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Sizzling pepper steak with onions served over rice garnished with green onions

Sizzling Pepper Steak with Onion

A flavorful stir-fry made with tender marinated steak, crisp vegetables, and a savory sauce, perfect over rice.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak thinly sliced against the grain
  • 2 tbsp soy sauce for marinade
  • 1 tbsp cornstarch for marinade
  • 1 tbsp vegetable oil for marinade
  • 2 tbsp vegetable oil divided, for stir-fry
  • 1 large onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1/3 cup soy sauce for sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch for sauce
  • 1 tsp sesame oil
  • 1 tsp brown sugar
  • 1/2 tsp black pepper
  • 1/4 cup beef broth
  • 2 green onions chopped, for garnish
  • 1 tbsp sesame seeds for garnish

Equipment

  • Skillet or Wok
  • mixing bowls
  • knife
  • cutting board

Method
 

  1. In a bowl, mix soy sauce, cornstarch, and vegetable oil. Add sliced steak and toss to coat. Let marinate for 15–20 minutes.
  2. In a separate bowl, whisk soy sauce, oyster sauce, rice vinegar, cornstarch, sesame oil, brown sugar, black pepper, and beef broth. Set aside.
  3. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Sear steak in a single layer, 1–2 minutes per side. Remove and set aside.
  4. Add remaining oil to the skillet. Stir-fry onions and peppers over medium-high heat for 3–4 minutes until tender-crisp.
  5. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
  6. Return steak to skillet. Stir sauce and pour over. Cook 1–2 minutes until thickened and evenly coated.
  7. Transfer to a platter. Garnish with green onions and sesame seeds. Serve hot over steamed rice.

Notes

Use sirloin or skirt steak as alternatives to flank steak. Prep vegetables and marinate meat in advance to save time. Leftovers can be stored for 3 days.