Description
This Pepper Steak recipe features tender strips of flank steak marinated and seared to perfection, stir-fried with colorful bell peppers and onions, all coated in a savory, slightly sweet soy-based sauce. Quick to prepare yet packed with vibrant flavors, it’s an ideal weeknight dinner served with 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 (e.g. vegetable or canola 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 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 (divided)
- ½ teaspoon minced ginger (optional)
- 2 cloves garlic, chopped
Instructions
- Prepare the Beef: Slice the flank steak into thin strips. In a bowl, mix the beef with water, cornstarch, neutral oil, oyster sauce, Shaoxing wine, and baking soda. Marinate this mixture for at least 30 minutes or preferably overnight in the refrigerator to tenderize and flavor the meat.
- Make 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 well combined. This will create a rich and balanced sauce for the dish.
- Prep Vegetables: Cut the green and red bell peppers and the onion into 1-inch pieces to ensure they cook evenly and maintain a nice texture in the stir-fry.
- Sear the Beef: Heat a wok or large skillet over high heat until it starts to smoke slightly. Add one tablespoon of oil, then sear the marinated beef strips in batches for about 30 seconds on each side, cooking until they are about 80% done. Remove the beef from the wok and set it aside to prevent overcooking.
- Stir-fry Vegetables: Lower the heat to medium-high. Add the remaining tablespoon of oil to the wok. Stir-fry the ginger (if using) and garlic for around 10 seconds until fragrant. Add the bell peppers and onions, stir-frying for approximately 1 minute so they become tender yet retain some crunch.
- Combine and Finish: Return the seared beef and any accumulated juices to the wok with the vegetables. Stir-fry everything together for 15 seconds. Increase the heat back to high. Re-stir the prepared sauce to remix any settled cornstarch, then pour it into the wok. Stir-fry the mixture until the sauce thickens and evenly coats the beef and vegetables, resulting in a glossy, savory finish.
- Serve: Transfer the completed pepper steak to a serving plate and serve immediately alongside steamed rice for a satisfying and balanced meal.
Notes
- Marinating the beef overnight intensifies flavor and tenderness.
- Baking soda helps tenderize the beef but should be used in small amounts to avoid an off taste.
- If Shaoxing wine is unavailable, dry sherry can be used as a substitute.
- Adjust the amount of white pepper and sugar according to your taste preferences.
- Use a wok or large skillet to ensure high heat and even cooking.
- Serve with steamed jasmine or long-grain rice for an authentic meal.
