Classic Homemade Pepper Steak
This Pepper Steak is a weeknight lifesaver that tastes like it came straight from your favorite local restaurant, but with that special home-cooked touch. There is nothing quite like the sizzle of thinly sliced beef hitting a hot pan, followed by the sweet aroma of bell peppers and onions softening into a glossy, savory glaze.
Ingredients
- 1.25 lbs flank or sirloin steak thinly sliced against the grain
- 2 large green bell peppers sliced into strips
- 1 large onion sliced
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- ½ cup beef broth
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- ½ tsp cracked black pepper
- 2 tbsp vegetable oil
Instructions
- In a small bowl, whisk together the beef broth, soy sauce, brown sugar, cornstarch, and black pepper. Set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over high heat.
- Add the beef strips in a single layer and sear for 2–3 minutes until browned. Remove beef from the pan and set aside.
- Add the remaining tablespoon of oil to the skillet. Toss in the sliced onions and peppers. Stir-fry for 3–4 minutes until crisp-tender.
- Add the garlic and ginger to the vegetables and cook for 1 minute until fragrant.
- Return the beef (and any juices) to the skillet.
- Give the sauce mixture a quick stir and pour it over the beef and vegetables.
- Toss constantly for 1–2 minutes until the sauce has thickened and is glossy.
- Serve immediately over warm rice.