Old-School Pepper Steak is a classic dish that combines tender beef with the vibrant flavors of bell peppers and savory seasonings. This recipe not only captures the essence of traditional cooking but also fits perfectly into modern-day quick weeknight dinners.
Ingredients
Scale:
1 pound flank steak, sliced thinly against the grain for maximum tenderness
2 tablespoons soy sauce, preferably low-sodium for controlling saltiness
1 tablespoon cornstarch, which helps to tenderize the meat
1 tablespoon vegetable oil (for marinating), ensuring the beef is well-coated
2 tablespoons vegetable oil (for cooking), allowing for a high smoke point
1 medium onion, sliced to enhance sweetness
2 bell peppers (red and green), sliced into strips for color and crunch
3 cloves garlic, minced to add aromatic depth
1 teaspoon fresh ginger, minced to provide a zesty kick
1 teaspoon black pepper seasoning (adjust to taste), adding heat and flavor
2 tablespoons oyster sauce, rich in umami flavor
1 tablespoon rice vinegar, balancing the richness of the beef
1 tablespoon sugar (optional, to balance flavors), to enhance the overall taste harmony
Cooked rice or noodles, serving as a base that soaks up the sauce
Fresh cilantro or green onions, chopped (for garnish), adding freshness and color
Instructions
In a bowl, combine the sliced flank steak with soy sauce, cornstarch, and vegetable oil. Mix well to coat the beef evenly. Let it marinate for at least 20 minutes.
While the beef is marinating, slice the onion and bell peppers. Mince the garlic and ginger.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Once the oil is shimmering, add the marinated beef in a single layer. Sear it for about 2-3 minutes without stirring, allowing it to develop a golden-brown crust. Flip the beef and cook for an additional 1-2 minutes until just cooked through.
In the same skillet, add the sliced onion and bell peppers. Stir-fry for about 3-4 minutes until they begin to soften but still retain their crunch. Add the minced garlic and ginger, and cook for another minute until fragrant.
Return the beef to the skillet with the vegetables. Add black pepper seasoning, oyster sauce, rice vinegar, and sugar (if using). Stir everything together and cook for another 2 minutes to allow the flavors to meld.
Remove from heat and serve the Old-School Pepper Steak over cooked rice or noodles. Garnish with fresh cilantro or green onions.
