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Kitchn published a one-pan pepper steak recipe by chef and food writer Vivian Chan-Tam. It uses skirt or flank steak, onions, bell peppers and a soy-and-oyster-sauce mixture, with 15 minutes of prep and 10 minutes of cooking listed.
Kitchn has published a one-pan pepper steak recipe by chef and food writer Vivian Chan-Tam, presenting the Chinese-style stir-fry as a weeknight dinner that takes 15 minutes to prepare and 10 minutes to cook. The recipe serves three to four and combines skirt or flank steak with bell peppers, onion and a sauce made with soy sauce, oyster sauce, brown sugar and cornstarch.
The recipe calls for 1 pound of skirt steak or flank steak, sliced across the grain, plus one red and one green bell pepper, a yellow onion and four cloves of garlic. The sauce is whisked together before cooking from water, oyster sauce, soy sauce or tamari, dark brown sugar and cornstarch. The recipe specifies kosher salt, black pepper and canola or vegetable oil for seasoning and cooking.
Chan-Tam’s instructions begin by browning the steak quickly in a wok or large frying pan over medium-high heat. The meat is removed before it cooks through, then onion and garlic are stir-fried in the same pan. The recipe proceeds by adding the bell peppers and returning the steak to the pan; the provided instructions say to add the sauce and simmer until it thickens and coats the ingredients. The steak is cooked in stages to reduce the risk of overcooking during the final simmer.
Kitchn suggests serving the dish over cooked white rice, while its report also names boiled pasta and mashed potatoes as possible bases. The recipe says leftovers can be stored in an airtight container in the refrigerator for up to four days. The page identifies Chan-Tam as a professionally trained chef and a former Food Network staffer, and credits Alex Lepe for photography and Rachel Perlmutter for food styling.
A Fast Dinner Built Around Steak
The recipe offers readers a way to turn a relatively small amount of steak into a meal for three to four people, with vegetables and a sauce prepared in the same pan. Its listed 25 minutes of combined preparation and cooking time makes it a practical option for cooks seeking a fast dinner without relying on a delivery estimate. That time is the recipe’s stated schedule, not an independently tested guarantee; individual kitchens and equipment can affect how long cooking takes.
The method also gives home cooks a clear sequence for stir-frying: prepare the sauce before heating the pan, sear the meat briefly, then cook the aromatics and vegetables before bringing everything together. Preparing the sauce ahead matters because the cooking steps move quickly. The cut-across-the-grain instruction is another useful detail: it changes how the muscle fibers are cut and can make steak slices easier to chew.
Its core ingredients are familiar in many grocery stores, and the recipe allows for skirt or flank steak and different bell pepper colors. Oyster sauce is a specific ingredient rather than a universal pantry staple, however, and the published recipe does not state a substitute for cooks who avoid it or cannot find it. Oyster sauce contains shellfish, a common allergen, and soy sauce commonly contains soy; readers with allergies should check product labels and choose ingredients appropriate to their needs.
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How the Stir-Fry Comes Together
Chan-Tam’s report frames pepper steak as a Chinese stir-fry and describes the dish as steak cooked with softened onion and crisp-tender bell peppers in a savory sauce. This article concerns the publication of a recipe, not a new restaurant opening, product launch or broader culinary trend. The source does not provide evidence about the dish’s origins or claim that this particular version is traditional, so no wider historical claim is warranted.
The technique relies on getting the ingredients ready before cooking. The steak is cut into short sections and then sliced across the grain, while the sauce ingredients are whisked together in a separate bowl. The meat is browned first and set aside while the onion and garlic cook in the pan. This preserves the browned bits left behind, which the source describes as a flavorful base for cooking the vegetables and building the sauce.
The recipe’s timing divides into 15 minutes of prep and 10 minutes of cooking. Kitchn’s source calls the total about 25 minutes, while acknowledging a one-pan approach. The article’s ingredient list specifies cooked rice for serving, though the accompanying text offers other starches. Neither the timing nor the serving count is a nutrition or cost analysis; the source does not provide nutritional figures or a price-per-serving estimate.
““Master this classic Chinese stir-fry in the comfort of your own home.””
— Kitchn’s recipe introduction
Timing, Substitutions and Safety
The source gives an estimated cooking schedule but does not report independent testing results or explain how the timing changes with different pans, stove strengths or steak thicknesses. It also does not provide nutrition information, a cost estimate or a substitute for oyster sauce. The recipe permits either skirt or flank steak and flexible bell pepper colors, but those are the only specific swaps described.
The provided instructions say the steak should be “just cooked through” after it returns to the pan, but they do not specify a final internal temperature. For food safety, cooks should use a food thermometer and follow current official guidance for whole cuts of beef; ground-beef guidance is different. Refrigerate leftovers promptly in an airtight container and keep them chilled at 40°F (4°C) or below. Kitchn’s stated limit is up to four days in the refrigerator.
The recipe includes oyster sauce and soy sauce, which are relevant to people with shellfish or soy allergies. Tamari is listed as an alternative to soy sauce, but the recipe does not claim that every tamari product is soy-free; labels should be checked. The source does not address cross-contact precautions.
From Recipe to the Dinner Table
The next step for readers is to follow the recipe’s sequence: slice and season the steak, mix the sauce before heating the pan, brown the meat, and cook the onion, garlic and peppers before returning the steak to finish with the sauce. Serve the dish with cooked rice or another suggested base. The published page also allows cooks to choose between skirt and flank steak and to use available bell pepper colors.
There is no further announcement or scheduled follow-up in the source material. The report does not say whether Kitchn plans to update the recipe, provide additional substitutions or publish nutritional information. Readers relying on the stated timing should treat it as an estimate and judge doneness and safe storage using reliable food-safety guidance.
Key Questions
How long does the pepper steak recipe take?
Kitchn lists 15 minutes of preparation and 10 minutes of cooking, for about 25 minutes total. Actual timing can vary with kitchen equipment and preparation speed.
What kind of steak does the recipe use?
The recipe calls for 1 pound of skirt steak or flank steak. It instructs cooks to slice the meat across the grain.
What sauce ingredients are used?
The sauce combines water, oyster sauce, soy sauce or tamari, dark brown sugar and cornstarch. The ingredients are whisked together before cooking.
How should pepper steak leftovers be stored?
Kitchn says to refrigerate leftovers in an airtight container for up to four days. Keep refrigerated food at 40°F (4°C) or below and reheat leftovers safely.
Does this recipe contain common allergens?
Yes. It includes oyster sauce, which contains shellfish, and soy sauce, which commonly contains soy. Check product labels and account for allergies or cross-contact risks.
Source: rss
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