The key to a perfect Green Pepper Steak is in the balance of flavors and the tenderness of the meat. Marinating the steak in a mixture of soy sauce, beef broth, and a hint of brown sugar infuses it with a deep umami flavor, while the vinegar adds a slight tang that brightens the dish. Sautéing the vegetables separately allows them to retain a slight crunch, which contrasts beautifully with the soft, juicy steak slices. The final touch of a cornstarch slurry ensures that every piece of meat and vegetable is coated in a glossy, flavorful sauce, making each bite a delicious harmony of taste and texture.
Ingredients:
- 1 lb (450g) beef sirloin or flank steak, thinly sliced
- 2 tablespoons vegetable oil, divided
- 1 large onion, thinly sliced
- 2 green bell peppers, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/4 cup beef broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil (optional)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for heat)
- Cooked rice, for serving
Instructions:
- Prepare the Steak: Start by slicing the beef sirloin or flank steak thinly against the grain. This will ensure the meat is tender and easy to chew. For best results, slightly freeze the steak for about 30 minutes before slicing.
- Marinate the Steak: In a medium bowl, combine the soy sauce, beef broth, brown sugar, vinegar, sesame oil (if using), black pepper, and red pepper flakes. Mix well, then add the sliced steak. Let it marinate for at least 20 minutes at room temperature, or for up to 1 hour in the refrigerator.
- Cook the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, add the marinated steak in a single layer. Cook for about 2-3 minutes per side until browned but not fully cooked through. Remove the steak from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and green bell peppers. Sauté for about 4-5 minutes until the vegetables are tender-crisp, stirring occasionally.
- Add Garlic and Ginger: Add the minced garlic and ginger to the skillet and sauté for an additional 1 minute, or until fragrant. Be careful not to burn the garlic as it can become bitter.
- Make the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Add this mixture to the skillet, along with the remaining marinade from the steak. Bring to a simmer and cook for about 2 minutes, stirring frequently until the sauce thickens.
- Combine Steak and Sauce: Return the cooked steak to the skillet and toss everything together. Cook for another 2-3 minutes, or until the steak is fully cooked through and the sauce has coated all the ingredients evenly.
- Serve: Serve the green pepper steak hot over a bed of steamed rice. Garnish with sesame seeds or chopped green onions, if desired.
