Pepper Steak Stir-Fry

Ingredients

• •450 g sirloin steak, thinly sliced against the grain
• •1 red bell pepper, sliced into strips
• •1 green bell pepper, sliced into strips
• •1 yellow onion, sliced
• •3 cloves garlic, minced
• •3 tbsp vegetable oil, divided
• •3 tbsp low-sodium soy sauce
• •1 tbsp Worcestershire sauce
• •2 tbsp oyster sauce
• •⅓ cup beef broth
• •1½ tbsp cornstarch
• •1 tsp freshly cracked black pepper
• •1 tsp sesame oil
• •4 cups cooked white rice, for serving

Directions

1. 1Toss sliced steak with 1 tbsp soy sauce and ½ tbsp cornstarch; set aside to marinate 10 minutes.
2. 2Whisk remaining soy sauce, Worcestershire, oyster sauce, beef broth, remaining cornstarch, black pepper, and sesame oil together to form the sauce.
3. 3Heat 2 tbsp oil in a wok over high heat until smoking; sear beef in a single layer 90 seconds per side until browned; transfer to a plate.
4. 4Add remaining oil to wok; stir-fry onion 2 minutes until softened at the edges.
5. 5Add garlic and bell peppers; stir-fry 2 minutes until peppers are just tender-crisp.
6. 6Return beef to the wok, pour in sauce, and toss over high heat 1–2 minutes until everything is glossy and sauce has thickened.
7. 7Serve immediately over steamed white rice.

💡 Sirloin is ideal, but top round or flank steak work well and are more economical. Don't skip the black pepper — it's the soul of this dish.

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