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Pepper Steak with Bell Peppers and Onion

A delightful and quick-to-prepare dish featuring tender flank steak, colorful bell peppers, and sweet onions, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 pound flank steak, cut into thin strips Use high-quality flank steak for the best results.
  • 2 tablespoons soy sauce Use low-sodium soy sauce for a healthier option.
  • 1 tablespoon cornstarch Used to tenderize the steak.
  • 1 tablespoon vegetable oil for cooking Can substitute with high-heat oils.
For the Vegetables
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
For the Sauce
  • 1/2 cup beef broth
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon black pepper

Method
 

Preparation
  1. In a bowl, mix the flank steak strips with soy sauce and cornstarch. Let it marinate for about 15 minutes while you prep the veggies.
Cooking
  1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Add the marinated steak to the skillet in a single layer. Sear until browned, about 3-4 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add the sliced onion, bell peppers, and minced garlic. Sauté for about 4-5 minutes, until the vegetables are tender yet crisp.
  4. In a small bowl, combine beef broth, soy sauce, oyster sauce, sugar, and black pepper. Stir well.
  5. Return the cooked steak to the skillet with the sautéed vegetables. Pour the sauce over everything and stir to combine. Cook for an additional 2-3 minutes until the sauce thickens slightly.
  6. Remove from heat, and serve warm over rice or noodles.

Notes

Consider marinating the steak for longer for a more intense flavor, up to 2 hours if time permits. For a gluten-free option, substitute soy sauce with coconut aminos or a gluten-free soy sauce alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days.