Ingredients
- Beef sirloin steak, thinly sliced: 1 pound
- Green bell pepper, sliced: 1 large
- Yellow onion, sliced: 1 medium
- Soy sauce: 1/4 cup
- Cornstarch: 2 tablespoons
- Beef broth: 1/2 cup
- Garlic, minced: 2 cloves
- Black pepper, freshly ground: 1 tablespoon
Instructions
- Step 1: In a bowl, marinate the sliced beef with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch for at least 15 minutes.
- Step 2: While the beef is marinating, whisk together the remaining soy sauce, beef broth, and remaining cornstarch in a small bowl. Set aside.
- Step 3: Heat a large skillet or wok over high heat. Add the marinated beef and stir-fry until browned, about 2-3 minutes. Remove the beef from the skillet and set aside.
- Step 4: Add the sliced green bell pepper and onion to the skillet. Stir-fry until tender-crisp, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds.
- Step 5: Return the cooked beef to the skillet with the vegetables. Pour the sauce mixture over the beef and vegetables. Bring to a simmer and cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
- Step 6: Stir in the freshly ground black pepper. Serve the sizzling pepper steak hot over rice.
Notes
- For optimal flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover pepper steak in a skillet over medium heat, adding a splash of beef broth or water if needed to loosen the sauce.
- Serve this dish alongside fluffy white rice or noodles to soak up all that delicious sauce.
- Don't overcrowd the skillet when stir-frying the beef; cook in batches if necessary to ensure proper browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American