Chinese Pepper Steak
Tender velveted flank steak, crisp bell peppers, and sweet onion tossed in a glossy brown sauce that clings to every bite — a takeout classic ready in about 30 minutes.
Equipment
- Carbon steel wok or large heavy skillet - A pan that holds high heat and gives room to toss
- Sharp chef's knife - For slicing the beef thin against the grain
- Sturdy cutting board
- Mixing bowls - Two or three for the beef, sauce, and vegetables
- Wok spatula or wooden turner
- Measuring spoons and liquid measuring cup
- Prep bowls - To keep everything within reach before stir-frying
- Bench scraper - (optional) Makes moving the sliced beef strips easier
Ingredients
For the Beef and Marinade
- 1 lb flank steak - 450g, sliced thin against the grain into ¼-inch (6 mm) strips
- 1 tablespoon Shaoxing wine - 15 ml
- 2 teaspoons cornstarch - 6 g
- 2 teaspoons low-sodium soy sauce - 10 ml
- ¼ teaspoon baking soda - Do not skip; tenderizes the beef
- 1 tablespoon water - 15 ml
For the Sauce
- ½ cup low-sodium beef broth or chicken stock - 120 ml
- 2 tablespoons oyster sauce - 30 ml
- 1 tablespoon low-sodium soy sauce - 15 ml
- 1 teaspoon dark soy sauce - 5 ml, for color
- 1 tablespoon cornstarch - 8 g
- 1 teaspoon granulated sugar - 4 g
- ½ teaspoon toasted sesame oil
- ¼ teaspoon ground white pepper
For the Stir-Fry
- 2 tablespoons neutral high-heat oil - 30 ml, such as avocado or peanut oil, divided
- 1 green bell pepper - Cut into 1-inch (2.5 cm) pieces
- 1 red bell pepper - Cut into 1-inch (2.5 cm) pieces
- 1 large yellow onion - Cut into 1-inch (2.5 cm) wedges and separated
- 3 cloves fresh garlic - Minced
- 1 tablespoon fresh ginger - 8 g, minced
- 2 scallions - Sliced, for garnish
For Serving
- steamed white rice - For serving
Instructions
- Freeze the flank steak for 20 to 30 minutes until firm but not frozen solid, then slice against the grain into ¼-inch (6 mm) strips.
- In a medium bowl, mix the sliced beef with Shaoxing wine, 2 teaspoons cornstarch, 2 teaspoons soy sauce, baking soda, and 1 tablespoon water. Rub the marinade in until absorbed and set aside for at least 20 minutes.
- In a small bowl, whisk together the beef broth, oyster sauce, 1 tablespoon soy sauce, dark soy sauce, 1 tablespoon cornstarch, sugar, sesame oil, and white pepper until smooth and lump-free. Set next to the stove.
- Cut the bell peppers into 1-inch pieces, cut the onion into 1-inch wedges and separate the layers, mince the garlic and ginger together, and slice the scallions for garnish.
- Heat 1 tablespoon oil in a wok or skillet over high heat until shimmering. Add the beef in a single layer, let it sear undisturbed for 30 to 45 seconds, then stir-fry about 1 minute until 80 percent cooked. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the pan over high heat. Stir-fry the onion and bell peppers for 2 to 3 minutes until crisp-tender, then push them to the side and add the garlic and ginger to the center, stirring about 30 seconds until fragrant.
- Re-whisk the sauce and pour it into the pan. Once it bubbles and thickens, return the beef and any resting juices, tossing for about 1 minute until the sauce turns glossy and coats each piece.
- Remove from the heat, scatter the sliced scallions over the top, and serve immediately over steamed white rice.
Notes
- Slice against the grain, always. Look for the direction the muscle fibers run and cut across them. This one habit does more for tenderness than any marinade.
- Keep the heat high. Stir-frying is a fast, hot process. A cooler pan steams the beef and leaches water out of the peppers, leaving everything soggy.
- Do not crowd the pan. If your wok is small, sear the beef in two batches. Crowding drops the temperature and you lose the sear.
- Cook beef and vegetables separately. Searing the beef first, removing it, then cooking the vegetables keeps both at their best texture instead of overcooking one to save the other.
- Have everything ready before you start. Chinese stir-fry moves quickly, and there is no pausing to chop once the oil is hot.
- Taste the sauce before it hits the pan. Soy and oyster sauce vary a lot in saltiness by brand, so adjust the sugar or add a splash of water if yours runs strong.
- Do not skip the baking soda. Even a quarter teaspoon in the marinade noticeably changes how tender the finished beef feels.
- Storage: Store cooled pepper steak in an airtight container in the refrigerator for up to 3 to 4 days, or freeze for up to 2 months (peppers will soften after thawing).
- Reheating: Warm in a skillet over medium heat with a splash of water or broth, or microwave with about half a tablespoon of water per portion in 1-minute bursts, stirring between each.
- Make-ahead: Slice and marinate the beef and mix the sauce up to a day in advance, then stir-fry fresh when ready to eat.
- Variations: Add dried red chilies or chili garlic sauce for a spicy version; swap white pepper for coarsely cracked black pepper for black pepper beef; use sirloin, skirt steak, or ribeye; fold in snow peas, mushrooms, or broccoli; use tamari and gluten-free oyster sauce for a gluten-free version; substitute thinly sliced chicken breast or pressed firm tofu for the beef.
Nutrition
Serving: 1ServingCalories: 310kcalCarbohydrates: 13gProtein: 27gFat: 17gSaturated Fat: 4gSodium: 780mgFiber: 2gSugar: 5g
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