Chinese Pepper Steak

 

Ingredients

  

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1 tbsp soy sauce for marinade
• 1 tsp cornstarch for marinade
• 1 tsp sesame oil
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 2 cloves garlic minced
• 1 tsp fresh ginger minced
• 2 tbsp soy sauce for sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• ¼ tsp black pepper
• 2 tbsp water
• Optional: 1 tsp hoisin sauce or chili flakes
• Optional: 1 tsp cornstarch + 2 tsp water slurry, for thickening

Instructions

 

• Slice beef thinly against the grain. In a bowl, mix with 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp cornstarch. Let marinate while prepping other ingredients.
• In a small bowl, whisk together sauce: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, ¼ tsp black pepper, 2 tbsp water (add hoisin or chili flakes if desired).
• Heat a skillet or wok over high heat. Sear beef in batches until browned, about 1–2 minutes. Remove and set aside.
• Add a bit more oil to the pan, then sauté garlic and ginger for 30 seconds. Add bell peppers and stir-fry for 2–3 minutes.
• Pour in sauce, let it bubble for 30 seconds. Add beef back to pan and toss to coat.
• If thicker sauce is desired, stir in slurry and cook until thickened. Serve hot over rice or noodles.

Notes

• For extra tenderness, freeze beef for 15 minutes before slicing.
• Don’t overcrowd the pan when searing—cook in batches for best texture.
• Use tamari instead of soy sauce to make it gluten-free.
• Store leftovers in an airtight container up to 3 days.