Pepper Steak


  • 2 lbs Skirt Steak
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 6 Scallions
  • 3 cloves Garlic
  • 1 tablespoon Grated Ginger
  • 6 tablespoons Cooking Sherry
  • 6 tablespoons Soy Sauce
  • 6 teaspoons Cornstarch
  • 5 teaspoons Brown Sugar
  • 2 tablespoons Oyster Sauce
  • 1 tablespoon Sesame Oil
  • 4 teaspoons Rice Vinegar
  • 1 tablespoon Black Pepper
  • 4 tablespoons Canola Oil


  1. Place the skirt steak in a large bowl and add two tablespoons of soy sauce. Mix well to coat the steak.
  2. In another bowl, combine the sherry with the remaining four tablespoons of soy sauce.
  3. Add sesame oil and rice vinegar to the mixture.
  4. Stir in the oyster sauce, brown sugar, black pepper, and cornstarch. Whisk until well combined.
  5. Heat a pan over medium heat and add canola oil.
  6. Add the steak to the pan and allow it to brown for about 4 minutes. Once browned, remove from the pan and set aside.
  7. To the same pan, add the white portion of the scallions, garlic, and ginger. Sauté for about a minute.
  8. Add the green bell pepper, red bell pepper, and the green portion of the scallions. Sauté for an additional two minutes.
  9. Return the steak to the pan, then pour in the sauce mixture. Allow it to simmer for about four minutes.
  10. Serve hot and enjoy!

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