How to Make Delicious Pepper Steak

Welcome to a world of robust flavors and tender textures with our “Savory Symphony” Pepper Steak Stir-Fry. This recipe is a celebration of simplicity and taste, bringing together succulent slices of beef, crisp bell peppers, and a savory sauce that ties it all together. Pepper Steak Stir-Fry is a classic dish that finds its roots in Chinese-American cuisine, offering a perfect balance of sweet, savory, and spicy elements. Ideal for a quick weeknight dinner or a special weekend treat, this dish is sure to impress with its vibrant colors and mouthwatering aroma. Dive into this recipe and discover how easy it is to bring the flavors of your favorite Asian restaurant right to your kitchen.

Why You’ll Love “Savory Symphony” Pepper Steak Stir-Fry:

• Quick and Easy: Ready in under 30 minutes, making it perfect for a busy weeknight meal.
• Flavor-Packed: The combination of garlic, soy sauce, and ginger creates a richly seasoned sauce that is both comforting and irresistible.
• Nutritious: Loaded with protein-rich beef and an array of colorful bell peppers packed with vitamins.
• Versatile: Easily adaptable to your taste preferences and great for using up any vegetables you have on hand.

Ingredients Notes For “Savory Symphony” Pepper Steak Stir-Fry:

• Beef: Thinly sliced flank steak or sirloin for tenderness and quick cooking.
• Bell Peppers: A mix of green, red, and yellow peppers for sweetness and crunch.
• Soy Sauce & Oyster Sauce: These provide the umami backbone of the dish’s sauce.
• Aromatics: Garlic and ginger add depth and a kick of flavor that’s essential to any stir-fry.
• Cornstarch: Helps thicken the sauce, giving it a glossy, clingy texture that coats the beef and vegetables beautifully.

Recipe Steps:

1. Prep the Beef: Marinate the beef slices in a mixture of soy sauce, cornstarch, and a splash of oil to tenderize and flavor the meat.
2. Stir-Fry the Beef: Quickly sear the beef in a hot pan or wok until just browned, then set aside.
3. Cook the Vegetables: In the same pan, sauté the sliced bell peppers, garlic, and ginger until crisp-tender.
4. Create the Sauce: Mix beef broth with soy sauce, oyster sauce, and cornstarch, then pour into the pan, cooking until thickened.
5. Combine: Return the beef to the pan, tossing with the vegetables and sauce until everything is well coated and heated through.
6. Serve: Enjoy hot over steamed rice or noodles, garnished with green onions or sesame seeds if desired.

Storage Options:

• Refrigerate: Store any leftovers in an airtight container for up to 3 days.
• Reheat: Warm up in a skillet over medium heat, adding a little water or broth to help the sauce coat the beef and vegetables evenly.

How to Make Delicious Pepper Steak

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Ingredients

 

For the Beef and Marinade:

• ▢ Beef such as flank steak or sirloin, thinly sliced: 500g (1.1 lb)
• ▢ Soy sauce: 1 tablespoon 15ml; 0.03 lb
• ▢ Cornstarch: 1 tablespoon 8g; 0.02 lb
• ▢ Sesame oil: 1 teaspoon 5ml; 0.01 lb

For the Sauce:

• ▢ Soy sauce: 2 tablespoons 30ml; 0.07 lb
• ▢ Beef broth or water: 120ml 1/2 cup; 0.26 lb
• ▢ Oyster sauce: 1 tablespoon 15ml; 0.03 lb
• ▢ Brown sugar: 1 tablespoon 15g; 0.03 lb
• ▢ Cornstarch: 1 teaspoon 4g; 0.009 lb

For the Stir-Fry:

• ▢ Vegetable oil: 2 tablespoons 30ml; 0.07 lb
• ▢ Bell peppers green and red, cut into strips: 300g (0.66 lb) total
• ▢ Onion sliced: 150g (0.33 lb)
• ▢ Garlic minced: 2 cloves (6g; 0.013 lb)
• ▢ Ginger minced: 1 teaspoon (5g; 0.01 lb)

Instructions

1. Marinate the Beef:

• In a bowl, mix the thinly sliced beef with soy sauce, cornstarch, and sesame oil. Let it marinate for at least 15 minutes.

2. Prepare the Sauce:

• In a separate bowl, whisk together the soy sauce, beef broth, oyster sauce, brown sugar, and cornstarch until smooth. Set aside.

3. Cook the Beef:

• Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in batches, spreading it out to ensure even cooking. Sear quickly until browned but still slightly pink in the center, about 1-2 minutes. Remove the beef from the skillet and set aside.

4. Stir-Fry the Vegetables:

• In the same skillet, add the remaining tablespoon of vegetable oil. Stir-fry the bell peppers and onion for about 3-4 minutes until just tender but still crisp. Add the garlic and ginger, cooking for another minute until fragrant.

5. Combine and Simmer:

• Return the cooked beef to the skillet with the vegetables. Stir the sauce once more and pour it over the beef and vegetables. Stir well to combine and bring to a simmer. Cook for another 2-3 minutes, or until the sauce has thickened and everything is heated through.

6. Serve:

• Taste and adjust seasoning if necessary. Serve the pepper steak hot over steamed rice, garnished with sesame seeds or sliced green onions if desired.