Description
This Chinese Pepper Steak recipe features tender flank steak stir-fried with colorful bell peppers and onions in a savory, slightly sweet sauce enhanced with garlic, ginger, and a hint of black pepper. Ready in just 35 minutes, it’s a quick and flavorful meal perfect served over steamed rice.
Ingredients
Scale
For the Marinade and Beef:
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Vegetables and Sauce:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/4 cup water
- 2 teaspoons sesame oil (optional, for extra flavor)
Instructions
- Marinate the beef: In a bowl, combine the thinly sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon cornstarch. Stir well to coat the beef evenly and let it marinate for 15-20 minutes to tenderize and absorb flavor.
- Stir-fry the beef: Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add the marinated beef and stir-fry for about 3-4 minutes until the beef turns brown and is cooked through. Remove the beef from the wok and set aside to prevent overcooking.
- Cook the vegetables: In the same wok, add the sliced red and green bell peppers, onion, and minced garlic. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp, preserving their vibrant color and texture.
- Add ginger: Add the grated ginger to the wok and cook for an additional 30 seconds until the aroma is released, enhancing the dish’s flavor.
- Prepare the sauce: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1/2 teaspoon black pepper, and 1/4 cup water to create a balanced sauce with savory, tangy, and sweet notes.
- Combine beef and sauce: Return the cooked beef to the wok and pour the sauce mixture over the beef and vegetables. Stir well to coat all ingredients evenly.
- Simmer and thicken: Cook everything together for an additional 2-3 minutes, allowing the sauce to thicken and cling to the beef and vegetables for maximum flavor.
- Add sesame oil: If desired, drizzle 2 teaspoons of sesame oil over the dish for a fragrant and nutty finish before serving.
- Serve and enjoy: Serve the Chinese pepper steak hot over steamed rice and enjoy a delicious homemade stir-fry that’s both quick and satisfying.
Notes
- For best results, slice the flank steak against the grain to ensure tenderness.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Feel free to adjust the bell pepper quantities or substitute with other colorful vegetables like snap peas or mushrooms.
- Oyster sauce is key to achieving the authentic savory flavor, but it can be omitted or replaced with vegetarian stir-fry sauce for a vegetarian variation.
- Do not overcook the vegetables to maintain their crunch and freshness.
- Semi-thick sauce consistency is preferable; if too thick, add a splash of water to loosen it.
