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Chinese Pepper Steak Recipe with Bell Peppers and Onions
Laura

Chinese Pepper Steak with Bell Peppers and Onions

Tender beef strips stir-fried with crisp bell peppers and onions in a savory black pepper sauce. Ready in 25 minutes and perfect over rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak or sirloin sliced thin against the grain
  • 2 tablespoons soy sauce for marinating
  • 1 tablespoon cornstarch for velveting
  • 2 tablespoons vegetable oil divided
  • 1 large bell pepper sliced into strips
  • 1 medium onion sliced into wedges
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 3 tablespoons soy sauce for sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon black pepper freshly ground
  • 2 tablespoons beef broth or water
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 4 cups cooked white rice for serving

Equipment

  • large skillet or wok
  • Cutting board
  • sharp knife
  • Small mixing bowls

Method
 

  1. Slice the beef against the grain into thin strips. Toss with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let marinate for 10-15 minutes while preparing vegetables.
  2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering. Add beef in a single layer and cook 2 minutes per side until browned. Remove to a plate.
  3. Add remaining oil to the pan. Add bell peppers and onion, stir-frying for 3-4 minutes until tender-crisp. Add garlic and ginger, cooking 30 seconds until fragrant.
  4. Whisk together 3 tablespoons soy sauce, oyster sauce, brown sugar, black pepper, and beef broth. Pour into the pan with vegetables and simmer 2 minutes.
  5. Return beef to the pan with any juices. Stir the cornstarch slurry and add to the pan. Cook 1-2 minutes until sauce thickens and coats everything.
  6. Serve immediately over hot rice. Garnish with sliced green onions and sesame seeds if desired.

Notes

  • Freeze beef for 15 minutes before slicing for easier cutting
  • Don't overcrowd the pan when searing beef or it will steam instead of brown
  • Have all ingredients prepped before cooking - stir-frying moves fast
  • For extra flavor, add a splash of Shaoxing wine to the sauce