Description
This Chinese Pepper Steak recipe features tender, thinly sliced flank steak marinated and stir-fried with colorful bell peppers, onions, and a savory sauce made with soy sauce, oyster sauce, and ginger. Quick and full of bold flavors, it’s perfect served over steamed rice for a satisfying weeknight dinner.
Ingredients
Scale
Beef and Marinade
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
Sauce
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/4 cup water
Other
- 1 tablespoon vegetable oil
- 2 teaspoons sesame oil (optional, for extra flavor)
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced flank steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Mix well to coat the meat evenly and let it marinate for about 15-20 minutes to tenderize and absorb flavor.
- Stir-Fry Beef: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated beef and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the wok and set aside to prevent overcooking.
- Cook Vegetables: In the same wok, add the sliced red and green bell peppers, onion, and minced garlic. Stir-fry for 2-3 minutes, allowing the vegetables to soften slightly while retaining a crisp texture.
- Add Ginger: Add the grated ginger to the wok and stir-fry for an additional 30 seconds until the fragrance builds and the flavors meld.
- Prepare Sauce: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, oyster sauce, rice vinegar, sugar, black pepper, and water until smooth and well combined.
- Combine Beef and Sauce: Return the cooked beef to the wok with the vegetables, then pour the sauce mixture over everything. Stir well to coat all ingredients evenly with the flavorful sauce.
- Thicken Sauce: Cook for another 2-3 minutes while stirring occasionally, allowing the sauce to thicken and cling to the beef and vegetables, enhancing the taste and texture.
- Add Sesame Oil: If desired, drizzle 2 teaspoons of sesame oil over the dish for extra aroma and flavor before serving. Stir lightly to distribute it.
- Serve: Plate the Chinese pepper steak over steamed rice and enjoy a delicious, colorful meal packed with savory and slightly sweet flavors.
Notes
- For best results, slice the flank steak thinly against the grain to maximize tenderness.
- If you prefer a spicier dish, add sliced fresh chili peppers or a dash of chili flakes when cooking the vegetables.
- This recipe works well with other stir-fry vegetables like snap peas, mushrooms, or broccoli for variety.
- Simplify the recipe by substituting oyster sauce with hoisin sauce if needed.
- Use low-sodium soy sauce to reduce salt content and make the dish healthier.
