Description
This quick and easy Chinese Pepper Steak stir-fry combines tender beef slices with vibrant bell peppers and onions, all tossed in a savory sauce. It’s a perfect weeknight meal that brings the flavors of your favorite takeout to your home kitchen.
Ingredients
Units
Scale
- 1 pound (450 grams) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil, divided
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup beef broth or water
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon rice vinegar or dry sherry
- 1 tablespoon brown sugar
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon cornstarch
Instructions
- Marinate the Beef: In a medium bowl, combine the sliced beef with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix until the beef is well-coated. Let it marinate for about 15 minutes.
- Prepare the Sauce: In a small bowl, whisk together the sauce ingredients: soy sauce, beef broth, oyster sauce (if using), rice vinegar, brown sugar, black pepper, and cornstarch. Set aside.
- Stir-Fry the Vegetables: Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the bell peppers and onion. Stir-fry for 3-4 minutes until they are crisp-tender. Remove the vegetables from the skillet and set aside.
- Cook the Beef: In the same skillet, add the remaining 1/2 tablespoon of oil. Add the marinated beef in a single layer. Let it sear undisturbed for about 1 minute, then stir-fry for an additional 2-3 minutes until the beef is browned and just cooked through.
- Add Garlic and Ginger: Add the minced garlic and ginger to the skillet with the beef. Stir-fry for about 30 seconds until fragrant.
- Combine Everything: Return the cooked vegetables to the skillet. Pour in the prepared sauce. Stir everything together and let it cook for another 1-2 minutes until the sauce has thickened and everything is well-coated.
- Serve: Remove from heat and serve the pepper steak hot over steamed rice or noodles.
Notes
- Beef Selection: Flank steak is commonly used for its tenderness and flavor, but sirloin or skirt steak can also be used. Partially freezing the beef for about 30 minutes can make it easier to slice thinly.
- Vegetable Variations: Feel free to add other vegetables like mushrooms, snow peas, or broccoli to the stir-fry for added variety.
- Sauce Adjustments: For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.