Of course! Chinese Pepper Steak is a classic takeout dish that’s incredibly easy and fast to make at home. It’s a stir-fry featuring tender strips of steak, bell peppers, and onions in a savory, slightly sweet brown sauce.
This recipe will give you results that are even better than your local restaurant!
Chinese Pepper Steak with Onions
This recipe relies on a quick velveting process for the beef, which ensures it stays incredibly tender.
Yields: 4 servings
Prep time: 25 minutes (plus 15 minutes marinating)
Cook time: 10 minutes
Ingredients
For the Beef and Marinade:
· 1 lb (450g) flank steak, sirloin, or skirt steak, sliced very thinly against the grain
· 2 tbsp soy sauce
· 1 tbsp cornstarch
· 1 tsp baking soda
· 1 tbsp water
· 1 tbsp vegetable oil
For the Sauce:
· ⅓ cup low-sodium soy sauce
· 3 tbsp water or beef broth
· 1 tbsp oyster sauce (optional, but highly recommended for depth)
· 1 tbsp rice vinegar or Chinese cooking wine (Shaoxing wine)
· 2 tsp brown sugar or honey
· 1 tsp sesame oil
· 2 tsp cornstarch
· ½ tsp black pepper (freshly cracked is best)
For the Stir-Fry:
· 3 tbsp vegetable oil, divided
· 1 large onion, sliced into strips
· 1 large green bell pepper, sliced into strips
· 1 large red bell pepper, sliced into strips
· 3 cloves garlic, minced
· 1 tsp fresh ginger, grated
· Sliced green onions, for garnish
Instructions
- Prepare and Velvet the Beef:
· Slice the steak as thinly as possible against the grain. This is the most important step for tender beef.
· In a medium bowl, combine the 1 tbsp soy sauce, 1 tbsp cornstarch, baking soda, and 1 tbsp water. Mix into a slurry. Add the sliced beef and toss thoroughly to coat every piece. Let it marinate for 15-20 minutes at room temperature. After marinating, stir in 1 tbsp of oil to coat (this helps prevent sticking during searing).
- Make the Sauce:
· In a small bowl or measuring cup, whisk together all the ingredients for the sauce: soy sauce, water, oyster sauce, rice vinegar, brown sugar, sesame oil, 2 tsp cornstarch, and black pepper. Set aside.
- Stir-Fry:
· Cook the Beef: Heat a large wok or heavy-bottomed skillet over high heat until very hot. Add 2 tablespoons of oil. Add the beef in a single layer and sear without moving for 1-2 minutes to get a good sear. Then, stir-fry for another minute until just cooked through. It will cook again later, so don’t overcook it now. Remove the beef with a slotted spoon and set aside.
· Cook the Vegetables: Add the remaining 1 tablespoon of oil to the wok. Add the sliced onions and bell peppers. Stir-fry for 3-4 minutes until they are tender-crisp (charred in spots is good!).
· Add Aromatics: Push the vegetables to the side. Add the minced garlic and grated ginger to the center of the wok and cook for 30 seconds until fragrant.
· Combine: Return the beef (and any accumulated juices) to the wok. Give the prepared sauce a quick stir (the cornstarch will have settled) and pour it over the beef and vegetables.
· Final Simmer: Stir everything together and bring to a simmer. Cook for 1-2 minutes, stirring constantly, until the sauce has thickened and glazed everything beautifully.
- Serve:
· Immediately remove from the heat. Garnish with sliced green onions.
· Serve hot over a bed of steamed white rice or cauliflower rice.
Tips for the Perfect Pepper Steak
· The Secret to Tender Beef: Slicing against the grain and the brief baking soda marinade (velveting) are non-negotiable for melt-in-your-mouth beef.
· Get Your Wok HOT: A smoking hot wok is essential for a proper stir-fry. It sears the meat quickly and gives the dish that classic “wok hei” (breath of the wok) flavor.
· Mise en Place: Have all your ingredients chopped, measured, and within arm’s reach before you start cooking. Stir-fries come together in minutes, and there’s no time to chop once you start.
· Customize It:
· Spicy: Add 1-2 sliced chili peppers or a teaspoon of chili garlic sauce with the bell peppers.
· More Vegetables: Add sliced mushrooms or broccoli florets. Cook them a little longer before adding the bell peppers.
· Don’t Crowd the Pan: Cooking the beef in batches prevents it from steaming and ensures a good sear.
Enjoy your homemade Chinese feast! This dish is sure to become a regular in your dinner rotation.