Better Than Takeout Pepper Steak
🛒 Ingredients
For the beef:
500 g beef sirloin or flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon baking soda (optional, for extra tenderness)
1 tablespoon vegetable oil
For the stir-fry:
1 tablespoon vegetable oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small onion, sliced
3 cloves garlic, minced
1 teaspoon fresh ginger, grated (optional)
For the sauce:
¼ cup soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce (optional, for sweetness)
1 tablespoon cornstarch
½ cup beef broth or water
1 teaspoon sugar
½ teaspoon black pepper
1 teaspoon sesame oil
👨🍳 Instructions
- Marinate the Beef
In a bowl, mix beef with soy sauce, cornstarch, and baking soda (if using).
Let sit for 15–20 minutes. - Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, broth, sugar, black pepper, and sesame oil. Set aside. - Cook the Beef
Heat 1 tablespoon oil in a wok or large pan over high heat.
Stir-fry beef in batches for 1–2 minutes until just browned.
Remove and set aside. - Stir-Fry Vegetables
In the same pan, add another tablespoon oil.
Cook bell peppers and onion for 2–3 minutes (keep them slightly crisp).
Add garlic and ginger; cook for 30 seconds. - Combine Everything
Return beef to the pan.
Pour in the sauce and stir well.
Cook for 2–3 minutes until sauce thickens and coats everything beautifully.
🍽️ Serve With
Steamed white rice 🍚
Fried rice or noodles 🍜
🔥 Tips for Takeout-Style Flavor
Slice beef thinly against the grain for tenderness
Cook on high heat for that classic stir-fry sear
Don’t overcrowd the pan—cook beef in batches
Add a splash of water if sauce gets too thick