Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak.
No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Ingredients:
1 lb beef sirloin, thinly sliced
2 tbsp olive oil
1 onion, sliced
2 bell peppers (red and green), sliced
3 cloves garlic, minced
1/4 cup soy sauce
2 tbsp Worcestershire sauce
1 tbsp cornstarch mixed with 2 tbsp water
1 tsp black pepper
1/2 tsp salt
Cooked rice for serving
Instructions:
Heat olive oil in a skillet over medium-high heat. Add beef and cook until browned.
Add onion, bell peppers, and garlic; sautรฉ until vegetables are tender.
Stir in soy sauce, Worcestershire sauce, salt, and pepper. Cook for 2 minutes.
Mix cornstarch with water and stir into the skillet. Cook until sauce thickens.
Serve over cooked rice. Enjoy this flavorful, peppery steak dish!