This pepper steak is a fast wok stir-fry, not a slow braise. Flank steak is sliced thinly across the grain and seared in a single layer for just two or three minutes.
Red, green and yellow peppers stir-fry with fresh ginger and garlic until crisp-tender, then the steak goes back in with a sauce of soy, oyster sauce, rice vinegar, sesame oil and cornstarch that turns glossy in a minute or two.
How to Make It
Sauce whisked
Whisk the soy sauce, oyster sauce, rice vinegar, sesame oil and cornstarch.
Steak seared
Heat 1 tbsp neutral oil in a wok over high heat. Sear the flank steak in a single layer for 2 to 3 minutes until browned, then take it out.
Three peppers stir-fried
Add the remaining oil and stir-fry the red, green and yellow peppers with the ginger and garlic for 3 to 4 minutes until crisp-tender.
Steak and sauce glazed to 145°F
Return the steak and add the sauce. Toss for 1 to 2 minutes until glossy and the steak reaches at least 145°F, then rest off the heat for 3 minutes.
Finished over rice
Finish with the green onions and sesame seeds and serve over the white rice.
Why This Recipe Works
- Slicing flank steak thinly across the grain keeps the strips tender after a quick sear.
- Searing in a single layer browns the beef instead of letting it steam in its juices.
- Cornstarch in the sauce thickens it into a glaze that clings to the steak and peppers.
Success Tips
- Look for the lines running along the flank steak and slice straight across them for tender strips.
- Whisk the stir-fry sauce again just before it goes in; the cornstarch sinks to the bottom.
- Sear the steak strips in two rounds if the wok is small so they brown rather than turn grey.
Keeping the Wok Hot
Each stage is short, and the heat stays high throughout.
Sear the beef2 to 3 minutes
Thin strips in a single layer brown quickly and come out before they toughen.
Stir-fry the peppers3 to 4 minutes
Ginger and garlic perfume the oil while the peppers soften at the edges.
Glaze together1 to 2 minutes, at least 145°F
The sauce thickens and coats the steak as it reaches temperature.
Rest3 minutes
Off the heat, the steak relaxes before serving.
Ingredient Notes
- Flank steak
- One pound sliced thinly across the grain; partly freezing it makes slicing easier.
- Oyster sauce
- One tablespoon for savoury depth and gloss. It contains shellfish-derived extract.
- Three bell peppers
- One each of red, green and yellow, sliced into strips.
Serving Ideas
Spoon over bowls of hot white rice and finish with extra sesame seeds and sliced green onion.
Storage and Reheating
Refrigerate
Refrigerate leftovers and reheat briefly in a hot skillet so the steak does not overcook.
Frequently Asked Questions
Is this a slow-cooked pepper steak?
No. It is a quick stir-fry of thin flank steak strips, ready in about 30 minutes.
How cooked should the steak be?
At least 145°F, followed by a 3-minute rest off the heat.
