Pepper Steak Stir Fry (Printable Version)
Juicy beef and vibrant peppers glazed in a flavorful sauce, ready in minutes for a delicious meal.
# Ingredients:
→ Beef and Marinade
01 -
300 g thinly sliced sirloin or flank steak
02 -
15 ml oyster sauce
03 -
15 ml soy sauce (naturally brewed)
04 -
15 ml Shaoxing wine (or dry sherry)
05 -
10 ml toasted sesame oil
06 -
10 g packed soft brown sugar
07 -
5 g cornstarch
08 -
2 g crushed black peppercorns
→ Vegetables
09 -
150 g red or green bell peppers, sliced
10 -
100 g yellow or white onion, cut into chunks
11 -
5 g minced fresh garlic
→ Cooking Oil
12 -
15 ml vegetable oil
# Steps:
01 -
In a medium bowl, combine oyster sauce, soy sauce, Shaoxing wine, sesame oil, brown sugar, and crushed peppercorns. Add the sliced beef and mix thoroughly. Sprinkle cornstarch over the beef and toss until every piece is evenly coated. Let it rest while preparing the vegetables.
02 -
Warm the vegetable oil in a large wok or skillet over medium-high heat until shimmering to ensure the pan is hot enough for proper searing.
03 -
Spread the beef evenly in the hot pan and cook undisturbed for about one minute per side until the edges develop a rich brown color. Avoid stirring too early to achieve optimal browning.
04 -
Add the bell peppers, onion, and minced garlic along with any leftover marinade to the pan. Stir-fry briefly until the vegetables begin to soften but retain a crisp texture and the sauce thickens to a glossy consistency.
05 -
Toss everything together one last time before serving immediately over steamed jasmine rice or noodles for best flavor and texture.
# Notes:
01 -
Use fresh garlic and toasted sesame oil for the most aromatic and authentic flavor profile.
02 -
Toss beef with cornstarch just before cooking to create a velvety sauce and retain juiciness.
03 -
A hot pan is essential to quickly sear beef and lock in moisture.