- Better Than Takeout Pepper Steak
A quick, savory stir-fry packed with tender beef, crisp bell peppers, and a rich soy-garlic sauce. It tastes just like your favorite takeout—only fresher and ready in about 25 minutes!
Ingredients
For the Steak
1 lb flank steak or sirloin, thinly sliced against the grain
1 tablespoon cornstarch
For the Sauce
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1/2 cup beef broth (or water)
1 tablespoon cornstarch (for thickening)
For the Stir-Fry
1 tablespoon vegetable oil
1 tablespoon olive oil or sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated (optional but recommended)
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small onion, sliced
1/2 teaspoon black pepper (adjust to taste)
Optional Garnish
Sliced green onions
Sesame seeds
Instructions
Prepare the Beef
Place the thinly sliced steak in a bowl and toss with 1 tablespoon cornstarch. Let it sit for about 10 minutes. This helps tenderize the meat and gives it that silky restaurant-style texture.
Mix the Sauce
In a small bowl, whisk together:
soy sauce
oyster sauce
brown sugar
sesame oil
beef broth
1 tablespoon cornstarch
Set aside.
Cook the Steak
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
Add the steak in a single layer and cook for 2–3 minutes, stirring occasionally, until browned.
Remove from the pan and set aside.
Cook the Vegetables
In the same pan add olive oil or sesame oil.
Add garlic and ginger and sauté for 30 seconds until fragrant.
Add:
bell peppers
onion
Stir-fry for 3–4 minutes until slightly tender but still crisp.
Combine Everything
Return the cooked steak to the pan.
Pour in the sauce and stir well.
Thicken the Sauce
Cook for 2–3 minutes, stirring, until the sauce thickens and coats the beef and vegetables.
Finish and Serve
Sprinkle with black pepper and garnish with green onions or sesame seeds if desired.
Serving Suggestions
Serve hot over:
Steamed white rice
Fried rice
Noodles
Tip: For super tender beef like Chinese restaurants, freeze the steak for 20–30 minutes before slicing—it makes it easier to cut very thin slices.
