minutes, maintaining a crisp texture and vibrant color.
- Introduce minced garlic and ginger, stirring continuously for 60 seconds to release their aromatic essence.
- Reunite seared beef with vegetable mixture in the skillet. Pour beef broth over the ingredients and gently simmer for 2-3 minutes, allowing sauce to thicken and coat everything evenly.
- Calibrate seasoning with salt and freshly cracked black pepper. Plate immediately alongside steamed rice or tender noodles for a complete meal.
Notes
- Tenderize beef by slicing against the grain to ensure maximum softness and easier chewing.
- Choose fatty cuts like flank or sirloin for better flavor and juiciness during quick high-heat cooking.
- Marinate beef for maximum 15-20 minutes to prevent breaking down protein fibers and maintaining meat’s texture.
- Keep vegetables crisp by cooking at high heat and avoiding overcrowding the skillet to prevent steaming instead of sautéing.
- Adjust spiciness by adding red pepper flakes or sriracha for those who enjoy extra heat in the dish.
- Create gluten-free version by using tamari instead of traditional soy sauce and ensuring oyster sauce is gluten-free.
- Boost nutritional value by adding extra vegetables like snap peas or mushrooms for increased fiber and nutrients.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg