Pepper Steak with Bell Peppers and Onion (Page 2 ) | August 1, 2025
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Instructions
- 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.
- 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.
- 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.
- Add the garlic and ginger to the skillet, sautéing for another minute until fragrant.
- 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.
- Season with salt and pepper to taste. Serve hot with rice or noodles.
Notes
- Thinly slice the beef against the grain to ensure tenderness and ease of cooking.
- Marinate the beef for at least 15 minutes to allow the flavors to penetrate the meat fully.
- Use a combination of colorful bell peppers for visual appeal and a variety of flavors.
- Adjust the seasoning according to personal preference, adding more soy sauce or oyster sauce for a saltier flavor.
- Serve the pepper steak immediately for optimal freshness and flavor, garnishing with fresh herbs for a finishing touch.
- 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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