Sizzling Chinese Pepper Steak (Print Version)
Tender beef, crisp peppers and onions in a savory peppery stir-fry sauce, ready in 30 minutes.
# What You Need:
→ Beef
01 - 1 pound flank steak, thinly sliced against the grain
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon cornstarch
05 - 1/2 teaspoon 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 tablespoons soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon hoisin sauce
14 - 1 teaspoon sugar
15 - 1/2 cup low-sodium beef broth
16 - 1 teaspoon cornstarch
→ Oil & Seasoning
17 - 2 tablespoons vegetable oil
18 - Additional freshly ground black pepper to taste
# How to Make It:
01 - Combine sliced beef with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly and let marinate for 10 to 15 minutes at room temperature.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, beef broth, and cornstarch in a small bowl until cornstarch dissolves completely. Set aside for later use.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1 to 2 minutes until browned but not fully cooked through. Remove beef from wok and set aside on a plate.
04 - Add remaining tablespoon of oil to the wok. Toss in onions, bell peppers, garlic, and ginger. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender and fragrant.
05 - Return seared beef to the wok with vegetables. Pour in prepared sauce and toss everything together. Continue stir-frying for 1 to 2 minutes until sauce thickens and coats all ingredients evenly, and beef is cooked through.
06 - Sprinkle with additional freshly ground black pepper to taste. Serve immediately while hot, accompanied by steamed white rice.
# Expert Hints:
01 -
- The velveting technique makes budget cuts taste like steakhouse beef
- Ready in under 30 minutes but tastes like takeout from your favorite spot
02 -
- Never overcrowd the pan when searing beef or it will steam instead of brown
- Have all ingredients prepped and the sauce mixed before you turn on the heat
03 -
- Pat the beef dry with paper towels before marinating for better sear marks
- Let your wok heat up for a full 2 minutes before adding any oil