Description
A flavorful Pepper Steak recipe featuring tender strips of marinated flank steak stir-fried with crisp bell peppers and onions in a savory soy-based sauce. Quick to prepare and perfect for a satisfying weeknight meal, this dish is best served hot alongside 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
- 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
- ⅛ teaspoon white pepper (or to taste)
Vegetables and Aromatics
- 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
- 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, oil, oyster sauce, Shaoxing wine, and baking soda. Marinate for at least 30 minutes or preferably overnight in the refrigerator to tenderize and infuse flavor.
- Mix the Sauce: In a separate bowl, whisk together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper until smooth and well combined.
- Prepare Vegetables: Cut the green and red bell peppers and onion into 1-inch pieces to ensure even cooking and crispness.
- Cook the Beef: Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon of oil and sear the beef strips in batches for about 30 seconds per side, or until they are about 80% cooked. Remove the beef from the wok and set aside to prevent overcooking.
- Stir-Fry Vegetables: Reduce heat to medium-high. Add the remaining oil to the wok. Add ginger (if using) and garlic and stir-fry quickly for 10 seconds until fragrant. Then add the bell peppers and onions, stir-frying for 1 minute to keep them crisp and vibrant.
- Combine and Thicken: Return the beef and any juices accumulated during resting back to the wok. Stir-fry together for 15 seconds. Increase heat to high. Stir the prepared sauce again to recombine the cornstarch, then pour it into 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 with steamed rice for a delicious, hearty meal.
Notes
- Marinating the beef overnight enhances tenderness and flavor depth.
- Use a very hot wok or skillet to achieve a good sear and maintain crisp textures.
- If Shaoxing wine is unavailable, dry sherry can be substituted.
- Adjust white pepper to taste for desired heat level.
- For a gluten-free version, use gluten-free soy sauce and oyster sauce alternatives.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
