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Chinese Pepper Steak

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Prep Time 25 minutes
Cook Time 15 minutes
Servings 4

Ingredients
  

  • For the Beef Marinade
  • 1 lb flank steak thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp cornstarch
  • ¼ tsp baking soda optional, for tenderizing
  • For the Stir-Fry Sauce
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce optional, for color
  • 1 tsp sugar or honey
  • ½ tsp sesame oil
  • ¼ cup beef broth or water
  • 1 tsp cornstarch to thicken
  • Vegetables
  • 1 red bell pepper sliced into strips
  • 1 green bell pepper sliced into strips
  • 1 medium yellow onion sliced
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced
  • Rice
  • Use any rice variation that you prefer. Jasmine rice is the most common rice used for this recipe.
  • Cooking Oil & Garnish
  • 2 tbsp peanut or vegetable oil
  • 2 green onions chopped (for garnish)
  • Optional: Toasted sesame seeds red pepper flakes

Instructions
 

  • 1. Marinate the Beef
  • In a medium bowl, combine soy sauce, Shaoxing wine, cornstarch, and baking soda.
  • Add sliced beef and toss to coat evenly.
  • Let it marinate at room temperature for 30 minutes (or refrigerate for up to 2 hours).
  • 2. Make the Sauce
  • In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, beef broth, and cornstarch.
  • Set aside.
  • 3. Prep All Ingredients
  • Slice bell peppers and onions into thin strips.
  • Mince garlic and ginger.
  • Have all ingredients within reach — stir-frying moves quickly!
  • 4. Stir-Fry the Beef
  • Heat 1 tbsp oil in a large wok or skillet over high heat until shimmering.
  • Add beef in a single layer (in batches if needed). Sear for 1–2 minutes per side until browned but not fully cooked through.
  • Remove from pan and set aside.
  • 5. Stir-Fry the Vegetables
  • Add remaining 1 tbsp oil to the pan.
  • Add garlic and ginger. Stir quickly for 10 seconds until fragrant.
  • Add bell peppers and onion. Stir-fry for 2–3 minutes until slightly softened but still crisp.
  • 6. Combine and Finish
  • Return beef to the pan. Pour sauce over everything.
  • Toss quickly to coat. Stir-fry for 1–2 more minutes until sauce thickens and everything is cooked through.
  • Taste and adjust seasoning if needed (add more soy or a dash of vinegar if you want brightness).
  • 7. Serve
  • Transfer to a serving dish.
  • Garnish with green onions and sesame seeds if desired.
  • Serve immediately with steamed jasmine rice, brown rice, or noodles.

Notes

The Power of the Wok (or a Good Skillet)
While a traditional carbon steel wok offers the best high-heat stir-fry action, a large cast iron or stainless steel skillet can also get the job done. The secret is high heat and quick cooking. Pepper steak is a flash-cooked dish — cook it too long, and everything turns limp.
Essentials:
Preheat your wok/skillet until it’s very hot before adding oil.
Cook in batches if necessary to avoid overcrowding.
Use an oil with a high smoke point like peanut, avocado, or grapeseed oil.
Tried this recipe?Let us know how it was!