Pepper Steak with Bell Peppers and Onion

by WONDERFOOD KITCHENJanuary 10, 20260 Comments

 Pepper steak with bell peppers and onion is a delectable dish that tantalizes the taste buds with its savory flavors and vibrant colors. Originating from various culinary traditions, this dish has become a staple in households worldwide, offering a perfect balance of protein, vegetables, and aromatic spices. In this comprehensive guide, we delve into the rich history, health benefits, and step-by-step preparation of this mouthwatering delight.



The history of pepper steak traces back to diverse culinary cultures where the marriage of beef and peppers created a symphony of flavors. From the sizzling stir-fries of Asian kitchens to the hearty beef dishes of Western cuisines, variations of pepper steak have been savored for centuries.

Ingredients

  • 1 pound beef steak (such as sirloin, flank, or ribeye), thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/4 cup beef broth or water
  • Salt and pepper to taste

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.
  3. 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.
  4. 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.
  5. Add the garlic and ginger to the skillet, sautéing for another minute until fragrant.
  6. 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.
  7. Season with salt and pepper to taste. Serve hot with rice or noodles.

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