Pepper Steak with Onions (Print-Friendly Version)

Thin steak slices and three colors of bell pepper are coated in a concentrated soy-and-oyster sauce. Prepare the marinade and finishing sauce in separate bowls before heating the pan. Working in batches helps the meat sear instead of releasing liquid into an overcrowded skillet.

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# Ingredients You’ll Need:

→ Main Ingredients

01 - 1 ¼ lbs flank or sirloin steak, thinly sliced

02 - 1/2 red bell pepper, sliced

03 - 1/2 green bell pepper, sliced

04 - 1/2 yellow bell pepper, sliced

05 - 1 large onion, thickly sliced

06 - 2 garlic cloves, minced

07 - 1 tbsp ginger, optional

08 - 2-3 tbsp vegetable oil

→ Marinade

09 - 2 tbsp soy sauce

10 - 1 tbsp oyster sauce

11 - 1 tbsp cornstarch

12 - 1 tsp sesame oil

→ Sauce Mix

13 - ¼ cup soy sauce

14 - 1 tbsp oyster sauce

15 - 1 tbsp hoisin sauce, optional

16 - 1 tbsp brown sugar

17 - 1 tbsp apple cider vinegar

18 - 2 tsp cornstarch

19 - 2 tbsp water

# How to Make It:

01 - Slice steak thinly across the grain. Mix the first soy, oyster sauce, starch and sesame oil portions and coat the beef.

02 - Refrigerate fifteen to thirty minutes. In a clean bowl mix all finishing-sauce ingredients, keeping it separate from the meat.

03 - Heat part of the vegetable oil in a wide skillet or wok. Sear beef in batches and transfer to a clean plate. Add remaining oil as needed and cook onion and peppers until tender-crisp.

04 - Stir in garlic and optional ginger briefly. Return beef to the pan.

05 - Stir the clean sauce again and add it, cooking until thickened and coating the ingredients. Check steak reaches 145°F and allow a three-minute rest before serving. Serve with separately prepared rice if wanted.

# Extra Suggestions:

01 - The first set marinates the beef: two tablespoons soy, one tablespoon oyster sauce, one tablespoon starch and one teaspoon sesame oil.

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