Description
Chinese Pepper Steak Recipe
Ingredients
For the Steak:
1 lb flank steak or sirloin, thinly sliced against the grain
2 tbsp soy sauce
1 tbsp cornstarch
For the Sauce:
1/3 cup soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp sugar
1 tsp sesame oil
For the Stir-Fry:
2 tbsp vegetable oil (divided)
2 bell peppers (red and green), cut into strips
1 medium onion, sliced
2 garlic cloves, minced
1 tsp fresh ginger, grated (optional)
Instructions
Marinate the Steak:
In a bowl, toss the sliced steak with 2 tbsp soy sauce and 1 tbsp cornstarch. Let it marinate for at least 15 minutes.
Prepare the Sauce:
In a small bowl, mix soy sauce, oyster sauce, rice vinegar, sugar, and sesame oil. Set aside.
Cook the Vegetables:
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the bell peppers and onion. Stir-fry for 3-4 minutes until slightly softened but still crisp. Remove and set aside.
Cook the Steak:
In the same skillet, add the remaining 1 tbsp vegetable oil. Add the marinated steak in a single layer. Sear for 2-3 minutes on each side until browned and cooked through.
Combine and Simmer:
Add the garlic and ginger to the steak. Cook for 30 seconds until fragrant. Return the cooked vegetables to the skillet. Pour the sauce over the mixture and stir well.
Let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken.
Serve:
Serve hot over steamed white rice or noodles. Garnish with green onions if desired.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
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Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure your steak is partially frozen for 30 minutes before slicing; this makes cutting thin, even strips against the grain much easier. For the marinade, thoroughly coat each piece of steak with the soy sauce and cornstarch slurry—this is crucial for tender meat. While the steak marinates, prep all vegetables and mix your sauce in a bowl you can pour from. When stir-frying, work in batches. Get your wok or skillet smoking hot before adding oil. Cook the vegetables just until their color brightens, then remove immediately to preserve crunch. For the steak, add it in a single layer without crowding to achieve a proper sear. Only stir after it has browned on one side. The final simmer is key; let the sauce bubble for 2-3 minutes until it coats the back of a spoon.
Serving Suggestions
This versatile dish pairs beautifully with several sides. The classic choice is steamed jasmine or white rice to soak up the savory sauce. For a lighter option, serve over cauliflower rice or a bed of crisp lettuce cups. Lo mein or chow mein noodles also make an excellent base. Garnish with sliced green onions, toasted sesame seeds, or a sprinkle of crushed red pepper flakes for heat. For a complete meal, add a simple side like steamed broccoli, egg drop soup, or a cucumber salad.
How-to Summary
Thinly slice steak against the grain and marinate with soy sauce and cornstarch. Whisk together the sauce ingredients. Stir-fry bell peppers and onion until crisp-tender, then remove. Sear the marinated steak until browned. Add garlic and ginger, return vegetables, pour sauce over everything, and simmer for 2-3 minutes until thickened. Serve immediately over rice.
Frequently Asked Questions
Can I use a different cut of beef? Yes. While flank or sirloin are ideal for stir-frying, you can use skirt steak, ribeye, or even pre-sliced stir-fry beef. Just ensure it’s sliced thinly against the grain.
How do I make this gluten-free? Use certified gluten-free tamari instead of soy sauce and ensure your oyster sauce is a gluten-free brand (or substitute with more tamari and a pinch of sugar).
Can I prepare this dish ahead of time? You can marinate the steak and chop vegetables ahead, but for best texture, cook just before serving. Leftovers keep well in the fridge for up to 3 days.
What can I use instead of oyster sauce? If you don’t have oyster sauce, substitute with hoisin sauce or add an extra tablespoon of soy sauce with a quarter teaspoon of brown sugar for depth.
My sauce didn’t thicken. What went wrong? The cornstarch from the steak marinade should thicken the sauce. If it’s too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the simmering dish until it thickens.
Common Mistakes to Avoid
- Slicing with the grain: This results in tough, chewy steak. Always slice against the grain to shorten the muscle fibers.
- Overcrowding the pan: Adding all the steak at once steams it instead of searing it. Cook in batches if necessary.
- Overcooking the vegetables: They should remain slightly crisp (al dente) for the best texture and color.
- Using low heat: Stir-frying requires high, consistent heat to quickly cook ingredients and lock in flavor.
- Adding raw garlic/ginger too early: Adding them with the steak at the start will cause them to burn. Introduce them briefly at the end for fragrance.
Conclusion
This Chinese Pepper Steak recipe is a testament to how a few simple techniques and fresh ingredients can create a restaurant-quality meal at home in under 30 minutes. The magic lies in the tender, marinated beef, the crisp vegetables, and the rich, glossy sauce that brings everything together. By following the step-by-step guide and avoiding common pitfalls, you’ll master a flavorful, satisfying stir-fry that is sure to become a regular in your dinner rotation. It’s the perfect balance of savory, sweet, and umami, delivering ultimate comfort food with minimal fuss.