Stir Fried Pepper Steak
Stir Fried Pepper Steak is thinly sliced sirloin coated in a soy and oyster sauce marinade, seared hard in a very hot wok, and tossed with crisp bell peppers and scallions. A pinch of red pepper flakes at the end gives it a gentle kick.
Servings: 4 people
Calories: 225kcal
Cost: $
Equipment
- 1 Wok A wide pan works too; the goal is enough surface area to sear the beef without crowding.
- 1 Mixing bowl For marinating the beef.
Ingredients
- 1 lb beef sirloin thinly sliced against the grain
- 3 pieces bell peppers sliced
- 1/2 cup scallions cut into 2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons cooking oil divided
Instructions
- Combine the beef, soy sauce, oyster sauce, and ground black pepper in a bowl. Mix until the beef is evenly coated.1 lb beef sirloin, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon ground black pepper
- Add the cornstarch and toss until it evenly coats the beef. Marinate for 10 minutes.1 1/2 tablespoons cornstarch
- Heat 1 tablespoon of cooking oil in a wok or wide pan over high heat. Add the sliced bell peppers and stir-fry for 1 to 2 minutes, or until slightly tender but still crisp. Remove the bell peppers from the wok and set aside.2 tablespoons cooking oil, 3 pieces bell peppers
- Pour the remaining 1 tablespoon of cooking oil into the same wok. Once the oil is very hot, add the marinated beef and spread the slices out as much as possible. Let the beef sear for about 30 seconds before stirring.2 tablespoons cooking oil, 1 lb beef sirloin
- Stir-fry the beef for another 1 to 2 minutes, or until cooked through, sprinkling in the red pepper flakes during the last 15 to 20 seconds of cooking. Cook the beef in batches if necessary so the wok stays uncrowded.1/4 teaspoon red pepper flakes
- Return the bell peppers to the wok and add the scallions. Stir-fry for 30 to 45 seconds, or until the scallions begin to soften and the bell peppers are still crisp.3 pieces bell peppers, 1/2 cup scallions
- Transfer the Stir Fried Pepper Steak to a serving plate and serve immediately with warm rice. Share and enjoy!
Notes
Easier slicing – Place the sirloin in the freezer for 20 to 30 minutes before slicing. The firmer meat cuts into thin, even strips that sear quickly.
Pepper colors – Use one red, one yellow, and one green bell pepper for the best color on the plate and a mix of sweet and grassy flavors.
More heat – Increase the red pepper flakes to 1/2 teaspoon, or add a sliced Thai chili with the scallions for a fresher, sharper kick.
Make-ahead – Slice the beef and bell peppers up to a day ahead and keep them in separate containers in the refrigerator. Marinate the beef right before cooking.
Storage – Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot wok for 1 to 2 minutes so the peppers keep some bite.
Nutrition
Calories: 225kcal | Carbohydrates: 5g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 696mg | Potassium: 446mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg