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Three-Pepper Steak

Three-Pepper Steak

Three-Pepper Steak


Makes 4 servings


1 boneless beef top sirloin or beef flank steak (about 1 pound)
3 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon brown sugar
1-1/2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
3 tablespoons vegetable oil, divided
1 small green bell pepper, cut into 1/2-inch strips
1 small red bell pepper, cut into 1/2-inch strips
1 small yellow bell pepper, cut into 1/2-inch strips
1 medium onion, cut into 1-inch pieces
2 cloves garlic, finely chopped
Hot cooked rice


  1. Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl; stir until smooth. Add beef and toss to coat; set aside.
  2. Heat wok over high heat about 1 minute or until hot. Drizzle 1 tablespoon vegetable oil into wok and heat 30 seconds. Add bell pepper strips; stir-fry until crisp-tender. Remove to large bowl. Add 1 tablespoon vegetable oil and heat 30 seconds. Add half of beef mixture to wok; stir-fry until well browned. Remove beef to bowl with bell peppers. Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
  3. Add onion; stir-fry about 3 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through. Spoon rice into serving dish; top with beef and vegetable mixture.

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