Entrée: United States – Pepper Steak

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 30 min

Ingredients

1 lb / 450 g flank or sirloin steak, thinly sliced against the grain
2 bell peppers (mixed colors), sliced
4 scallions (spring onions), cut into 2-inch pieces
1–2 hot chili peppers (serrano or fresh red), thinly sliced
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) oyster sauce
1 tsp sugar
1 tbsp (8 g) cornstarch mixed with 3 tbsp (45 ml) water (slurry)
2 tbsp (30 ml) vegetable oil
Salt and black pepper to taste

Instructions

1. Toss steak with 1 tbsp soy sauce, a pinch of pepper, and 1 tsp cornstarch; let sit 10–15 minutes.  
2. Heat 1 tbsp oil in a wok or large skillet over high heat; sear steak in batches until just browned; remove and keep warm.  
3. Add remaining oil, stir-fry garlic, ginger and hot chili slices 30 seconds until fragrant.  
4. Add bell peppers and stir-fry 2–3 minutes until crisp-tender.  
5. Return steak to pan, add remaining soy sauce, oyster sauce and sugar; toss to combine.  
6. Stir in scallions and cornstarch slurry, cook until sauce thickens and coats ingredients, 1–2 minutes.  
7. Adjust seasoning, serve hot with rice.