Classic Pepper Steak Recipe

In a bowl, whisk soy sauce, paprika, salt, black pepper, minced garlic cloves, minced ginger, tomato paste, and brown sugar.

Toss the sliced meat with the marinade, making sure it's all coated. Cover with plastic wrap and place in the fridge for at least an hour and up to overnight.

Before cooking the meat, make the cornstarch slurry by whisking the water with the cornstarch. Set aside.

In a hot skillet, add the vegetable oil, onion, and bell peppers. Cook on medium to high heat until the vegetables are soft but still have their shape, about 3–4 minutes.

Add the meat and its marinade to the skillet. Mix it with the veggies.

Pour over the cornstarch slurry and mix until incorporated.

Let cook on medium to low heat for 10–15 minutes, stirring every few minutes.

Sprinkle on the green onion and turn off the stove.

Serve hot.