Pepper Steak with Bell Peppers and Onion (Page 2 ) | August 1, 2025
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Instructions

  1. In a bowl, combine the soy sauce, oyster sauce, and cornstarch. Add the thinly sliced beef to the bowl and toss to coat. Let marinate for at least 15 minutes.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef slices in a single layer, working in batches if necessary, and sear for 1-2 minutes on each side until browned. Remove beef from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of oil. Add the bell peppers and onion, sautéing for 3-4 minutes until they are tender but still crisp.
  4. Add the garlic and ginger to the skillet, sautéing for another minute until fragrant.
  5. Return the beef to the skillet. Add the beef broth or water, stirring to combine all the ingredients. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
  6. Season with salt and pepper to taste. Serve hot with rice or noodles.

Notes

  1. Thinly slice the beef against the grain to ensure tenderness and ease of cooking.
  2. Marinate the beef for at least 15 minutes to allow the flavors to penetrate the meat fully.
  3. Use a combination of colorful bell peppers for visual appeal and a variety of flavors.
  4. Adjust the seasoning according to personal preference, adding more soy sauce or oyster sauce for a saltier flavor.
  5. Serve the pepper steak immediately for optimal freshness and flavor, garnishing with fresh herbs for a finishing touch.
  6. Store any leftovers in an airtight container in the refrigerator and consume within 2-3 days for best results. Reheat gently on the stove or in the microwave before serving.

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