Pepper Steak Beef Peppers (Printable)

Stir-fried beef with bell peppers in a flavorful black pepper sauce, perfect for a speedy weeknight dinner.

# What You'll Need:

→ Meats

01 - 1.1 lb flank steak or sirloin, thinly sliced against the grain

→ Vegetables

02 - 1 red bell pepper, sliced into strips
03 - 1 green bell pepper, sliced into strips
04 - 1 medium yellow onion, sliced
05 - 2 cloves garlic, minced
06 - 2 spring onions, sliced for garnish

→ Sauce

07 - 2 tbsp soy sauce
08 - 1 tbsp oyster sauce
09 - 1 tbsp Shaoxing wine or dry sherry
10 - 2 tsp freshly ground black pepper
11 - 1 tsp cornstarch
12 - 1 tsp sugar
13 - 2 tbsp water
14 - 1 tsp sesame oil

→ For Cooking

15 - 2 tbsp vegetable oil

# How to Make It:

01 - Combine soy sauce, oyster sauce, Shaoxing wine, black pepper, cornstarch, sugar, water, and sesame oil in a small bowl; mix thoroughly and set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Stir-fry steak slices for 2 to 3 minutes until browned but tender. Remove and set aside.
03 - Add remaining oil to the pan. Stir-fry sliced onion and minced garlic for 1 minute until fragrant.
04 - Add red and green bell peppers to the wok and stir-fry for 2 to 3 minutes until slightly softened but still crisp.
05 - Return cooked beef to the pan. Pour in the prepared sauce and stir to coat evenly. Cook for 1 to 2 minutes until sauce thickens slightly and ingredients are heated through.
06 - Remove from heat, garnish with sliced spring onions, and serve hot. Ideal accompaniment is steamed rice.

# Expert Suggestions:

01 -
  • It comes together in just 30 minutes, making weeknight dinners feel effortless and actually delicious
  • The tender beef combined with that savory black pepper sauce tastes like you spent hours in the kitchen when really it's just smart timing
  • You get that satisfying wok-tossed texture with crisp-tender vegetables that never turn mushy
02 -
  • Don't crowd the pan when cooking the beef—if you pile it all in at once, you'll steam it instead of searing it. Work in batches if needed. This single lesson changed my stir-fries completely.
  • High heat is non-negotiable here. A lukewarm pan gives you rubbery vegetables and beef that tastes steamed. Your burner should be on high the entire time, and you should hear sizzling constantly.
  • The cornstarch is essential for that restaurant-quality glossy sauce. Don't skip it thinking you'll reduce the sauce longer—you'll end up with something syrupy and one-dimensional instead of silky and balanced.
03 -
  • Always slice your beef against the grain, even if it takes an extra minute. This single decision makes the difference between tough, chewy steak and something genuinely tender that melts on your tongue.
  • Keep everything within arm's reach before you start cooking—mise en place, as they say. Once that heat is high, you won't have time to hunt for the garlic or measure the sauce.
  • If you want extra heat without overwhelming the other flavors, add thinly sliced fresh chili along with the garlic, or keep a bowl of extra freshly ground black pepper on the side for people to add as they eat.

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