Sizzling Chinese Pepper Steak (Printable)
Tender beef, crisp peppers, and onions in a savory pepper sauce. Ready in 30 minutes.
# What You’ll Need:
→ Beef and Marinade
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
05 - 1/2 tsp freshly ground black pepper
→ Vegetables
06 - 1 large onion, sliced into thin wedges
07 - 1 red bell pepper, sliced into strips
08 - 1 green bell pepper, sliced into strips
09 - 2 cloves garlic, minced
10 - 1-inch fresh ginger, peeled and minced
→ Sauce
11 - 2 tbsp soy sauce
12 - 1 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 1 tsp sugar
15 - 1/2 cup low-sodium beef broth
16 - 1 tsp cornstarch
→ Oil and Seasoning
17 - 2 tbsp vegetable oil
18 - Freshly ground black pepper to taste
# How To Make It:
01 - Combine sliced flank steak with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly to coat evenly and let sit for 10-15 minutes to tenderize.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, beef broth, and cornstarch in a small bowl until cornstarch dissolves completely. Set aside for later use.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until smoking. Add marinated beef in a single layer without overcrowding. Sear for 1-2 minutes until browned but slightly pink in center. Remove beef from pan and set aside.
04 - Add remaining tablespoon of oil to the hot wok. Toss in onions, red and green bell peppers, garlic, and ginger. Stir-fry vigorously for 2-3 minutes until vegetables are crisp-tender and fragrant.
05 - Return seared beef to the wok. Pour prepared sauce over the beef and vegetables. Toss everything together and stir-fry for 1-2 minutes until sauce thickens and coats ingredients evenly. Season with additional black pepper.
06 - Transfer pepper steak to a serving platter immediately. Serve hot while steaming, accompanied by steamed white rice for a complete meal.
# Expert Advice:
01 -
- The velveting technique transforms budget beef into impossibly tender strips that melt in your mouth
- This comes together faster than delivery and tastes infinitely better
02 -
- Crowding the beef in the pan will steam it instead of searing it, so work in batches if your wok is on the smaller side
- Have all ingredients prepped and near the stove before you start cooking, because stir-frying moves fast
03 -
- Dry your beef with paper towels before marinating if the meat seems wet, excess moisture prevents proper searing
- Let your wok get properly hot before adding oil, you should see faint wisps of smoke rising