Pepper Steak
This pepper steak recipe serves up tender beef slices and crisp peppers tossed in a savory black pepper stir fry sauce—perfect for an easy, homemade family dinner.
Ingredients
- 1 lb flank steak very thinly sliced across the grain (sub sirloin or flat iron)
- 2 tbsp low-sodium soy sauce (Kikkoman or San-J tamari for gluten-free)
- 1 tsp cornstarch (helps thicken the stir fry sauce)
- 2 tbsp oyster sauce (or hoisin sauce for sweeter flavor)
- 1 tsp freshly ground black pepper (adjust up for more heat)
- 2 tbsp vegetable oil (avocado or peanut oil work well)
- 1 medium onion thinly sliced (Vidalia recommended)
- 2 bell peppers bell peppers (one red, one green) seeded and sliced into strips
- 2 cloves garlic minced (about 1 tsp)
- 1 in fresh ginger peeled and grated (about 1 tsp)
- 1/4 cup low-sodium beef broth (or chicken broth)
- 1 tsp toasted sesame oil (optional, for finishing)
- 2 green onions chopped (for garnish)
Instructions
- In a bowl, whisk soy sauce, cornstarch, and ½ tsp black pepper until smooth. Add steak slices, toss gently, and let rest 10 minutes.
- Heat 1 tbsp oil over medium-high. If it shimmers, you’re ready.
- Add garlic and ginger; cook 30 seconds until fragrant.
- Toss in onions and bell peppers; stir constantly for 2–3 minutes until peppers are bright and just tender.
- Add remaining oil, then lay steak slices in a single layer. Let them sear 1 minute undisturbed, then stir-fry another minute until edges brown.
- Return veggies to the wok. Pour in broth, oyster sauce, and remaining ½ tsp black pepper. Stir fry 1–2 minutes until sauce thickens and clings to beef slices.
- Drizzle sesame oil, toss once more, transfer to a serving dish. Sprinkle green onions on top and enjoy!
Notes
If your wok isn’t carbon steel, a cast iron or nonstick pan works—just keep the heat high for a proper sear. Cutting beef very thin and against the grain is key.