Sizzling Chinese Pepper Steak (Print)

Tender beef, crisp peppers, and onions sizzle in a savory peppery sauce for a quick 30-minute dinner.

# What You Need:

→ Beef

01 - 1 lb flank steak, thinly sliced against the grain

→ Marinade

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 & Seasoning

17 - 2 tbsp vegetable oil
18 - Freshly ground black pepper to taste

# How To Make It:

01 - Combine the sliced flank steak with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly to coat and marinate for 10–15 minutes at room temperature.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, beef broth, and cornstarch in a small bowl until smooth and cornstarch is dissolved. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1–2 minutes until browned but still slightly pink in center. Remove beef from wok and set aside.
04 - Add remaining 1 tablespoon oil to the wok. Add onions, bell peppers, garlic, and ginger. Stir-fry over high heat for 2–3 minutes until vegetables are crisp-tender and fragrant.
05 - Return the seared beef to the wok. Pour in the prepared sauce and toss to coat all ingredients. Stir-fry for 1–2 minutes until sauce thickens and coats the beef and vegetables evenly.
06 - Sprinkle with additional freshly ground black pepper to taste. Serve immediately over steamed white rice.

# Expert Advice:

01 -
  • Everything cooks in one pan and comes together in under 30 minutes
  • The sauce strikes that perfect balance between savory and slightly sweet
  • Beef stays tender even after a quick sear thanks to the smart marinade technique
02 -
  • Do not crowd the wok when searing beef or it will steam instead of brown
  • Let your wok get properly hot before adding ingredients, that hiss is what you want
  • Cornstarch in the marinade and sauce creates that glossy restaurant style coating
03 -
  • Freeze the flank steak for 20 minutes before slicing for easier cutting
  • Velveting the beef with cornstarch makes all the difference in texture

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