Homemade Pepper Steak
This Pepper Steak with Bell Peppers and Onion is my go-to lifesaver when I want that restaurant-quality "wok hei" flavor without leaving the house. The sauce is the absolute star—it’s salty, slightly sweet, and thick enough to cling to every ribbon of steak, making every bite over a bed of fluffy rice feel like a total indulgence.
Ingredients
- 1.25 lbs flank or sirloin steak thinly sliced against the grain
- 2 large bell peppers green and red, 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.