Chop Steak Stir-Fried with Beef and Bell Peppers
A home-party main dish made by stir-frying beef and colorful vegetables over high heat in a sweet and savory sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish cuts steak beef like sirloin or tenderloin along with colorful vegetables and quickly stir-fries them in a simple sauce. Adding butter gives a rich, nutty flavor, and cooking briefly over high heat to keep the meat tender is key. It is wonderful as an accompaniment to wine or served over warm rice as a rice bowl.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Steak beef250 g
- Onion1/4
- Mini yellow and red bell peppers1 each
- Broccoli1/4
- Salta little of each
- Ground black peppera little of each
- Olive oila little of each
- Butter1 piece
Steak sauce
- Tonkatsu sauce3 tbsp
- Oyster sauce1/2 tbsp
- Ketchup2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salta little
- Ground black peppera little
- Parsley flakesa little
- For the beef, you can use steak cuts such as sirloin, tenderloin, or striploin.
- Besides onion, bell peppers, and broccoli that add color and texture, button mushrooms or king oyster mushrooms also go well.
Steps
Cut the vegetables and prepare the steak sauce
Cut the onion, bell peppers, and broccoli into bite-size pieces.
Combine 3 tbsp tonkatsu sauce, 1/2 tbsp oyster sauce, 2 tbsp ketchup, 1 tbsp corn syrup (mulyeot), and 1 tbsp mirin (cooking rice wine), then set aside.
Season the beef
Pat the beef with paper towels to remove any surface blood, then sprinkle a little salt and ground black pepper evenly on both sides.
Coat both sides evenly with olive oil as well.
Sear the beef
Heat a pan, then sear both sides over medium-high heat.
Stir-fry with vegetables and sauce
Cut into bite-size pieces, add a piece of butter, and stir-fry so the rich, savory flavor absorbs into the meat, then add the vegetables.
Pour in the sauce and simmer briefly so the vegetables stay crisp, then finish with a little salt and ground black pepper if it needs more seasoning.
Finish the dish
Transfer to a plate and sprinkle with parsley flakes at the end to finish.
The key to keeping the beef tender is to cook it quickly over high heat.
This Chop steak pairs wonderfully as an accompaniment to champagne or wine.
Ppunwife's tips
- The key to keeping the beef tender is to cook it quickly over high heat.
- It is also delicious served over warm rice as a rice bowl.
FAQ
Which cut of beef is best to use?
You can use steak cuts suitable for pan-searing, such as sirloin, tenderloin, or striploin.
Is there a trick to stir-frying the meat so it stays tender?
To keep the meat tender, it is best to stir-fry it quickly over high heat.
Are there other ingredients that go well besides the prepared vegetables?
Adding button mushrooms or king oyster mushrooms works very well.
How can I serve the finished Chop steak?
It makes a great accompaniment to wine or champagne, and you can also serve it over warm rice as a rice bowl.
