Description
Pepper Steak sizzles with bold flavors that bring Chinese cuisine right to your dinner table, letting you savor tender beef strips dancing with sweet onions and rich sauce. Weeknight dinners become an instant favorite when this simple yet satisfying recipe comes together in minutes, delivering restaurant-quality taste without the takeout price.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs Beef Sirloin Steak
- 1 large Yellow Onion
- 2 Bell Peppers
Supporting Ingredients:
- 2 cloves Garlic
- 1 inch Ginger
- 2 tablespoons Vegetable Oil
Seasoning and Sauce Ingredients:
- 1 tablespoon Cornstarch
- 3 tablespoons Soy Sauce
- 1 tablespoon Oyster Sauce
- 1 tablespoon Shaoxing Wine
- 1 tablespoon Brown Sugar
- 1 cup Beef Broth
- 1 teaspoon Sesame Oil
- ½ teaspoon Ground Ginger
- ½ teaspoon Ground White Pepper
- ¼ teaspoon Baking Soda
Optional Ingredients:
- ½ cup Mushrooms
- ¼ cup Water Chestnuts
- 2–3 Scallions
Instructions
- Slice the beef sirloin into thin ⅛-inch strips against the grain. Placing the meat in the freezer for 30 minutes will make slicing easier.
- Combine 1 tbsp cornstarch, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, ½ tsp white pepper, and ¼ tsp baking soda in a bowl with the sliced steak.
- Massage the marinade thoroughly into every piece of meat, ensuring complete coverage.
- Refrigerate the marinated steak for 30 minutes to 2 hours to enhance tenderness.
- Whisk 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp brown sugar, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, 1 cup beef broth, 1 tsp sesame oil, ½ tsp ground ginger, and ¼ tsp white pepper in a separate bowl.
- Prepare vegetables by slicing 1 onion, 2 bell peppers, 2 garlic cloves, and 1 inch of ginger into thin, uniform strips.
- Heat a wok or large skillet to high temperature (around 425°F) and add 1 tbsp vegetable oil.
- Sear the marinated steak in batches for 1-2 minutes per side, keeping the meat slightly pink inside. Remove and set aside.
- Add remaining 1 tbsp oil to the hot wok and quickly stir-fry minced garlic and ginger for 30 seconds until aromatic.
- Toss sliced onions and peppers into the wok, stir-frying for 3-5 minutes until crisp-tender.
- Pour prepared sauce into the wok and bring to a quick simmer, watching it thicken within 1-2 minutes.
- Return seared steak to the wok, coating thoroughly with sauce and vegetables for an additional 1-2 minutes.
- Plate immediately over steamed rice, garnishing with chopped scallions if desired.
Notes
- Partially freezing the steak helps achieve those perfectly thin slices without struggling with a knife.
- Marinating the meat for at least 30 minutes tenderizes the beef and infuses deep flavor into every bite.
- Stir-frying in batches ensures each piece of steak gets a beautiful golden-brown sear without steaming in the pan.
- For a gluten-free version, swap regular soy sauce for tamari and double-check your oyster sauce is gluten-free.
- Prep Time: 1 hour 10 minutes - 1 hour 30 minutes
- Cook Time: 10-15 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 295 kcal
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 14 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg