Easy Chinese Pepper Steak
This recipe provides a simple and delicious way to make authentic Chinese Pepper Steak at home, surpassing takeout quality. It features tender beef, crisp vegetables, and a savory sauce, all easily prepared in your own kitchen.
Equipment
- Wok or large skillet
- Cutting board
- Knife
- Mixing Bowls
- Measuring spoons
- Measuring cups
- Whisk
Ingredients
- 1 lb Beef Steak Sirloin or Flank
- 1 tbsp Cornstarch
- 1 tbsp Soy Sauce
- 1 tbsp Cooking Oil
- 1 Green Bell Pepper, cut into bite-sized pieces
- 1 Red Bell Pepper, cut into bite-sized pieces
- 1 Yellow Bell Pepper, cut into bite-sized pieces optional
- 1 Medium Onion, sliced
- 2-3 Cloves Garlic, minced
- ¼ cup Soy Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Brown Sugar
- 1 tbsp Cornstarch
- ½ cup Beef Broth
- 1 tsp Sesame Oil
- ½ tsp Ground Ginger
- ¼ tsp Black Pepper
- Sesame Seeds, for garnish optional
- Chopped Green Onions, for garnish optional
- Red Pepper Flakes, for garnish optional
- Cooked Rice or Noodles, for serving
Instructions
- Slice the beef thinly against the grain. This is crucial for tenderness.
- In a bowl, combine the sliced beef with 1 tbsp cornstarch and 1 tbsp soy sauce. Mix well and let it marinate for at least 15 minutes.
- Before you start cooking, make sure all your vegetables are chopped and your sauce is mixed. Stir-frying moves fast, so having everything ready to go is key!
- Heat 1 tbsp of cooking oil in a wok or large skillet over high heat.
- Add the marinated beef to the hot wok and stir-fry until browned on all sides. Don't overcrowd the pan; cook in batches if necessary. Remove the beef from the wok and set aside.
- Add the sliced onions and minced garlic to the wok and stir-fry for about a minute, until fragrant.
- Add the bell peppers to the wok and stir-fry for another 2-3 minutes, until they are tender-crisp.
- Return the cooked beef to the wok with the vegetables.
- In a small bowl, whisk together the 1/4 cup soy sauce, oyster sauce, brown sugar, 1 tbsp cornstarch, beef broth, sesame oil, ground ginger, and black pepper. Make sure the cornstarch is fully dissolved.
- Pour the sauce over the beef and vegetables in the wok. Stir constantly until the sauce thickens and coats everything evenly, about 1-2 minutes.
- Serve immediately over steamed rice or noodles.
- Garnish with sesame seeds, chopped green onions, and red pepper flakes (if desired).
Notes
For the best results, slice the beef thinly against the grain. Marinating the beef helps tenderize it. Using a very hot wok or skillet ensures proper searing and prevents soggy vegetables. Adjust the amount of brown sugar and red pepper flakes to your taste. For a spicier dish, add a pinch of red pepper flakes to the sauce or a dash of chili oil to the finished dish. Feel free to customize the vegetables with additions like mushrooms, snow peas, or water chestnuts. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. Variations include Spicy Szechuan Pepper Steak (add Szechuan peppercorns and dried red chilies), Honey Garlic Pepper Steak (replace brown sugar with honey and add extra garlic), and Black Bean Pepper Steak (add fermented black beans).