Description
A flavorful Pepper Steak recipe featuring tender marinated flank steak stir-fried with colorful bell peppers and onions, coated in a savory, thickened sauce infused with soy, oyster sauce, and aromatic Shaoxing wine. This quick and vibrant stir-fry makes a perfect weeknight dinner served over steamed rice.
Ingredients
Scale
Beef Marinade
- 12 ounces flank steak (or London broil or chuck roast), sliced into thin strips
- 1 ½ tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil
- 2 teaspoons oyster sauce
- 2 teaspoons Shaoxing wine
- ¼ teaspoon baking soda
Sauce
- ½ cup low-sodium chicken stock
- 1 tablespoon cornstarch
- 1 ½ tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- â…› teaspoon white pepper (or to taste)
Vegetables and Aromatics
- 1 green bell pepper, cut into 1-inch pieces
- ½ red bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 2 tablespoons neutral oil
- ½ teaspoon minced ginger (optional)
- 2 cloves garlic, chopped
Instructions
- Prepare the Beef: Slice the beef into thin strips and place in a bowl. Add water, cornstarch, neutral oil, oyster sauce, Shaoxing wine, and baking soda. Mix well to evenly coat the beef strips. Marinate for at least 30 minutes or preferably overnight in the refrigerator to tenderize and infuse flavor.
- Make the Sauce: In a separate bowl, whisk together low-sodium chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper until smooth. Set aside this flavorful sauce mixture.
- Prep Vegetables: Cut the green and red bell peppers and the onion into 1-inch pieces, preparing them for quick stir-frying.
- Sear the Beef: Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon of neutral oil, then add the marinated beef strips in batches to avoid overcrowding. Sear each side for about 30 seconds until the beef is about 80% cooked through. Remove beef from the wok and set aside.
- Stir-fry Vegetables: Reduce the heat to medium-high and add remaining 1 tablespoon of oil to the wok. Add minced ginger (if using) and chopped garlic, stir-frying rapidly for about 10 seconds to release aromas. Add the bell peppers and onions, stir-frying for 1 minute to maintain a slight crunch.
- Combine and Finish: Return the seared beef and any accumulated juices to the wok with the vegetables. Stir-fry together briefly for about 15 seconds. Increase heat to high and stir the sauce mixture to recombine cornstarch, then pour it into the wok. Stir continuously until the sauce thickens and evenly coats the beef and vegetables.
- Serve: Transfer the finished pepper steak to a serving plate and serve immediately, ideally accompanied by steamed rice to soak up the savory sauce.
Notes
- For more tender beef, marinate overnight if possible.
- Adjust white pepper to taste for desired heat level.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Use neutral oil like vegetable or canola oil to avoid overpowering flavors.
- Do not overcrowd the pan when searing beef to ensure proper browning.
- If you prefer spicier pepper steak, add sliced fresh chili or chili flakes during stir-frying.
- To keep vegetables crisp, avoid overcooking during stir-fry.
