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Pepper Steak

This Pepper Steak stir-fry features tender beef strips, vibrant bell peppers, and a rich, savory sauce. It's a quick and easy meal, perfect for a busy weeknight, ready in about 20 minutes. Serve it over steamed rice or noodles for a complete and satisfying dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.25 cup low-sodium soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons granulated sugar
  • 0.75 teaspoon minced garlic
  • 0.5 teaspoon grated ginger
  • 0.5 teaspoon sesame oil
  • 1 pound London broil cut into 0.25-inch thick by 2-inch-sized pieces
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons peanut oil divided in half
  • 0.5 large red bell pepper cut into 1-inch pieces
  • 0.5 large green bell pepper cut into 1-inch pieces
  • 0.5 large yellow onion cut into 1-inch pieces
  • teaspoon sesame seeds for garnish (optional)

Method
 

Preparation Steps
  1. Whisk together the low-sodium soy sauce, dry sherry, granulated sugar, minced garlic, grated ginger, and sesame oil in a small bowl.
  2. In a large bowl with the sliced pieces of London broil beef, pour half the sauce mixture over the meat and toss to coat. Set aside.
  3. Add the cornstarch and water to the small bowl with the remaining sauce. Whisk again to incorporate the cornstarch until no lumps remain. Set aside.
  4. To a large, heavy-duty skillet, on medium-high heat, add 1 tablespoon of peanut oil to the skillet. Once the oil is hot, add the sliced beef in a single layer. Be sure to use a slotted spoon to allow any excess sauce to remain in the bowl. You can pour the extra sauce back into the small bowl with the rest of the sauce.
  5. Cook the meat for 3-4 minutes per side or until your beef is browned and cooked through. Remove the browned meat from the skillet and place it onto a plate while you cook the vegetables.
  6. Add the remaining 1 tablespoon of peanut oil and the pieces of red bell pepper, green bell pepper, and yellow onion to the hot skillet. Cook the vegetables for 2-3 minutes or until they are lightly seared and softened. You want them to still have a slight firmness and not get overly soft.
  7. Add the browned beef slices back to the skillet, turn the heat down to medium and add the reserved sauce. Stir to evenly coat all the beef and vegetables with the sauce. You may need to give the sauce a quick whisk to reincorporate any cornstarch that may have settled to the bottom of the bowl.
  8. Cook for an additional 30 seconds to 1 minute or just until the sauce thickens and gets glossy. Remove from the heat.

Notes

This recipe can easily be doubled; however, you will need to brown the meat in two batches to avoid overcrowding the skillet and steaming the meat. When choosing dry sherry, opt for a good quality cooking sherry from the liquor store rather than the vinegar aisle for best flavor. If dry sherry is not available, you can substitute with seasoned rice vinegar or mirin, both found in the Asian section of most grocery stores.