Pepper Steak with Bell Peppers and Onion

Ingredients

• 454 gbeef steak, such as sirloin, flank or ribeye, thinly sliced against the grain
• 30 mlsoy sauce
• 15 mloyster sauce
• 5 mlcornflour
• 30 mlvegetable oil
• 1red pepper, sliced
• 1green pepper, sliced
• 1onion, sliced
• 2 clovesgarlic, minced
• 5 mlginger, grated
• 60 mlbeef stock or water
• to tastesalt and pepper

Instructions

1. 1

   Marinate the beef

   In a bowl, mix the sliced beef with the soy sauce, oyster sauce and cornflour. Leave to marinate for 15–30 minutes.

2. 2

   Stir-fry the ingredients

   Heat the vegetable oil in a pan and add the garlic and ginger. Stir in the marinated beef and cook until browned, then add the peppers, onion and beef stock. Cook until the vegetables are tender.

3. 3

   Season and serve

   Season with salt and pepper to taste. Serve hot over rice or noodles.

What is pepper steak?

Pepper steak is a stir-fry of beef with peppers and a savoury sauce, a familiar style of home cooking in many Chinese-American menus. This version pairs soy and oyster sauces with garlic and ginger for a quick, robust flavour.

Thinly slicing the beef against the grain helps it cook quickly and makes the pieces easier to bite. The peppers and onion bring sweetness and colour to the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 25g protein, 12g carbs, 15g fat.

The beef supplies most of the protein, while the peppers, onion and any rice or noodles served alongside contribute carbohydrates. Oil carries much of the fat, with further fat depending on the steak cut; serving with rice and an extra vegetable side can round out the plate.

The sauce and marinade

Soy sauce: it provides salt and savoury depth, while oyster sauce adds a rounded, rich note. Cornflour helps coat the beef and can give the cooking juices a little body.

Beef stock: add it with the vegetables to loosen the sauce and help the ingredients cook together. Water works as the listed alternative.

Getting the beef tender

Cut: slice across the visible grain of the steak rather than along it. This shortens the muscle fibres and is especially helpful with flank steak.

Marinating: give the beef 15–30 minutes with the sauces and cornflour. Keep the slices fairly even so they cook at a similar pace.

Watch the vegetables

The peppers and onion should be tender while still holding their shape. Cook them with the broth, checking their texture as they soften.

The method adds the beef before the vegetables, so keep stirring as it browns and avoid leaving the pan unattended. The recipe gives no exact stir-frying time, so use the stated colour and tenderness cues.

Serving ideas

Rice: serve the pepper steak over plain rice to soak up the savoury juices. Noodles are the other suggested base and make a straightforward alternative.

For a fuller meal, add another vegetable side if you like. Keep accompaniments simple so the beef, peppers and sauce remain the focus.

Recipe notes & tips

• Slice the steak against the grain for more tender bites.
• Prepare the peppers, onion, garlic and ginger before heating the pan.
• Use a pan large enough to stir the ingredients comfortably.
• Taste before adding much salt, as soy sauce and oyster sauce are already savoury.
• Serve as soon as the vegetables reach the tenderness you prefer.

Variations

• Use flank steak: its pronounced grain makes slicing against it especially important.
• Swap the stock: use water when beef stock is not available.
• Choose another pepper mix: vary the colours while keeping the same total number of peppers.
• Add heat: include a little chilli while cooking the garlic and ginger.
• Change the base: serve with noodles instead of rice, as suggested in the method.

Common mistakes to avoid

• Slicing with the grain: cut across the fibres to help keep the beef tender.
• Skipping the marinade: allow the beef the stated 15–30 minutes to take on the sauce.
• Adding salt too early: season at the end and taste first because the sauces are salty.
• Overcooking the vegetables: check them as they cook and stop when tender.
• Using a crowded pan: the ingredients are harder to stir evenly, so choose a pan with enough room.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, adding a splash of water if the sauce needs loosening.

Frequently asked questions