Sizzling Chinese Pepper Steak (Printable View)
Tender beef and crisp vegetables in a savory peppery sauce ready in 30 minutes
# Ingredient List:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
05 - 1/2 tsp freshly ground black pepper
→ Vegetables
06 - 1 large onion, sliced into thin wedges
07 - 1 red bell pepper, sliced into strips
08 - 1 green bell pepper, sliced into strips
09 - 2 cloves garlic, minced
10 - 1-inch piece fresh ginger, peeled and minced
→ Sauce
11 - 2 tbsp soy sauce
12 - 1 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 1 tsp sugar
15 - 1/2 cup low-sodium beef broth
16 - 1 tsp cornstarch
→ Oil & Seasoning
17 - 2 tbsp vegetable oil
18 - Freshly ground black pepper, to taste
# How to Prepare:
01 - Combine sliced beef with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly and let marinate for 10-15 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, beef broth, and cornstarch in a small bowl until smooth. Set aside.
03 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1-2 minutes until browned but not fully cooked. Remove beef and set aside.
04 - Add remaining oil to the wok. Stir-fry onions, bell peppers, garlic, and ginger for 2-3 minutes until vegetables are crisp-tender.
05 - Return beef to the wok. Pour in prepared sauce and toss everything together. Stir-fry for 1-2 minutes until sauce thickens and beef is cooked through. Season with additional black pepper and serve hot.
# Expert Suggestions:
01 -
- The velveting technique makes restaurant tender beef achievable at home
- Everything happens in one pan and somehow tastes better than takeout
- The sauce comes together with pantry staples you probably already have
02 -
- Crowding the beef while searing will steam it instead of browning it, so work in batches if needed
- Have all ingredients prepped before you turn on the heat because stir frying moves fast
- The sauce will look thin at first but thickens quickly once it hits the hot pan
03 -
- Freeze the flank steak for 20 minutes before slicing to get those paper thin strips
- Room temperature beef sears more evenly than cold straight from the fridge