Skillet Pepper Steak (Weeknight Takeout Style)

A hot skillet, seared beef, peppers, and a glossy pan sauce — the kind of weeknight dinner that feels like takeout, only faster.

Ingredients (serves 2)

• 12 oz sirloin or flank steak, cut into bite-size cubes
• 1 green bell pepper, chopped
• 1 small yellow onion, cut into wedges
• 3 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 2 tbsp neutral oil

Method

1. Toss the beef with soy sauce, oyster sauce, brown sugar, and black pepper. Rest 15 minutes.
2. Heat the oil in a wide skillet over high heat. Sear the beef hard for 1–2 minutes, then transfer to a plate.
3. Add garlic, onion, and pepper. Stir-fry until just tender with a little char.
4. Return the beef to the pan, toss 30 seconds, taste, and kill the heat.
5. Serve over rice — or pile it into toasted sandwich rolls for a skillet-night sandwich.

Cook’s note

Keep the heat loud and the pan uncrowded. That crust on the beef is the whole point.