Triple Pepper Steak

This dish was made for meat lovers! Beef is sliced and seared in a wok, then tossed with a robust brown sauce filled with colorful bell peppers.

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  • 2 tablespoons oyster-flavored sauce
  • 2 teaspoons cornstarch
  • 1/4 teaspoon black pepper
  • 3/4 pound flank steak, thinly sliced across the grain


  • 1/3 cup beef broth
  • 2 tablespoons Chinese rice wine
  • 2 tablespoons dark soy sauce
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon black pepper
  • 2 tablespoon cooking oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1/2 each green, red, and yellow bell peppers, julienned*
  • 2 tablespoons water
  • 1 teaspoon cornstarch dissolved in 2 teaspoons water
  • 1/2 fresh jalapeno chile, sliced

* Pepper Prep: Cut off the top and bottom of the pepper. Next, make a single cut along the side, to open the pepper. Pull out and discard the central core of membranes and seeds. Now lay the pepper, skin side down, on a cutting board, spreading it out flat. Holding a sharp knife or cleaver flat against the pepper, trim away any remaining membrane. You now have a long flat rectangle that's easy to slice crosswise.


  1. Marinade: Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
  2. Sauce: Combine ingredients in a bowl.
  3. Place a wok over high heat until hot. Add 1 1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds.
  4. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.
  5. Remove meat from pan.
  6. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides.
  7. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
  8. To serve, garnish with chile slices.

Yield: 4 servings

Contributed to Recipe Goldmine by Leslie R.

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