Instructions:
- In a mixing bowl, combine sliced steak with soy sauce, oyster sauce, hoisin sauce, cornstarch, and a pinch of black pepper. Marinate for 10–15 minutes.
- Heat sesame oil in a large skillet or wok over medium-high heat until shimmering.
- Add steak in a single layer and sear for 2–3 minutes until browned. Remove and set aside.
- In the same skillet, stir-fry the green and red bell peppers along with the onion for 3–4 minutes, just until tender-crisp.
- Stir in garlic and ginger, cooking for 30 seconds until fragrant.
- Return the beef to the pan, pour in beef broth or water, and toss everything together. Stir-fry for 1–2 minutes until the sauce thickens and coats the meat and vegetables.
- Serve hot over rice, garnished with sesame seeds or sliced green onions if desired.
Variations :
- Spicy Pepper Steak: Add chili garlic sauce or crushed red pepper flakes for heat.
- Mushroom Boost: Stir-fry sliced mushrooms with the peppers for added umami.
- Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
- Gluten-Free Adaptation: Use tamari in place of soy sauce and check labels on oyster and hoisin sauces.
- Sweeter Touch: Add a teaspoon of brown sugar or honey to the sauce for a mild sweetness.
Tips :
- For extra tender beef, freeze the steak for 15–20 minutes before slicing. This firms it up, making thin, even slices easier to achieve.
- Don’t overcrowd the pan when searing—cook the beef in batches if needed to keep it from steaming.
- Use a high-heat oil like avocado or peanut oil if you prefer not to use sesame oil.
- Pre-cut your vegetables and prep all ingredients ahead—this stir-fry comes together fast once it hits the pan.
- Leftovers reheat well and can be wrapped in lettuce cups for a low-carb lunch.
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Pepper Steak delivers quick comfort with bold flavors and just the right amount of crunch—your go-to for a fast, satisfying homemade stir-fry.
