Description
Savor sizzling Chinese pepper steak, a delightful blend of tender beef strips dancing with colorful bell peppers in a rich, umami-packed sauce. Juicy meat and crisp vegetables promise a quick, satisfying meal that brings restaurant-quality flavors straight to your kitchen.
Ingredients
Scale
Main Protein:
- 1 pound (450 grams) flank steak or sirloin, thinly sliced against the grain
Vegetables:
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Seasonings and Sauce Ingredients:
- ¼ cup soy sauce
- 2 tablespoons soy sauce
- ¼ cup beef broth or water
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon rice vinegar or dry sherry
- 1 tablespoon brown sugar
- ½ teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil, divided
Instructions
- Thoroughly combine sliced beef with soy sauce and cornstarch, ensuring even coating. Allow mixture to rest and absorb flavors for a short duration.
- Create a harmonious sauce by whisking together soy sauce, beef broth, oyster sauce, rice vinegar, brown sugar, black pepper, and cornstarch in a separate container. Set liquid mixture aside for later use.
- Ignite a large skillet or wok with medium-high heat, introducing vegetable oil. Quickly sauté bell peppers and onions until they reach a vibrant, crisp-tender state. Transfer vegetables to a holding plate.
- Utilize the same cooking vessel to sear marinated beef. Arrange meat in a single layer, allowing initial caramelization without disruption. Rapidly stir-fry until beef achieves a golden-brown exterior and proper internal doneness.
- Introduce minced garlic and ginger directly into the beef, releasing their aromatic essence through swift, continuous movement. Continue cooking momentarily to intensify flavor profile.
- Reunite previously cooked vegetables with the beef. Pour prepared sauce over the mixture, stirring comprehensively to ensure uniform coating. Simmer briefly to activate sauce’s thickening properties.
- Once sauce reaches desired consistency and ingredients are thoroughly integrated, immediately transfer to serving dishes. Accompany with steamed rice or noodles for a complete culinary experience.
Notes
- Marinate longer for deeper flavor by refrigerating beef up to 2 hours before cooking.
- Choose lean beef cuts like sirloin or flank steak for tender, quick-cooking results.
- Use high heat and avoid overcrowding the pan to ensure proper beef searing and prevent steaming.
- Swap bell peppers with other vegetables like snap peas or broccoli for variety and nutrition.
- For gluten-free version, replace soy sauce with tamari and use gluten-free cornstarch.
- Add red pepper flakes or sriracha for extra heat and spiciness if desired.
- Slice beef against the grain to guarantee maximum tenderness and easier chewing.
- Prepare all ingredients beforehand to maintain quick stir-fry cooking technique and prevent burning.
- Consider using low-sodium soy sauce to control salt content without compromising flavor.
- Quickly toss beef to prevent overcooking and maintain juicy, medium-rare texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 295
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg