Chinese Pepper Steak Dish (Print Version)
Tender beef, crisp peppers, and rich sauce for a quick, flavorful main. Delicious paired with steamed rice.
# Ingredients:
→ Beef and Vegetables
01 -
1 1/4 pounds flank steak or sirloin, sliced thin against the grain
02 -
1/2 red bell pepper, sliced
03 -
1/2 green bell pepper, sliced
04 -
1/2 yellow bell pepper, sliced
05 -
1 large onion, cut into thick slices
06 -
2 garlic cloves, minced
07 -
1 tablespoon fresh ginger, minced (optional)
08 -
2 to 3 tablespoons vegetable oil
→ Marinade
09 -
2 tablespoons soy sauce
10 -
1 tablespoon oyster sauce
11 -
1 tablespoon cornstarch
12 -
1 teaspoon sesame oil
→ Stir Fry Sauce
13 -
1/4 cup soy sauce
14 -
1 tablespoon oyster sauce
15 -
1 tablespoon hoisin sauce (optional)
16 -
1 tablespoon brown sugar
17 -
1 tablespoon apple cider vinegar
18 -
2 teaspoons cornstarch
19 -
2 tablespoons water
# Steps:
01 -
In a large bowl, combine soy sauce, oyster sauce, cornstarch, and sesame oil for the marinade. Add sliced beef and toss to coat evenly. Allow to marinate for 15 to 30 minutes.
02 -
Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Working in batches, sear marinated beef until browned and just cooked through. Remove beef from pan and set aside.
03 -
Add an additional tablespoon of oil if needed. Sauté garlic and ginger until fragrant, then add onion and bell peppers. Stir fry for 4 to 5 minutes until vegetables are tender-crisp.
04 -
Return beef to the pan. Stir in prepared sauce mixture and cook, mixing constantly, until the sauce thickens and coats the meat and vegetables, about 1 to 2 minutes. Serve hot over steamed rice.
# Notes:
01 -
Cut beef thinly against the grain for maximum tenderness.
02 -
Prepare sauce and vegetables in advance to ensure rapid stir frying.