Description
Make restaurant-style Chinese Pepper Steak quickly at home using flank steak, bell peppers, and onions in a savory sauce.
Ingredients
Scale
- 1.5 lb flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce (for marinade)
- 1 teaspoon cornstarch (for marinade)
- 1/2 teaspoon baking soda (for marinade)
- 2 tablespoons vegetable oil, divided
- 1 large yellow onion, cut into wedges
- 2 bell peppers (one red, one green), cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
Instructions
- In a bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon baking soda. Mix well and let it sit for 10 minutes. This velveting process tenderizes the beef.
- In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, oyster sauce, brown sugar, and sesame oil to create the sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Add half of the marinated steak in a single layer and cook for 1 to 2 minutes per side until browned. Remove the steak and set it aside. Repeat with the remaining steak.
- Add the remaining 1 tablespoon of oil to the skillet. Add the onion wedges and bell pepper pieces. Stir fry for 3 to 4 minutes until they are crisp-tender.
- Add the minced garlic and grated ginger to the vegetables. Cook for 30 seconds until fragrant.
- Pour the prepared sauce mixture into the skillet. Bring the sauce to a simmer.
- Stir the cornstarch slurry and pour it into the simmering sauce, stirring constantly until the sauce thickens, about 1 minute.
- Return the cooked steak to the skillet. Toss everything together quickly to coat the steak and vegetables evenly with the sauce. Serve immediately over rice.
Notes
- Slicing the flank steak thinly against the grain is key for tenderness.
- For extra flavor, use a mix of different colored bell peppers.
- Serve this dish over steamed white rice or noodles for a complete meal.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 750
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 38
- Cholesterol: 95