Pepper Steak Stir Fry

Ingredients

• 250 gBeef steak (ribeye, rump, sirloin or tenderloin)
• 1/2 largeSweet onion
• 3 clovesGarlic
• 1/2Red bell pepper
• 1/2Green bell pepper
• 2 tbspVegetable oil
• 1 tspLight soy sauce
• 1 tspSesame oil
• 1 tspPotato or cornflour (starch)
• 1/4 tspBicarbonate of soda
• 2 tbspOyster sauce
• 1 tbspLight soy sauce
• 1/2 tspDark soy sauce
• 1 tspSugar
• 1/2 tspBlack pepper
• 1 tbspRice vinegar
• 1/2 tspCornflour or potato starch
• 3 tbspWater

Instructions

1. 1

   Marinate the beef

   Cut the steak into thin slices and put them in a mixing bowl. Add the beef marinade ingredients, mix thoroughly and leave to marinate for at least 15 minutes.

2. 2

   Prepare the vegetables

   Finely chop the garlic. Slice the onion and both peppers thinly.

3. 3

   Mix the sauce

   Combine all the stir-fry sauce ingredients in a small bowl and set it aside.

4. 4

   Sear the beef

   Heat the pan over high heat and add the marinated beef, spreading it out in an even layer. Cook for 2–3 minutes until nicely charred, then turn the slices and stir-fry for another 1–2 minutes. Remove the beef from the pan and set aside.

5. 5

   Cook the vegetables

   Using the oil remaining in the pan, stir-fry the garlic for a few seconds. Add the onion and stir briefly, then add the pepper slices and return the beef to the pan.

6. 6

   Add the sauce

   Pour in the sauce and mix everything until coated. Stir-fry for about 1–2 minutes, until the sauce is thick and glossy.

7. 7

   Serve straight away

   Transfer the stir-fry to a serving plate and serve immediately.

8. 8

   Choose a side

   Serve with a bowl of steamed rice or stir-fried noodles.

What is pepper steak stir-fry?

Pepper steak stir-fry pairs quickly cooked beef with sweet onion and peppers in a savoury sauce. This version draws on Chinese-style stir-frying, using a hot pan and thinly sliced ingredients so they cook in a short time.

The brief marinade seasons and coats the beef, while oyster sauce, soy, vinegar and black pepper build a savoury, tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 361 calories, 28g protein, 18g carbs, 20g fat.

The beef provides most of the protein, while the steak and vegetable oil contribute much of the fat; the sauce ingredients and vegetables provide some carbohydrates. Serve with a moderate portion of rice or noodles and add extra vegetables if you want a more balanced plate.

The beef and marinade

Thin slices: cut the steak across the grain where possible, which makes it easier to bite once cooked. Keep the slices similar in thickness so they cook at roughly the same rate.

Marinade: the soy sauce, sesame oil, starch and bicarbonate of soda coat the beef before cooking. Give it at least 15 minutes, as directed, while you prepare the other ingredients.

Prepare before heating the pan

Vegetables: slice the onion and peppers before you start cooking, and have the garlic ready. Stir-frying moves quickly, so it helps to keep the cut ingredients within reach.

Sauce: mix the sauce ingredients together in a small bowl first. This distributes the starch and makes it easier to pour the mixture into the pan evenly.

Searing the beef

High heat: spread the beef out in the pan and let it cook undisturbed for 2–3 minutes to develop colour. Turn the slices, then stir-fry for another 1–2 minutes as specified.

In batches: if the pan is too crowded for the beef to spread out, cook it in batches rather than piling it up. Return all the beef to the pan with the vegetables.

Keeping the vegetables crisp

Garlic and onion: give the garlic only a few seconds before adding the onion, so it has less time to catch on the hot pan. Stir the onion briefly, then add the peppers.

Short cooking: the peppers are sliced thinly and added near the end. Stir-fry them with the beef and sauce just until everything is coated and hot.

Getting a glossy sauce

Starch and water: the sauce includes both, which help it thicken as it heats. Stir the bowl again before pouring if the starch has settled.

Doneness cue: cook the combined ingredients for about 1–2 minutes, until the sauce looks thick and glossy. Serve promptly while the vegetables still have some bite.

Serving ideas

Rice: steamed rice is a straightforward accompaniment that catches the savoury sauce. A modest serving leaves room on the plate for the beef and vegetables.

Noodles: stir-fried noodles make another option, as suggested in the recipe. Serve the dish immediately after transferring it from the pan.

Recipe notes & tips

• Slice the beef thinly and evenly so the pieces cook at a similar pace.
• Measure and mix the sauce before you start stir-frying.
• Spread the beef out in the pan to help it colour rather than steam.
• Keep the garlic moving and add the onion after only a few seconds.
• Stir the sauce again before adding it if the starch has settled.
• Serve as soon as the sauce turns thick and glossy.

Variations

• Extra pepper: add more freshly ground black pepper for a stronger peppery finish.
• More vegetables: include additional sliced peppers or onion, keeping the pieces thin.
• Chilli heat: add sliced fresh chilli with the garlic for a spicy version.
• Noodle supper: serve with stir-fried noodles instead of steamed rice.
• Rice bowl: spoon the stir-fry over steamed rice and serve straight away.

Common mistakes to avoid

• Thick beef slices: they may cook unevenly; slice the steak thinly before marinating.
• Crowded pan: the beef can steam instead of searing; spread it out or cook it in batches.
• Burnt garlic: it can turn bitter; stir-fry it for only a few seconds before adding onion.
• Lumpy sauce: the starch may settle; mix the sauce again just before pouring it in.
• Overcooked peppers: they can lose their bite; add them after the onion and cook briefly.
• Waiting to serve: the vegetables can soften as the dish sits; plate it as soon as the sauce is glossy.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot in a pan, stirring gently; the peppers may soften further.

Frequently asked questions