Description
This Pepper Steak recipe features tender strips of marinated flank steak stir-fried with vibrant bell peppers and onions in a savory, flavorful sauce made with oyster sauce, soy sauce, and Shaoxing wine. Cooked quickly in a hot wok, this classic Chinese-style dish is perfect for a delicious weeknight dinner served over 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 (such as 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
- ⅛ 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
- Prepare the Beef: Slice the beef into thin strips. In a bowl, combine the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Mix thoroughly and marinate for at least 30 minutes or preferably overnight in the refrigerator to tenderize and enhance flavor.
- Make the 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. Set aside to allow the cornstarch to dissolve and ingredients to blend.
- Prep Vegetables: Cut the green bell pepper, red bell pepper, and onion into 1-inch pieces ensuring uniform size for even cooking.
- Sear the Beef: Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon of neutral oil. Sear the marinated beef in batches for about 30 seconds per side until approximately 80% cooked through, forming a slight crust. Remove the beef from the wok and set aside to prevent overcooking.
- Stir-fry Vegetables: Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the wok. Add minced ginger (if using) and chopped garlic, stir-frying for about 10 seconds until fragrant. Add the bell peppers and onions and stir-fry for 1 minute to maintain crispness.
- Combine and Finish: Return the beef along with any juices back to the wok. Stir-fry together for 15 seconds to combine flavors. Increase the heat to high. Stir the prepared sauce to recombine the cornstarch and liquids, then pour it into the wok. Stir-fry continuously until the sauce thickens and evenly coats the beef and vegetables.
- Serve: Transfer the finished pepper steak to a serving plate immediately and serve hot with steamed rice for a complete meal.
Notes
- Marinating the beef overnight yields more tender and flavorful results, but 30 minutes is sufficient for a quicker prep.
- Using a very hot wok or skillet and cooking the beef in batches ensures a proper sear and prevents steaming.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust the white pepper quantity to taste for desired heat and aroma.
- For a gluten-free version, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
- Serve immediately after cooking to enjoy the optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
