Sizzling Chinese Pepper Steak (Printable)
Tender beef and crisp vegetables in a savory peppery sauce
# What You'll Need:
→ Beef and Marinade
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
05 - 1/2 tsp freshly ground black pepper
→ Vegetables
06 - 1 large onion, sliced into thin wedges
07 - 1 red bell pepper, sliced into strips
08 - 1 green bell pepper, sliced into strips
09 - 2 cloves garlic, minced
10 - 1-inch piece fresh ginger, peeled and minced
→ Sauce
11 - 2 tbsp soy sauce
12 - 1 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 1 tsp sugar
15 - 1/2 cup low-sodium beef broth
16 - 1 tsp cornstarch
→ Oil and Seasoning
17 - 2 tbsp vegetable oil
18 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Combine the sliced flank steak with 2 tbsp soy sauce, Shaoxing wine, 1 tsp cornstarch, and 1/2 tsp black pepper in a bowl. Mix thoroughly to coat each piece. Let marinate at room temperature for 10-15 minutes while preparing other ingredients.
02 - Whisk together 2 tbsp soy sauce, oyster sauce, hoisin sauce, sugar, beef broth, and 1 tsp cornstarch in a small bowl until cornstarch dissolves completely. Set aside until needed.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until smoking. Add marinated beef in a single layer without overcrowding. Sear for 1-2 minutes until browned on edges but still slightly pink in center. Remove beef from pan and set aside on a plate.
04 - Add remaining 1 tbsp oil to the hot wok. Toss in onion wedges, bell pepper strips, minced garlic, and ginger. Stir-fry vigorously for 2-3 minutes until vegetables are crisp-tender and fragrant.
05 - Return seared beef to the wok with vegetables. Pour in prepared sauce and toss everything together. Continue stir-frying for 1-2 minutes until sauce thickens and coats all ingredients evenly, and beef reaches desired doneness.
06 - Remove from heat. Sprinkle with additional freshly ground black pepper to taste. Serve immediately over steamed white or brown rice.
# Expert Advice:
01 -
- The sauce hits every flavor note your cravings demand without requiring a pantry full of specialty ingredients
- This restaurant quality dish comes together in under 30 minutes making it perfect for hectic weeknights
02 -
- Crowding the wok with beef causes it to steam instead of sear, so cook in batches if your pan is not large enough
- Letting the sauce bubble for a full minute ensures the cornstarch cooks out and prevents that raw flour taste
03 -
- Dry your beef thoroughly with paper towels before marinating to help it sear instead of steam
- Taste your sauce before adding it and adjust with more hoisin if you like it sweeter or extra pepper for more heat