Description
This classic Pepper Steak recipe features tender strips of marinated flank steak stir-fried with colorful bell peppers and onions in a savory, thickened soy-based sauce. With bold flavors from oyster sauce, Shaoxing wine, and aromatic garlic and ginger, this quick and easy stir-fry is perfect for a satisfying weeknight dinner served over steamed rice.
Ingredients
Scale
Beef Marinade
- 12 ounces flank steak (or London broil or chuck roast), sliced into thin strips
- 1 ½ tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil (such as vegetable or canola oil)
- 2 teaspoons oyster sauce
- 2 teaspoons Shaoxing wine
- ¼ teaspoon baking soda
Sauce
- ½ cup low-sodium chicken stock
- 1 tablespoon cornstarch
- 1 ½ tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- â…› teaspoon white pepper (or to taste)
Vegetables and Stir-fry
- 1 green bell pepper, cut into 1-inch pieces
- ½ red bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 2 tablespoons neutral oil (divided)
- ½ teaspoon ginger, minced (optional)
- 2 cloves garlic, chopped
Instructions
- Prepare the Beef: Slice the beef into thin strips. In a bowl, combine the beef with water, cornstarch, neutral oil, oyster sauce, Shaoxing wine, and baking soda. Mix well to coat the meat and marinate for at least 30 minutes or overnight in the refrigerator for best results.
- Make the Sauce: In a separate bowl, whisk together chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper until smooth. Set aside.
- Prep Vegetables: Cut the green and red bell peppers and the medium onion into 1-inch pieces, setting them aside for stir-frying.
- Sear the Beef: Heat a wok or large skillet over high heat until it is smoking hot. Add 1 tablespoon of neutral oil. Working in batches to avoid overcrowding, sear the marinated beef strips for about 30 seconds per side or until they are approximately 80% cooked. Remove the beef from the wok and set aside.
- Stir-fry Vegetables: Reduce the heat to medium-high. Add the remaining oil to the wok. If using ginger, add the minced ginger and chopped garlic to the hot oil and stir-fry for about 10 seconds until fragrant. Add the bell peppers and onions and stir-fry for 1 minute until they are slightly tender but still crisp.
- Combine and Finish: Return the partially cooked beef along with any juices accumulated back into the wok with the vegetables. Stir-fry together for about 15 seconds. Increase the heat back to high. Stir the prepared sauce to recombine the cornstarch and then add it to the wok. Stir-fry continuously until the sauce thickens and evenly coats the beef and vegetables.
- Serve: Transfer the finished pepper steak to a serving plate and serve immediately, ideally over steamed rice for a complete meal.
Notes
- Marinating the beef overnight enhances tenderness and flavor but 30 minutes is sufficient if short on time.
- Using a very hot wok or skillet is key to quickly searing the beef and locking in juices.
- Adjust the amount of white pepper to your taste for mild to spicy heat.
- If chicken stock is unavailable, beef broth or vegetable stock can be substituted.
- To make this recipe gluten-free, substitute soy sauce with tamari or a gluten-free alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
