Pepper Steak

Name: Pepper Steak
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 10½ oz Jasmine Rice; 3 tbsp Soy Sauce; 1 tbsp Oyster Sauce; 1 tbsp Cornstarch; ¼ tbsp Brown Sugar; 2 tbsp Vegetable Oil; 1¼ lb Beef Sirloin; 2 Bell Peppers; 1 Onion; 3 cloves Garlic; 2½ tbsp Ginger; ¼ tsp Black Pepper

By Eatpace

Chinese-American pepper steak pairs seared beef strips, bell peppers, and onion with a savory sauce over rice. The rice cooks while you prepare the stir-fry.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 711; kcal per serving
Protein: 37g; per serving

Plan this dinner Jump to recipe

Beef strips, bell peppers, and onion in brown sauce served over rice.

40 min

Method

7 steps 15 min prep · 25 min cook

Prep

Step 1. Bring Jasmine Rice and most of the Water to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from the heat and keep covered.
Step 2. Meanwhile, whisk the rest of the Water with Soy Sauce, Oyster Sauce, Cornstarch, and Brown Sugar in a small bowl.

Cook

Step 3. Heat half the Vegetable Oil in a large skillet over high heat. Sear Beef Sirloin in batches until browned but still slightly pink, about 2 minutes per batch; transfer to a plate.
Step 4. Add the rest of the Vegetable Oil, Bell Pepper, and Onion to the skillet. Stir-fry over medium-high heat until browned in spots and crisp-tender, about 5 minutes.
Step 5. Add Garlic, Ginger, and Black Pepper. Stir over medium-high heat until fragrant, about 30 seconds.
Step 6. Stir the sauce again and pour it into the skillet. Return the beef and any juices; simmer, stirring, until the sauce thickens and the beef is cooked to your liking, about 2 minutes.

Finish & serve

Step 7. Fluff the rice and divide it among plates. Spoon the beef, vegetables, and sauce over it.

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Tips

Good to know

Sear the beef in a single layer in each batch so it browns instead of steaming.

Swap it

Use mushroom-based vegetarian oyster sauce if avoiding shellfish.

Leftovers

Refrigerate leftovers promptly in shallow containers and reheat until steaming within 3 to 4 days.

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