Description
This Pepper Steak recipe features tender strips of marinated flank steak stir-fried with crisp bell peppers and onions in a savory, fragrant sauce made with oyster sauce, soy sauce, and Shaoxing wine. The beef is seared to lock in juices before quickly cooking with vegetables and a thickened, flavorful sauce. Ready in about an hour, this classic Chinese-American dish is perfect served over steamed rice for a satisfying weeknight meal.
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 (e.g., canola or vegetable 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
- â…› 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 (divided)
- 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 well to coat the beef evenly and marinate for at least 30 minutes or overnight in the refrigerator to tenderize and infuse 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 until smooth and set aside.
- Prep Vegetables: Cut the green and red bell peppers and onion into 1-inch pieces, ensuring even sizing for uniform cooking.
- Sear the Beef: Heat a wok or large skillet over high heat until it starts to smoke. Add 1 tablespoon of neutral oil and swirl to coat. Quickly sear the beef strips in batches for about 30 seconds on each side, cooking until approximately 80% done. Avoid overcrowding to ensure proper searing. Remove the beef from the wok and set aside.
- Stir-fry Vegetables: Reduce heat to medium-high. Add the remaining 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 continue stir-frying for about 1 minute until slightly softened but still crisp.
- Combine and Finish: Return the partially cooked beef and any accumulated juices to the wok with the vegetables. Stir-fry together for 15 seconds to combine flavors. Increase heat to high again. Stir the prepared sauce to recombine the cornstarch and add it to the wok. Stir continuously until the sauce thickens and evenly coats the beef and vegetables, about 1 to 2 minutes.
- Serve: Transfer the pepper steak to a serving plate immediately and serve hot with steamed rice for a complete meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Marinating the beef overnight enhances the flavor and texture significantly.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust the amount of white pepper according to your spice preference.
- Use neutral oil with a high smoke point for searing and stir-frying.
- This dish pairs well with steamed jasmine or basmati rice.
