This Chinese Pepper Steak features tender beef and colorful bell peppers in a tasty sauce. It’s quick to make and perfect for a family dinner!
I love how it’s packed with flavor and crunch. And honestly, who can resist the sizzling sound of steak cooking? Just serve it over rice for a complete meal! 🍚
Key Ingredients & Substitutions
Flank Steak or Sirloin: These cuts are best for their tenderness and flavor. If you’re looking for a budget-friendly option, you can use chuck steak or even chicken for a lighter dish, though the flavor will change.
Soy Sauce: Regular soy sauce adds saltiness. If you’re watching your sodium, low-sodium soy sauce is a great substitute. Also, tamari works for a gluten-free option.
Oyster Sauce: This sauce adds depth to the flavor. If you’re vegetarian or don’t have it, try using mushroom sauce instead for a similar effect.
Shaoxing Wine: This rice wine enhances the dish’s authentic taste. If you don’t have it, dry sherry or even white wine works well, but avoid cooking wine for better flavor.
Bell Peppers: Feel free to mix up the colors! Yellow or orange peppers can be swapped in, and for a spicier kick, add sliced jalapeños or other chili peppers.
How Do I Get Tender Beef for Stir-Frying?
To achieve tender beef in your stir-fry, thin slicing and marination are key. Here’s how:
- Slice the beef against the grain. This reduces toughness and makes each piece more tender.
- Marinate for at least 15 minutes. This helps flavor the meat and tenderize it at the same time.
- Don’t overcrowd the pan. Cooking in smaller batches ensures even cooking and browning.
By following these steps, you’ll have mouthwatering beef in your Pepper Steak that everyone will love! Enjoy the vibrant flavors! 🌶️
Chinese Pepper Steak
Ingredients:
- 1 pound flank steak or sirloin, thinly sliced into strips
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 large green bell pepper, chopped into bite-sized pieces
- 1 large red bell pepper, chopped into bite-sized pieces
- 1 medium onion, cut into chunks
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup beef broth or water
- 1 tablespoon dark soy sauce (for color and depth)
- 1 teaspoon sugar
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon sesame oil
- 1-2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
- Optional garnish: sliced green onions and toasted sesame seeds
- Cooked white rice, for serving
Time Needed:
This recipe takes about 15-20 minutes to prepare and about 10 minutes to cook, so you’ll have a delicious Chinese Pepper Steak ready in about 30 minutes!
Detailed Instructions:
1. Marinate the Beef:
In a mixing bowl, combine the sliced beef with soy sauce, oyster sauce, Shaoxing wine, and 1 teaspoon of cornstarch. Stir well to coat the beef evenly. Allow it to marinate for 15-20 minutes to soak up all that tasty flavor.
2. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Wait until the oil is shimmering, then add the marinated beef in a single layer. Stir-fry quickly for about 2-3 minutes until the beef starts to brown but is not fully cooked through. Remove the beef from the pan and set it aside.
3. Stir-Fry the Vegetables:
In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Then, toss in the chopped onions and bell peppers. Stir-fry for 3-4 minutes, allowing them to soften but still maintain some crunch.
4. Combine and Simmer:
Return the partially cooked beef to the pan. Pour in the beef broth, dark soy sauce, sugar, and black pepper. Bring the mixture to a simmer, letting all those flavors meld together.
5. Thicken the Sauce:
Stir in the cornstarch slurry gradually to thicken the sauce. Stir constantly until the sauce becomes glossy and coats the beef and vegetables nicely, which should take about 1-2 minutes.
6. Final Touches:
Drizzle the sesame oil over the stir fry. Toss everything together to combine and remove from heat. If you like, sprinkle with sliced green onions and toasted sesame seeds for an extra touch.
7. Serve and Enjoy:
Serve your flavorful and colorful Chinese Pepper Steak immediately over a bed of steamed white rice. Enjoy every delicious bite!
Can I Use Other Cuts of Beef for This Recipe?
Absolutely! While flank steak and sirloin are preferred for their tenderness, you can also use cuts like ribeye or chuck steak. Just remember to slice them thinly against the grain for the best texture.
What If I Don’t Have Shaoxing Wine?
No worries! If you don’t have Shaoxing wine, you can substitute it with dry sherry or even a splash of white wine. Just avoid cooking wine as it has added salt and preservatives that can alter the flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the stir-fry in a pan over low heat or in the microwave, stirring occasionally to heat evenly.
Can I Make This Recipe Vegetarian?
Definitely! You can replace the beef with tofu or tempeh for a plant-based twist. Use vegetable broth instead of beef broth and follow the same cooking instructions for delicious results!