Stir Fried Pepper Steak

Ingredients

• 454 g (1 lb)beef sirloin, thinly sliced
• 3 smallbell peppers, sliced
• 45 ml (3 tablespoons)Knorr Liquid Seasoning
• 120 ml (½ cup)scallions, chopped
• 30 ml (2 tablespoons)oyster sauce
• 37.5 ml (2½ tablespoons)cornstarch
• 2.5 ml (½ teaspoon)ground black pepper
• 25 ml (5 teaspoons)cooking oil

Instructions

1. 1

   Season the beef

   Pour the liquid seasoning and oyster sauce over the sliced beef. Add the ground black pepper and mix well.

2. 2

   Add the cornstarch

   Stir in the cornstarch until it is evenly distributed. Leave the beef to stand for 5 minutes.

3. 3

   Heat the oil

   Heat 3 tablespoons of oil in a pan.

4. 4

   Cook the peppers

   Stir-fry the sliced bell peppers for 3 minutes.

5. 5

   Set peppers aside

   Remove the peppers from the pan and set them aside.

6. 6

   Stir-fry the beef

   Add 1 to 2 tablespoons of oil to the same pan, then add the marinated beef. Stir-fry for 8 minutes, or until the beef is completely cooked.

7. 7

   Finish the stir-fry

   Return the peppers to the pan and stir in the scallions. Stir-fry for 3 minutes.

8. 8

   Serve the steak

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

9. 9

   Share and enjoy

   Share and enjoy!

What is pepper steak?

Pepper steak is a quick stir-fry of beef and peppers, typically served with rice. The name describes its main ingredients rather than one fixed recipe or a single origin.

This version gets its savoury flavour from liquid seasoning and oyster sauce, while black pepper and scallions add a sharper finish. Cooking the peppers separately helps them keep some bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 417 calories, 31g protein, 20g carbs, 19g fat.

The beef provides most of the protein, while the peppers and cornstarch contribute carbohydrates. The oil and beef account for much of the fat, and the liquid seasoning and oyster sauce add substantial sodium. Serve with rice and add extra vegetables to make a more balanced plate.

The beef and marinade

Thin slices: evenly sliced sirloin cooks quickly and is easier to coat with the marinade. If the beef is difficult to slice, briefly chilling it can make it firmer.

Why cornstarch matters

Cornstarch: mixing it into the seasoned beef gives the coating a thicker texture as it cooks. Distribute it evenly, then leave the beef for the recipe's 5-minute rest.

Cooking the peppers

Three minutes: stir-frying the peppers first gives them a head start without keeping them in the pan throughout the beef's longer cooking time. Set them aside and return them near the end.

When the beef is done

Doneness: the method specifies 8 minutes of stir-frying, or until the beef is completely cooked. The exact time can vary with slice thickness and how hot the pan is, so use the stated doneness cue as well as the timing.

The final stir-fry

Scallions: add them with the peppers for the final 3 minutes so they warm through and retain some fresh flavour. Stir everything together to distribute the sauce and coating.

Serving with rice

Rice: serve the beef and peppers over rice, as directed, to catch the savoury juices. The rice is not included in the ingredient list, so prepare it separately if you want it alongside.

Recipe notes & tips

• Slice the beef thinly and evenly so it cooks at a similar rate.
• Mix the cornstarch thoroughly through the seasoned beef to avoid dry pockets.
• Stir the peppers frequently as they cook for their 3 minutes.
• Return the beef to the pan promptly after the peppers are set aside.
• Prepare rice separately if serving the dish as directed.

Variations

• More pepper: add extra ground black pepper for a sharper finish.
• Different peppers: use a mix of bell pepper colours for variety.
• Extra scallions: reserve some chopped scallions to scatter over the finished dish.
• More vegetables: stir-fry sliced onions with the peppers.
• Rice alternative: serve the stir-fry with noodles instead of rice.

Common mistakes to avoid

• Crowding the pan: cook in batches if the beef cannot spread out and stir-fry evenly.
• Uneven slices: cut the beef to a similar thickness so the pieces finish cooking together.
• Skipping the rest: leave the coated beef for the stated 5 minutes before cooking.
• Overcooking the peppers: remove them after their 3-minute stir-fry and add them back at the end.
• Guessing doneness by time alone: check that the beef is completely cooked, as slice thickness can affect timing.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan until piping hot, stirring so the beef and peppers warm evenly.

Frequently asked questions