Description
This Pepper Steak recipe features tender strips of flank steak marinated and stir-fried with vibrant bell peppers and onions in a savory, thickened sauce. The dish is quick to prepare, perfect for a flavorful weeknight dinner served alongside steamed rice.
Ingredients
Scale
Beef and Marinade
- 12 ounces flank steak (or London broil or chuck roast), thinly sliced
- 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 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
- ½ teaspoon minced ginger (optional)
- 2 cloves garlic, chopped
Instructions
- Marinate Beef: Slice the beef into thin strips. Combine the beef with water, cornstarch, neutral oil, oyster sauce, Shaoxing wine, and baking soda in a bowl. Marinate for at least 30 minutes or refrigerate overnight to tenderize and flavor the meat.
- Prepare Sauce: In a separate bowl, whisk together the low-sodium chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper until fully combined.
- Prepare Vegetables: Cut green and red bell peppers and onion into 1-inch pieces and set aside for stir-frying.
- Sear Beef: Heat a wok or large skillet over high heat until very hot and smoking. Add 1 tablespoon of oil, then sear the beef in batches for about 30 seconds on each side until it is about 80% cooked. Remove the beef and set aside.
- Cook Vegetables: Reduce heat to medium-high, add the remaining oil to the wok. Add minced ginger (if using) and chopped garlic, stir-fry briefly for about 10 seconds. Add bell peppers and onions and stir-fry for 1 minute until slightly tender but still crisp.
- Combine and Finish Cooking: Return the beef along with any juices to the wok. Stir-fry for 15 seconds. Increase heat to high. Stir the prepared sauce to re-incorporate the cornstarch, then pour it into the wok. Continue stir-frying until the sauce thickens and evenly coats the beef and vegetables.
- Serve: Transfer the pepper steak to a serving platter and serve immediately alongside steamed rice for a complete meal.
Notes
- Marinating the beef overnight enhances tenderness and flavor but 30 minutes is sufficient if short on time.
- Use a high-smoking point oil like canola or vegetable oil for stir-frying.
- Add minced ginger for extra aroma and warmth; it’s optional but recommended.
- Adjust the amount of white pepper to taste for mild heat.
- Serve immediately after cooking to retain the crispness of the vegetables and tenderness of the beef.
