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Pepper Steak Recipe

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3.9 from 10 reviews

A classic Pepper Steak stir-fry featuring tender marinated flank steak, colorful bell peppers, and onions in a savory, flavorful sauce. This quick and easy dish combines a delicious blend of soy sauces, oyster sauce, and spices, cooked rapidly in a hot wok to preserve the vibrant texture and flavors of the vegetables and meat. Perfect served over steamed rice for a satisfying meal.

Ingredients

Beef and Marinade

  • 12 ounces flank steak (or London broil or chuck roast)
  • 1 1/2 tablespoons water
  • 2 teaspoons cornstarch
  • 2 teaspoons neutral oil
  • 2 teaspoons oyster sauce
  • 2 teaspoons Shaoxing wine
  • 1/4 teaspoon baking soda

Sauce

  • 1/2 cup low-sodium chicken stock
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons oyster sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon white pepper (or to taste)

Vegetables and Stir-fry

  • 1 green bell pepper
  • 1/2 red bell pepper
  • 1 medium onion
  • 2 tablespoons neutral oil
  • 1/2 teaspoon ginger (minced, optional)
  • 2 cloves garlic (chopped)

Instructions

  1. Slice and Marinate the Beef: Slice the beef into 3-inch strips about 1/8 to 1/4 inch thick. For easier slicing, keep the beef slightly frozen and firm. In a medium bowl, combine the beef with water, 2 teaspoons cornstarch, 2 teaspoons neutral oil, 2 teaspoons oyster sauce, 2 teaspoons Shaoxing wine, and baking soda. Mix thoroughly and set aside to marinate for at least 30 minutes or up to overnight in the refrigerator for maximum tenderness, especially for tougher cuts.
  2. Prepare the Sauce: In a separate bowl, mix together the chicken stock, 1 tablespoon cornstarch, 1 1/2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Stir well to combine and set aside.
  3. Cut the Vegetables: Chop the green and red bell peppers and the onion into uniform 1-inch pieces or thin strips to ensure even cooking.
  4. Sear the Beef: Heat a wok over high heat until smoking. Add 1 tablespoon of oil and coat the wok. Quickly sear the marinated beef strips on both sides for about 30 seconds each until they are approximately 80% cooked. Remove the beef, stir it again in the marinade bowl, and set aside.
  5. Stir-fry Vegetables: Lower heat to medium-high and add the remaining 1 tablespoon oil to the wok. Add minced ginger (if using) and cook briefly for about 10 seconds to release its aroma. Add garlic, bell peppers, and onions, stir-frying vigorously for 1 minute until vegetables are slightly softened yet still crisp.
  6. Combine Beef and Vegetables: Return the beef along with any juices to the wok. Stir-fry for an additional 15 seconds until everything is well mixed.
  7. Add Sauce and Finish Cooking: Increase heat to high. Stir the prepared sauce to recombine the cornstarch, then pour it into the wok. Stir-fry quickly to coat all ingredients as the sauce thickens. If the sauce is too thick, add a little more stock or water; if too thin, let it cook down a bit more. Once the sauce is glossy and thickened to your preference, remove the wok from heat.
  8. Serve: Transfer the Pepper Steak to a serving plate and serve immediately with steamed rice.

Notes

  • Marinating the beef overnight improves tenderness, especially for tougher cuts like London broil or chuck roast.
  • Slicing the beef while slightly frozen helps achieve uniform thin strips.
  • Use a hot wok and high heat for quick stir-frying to retain crispness of vegetables and juiciness of the meat.
  • Adjust the sauce thickness by adding more chicken stock or allowing it to reduce, based on personal taste.
  • Substitute Shaoxing wine with dry sherry if unavailable.

Find it online: https://dishcooks.com/pepper-steak-recipe/