Description
This Chinese Pepper Steak is a quick and delicious stir-fry featuring tender flank steak, colorful bell peppers, and onions in a savory sauce. Served over fluffy rice, it makes for a satisfying weeknight dinner that’s both flavorful and easy to prepare.
Ingredients
Scale
- 1 pound flank steak, sliced thinly against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup beef broth
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 teaspoon sesame oil
- Cooked rice, for serving
Instructions
- In a medium bowl, combine the sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well until the steak is evenly coated. Let it marinate for about 15-20 minutes.
- While the steak is marinating, slice the onion and bell pepper into thin strips. Mince the garlic and ginger.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer and cook for about 2-3 minutes on each side until browned. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and bell pepper, stir-frying for about 3-4 minutes until they start to soften. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Return the cooked steak to the skillet with the vegetables. In a small bowl, whisk together the beef broth, oyster sauce, rice vinegar, sugar, black pepper, and sesame oil. Pour this sauce over the steak and vegetables.
- Stir everything together and let it simmer for about 3-5 minutes until the sauce thickens slightly. For a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of water and add it to the skillet.
- Once the sauce has thickened, remove from heat. Serve the Chinese pepper steak over cooked rice, garnished with sliced green onions or sesame seeds if desired.
Notes
- Slice the flank steak against the grain for tenderness.
- Feel free to add more vegetables like broccoli, snap peas, or carrots.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes