Chinese Pepper Steak
A delightful dish featuring tender beef strips and vibrant bell peppers in a savory sauce, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
- Diet: Gluten-Free option available
Ingredients
- 12 ounces flank steak (or chuck roast or London broil)
- 1 to 1½ teaspoons baking soda
- Salt and pepper (to taste)
- ½ cup low-sodium chicken stock
- 1 tablespoon cornstarch (for thickening)
- 1½ tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon brown sugar
- ½ teaspoon sesame oil
- ⅛ teaspoon white pepper (to taste)
- 1 green bell pepper (cut into thin strips)
- ½ red bell pepper (cut into thin strips)
- 1 medium onion (cut into thin strips)
- 2 tablespoons neutral oil (like canola, grapeseed, or vegetable oil)
- ½ teaspoon ginger (minced)
- 2 cloves of garlic (minced)
Instructions
- Prepare the beef by patting it dry and slicing it into 3”-long strips, about ¼” thick.
- Velvet the beef by sprinkling baking soda over the slices and tossing until coated.
- Rinse the beef under cold water after 30 minutes to remove excess baking soda.
- Season the beef with salt and pepper, and set it aside.
- Mix the sauce ingredients in a bowl until well combined and set aside.
- Heat a wok on high and add 1 tablespoon of oil.
- Add the beef slices and sear for about 30 seconds on each side, then transfer to a plate.
- Pour the remaining oil into the wok, add the onion, ginger, and garlic, and stir-fry until fragrant.
- Add the sliced bell peppers and stir-fry for about 30 seconds.
- Return the beef to the wok and stir together for another 15 to 30 seconds.
- Reduce heat to low and pour the sauce over the beef and vegetables, stirring until thickened.
- Serve the Chinese Pepper Steak over warm rice.
Notes
Cut beef against the grain for tenderness. For a spicier version, add chili oil or fresh chilies.