Description
This authentic Chinese pepper steak recipe is a classic stir-fry dish that combines tender flank steak with bell peppers and a savory black pepper sauce. It’s quick, easy, and perfect for a weeknight dinner.
Ingredients
Scale
- 1 1/2 pounds flank steak, sliced thinly against the grain
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil, divided
- 1 large onion, thinly sliced
- 2 green bell peppers, sliced into strips
- 2 red bell peppers, sliced into strips
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup beef broth
- 2 teaspoons sesame oil
- Steamed rice, for serving
Instructions
- In a medium bowl, combine sliced flank steak, soy sauce, oyster sauce, cornstarch, sugar, and black pepper. Mix well and let marinate for 15 minutes.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until smoking. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned but not fully cooked. Remove beef and set aside.
- Reduce heat to medium-high and add remaining 1 tablespoon vegetable oil. Add onion and bell peppers, stir-fry for 2-3 minutes until crisp-tender. Add garlic and ginger, cook for 30 seconds.
- Return the beef to the wok, add beef broth, and stir-fry for 1-2 minutes until the sauce thickens and coats the beef and vegetables.
- Drizzle with sesame oil, toss to combine, and serve immediately over steamed rice.
Notes
For best results, slice the flank steak as thinly as possible and ensure your wok or skillet is very hot before adding the meat. You can substitute beef broth with chicken broth if needed.
Nutrition
- Calories: 350
- Sugar: 6 g
- Fat: 18 g
- Carbohydrates: 18 g
- Protein: 28 g