Pepper Steak Recipe
Originating from Chinese cuisine, this delectable recipe has become a staple in households worldwide. Let's dive into the history, ingredients, step-by-step instructions, nutritional information, and some FAQs about this tantalizing dish.
Equipment
- Large skillet or wok
- Sharp knife
- Cutting board
- Mixing bowl
- Cooking spoon or spatula
Ingredients
- 1 pound (450g) beef steak, thinly sliced (sirloin or flank steak works well)
- 2 bell peppers (green, red, or yellow), sliced into strips
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/4 cup (60ml) beef broth or water
- 2 tablespoons vegetable oil
- Salt to taste
- Cooked rice or noodles, for serving
Instructions
- In a mixing bowl, combine soy sauce, oyster sauce, cornstarch, sugar, and black pepper. Add beef slices and marinate for 10-15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and stir-fry for 30 seconds until fragrant.
- Add marinated beef slices to the skillet in a single layer. Cook for 2-3 minutes until browned, then flip and cook the other side until cooked through. Remove beef from the skillet and set aside.
- In the same skillet, add sliced onions and bell peppers. Stir-fry for 3-4 minutes until slightly softened but still crisp.
- Return the cooked beef to the skillet. Pour in beef broth or water and stir well to combine. Cook for an additional 2-3 minutes until the sauce thickens and coats the beef and vegetables.
- Season with salt to taste. Serve hot over cooked rice or noodles.