Description
This Chinese Pepper Steak is a quick and easy stir-fry featuring tender beef, colorful bell peppers, and a savory black pepper sauce, all ready in just 30 minutes. A classic takeout favorite made at home.
Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- For the Sauce:
- 1/4 cup low-sodium beef broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- For Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- In a medium bowl, combine thinly sliced flank steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Toss to coat evenly. Let marinate for at least 10 minutes.
- In a small bowl, whisk together the sauce ingredients: beef broth, 2 tablespoons soy sauce, oyster sauce, brown sugar, black pepper, and sesame oil. Set aside.
- Heat a wok or large skillet over high heat. Add 1 tablespoon vegetable oil. When oil is shimmering, add the marinated beef in a single layer. Sear for 2-3 minutes without stirring until browned, then stir-fry for another minute. Remove beef from the wok and set aside.
- In the same wok, add a little more oil if needed. Add sliced onion and bell peppers. Stir-fry for 2-3 minutes until crisp-tender. Add minced garlic and ginger, cook for 30 seconds until fragrant.
- Return the cooked beef to the wok. Pour the prepared sauce over everything. Stir well to combine.
- Add the cornstarch slurry, stirring constantly. Cook for 1-2 minutes until the sauce thickens and coats the beef and vegetables.
- Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice.
Notes
For best results, slice the beef against the grain into thin strips. Ensure your wok or pan is very hot before adding the beef to achieve a good sear. You can substitute flank steak with sirloin or ribeye if desired. Adjust black pepper to taste.
Nutrition
- Calories: 350
- Sugar: 6 g
- Fat: 16 g
- Carbohydrates: 18 g
- Protein: 32 g