Description
A classic Pepper Steak recipe featuring tender strips of flank steak stir-fried with vibrant bell peppers and onions in a savory, slightly sweet sauce. Perfectly marinated and quickly cooked in a wok for a flavorful and satisfying Asian-inspired dish, ideal to serve with steamed rice.
Ingredients
Scale
Beef Marinade
- 12 ounces flank steak (or London broil or chuck roast), sliced thinly
- 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
- â…› teaspoon white pepper (or to taste)
Vegetables & 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
- Marinate 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 overnight in the refrigerator to tenderize and infuse flavor.
- Prepare 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 the cornstarch is fully dissolved.
- Prep vegetables: Cut the green and red bell peppers and the onion into 1-inch pieces to ensure even cooking and a good texture contrast.
- Sear the beef: Heat a wok or large skillet over high heat until it just starts to smoke. Add 1 tablespoon of neutral oil. Quickly sear the marinated beef in batches for about 30 seconds per side, until about 80% cooked through. Remove the beef from the wok and set aside to prevent overcooking.
- Cook vegetables and aromatics: Reduce heat to medium-high. Add the remaining 1 tablespoon of oil to the wok. Add minced ginger (if using) and chopped garlic, stir-frying briefly for about 10 seconds until fragrant. Add the bell peppers and onions and stir-fry for 1 minute until they start to soften but remain crisp.
- Combine beef and sauce: Return the beef and any accumulated juices to the wok. Stir-fry together for 15 seconds. Increase the heat back to high. Stir the prepared sauce once more to recombine the cornstarch, then pour it into the wok. Stir continuously until the sauce thickens and evenly coats the beef and vegetables.
- Serve: Transfer the pepper steak to a serving plate immediately to preserve texture and flavor. Serve hot with steamed rice for a complete meal.
Notes
- Marinating the beef for several hours or overnight will yield more tender and flavorful results.
- Use a wok or heavy skillet to achieve the characteristic high-heat stir-fry cooking style.
- You can substitute flank steak with London broil or chuck roast as alternatives.
- Adjust the white pepper quantity to taste for spiciness.
- Serve immediately to keep the beef tender and vegetables crisp.
- If ginger is unavailable, you can omit it without compromising much flavor.
- Low-sodium soy sauce and chicken stock help control salt content but can be adjusted according to preference.
