Pepper Steak
This pepper steak recipe pairs tender, thinly sliced flank steak with crisp bell peppers in a glossy ginger-soy sauce, all cooked in one skillet in about 35 minutes.
Equipment
- Carbon steel wok or large cast iron skillet - For high-heat searing
- Sharp chef's knife - For slicing the beef thin
- Pepper grinder - For fresh-cracked black pepper
- Glass mixing bowls - Two or three, for the marinade, sauce, and slurry
- Measuring spoons and liquid measuring cup
- Wooden spoon or spatula - For stir-frying
- Tongs - For turning the beef
Ingredients
For the Beef and Marinade
- 1½ lb flank steak - 680g, thinly sliced against the grain
- 5 tbsp soy sauce - 75ml, divided (3 tbsp for the beef, 2 tbsp for the sauce)
- 1 tbsp Shaoxing wine - 15ml, or dry sherry
- 1 tbsp cornstarch - 8g, for the beef
For the Stir-Fry
- 3 tbsp vegetable oil - 45ml, divided
- 1 green bell pepper - about 150g, seeded and sliced into strips
- 1 red bell pepper - about 150g, seeded and sliced into strips
- 1 medium yellow onion - about 150g, sliced
- 4 cloves garlic - minced
- 1 tbsp fresh ginger - 15g, minced (or 1 tsp ginger paste)
For the Sauce
- ½ cup beef broth - 120ml
- 1 tbsp oyster sauce - 15ml
- 1 tsp toasted sesame oil - 5ml
- 1 tsp sugar - 4g
- 1 to 1½ tsp freshly ground black pepper - to taste
- 1 tbsp cornstarch - 8g, mixed with 2 tbsp (30ml) water, for the slurry
- 2 green onions - sliced, for garnish (optional)
Instructions
- Pop the flank steak in the freezer for 15 minutes to firm it up, then slice it against the grain into thin strips about ¼ inch (6 mm) wide.
- Toss the sliced beef with 3 tablespoons soy sauce, the Shaoxing wine, and 1 tablespoon cornstarch until every strip is coated. Let it sit for at least 15 minutes.
- Whisk together the beef broth, remaining 2 tablespoons soy sauce, oyster sauce, sesame oil, sugar, and black pepper in a bowl. Stir the 1 tablespoon cornstarch into 2 tablespoons water in a separate cup until smooth.
- Slice the bell peppers and onion, and mince the garlic and ginger so everything is ready to go.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until it shimmers. Add the beef in a single layer, working in two batches, and sear undisturbed for about 1 minute, then stir for another minute until browned but not fully cooked through. Transfer to a plate.
- Add the last 1 tablespoon oil to the same pan over medium-high heat. Stir-fry the onion and bell peppers for 2 to 3 minutes until tender-crisp, then add the garlic and ginger and stir for about 30 seconds until fragrant.
- Return the seared beef and any resting juices to the pan. Pour in the sauce mixture and bring to a gentle simmer. Stir the slurry, pour it in, and cook for 1 to 2 minutes, stirring, until the sauce turns glossy and thick enough to coat the beef.
- Taste and add more black pepper if desired. Scatter sliced green onions over the top and serve right away over hot rice or noodles.
Notes
- Slice against the grain, always. Look for the direction of the muscle lines and cut across them, not along them, to keep the beef tender.
- Get the pan screaming hot. A hot pan sears the beef fast so it browns instead of stewing in its own liquid.
- Do not crowd the beef. Cook it in two batches so each strip touches metal and browns properly.
- Keep the peppers tender-crisp. Pull them off the heat while they still have a little snap for the best texture.
- Use fresh-cracked pepper. Pre-ground pepper fades fast, while fresh-cracked gives this dish its signature bite.
- Taste before serving. Adjust the black pepper and a pinch of salt at the end, since broths vary in saltiness.
- Have everything prepped first. The active cooking moves quickly, so measure your sauce and slice your vegetables before the pan goes on.
- Make-ahead tip: Slice the beef and mix the sauce a day ahead, then store both separately in the fridge until ready to cook.
- Storage: Cool leftovers and store in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in a skillet over medium heat with a splash of beef broth or water, or microwave in 45-second bursts, stirring between each, until warmed through.
- Gluten-free option: Use tamari in place of soy sauce and a gluten-free oyster sauce.
- Variations: Swap the beef for chicken, pork, or firm tofu; add chili garlic sauce for heat; toss in mushrooms; or add a chopped tomato at the end for a diner-style version.
Nutrition
Serving: 1ServingCalories: 330kcalCarbohydrates: 12gProtein: 38gFat: 15gSaturated Fat: 4gSodium: 900mgFiber: 2gSugar: 5g
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