Description
This Easy Pepper Steak Stir Fry is a quick and flavorful dish featuring tender sirloin steak cooked with vibrant bell peppers and onions in a savory, slightly sweet sauce. Perfect for a satisfying weeknight dinner, the recipe combines simple ingredients with a straightforward stir-fry method to deliver a delicious meal in under 30 minutes.
Ingredients
Scale
Beef and Seasoning
- 1.5 pounds Beef top sirloin steak (cut into thin 2 inch long slices)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black Pepper
Sauce
- 1/2 cup Soy sauce
- 1/3 cup Water
- 4 tablespoons Cornstarch
- 1 tablespoon Rice wine vinegar
- 2 tablespoons Packed brown sugar
- 2 teaspoons Black pepper
- 2 teaspoons Ground ginger
Vegetables and Oil
- 4 Tablespoons Vegetable oil (divided)
- 1 Onion (thinly sliced)
- 2 cloves Garlic (finely minced)
- 2 Green bell peppers (thinly sliced)
- 1 Red bell pepper (thinly sliced)
Instructions
- Prepare the Steak: Lightly pat the cut sirloin steak with a paper towel to remove excess moisture, then season evenly with kosher salt and black pepper.
- Make the Sauce: In a small bowl, whisk together soy sauce, water, rice wine vinegar, cornstarch, brown sugar, black pepper, and ground ginger until smooth and well combined.
- Sear the Steak: Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Add the steak slices and cook for 2-3 minutes until nicely seared. Remove steak from skillet and set aside.
- Cook Vegetables and Thicken Sauce: Add the remaining 2 tablespoons of oil to the skillet, then add the sliced onions, bell peppers, minced garlic, and the prepared sauce mixture. Stir continuously and cook for about 5 minutes until the sauce thickens and coats the vegetables.
- Combine Steak and Vegetables: Return the cooked steak to the skillet and cook together with the vegetables for another 2 minutes, stirring to coat the steak evenly with the sauce.
- Serve: Serve the pepper steak stir fry hot over freshly cooked white rice for a complete meal.
Notes
- For best results, slice the steak thinly against the grain to ensure tenderness.
- Adjust the amount of black pepper to taste for a milder or spicier dish.
- You can substitute beef top sirloin with flank steak or skirt steak if preferred.
- If you like a thicker sauce, allow it to cook a bit longer until desired consistency is reached.
- Serve immediately to enjoy the crispness of the fresh vegetables.
- Use vegetable oil or any neutral oil suitable for high heat cooking.
