Pepper Steak(Another Version)

This pepper steak stir-fry uses boneless sirloin cut into thin strips and seared hard in a hot skillet or wok. The meat gets pulled out while the peppers and onions cook separately so everything stays at the right texture: the beef tender, the vegetables still crisp.

The sauce comes together right in the pan. Beef bouillon dissolved in hot water builds a quick broth, then a cornstarch slurry mixed with soy sauce, cold water, and a pinch of sugar goes in to thicken everything into a glossy, clingy glaze. Water chestnuts add a sweet crunch that contrasts with the soft peppers and tender beef.

Garlic and ginger hit the pan right after the beef browns, cooking for just one minute so they’re fragrant without burning.

Kitchen Tips

• Slice the sirloin against the grain into thin strips. Cutting with the grain leaves you with chewy, stringy pieces.
• Get the pan screaming hot before adding the beef. You want a hard sear, not steamed meat. Work in batches if needed.
• Stir the cornstarch slurry right before adding it to the pan. Cornstarch settles fast and you’ll get lumps.
• The sauce should boil and thicken within 2 minutes. If it stays thin, add a bit more cornstarch mixed in cold water.

Variations

• Add sliced red bell peppers alongside the green for more color and sweetness.
• Toss in broccoli florets with the peppers for extra vegetables.
• Serve over steamed rice or lo mein noodles to catch the sauce.