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Beef with Peppers
I first made this because I had half a bell pepper in the crisper drawer and two pounds of flank steak crying out to be seared. The sauce comes together in the same bowl you marinate the beef, so there is no extra dishwashing until the end. It is savory, slightly sweet from the onion, and hits that perfect balance of salty and umami without needing ten different pantry staples.
Ingredients
Method
- Marinate the Beef: In a medium bowl, combine the sliced beef, soy sauce, sesame oil, cornstarch, and black pepper. Mix well until the meat is evenly coated. Let it sit for at least 10 minutes while you prep the vegetables.
- Prepare the Sauce: In a small bowl or measuring cup, whisk together the beef broth, oyster sauce, soy sauce, sugar, and the cornstarch-water mixture. Set aside near the stove.
- Sear the Beef: Heat a large skillet or wok over medium-high heat with 1 tablespoon of neutral oil. Add the marinated beef in a single layer (work in batches if necessary to avoid steaming). Sear for 1-2 minutes per side until browned but still slightly pink inside. The internal temperature should reach at least 130°F for medium-rare or 145°F for medium. Remove beef from the pan and set aside on a plate.
- Cook Aromatics: Reduce heat to medium. Add a splash more oil if the pan is dry, then add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- Stir-Fry Vegetables: Add the bell peppers and onion wedges to the pan. Increase heat back to high. Cook for 3-4 minutes, tossing frequently, until the vegetables are tender-crisp (bright in color but still have a crunch).
- Combine and Thicken: Return the cooked beef and any accumulated juices from the plate back into the pan. Give the sauce mixture one final stir (cornstarch settles quickly) and pour it over the beef and vegetables. Toss everything together continuously for 1-2 minutes. The sauce will bubble, thicken rapidly, and coat all ingredients evenly.
- Finish: Remove from heat. Drizzle with the final teaspoon of dark sesame oil and toss once more to distribute. Serve immediately.
Nutrition
Notes
The trick is slicing the steak against the grain before tossing it in cornstarch; it creates a velvety coating that thickens the sauce instantly as it cooks. I serve this over steamed jasmine rice or noodles, letting the rich gravy soak into every bite while the peppers stay crisp-tender. It feels like takeout but costs half the price.
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