Ingredients
- Steak (sirloin or flank), thinly sliced: 1 pound
- Green bell pepper, sliced: 1 large
- Yellow onion, sliced: 1 medium
- Soy sauce: 1/4 cup
- Cornstarch: 2 tablespoons
- Beef broth: 1/2 cup
- Black pepper: 1 tablespoon
- Vegetable oil: 3 tablespoons
Instructions
- Step 1: In a bowl, marinate the sliced steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Let it sit for at least 15 minutes.
- Step 2: Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated steak and stir-fry until browned on all sides, about 2-3 minutes. Remove the steak from the skillet and set aside.
- Step 3: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced green bell pepper and yellow onion and stir-fry until they are tender-crisp, about 3-4 minutes.
- Step 4: In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, beef broth, remaining 1 tablespoon of cornstarch, and black pepper.
- Step 5: Pour the sauce mixture into the skillet with the vegetables. Bring to a simmer and cook until the sauce thickens slightly, about 1-2 minutes.
- Step 6: Return the cooked steak to the skillet. Toss to coat with the sauce and vegetables. Cook for another minute until everything is heated through. Serve immediately over rice.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator and consume within 3 days.
- Reheat gently in a skillet over medium heat, adding a splash of beef broth if needed to loosen the sauce.
- Serve this pepper steak over a bed of fluffy white rice or alongside crispy chow mein noodles for a complete meal.
- Chef's tip: Don't overcrowd the skillet when stir-frying the steak; cook in batches if necessary to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American