Description
Sizzling Chinese-style pepper steak stir-fried with tender beef, sweet onions, crisp bell peppers in a savory black‑pepper sauce.
Ingredients
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 2 tbls soy sauce (plus extra if using; see sauce)
- 1 tbls cornstarch
- 1 tbls vegetable or neutral oil
- 1 large onion, sliced into 1″ pieces
- 1 green bell pepper, cut into 1″ pieces
- 1 red bell pepper, cut into 1″ pieces
- 3 cloves garlic, minced
- 1 tsp grated ginger (optional)
- For the sauce: ⅓ cup beef or chicken broth; ⅓ cup soy sauce; 2 tbls brown sugar; 1 tbls rice vinegar; 1 tbls cornstarch; 1 tsp sesame oil; 1 tsp ground black pepper
Instructions
- Press steak in freezer ~30 min for easy slicing; cut against the grain into thin strips.
- Toss steak in soy sauce, 1 tbls cornstarch, and oil; let marinate 15–30 min (or up to overnight).
- Mix all sauce ingredients in a bowl; set aside.
- Heat wok/skillet on high. Add 1 tbls oil, stir‑fry steak quickly in batches until just browned (~30 s per side). Remove and reserve.
- Add remaining oil; stir‑fry garlic, ginger ~10 s, then add peppers and onions; cook ~1 min until crisp‑tender.
- Return beef and any juices to pan. Stir sauce to re‑suspend cornstarch, pour in, stir to coat everything.
- Cook ~1–2 min until sauce thickens. Serve immediately over steamed rice.
Notes
- Velveting or quick‑marinating helps tenderize the beef.
- Slice steak while slightly frozen for cleaner cuts.
- Cook in batches to avoid steaming meat.
- Adjust black pepper amount to taste for more heat.
- Leftovers keep 4–5 days refrigerated; reheat on stovetop or microwave.