Description
Rich, savory pepper steak hails from Chinese-American cuisine, offering a quick and flavorful meal. Tender beef strips and bell peppers sizzle in a glossy sauce that you’ll crave again and again.
Ingredients
Scale
Meat:
- 1.5 lbs (680 grams) flank steak, thinly sliced
Sauces and Seasonings:
- 1/4 cup (60 milliliters) soy sauce
- 2 tablespoons (30 milliliters) oyster sauce
- 1 tablespoon (15 milliliters) cornstarch
- 1 tablespoon (15 milliliters) brown sugar
- 1 teaspoon fresh ginger, grated
- Salt and black pepper to taste
Vegetables and Aromatics:
- 2 tablespoons (30 milliliters) vegetable oil
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the marinade by whisking together soy sauce, oyster sauce, cornstarch, and brown sugar in a mixing bowl. Thoroughly coat the sliced flank steak in the mixture, allowing it to absorb flavors for 15-20 minutes at room temperature.
- Fire up a wok or large skillet over high heat, adding vegetable oil until shimmering. Swiftly stir-fry the marinated beef until it develops a rich, caramelized exterior and reaches medium-rare doneness, approximately 2-3 minutes. Transfer the browned meat to a separate plate.
- In the same pan, introduce additional oil if needed. Introduce chopped onions, vibrant bell peppers, minced garlic, and freshly grated ginger. Sauté the vegetables, maintaining their crisp texture and releasing their aromatic essence, about 3-4 minutes.
- Reintroduce the previously cooked beef into the vegetable medley. Toss the ingredients together, allowing the flavors to meld and harmonize. Season with a pinch of salt and freshly ground black pepper to enhance the overall taste profile.
- As a final flourish, sprinkle freshly sliced green onions over the pepper steak, adding a burst of color and a subtle, pungent brightness to the dish before serving immediately.
Notes
- Enhance Marinade Depth by adding a splash of rice wine or mirin for extra complexity and tenderizing power.
- Control Meat Texture through precise cooking time; aim for quick, high-heat stir-frying to prevent toughening and maintain juicy, tender beef.
- Vegetable Crunch Matters by cutting peppers and onions into similar-sized pieces to ensure even cooking and consistent texture throughout the dish.
- Alternative Diet Options include using coconut aminos instead of soy sauce for gluten-free preparation or swapping beef with tofu for a vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg