Pepper steak is one of my all-time favorite dishes. It’s the perfect way to satisfy a steak craving without breaking the bank.
Why You’ll Love It
- It comes together faster than delivery! Dinner is ready in just 25 minutes from start to finish.
- A one-pan wonder. This makes cleaning a breeze. Plus, this recipe makes enough for four servings.
Key Ingredients in Pepper Steak
- Steak: Skirt steak contains more marbling and fat than flank steak, which gives it a juicier, more flavorful taste. This extra fat also makes it more tender, resulting in a richer, more satisfying bite. Whether you’re using skirt or flank steak, always remember to cut across the grain. This technique ensures a tender texture, allowing the meat to easily break apart for the perfect, melt-in-your-mouth experience.
- Oyster sauce and soy sauce: Oyster sauce is thicker, sweeter, and richer, with a complex umami flavor and a hint of ocean brine. Soy sauce is saltier, lighter, and more straightforward in flavor, offering a thinner consistency. Both add umami, but oyster sauce provides a more subtle richness, while soy sauce is more versatile for seasoning.
- Bell peppers: Peppers are incredibly versatile, adding a pop of color, sweetness, and crunch to a variety of dishes. Depending on how they’re prepared, they can offer a range of textures. In this recipe, the peppers maintain their shape while soaking in the umami-filled gravy, making them an irresistible way to enjoy your vegetables!
Helpful Swaps
- You can use flank steak, but I believe skirt steak is the best choice.
- Use what you have in the fridge—two green bell peppers, or one yellow and one orange—whatever works!
Pepper Steak
Serves 3 to 4- 1 pound skirt steak or flank steak
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup water
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce or tamari
- 1 tablespoon plus 1 1/2 teaspoons packed dark brown sugar
- 1 tablespoon cornstarch
- 3 tablespoons canola or vegetable oil, or alternative, divided
- 1 medium yellow onion, halved and thinly sliced (about 2 cups)
- 4 cloves garlic, finely chopped
- 1 large red bell pepper, thinly sliced (about 1 1/4 cups)
- 1 large green bell pepper, thinly sliced (about 1 1/4 cups)
- Cooked white rice, for serving
2. Whisk 1/2 cup water, 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon plus 1 1/2 teaspoons packed dark brown sugar, and 1 tablespoon cornstarch together in a small bowl until the cornstarch is suspended.
3. Heat 2 tablespoons of the canola oil in a wok or large frying pan over medium-high heat until shimmering. Add the steak in an even layer and cook undisturbed until browned on the bottom, 1 to 2 minutes. Flip the steak and cook until the second side is browned, about 1 minute more. Return to the bowl (the steak will not be cooked through).
4. Drizzle the remaining 1 tablespoon canola oil into the pan. Add 1 thinly sliced medium yellow onion and 4 finely chopped garlic cloves. Stir-fry until the onion begins to brown, 2 to 3 minutes. Return the steak and any accumulated juices to the pan. Add 1 sliced large red bell pepper and 1 sliced large green bell pepper, and stir-fry until starting to soften, 2 to 3 minutes.
5. Reduce the heat to medium. Whisk the cornstarch mixture again, then pour into the pan. Toss until combined. Cover and simmer until the sauce thickens and coats the meat and vegetables, about 2 minutes. Serve with cooked white rice.
Recipe note: Leftovers can be refrigerated in an airtight container for up to four days.
