Instructions
Step 1. In a bowl, toss the sliced steak with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Let marinate for 15 minutes.
Step 2. In a small bowl, whisk together the soy sauce, beef broth, oyster sauce, brown sugar, cornstarch, and sesame oil for the stir-fry sauce.
Step 3. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat.
Step 4. Add the steak and stir-fry for 2–3 minutes until browned. Remove from the pan and set aside.
Step 5. Add the bell peppers, onion, and green beans to the skillet and cook for 4–5 minutes until slightly tender but still crisp.
Step 6. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
Step 7. Return the steak to the skillet and pour in the prepared sauce.
Step 8. Stir continuously for 2–3 minutes until the sauce thickens and coats the beef and vegetables.
Step 9. Remove from heat and keep warm.
Step 10. For the fried rice, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
Step 11. Pour in the beaten eggs and scramble until just set.
Step 12. Add the peas and carrots and cook for 2 minutes.
Step 13. Stir in the chilled rice, breaking up any clumps.
Step 14. Add the soy sauce, salt, and black pepper, stirring until everything is evenly combined and heated through.
Step 15. Mix in the sliced green onions and cook for 1 minute.
Step 16. Serve the pepper steak stir-fry alongside a generous portion of egg fried rice.
Storage and Reheating Tips
Store leftover pepper steak and fried rice in separate airtight containers in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or in the microwave until thoroughly warmed.
Add a splash of water or beef broth when reheating the stir-fry if the sauce has thickened too much.
Freeze the pepper steak and fried rice separately for up to 3 months.
Thaw overnight in the refrigerator before reheating for the best texture and flavor.
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