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Kosher Recipe For Pepper Steak​

Kosher Recipe for Pepper Steak

A tender and flavorful kosher pepper steak made with thinly sliced beef, crisp bell peppers, and a savory sauce. Quick to prepare, perfect for weeknight dinners, and fully compliant with kosher dietary laws.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the Beef & Marinade:
  • 1 lb 450g kosher beef (flank, sirloin, or top round), thinly sliced
  • 2 tablespoons kosher soy sauce
  • 1 tablespoon kosher oyster sauce optional, kosher-certified
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • For the Vegetables:
  • 2 bell peppers red and green, sliced into strips
  • 1 medium onion sliced
  • 2 cloves garlic minced
  • For the Sauce:
  • 1 cup beef broth kosher-certified
  • 1 tablespoon cornstarch
  • 1 tablespoon kosher soy sauce
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chili flakes optional
  • Other:
  • 2 tablespoons vegetable oil kosher-certified
  • Fresh parsley or scallions for garnish

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or fork (for sauce slurry)
  • Wooden spoon or spatula
  • Serving plate

Method
 

  1. Prepare the Beef: Slice the beef against the grain into thin strips about 1/4-inch thick. This ensures tenderness. Combine the beef with soy sauce, sesame oil, sugar, and optional oyster sauce in a bowl. Marinate for 30–60 minutes in the refrigerator.
  2. Prepare the Vegetables: Wash all vegetables thoroughly. Slice bell peppers into thin strips, onions into long slices, and mince garlic. This keeps them crisp and flavorful during cooking.
  3. Cook the Beef: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the beef strips and cook for 2–3 minutes per side until browned. Remove the beef and set it aside.
  4. Cook the Vegetables: Add the remaining tablespoon of oil to the skillet. Sauté onions, garlic, and bell peppers for 2–3 minutes, keeping the vegetables slightly crisp.
  5. Prepare the Sauce: Mix cornstarch with 2 tablespoons of cold beef broth to create a slurry. Add the remaining broth, soy sauce, black pepper, and chili flakes to the skillet. Pour in the slurry while stirring and cook until the sauce thickens.
  6. Combine Beef and Vegetables: Return the beef to the skillet and stir to coat with the sauce. Simmer for 1–2 minutes so the flavors meld together evenly.
  7. Serve: Garnish with fresh parsley or scallions. Serve over rice, noodles, or quinoa for a complete meal.

Notes

Kosher Recipe For Pepper Steak​
Kosher Recipe For Pepper Steak​