Pepper Steak with Onions and Rice
Ingredients
- For the Beef and Vegetables
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/4 cup beef or chicken broth
- 1 teaspoon sesame oil (optional)
- For Serving
- 2 cups cooked white or brown rice
- Chopped green onions for garnish
Instructions
- Prepare the Sauce : In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, black pepper, sugar, and broth until smooth. Set aside.
- Cook the Beef : Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced steak and stir-fry for 3–4 minutes until browned but not overcooked. Remove from skillet and set aside.
- Cook the Vegetables : In the same skillet, heat the remaining tablespoon of oil. Add onions and bell peppers and stir-fry for 4–5 minutes until crisp-tender. Add garlic (and ginger if using) and stir-fry for an additional 30 seconds until fragrant.
- Combine Beef and Sauce : Return the beef to the skillet with vegetables. Pour the prepared sauce over the beef and vegetables. Stir-fry for 2–3 minutes until sauce thickens and coats all ingredients evenly. Drizzle with sesame oil if desired.
- Serve : Serve the pepper steak over cooked rice. Garnish with chopped green onions.