Description
A quick and flavorful Chinese Pepper Steak recipe made with tender beef, crisp bell peppers, and a savory sauce. Ready in just 30 minutes, perfect for a busy weeknight dinner.
Ingredients
Units
Scale
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/4 cup low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 cup water or beef broth
- 1 tsp sesame oil (optional)
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- In a bowl, toss the sliced beef with 2 tbsp soy sauce and 1 tbsp cornstarch. Let it marinate for 10 minutes.
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 2-3 minutes until browned. Remove from pan and set aside.
- Add the remaining 1 tbsp of oil to the skillet. Sauté garlic, ginger, and onions for 1-2 minutes.
- Add bell peppers and cook for 3-4 minutes until slightly tender but still crisp.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and water or broth.
- Return the beef to the pan, pour in the sauce, and stir well to coat.
- Cook for another 2-3 minutes until the sauce thickens and everything is heated through.
- Drizzle with sesame oil if using, adjust seasoning with salt and pepper, and serve over cooked rice.
Notes
- Flank steak or sirloin are great choices for tender beef strips.
- Adjust the spice level by adding red chili flakes or fresh chilies.
- Serve with steamed rice or noodles for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg