🥩 Chinese Pepper Steak
⏱️ Total Time: 25 minutes
Servings: 4
Cuisine: Chinese-American
Difficulty: Easy
🛒 Ingredients:
For the Stir-Fry:
- 1 lb (450g) flank steak, thinly sliced against the grain
- 1 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper (optional for color), sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional)
For the Sauce:
- 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp brown sugar
- 1/2 cup beef broth (or water)
- 1 tsp sesame oil
- 1 tsp cornstarch (for thickening)
🔪 Instructions:
1. Marinate the Steak
- In a bowl, toss sliced beef with 1 tbsp cornstarch until coated. Set aside while prepping vegetables and sauce (5–10 minutes).
2. Make the Sauce
- In a small bowl, whisk together:
- 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/2 cup beef broth
- 1 tsp sesame oil
- 1 tsp cornstarch
Set aside.
3. Sear the Beef
- Heat 1 tbsp oil in a large skillet or wok over high heat.
- Add beef in a single layer (work in batches if needed).
- Cook for 2–3 minutes, just until browned. Remove and set aside.
4. Stir-Fry the Veggies
- Add remaining 1 tbsp oil to the same pan.
- Add bell peppers and onion. Stir-fry 3–4 minutes until crisp-tender.
- Add garlic (and ginger if using) and cook for 30 seconds.
5. Combine & Cook
- Return the beef to the pan.
- Pour in the sauce and stir well.
- Cook for 2–3 minutes, until sauce thickens and everything is evenly coated.
