Easy Pepper Steak

Easy Pepper Steak

Prep Time10 minutes
Cook Time10 minutes
20 minutes
Course: Dinner, Lunch
Cuisine: Chinese
Servings: 4 servings
Calories: 377kcal


  • 400 g fast fry steak
  • 3 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp pepper
  • 1/2 tsp sugar
  • 1/2 tbsp white wine, dry or Chinese cooking sherry
  • 2 tsp corn starch
  • 1 tsp sesame oil
  • 1 tbsp olive oil plus more for frying
  • 1 tbsp chopped garlic
  • 1/3 cup water
  • 1 tbsp white rice vinegar
  • 1 tbsp Chili Sauce optional for extra heat
  • 1 large green pepper cut into 1″ pieces
  • 1 large onion cut into 1″ pieces
  • 135 g basmati rice 3/4 cups dry


  • pound the meat 1/4″ – 1/8″ thick, then slice into 1″ pieces
  • Cook the rice to package directions.
  • Add the meat to a ziplock bag, pour in the oyster sauce, soy sauce, pepper, sugar, wine, corn starch and olive oil and optionally the chilli sauce. Press out all the air, seal and massage to fully coat. Refrigerate for at least 20 minutes.
  • Remove the meat from the fridge, add the sesame oil and massage to combine.
  • Heat some olive oil on medium high in a large frying pan. Add the meat with marinade and stir fry until mostly browned, 2-4 minutes. Remove the meat with tongs and set aside, leaving marinade in the pan
  • Add onions, garlic and green peppers and stir fry to full coat, 2 minutes
  • Add the vinegar to the pan and scrape up the brown bits, continuing to stir fry for another 1 minute. Add the water to the pan, stir to combine, then cover and cook another 2 minutes
  • Uncover, stir the meat back into the pan and cook uncovered another 2 minutes. Serve over basmati.


Calories: 377kcal | Carbohydrates: 19g | Protein: 30g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 81mg | Sodium: 1097mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g