Description
Tender strips of beef stir-fried with colorful bell peppers and a savory garlic-ginger sauce—all in under 20 minutes. A bold and satisfying one-skillet dinner perfect for busy nights.
Ingredients
2 tablespoons neutral cooking oil
1 teaspoon whole black peppercorns
1/2 teaspoon coarse salt
1 pound beef steak, sliced into bite-sized strips
3 bell peppers, any color, seeded and sliced
1 bunch green onions, sliced
1 tablespoon finely chopped fresh ginger or 2 teaspoons grated
1 large garlic clove, finely chopped
1 cup beef broth
1 tablespoon soy sauce
2 teaspoons Worcestershire-style sauce
1 tablespoon cornstarch
Chopped fresh parsley, optional for garnish
Instructions
1. Lightly crush the peppercorns using a mortar and pestle or by sealing them in a bag and pressing with a heavy pan. Sprinkle the crushed pepper and salt evenly over the beef strips.
2. Heat 1 tablespoon of the oil in a large skillet over high heat. Add the beef in a single layer and let it sear for about 1 minute without stirring. Toss and cook for another minute until just cooked through. Transfer the beef to a plate and loosely cover to keep warm.
3. Reduce the heat to medium-high and add the remaining tablespoon of oil to the skillet. Add the bell peppers, green onions, ginger, and garlic. Stir frequently and cook for 1 to 2 minutes, just until fragrant and slightly tender.
4. In a small bowl or measuring cup, whisk together the beef broth, soy sauce, Worcestershire-style sauce, and cornstarch until smooth.
5. Pour the sauce into the skillet with the vegetables, stirring well. Cover and cook for about 2 minutes, until the peppers soften slightly and the sauce begins to thicken.
6. Return the beef to the skillet and stir continuously as the mixture comes to a gentle simmer. Remove from the heat once everything is well coated and heated through.
7. Serve hot, garnished with chopped parsley if desired.
Notes
To keep the beef tender, make sure to slice it thinly against the grain and avoid overcooking. For extra heat, add chili flakes or a drizzle of chili oil to the finished dish. Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Quick & Easy Dinners
- Method: Stir-Fry
- Cuisine: Chinese-inspired