Entrée: United States – Pepper Steak with Snow Peas

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 15 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) chuck roast, thinly sliced
8 oz (225 g) snow peas
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small yellow onion, sliced
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) oyster sauce
1 tbsp (8 g) cornstarch mixed with 3 tbsp (45 ml) water
1 tbsp (12 g) brown sugar
2 cloves garlic, minced
2 tbsp (30 ml) vegetable oil
Salt and black pepper to taste

Show original ingredient measurements

1 lb / 450 g chuck roast, thinly sliced
8 oz / 225 g snow peas
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small yellow onion, sliced
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) oyster sauce
1 tbsp (8 g) cornstarch mixed with 3 tbsp (45 ml) water
1 tbsp (12 g) brown sugar
2 cloves garlic, minced
2 tbsp (30 ml) vegetable oil
Salt and black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toss beef with 1 tbsp (15 ml) soy sauce and 1 tsp (5 ml) cornstarch; let rest 15 minutes.
2. Heat wok with 1 tbsp (15 ml) oil and sear beef quickly until lightly browned; remove and keep warm.
3. Add remaining oil, stir‑fry garlic and onions until fragrant.
4. Add bell peppers and snow peas, stir‑frying until crisp‑tender (2–3 minutes).
5. Return beef to wok, add remaining soy sauce, oyster sauce and brown sugar.
6. Pour in cornstarch slurry and stir until sauce thickens and coats everything.
7. Season with black pepper, remove from heat and serve over steamed rice.

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1. Toss beef with 1 tbsp soy sauce and 1 tsp cornstarch; let rest 15 minutes.
2. Heat wok with 1 tbsp oil and sear beef quickly until lightly browned; remove and keep warm.
3. Add remaining oil, stir‑fry garlic and onions until fragrant.
4. Add bell peppers and snow peas, stir‑frying until crisp‑tender (2–3 minutes).
5. Return beef to wok, add remaining soy sauce, oyster sauce and brown sugar.
6. Pour in cornstarch slurry and stir until sauce thickens and coats everything.
7. Season with black pepper, remove from heat and serve over steamed rice.

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