Pepper Beef Recipe

Prepare the Beef

Slice the beef sirloin against the grain into thin strips, about 1/4 inch thick. Place the sliced beef in a bowl.

Marinate the Beef

Add 2 tablespoons of soy sauce, minced garlic, minced ginger, and black pepper to the bowl with the beef. Mix well to ensure the beef is evenly coated. Cover and let marinate for at least 30 minutes.

Prepare the Vegetables

While the beef is marinating, wash and slice the bell peppers into strips. Peel and slice the onion into thin wedges. Chop the green onions, separating the white and green parts.

Coat the Beef

After marinating, sprinkle the cornstarch over the beef and toss to coat evenly. This will help thicken the sauce during cooking.

Cook the Beef

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for about 3-4 minutes, or until browned. Remove the beef from the skillet and set aside.

Cook the Vegetables

In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and bell peppers. Stir-fry for about 3-5 minutes until the vegetables are just tender but still crisp.

Combine and Finish Cooking

Return the cooked beef to the skillet with the vegetables. Add the remaining 2 tablespoons of soy sauce and the white parts of the green onions. Stir well to combine and cook for an additional 2-3 minutes to heat through.

Serve

Serve the pepper beef hot over steamed rice or noodles, garnished with the green parts of the green onions.