Ingredients:
- Olive oil for searing
- 1 pound top sirloin steak, thinly sliced
- 2 bell peppers (1 green, 1 red), sliced
- 1 small white onion, sliced
- 1 tbsp minced garlic
- 1 tsp ginger paste
For the Beef Marinade:
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp cornstarch
- ½ tsp baking soda
- Salt to taste
- Freshly ground black pepper, generous amount
For the Stir-Fry Sauce:
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- Fish sauce, a few dashes (optional)
- 5 tbsp water, approximately
- 1 tbsp cornstarch
- A generous drizzle of honey or 1 tsp sugar
- ½ tsp black pepper or freshly cracked pepper, to taste
Method:
- Place the beef in the freezer for 15 minutes before slicing. This helps in cutting thin, even slices.
- Slice the beef against the grain and toss it in a bowl with all the marinade ingredients. Allow it to marinate for at least 20 minutes.
- Prepare the stir-fry sauce by whisking all ingredients together in a bowl and set it aside.
- Heat olive oil in a pan over medium-high heat. Sear the marinated beef until browned, then remove and set aside.
- In the same pan, sauté the bell peppers, onion, garlic, and ginger until the vegetables are tender, about 4 minutes.
- Return the beef to the pan, pour the stir-fry sauce over the top, and stir to combine.
- Cook until the sauce thickens, then turn off the heat.
Garnish and Serving:
- Garnish with chopped cilantro, a sprinkle of Momofuku chili crunch, and sliced scallions.
- Serve hot over a bed of fluffy white rice.
This Pepper Steak Stir-Fry is a quick and flavorful meal that’s perfect for a weeknight dinner but special enough for guests. Enjoy the tender beef and colorful peppers in a savory, slightly sweet sauce!
