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Homemade Steak With Peppers Better Than Takeout
I picked up this Steak with Peppers technique from a local Chinese spot but tweaked it to taste even better in my own kitchen. What makes it work? Soaking juicy flank steak in a mixture of brown sugar, cornstarch, oyster and soy sauces before cooking does the trick. The magic unfolds when this flavor-packed beef cooks alongside bright peppers in that thick, rich sauce. Pop it on top of hot rice and you'll wonder why you ever paid for delivery.
Fast But Fancy
This meal nails everything you want - soft beef, crunchy peppers and a sauce that ties it all together beautifully. There's just enough sweetness from the brown sugar to work against the umami-packed oyster and soy sauces. It's amazing how something that cooks up so fast tastes like it's been simmering all day.
What You'll Need
Want me to break down exactly what goes into the marinade and sauce? I can tell you the precise amounts that'll give you that perfect flavor balance everyone loves.
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Cooking Your Beef
I can guide you through making this dish from start to finish, including my secret tricks for getting that perfectly tender meat and vegetables with just the right amount of crunch.
Frequently Asked Questions
- → What’s the trick to slicing flank steak?
Go against the grain and keep the cuts thin for ultimate tenderness.
- → Can I prep this in advance?
It’s tastiest fresh, but you could chop veggies and marinate the meat the night before (up to 8 hours).
- → What are good sides for this?
It’s fantastic with plain rice, noodles, or even cauliflower rice if you prefer.
- → Is there a good swap for flank steak?
Sirloin or skirt steak can do the job just as well.
- → Why did my peppers turn soft?
They need high heat and quick cooking to keep that crunch intact.