Chinese pepper steak


  • 1 red bell pepper, thinly sliced
  • 1 lb flank steak, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon ground black pepper
  • 1 tablespoon sugar
  • 1/2 cup beef broth
  • Cooked rice (for serving)
  • 2 green onions, sliced (for garnish)


In a small bowl, combine the soy sauce, oyster sauce, cornstarch, sugar, ground black pepper, and beef broth. Mix well and set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced steak and cook until browned, about 2-3 minutes per side. Remove the steak from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced red and green bell peppers, onion, and minced garlic. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.

Return the steak to the skillet and pour the sauce mixture over the steak and vegetables. Stir well to coat everything evenly.

Cook for an additional 2-3 minutes, or until the sauce has thickened and the steak is heated through.

Garnish with sliced green onions and serve hot over cooked rice.


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