This classic Chinese-American dish features tender slices of beef, crisp bell peppers, and sweet onions, all coated in a savory, slightly sweet sauce. It’s perfect for a quick and satisfying weeknight meal.
Ingredients:
- For the Beef Marinade:
- 1 pound flank steak or sirloin steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1 cup beef broth or stock
- 1 tablespoon cornstarch (mixed with 2 tablespoons cold water)
- For the Stir-Fry:
- 2 tablespoons vegetable oil, divided
- 1 large yellow onion, sliced
- 2 bell peppers (1 red, 1 green), sliced
- 2 cloves garlic, minced
- Optional: red pepper flakes for heat.
Instructions:
- Marinate the Beef:
- In a medium bowl, combine the sliced beef with soy sauce, cornstarch, vegetable oil, sugar, and black pepper.
- Mix well and let it marinate for at least 20 minutes, or up to 1 hour in the refrigerator.
- Prepare the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, ground ginger, and garlic powder.
- Whisk in the beef stock.
- In a seperate small bowl create your cornstarch slurry by combining the cornstarch and cold water, set aside.
- Stir-Fry the Vegetables:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
- Add the sliced onions and bell peppers and stir-fry for 3-5 minutes, or until slightly softened.
- Add the minced garlic and red pepper flakes (if using) and stir-fry for another 30 seconds, until fragrant.
- Remove the vegetables from the wok and set aside.
- Cook the Beef:
- Add the remaining 1 tablespoon of vegetable oil to the wok.
- Add the marinated beef and stir-fry quickly over high heat until browned, about 2-3 minutes.
- Do not over cook the beef.
- Combine and Thicken:
- Return the cooked vegetables to the wok.
- Pour the prepared sauce over the beef and vegetables.
- Bring the sauce to a simmer.
- While stirring the sauce, slowly pour in the cornstarch slurry.
- Continue to stir until the sauce thickens.
- Cook for another 1-2 minutes, or until the sauce is glossy and the beef is cooked through.
- Serve:
- Serve the sizzling pepper steak immediately over cooked rice.
Tips and Variations:
- For extra flavor, you can add a splash of Shaoxing wine to the sauce.
- You can use other vegetables, such as mushrooms, broccoli, or snap peas.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- If you don’t have oyster sauce, you can substitute with a bit more soy sauce, and a pinch more of sugar.
Enjoy your delicious homemade Chinese Pepper Steak!